Sourdough Red Wine Bread & Bagels Class - Guest Chef Mimi Liew
Mimi Liew (@PassioNate Cakes by LMK) is an extraordinaire cake artist who magically creates architecturally impressive designs, comprising multi-tiered cake creations with intricate and exquisite detailing and more. Other than her great talent in stunning & brilliant Cake Designs, Chef Mimi has an innate interest in baking beautiful Sourdough Breads.
**Sourdough Red Wine Longan Walnut Loaf and Sourdough Bagels**
Come and learn the secret of how these are made:
1) Red Wine Longan Walnut Wild Yeast Boule ( 台式红酒桂圆合桃软欧包)
Longan is a small juicy fruit that grows in clusters that can be air dried or smoked dried. Dried Longans are used in many Chinese cuisines especially in dessert soups or savoury soup. It's calming and warming properties promotes blood circulation especially in women due to the iron content.
In this Red Wine Longan Walnut Sourdough Boule, the dried longans are rehydrated and marinated in Red Wine. In addition to that rustic taste, a combination of chopped walnuts plus the long careful fermentation of the sourdough will enhance the flavour profile of this boule. This Soft European boule (“软欧包“) has a softer and thinner crust which is more acceptable to the Asians’ palate than the European Crusty Country style loaf.
2) Sourdough New York Bagels
Thinking of what bread to slap your smoked salmon and cream cheese on? Why not Bagels? Let's make it even more healthier and digestible with Sourdough version with New York Bagels, round, cute and chubby bread with a belly button!
Sign Up Now to learn the tricks of how they are naturally fermented with wild yeast.
Learning Outcome for the above recipes:
● Students will get hands on experience from fermentation of sourdough to shaping the dough.
● Detail explanations of how to build the profile of two different doughs recipes.
● How to care for the wild yeast / sourdough starter.
● Students will bring home a sourdough starter to continue their wild yeast adventure.
● Each student will also bring home their final baked products.
● All materials, recipe notes and tools will be provided during workshop.
Sign Up soon as Small Class Size due to implemented social distancing and precautionary measures!
Date / 日期：Sun 23 Aug 23/8/20
Time/ 时间：9.30 am - 6.30 pm
Fees / 学费 ：PM (Small Class Size for a 1000 sq ft studio)
Studio Venue/ 地点：ArtZ Baking & Culinary
465 Crawford Lane #02-16 Singapore 190465
(4-min walk from Lavender MRT Exit A, Corner Studio, directly above Tai Hwa Eating House at Blk 466)
劳明达地铁站出口A (Lavender MRT Exit A) - 走路?♀️4分钟
Sign Up soon as Small Class Size due to implemented social distancing and enhanced precautionary measures!
▶ Whatsapp Sharon at +65-9688 2777 to sign up/enquire & to avoid missing out on your messages.
Workshops Info: bit.ly/ArtZWorkshopsInfo
*** Please note: ArtZ Baking & Culinary has put in place stringent cleaning, social distancing & precautionary measures to safeguard our customers in this current situation.
Find out more: bit.ly/ArtZBakingMeasures
Workshops List by Overseas Renowned Guest Instructor Mimi Liew of Passionate Cakes Malaysia:
Fri 21 Aug 9.30 am - 7 pm Birkin Bag Cake
Sat 22 Aug 9.30 am - 6.30 pm Sourdough Breads ((Basic)
Sun 23 Aug 9.30 am - 6.30 pm Sourdough Red Wine Longan Walnut Loaf and Sourdough Bagels Workshop
ArtZ Baking & Culinary offers Baking, Cake Decor and Culinary classes to both adults and kids from 4 years and up.
Private Parties, Teambonding, Studio Rental, Customised Cakes & Dessert Tables，Baking & Culinary Trips
4-min walk from Lavender MRT