Authentic Taiwanese Sweet Bread
This class offers the perfect opportunity to learn how to make a soft, fluffy, and subtly sweet bread that’s a staple in Taiwanese bakeries. Taiwanese sweet bread is known for its soft, pillowy texture, slightly sweet flavor, and beautiful, delicate crust.
Chef Nick guide you through the process of making this traditional, comforting bread, and you’ll leave with the knowledge to recreate it at home!
You will be learning these flavours: Taro Stuffed Bread, Red bean filling bread, Hot Dog Cheese Bun, Scallion Bread, Bolo Bread, Butter Brown Sugar Bread, Garlic pesto bread, Almond Walnut Bread ,Viennese milk bread.
Dates:
3 Apr Thu 2.15pm – 7pm
6 Apr Sun 2.15pm – 7pm
*Class conducted in Mandarin. English recipe given.
- Techniques for achieving a soft dough that will result in the airy, light texture typical of Taiwanese bread.
- How to determine when your dough has risen enough to ensure the bread turns out light and fluffy.
- The science behind proofing and how temperature affects the dough’s rise and texture.
- Kneading, shaping, and baking alongside the instructor to get the feel of the bread-making process.
- How to make all bread fillings
Chef Nick guide you through the process of making this traditional, comforting bread, and you’ll leave with the knowledge to recreate it at home!
You will be learning these flavours: Taro Stuffed Bread, Red bean filling bread, Hot Dog Cheese Bun, Scallion Bread, Bolo Bread, Butter Brown Sugar Bread, Garlic pesto bread, Almond Walnut Bread ,Viennese milk bread.
Dates:
3 Apr Thu 2.15pm – 7pm
6 Apr Sun 2.15pm – 7pm
*Class conducted in Mandarin. English recipe given.
What you'll learn
-The importance of kneading and how to achieve the perfect dough texture.- Techniques for achieving a soft dough that will result in the airy, light texture typical of Taiwanese bread.
- How to determine when your dough has risen enough to ensure the bread turns out light and fluffy.
- The science behind proofing and how temperature affects the dough’s rise and texture.
- Kneading, shaping, and baking alongside the instructor to get the feel of the bread-making process.
- How to make all bread fillings
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hear what our Students have to say
Many thanks to teacher Alice and Penny who r v patient and helpful in guiding us in the Novelty Agar Cake! Thanks to Brenda and Rose who make this class a success too! Overall,a positive and good experience today! Our agar cake looks v cute/perfect to be eaten!lol Looking forward to more classes organised by BakeFresh!