The water roux method is very popular in East Asian countries such as Japan, Taiwan and Korea. It enables bakers to produce light, fluffy bread that will remain moist for days. In this hands-on class, students will learn how to make Chestnut and Sweet Potato Bread, Salted Egg Custard Bread, Bamboo Charcoal Bread Filled With Pastry Cream And Chocolate Chip and Cheese Crumble Bread.
$188 nett per pax (10% discount for early bird, ex-participant or booking for 2pax)
Register at www.selfishgenecafe.com/colab
About Chef Audrey Tan:
Chef Audrey Tan, the chief baker / owner of Le Bijoux at Killiney Road is the epitome of artisanal baking. By breaking baking back down to its basics, coupled with technique and passion, bread making is presented at its best. After her culinary training at Orange Coast College in Los Angeles (USA) and 2 years under Pastry Chef Jean-Francois Lehuede at the Ritz-Carlton Laguna Niguel, she returned to Singapore in 2003 to take on the position of Pastry Chef at the award winning Saint Pierre Restaurant. Audrey is also a published cookbook author with two cookbooks – Lust (2005) and Chocolate (2010).