Tuesday, September 6, 2011

Coming Soon

9/21/11 UPDATE:


The class on 9/24/11 is already full. I have added two more classes to meet the demand: 9/23/11 Friday morning and 10/1/11 Saturday afternoon. Reserve your space before it is full again !



Confused about the difference between bread flour, all-purpose flour and cake flour? Don’t know whether to buy unbleached or bleached flour?
Concerned with all the artificial and food additives in the processed foods you buy? Want to learn a life skill that will definitely benefit the health of your family and at the same time have fun?
If your answer to any of the above is positive, then you do not want to miss this great opportunity.


你是否對高筋、中筋及低筋麵粉的分別及用途混淆不清呢? 應該買漂白了的麵粉或是沒有漂白的呢?你担心所買的加工食物所附加的添加劑是否安全呢? 你想學習一門手藝既可改善全家人的飲食健康之餘又充滿趣味呢?
如果你對以上的任何一個問題是肯定的話, 請千萬不可放過這個機會啦!
When: Saturday 9/24/2011, 1:30-4:30pm

Where: Diamond Bar, in my house

What: in this class you will learn how to make:

1)  Tong zhong 湯種 bread which has long shelf life without adding any preservative or dough enhancer
2)  Healthy whole wheat bread that is as soft and fluffy as white bread
3)  Bo lo bao 菠蘿包 and cocktail bao 雞尾包

Language: Cantonese/English (my Mandarin is lousy...)

Fee: $25 (recipes and materials are provided but do bring containers to bring home the goodies)

Send me an email to reserve your place: yf_yu@hotmail.com

(Coming up next month: cake class, stay tuned...)

2 comments:

  1. HiPhoebe,
    I wish I can come to join.
    Pat from Boston

    ReplyDelete

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