・《Melon pan》
Typical Japanese bread in the shape of a melon pattern.
Modified in modern style and rich texture!
※Ingredients include butter and flour from Hokkaido, salt from Okinawa, and raw sugar from Kagoshima
(Hands on)
・Japanese natural yeast "Hoshino natural yeast"
(Demonstration)
It's made with the oldest fermentation techniques since ancient time.
And it gives the bread a flavour of depth and complexity because the yeast is grown slowly from natural ingredients.
・Tasting bread teacher's work with coffee or tea
1. First, I will explain the progression of the lesson.
2. We start at dividing step because using overnight at low tempereture method.
"Melon pan" (Hands on)
3. I will exprain how to make Japanese natural yeast.
"Hoshino natural yeast"
4. During the fermentation process,
I will teach you how to knead the dough.
(demonstration)
5. After work, enjoy bread teacher's bread with coffee or tea
6. You can take away your works/products.
Thank you!
Hi! I am Miki Watanabe led Amo il pane baking class in Tokyo.
I've been teaching bread making and use selective ingredients including Japanese Natural Yeast “Hoshino Natural Yeast”, Hokkaido flour and other Japanese ingredients to make healthy breads since 2000. Many students from overseas have come to take the course. If you would like to try making bread with Japanese natural yeast, please join us!
The closest station
Nishiogikubo station
How to get to the station?
From Shinjuku station: 10mins
Exact location provided after booking.
Duration of this cooking class is 4 hours.
Up to 4 people can join Miki's cooking class.
It costs 30000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
