經過上次不用麵粉的蛋糕大解密,我們跟大家介紹了看天田使用米穀粉製作蛋糕的原因和絕竅。這次配合情人節應景,我們邀請到亮亮老師實做課!開班傳授在家製作布朗尼和一些烘焙技術、原料的相關知識。
這次來參加的學員,有人是吃過我們的黑豆桂圓布朗尼,而且很喜歡吃,所以特別前來了解製程與市售蛋糕的差異。有些學員是單純喜歡烘焙或是烘焙新手想要來學習如何製作布朗尼蛋糕。
除了第一次的示範操作,教授大家一些粉類、攪拌、烤溫的技巧。亮亮老師也將學員分成兩組,一組4-5人,每個人都有機會試操作看看,體驗如何攪拌才會均勻?如何觀察布朗尼的烘烤狀態?
看天田的黑豆桂圓布朗尼,和一般布朗尼最大的差別在於:這是一款中西合體的甜點。源自西方的甜點,郭大哥在研發時,使用本土原料「黑豆」來取代麵粉。同時,添加桂圓、核桃等食材,增添口感與風味的豐富度。
不少學員透過這次的烘焙課,了解一般蛋糕的製作過程,若不添加任何修飾澱粉需要深厚的技術才能維持表面的完整。烤溫的掌控也是一大竅門。市面上的蛋糕原來都不簡單阿!許多學員回家後很有實做精神,都帶了黑豆粉回去實做了一次蛋糕。
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