**Old face**
Vanilla Smoked Cheese Bagels
The fascinating flavor produced by the combination of dough and ingredients.
**Seed overnight**
Red Quinoa Flower Bagels
Sweet and sour, charming and good taste.
**Vanilla liquid**
Vanilla Sky Bagel
Use vanilla pods to make a very luxurious bagel with a charming and noble aroma.
**Oolong Raisin Bagels**
Using oolong heat treatment method to produce, bring out a rich aroma.
**Overnight refrigeration**
Purple sweet potato milk sweet potato bagel (commercial production method)
The bagel refrigeration method is mostly used by the store, which can reduce a lot of time. It can be produced and sold in the shortest time the next day.
The teacher will teach from the basics, and novices can also participate!
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**▎Activity information**
・Date: 2021/01/30 (Saturday) 09:30-16:30
・Including: Experience activities, implementation of 5 flavors of bagels (10 bagels can be brought back, 2 of each flavor)
・Experience time: 7 hours
・Location: 110 Food Laboratory｜No. 110, Section 1, Zhongcheng Road, Shilin District, Taipei City
**▎ Instructor**Teacher Zhang Xiyuan
**▎Ticket purchase notice**
・After the ticket is successfully purchased, you will receive an e-ticket notification, and no physical tickets will be sent. On the day of the event, please show your e-ticket at the check-in counter and enter.
**・You need to complete the payment to be considered as a successful registration. Those who have not paid will not be reserved.**
**▎110 Food laboratory**
Hope to make your kitchen a happy base for your home, and your home into the warmest restaurant, and share healthy handcrafts with you!
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【Workshop(s)】Make your own breakfast, bagel creative training, 5 kinds of flavors-bread class for novices
Automatic Translation (Original Language: Chinese-Traditional)
Promotions
- New members can enjoy a discount of up to US$ 6.00 off shipping fees when they complete an order using the Pinkoi app within 7 days.
Workshop Information
- Workshop Summary
- Bagel~ The purpose of blanching bagels is to make the surface of the dough, Early formation of crust, The subsequent roasted bagels will not over-expand, It becomes a softer bread. The crust is formed due to hot Sichuan, Make the dough tissue pores not easy to expand, On the contrary, the stomatal tissue is not easy to expand, The tighter the finished produc
- Note
- Payment must be completed at least 3 days before the workshop.
- Workshop Location
- Taiwan / Taipei City
- Workshop Language
- Mandarin
- Workshop Address
- 台北市士林區忠誠路一段110號／110 食驗室
- Admission Time
- 15 minutes before the workshop begins
- Workshop Duration
- See workshop description
- Age Restriction
- Aged 18 and over
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- Popularity
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110cookingstudio
Taiwan
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