【Workshop(s)】【Taipei City】Basic Class_Purple Taro Rose Raw Cheese

https://live.staticflickr.com/65535/53004851149_5d94664d7f_c.jpg *The picture above is a student work 🌞Preface A quiet space in the alleys of Taipei City A cozy country kitchen with warm sunlight streaming in from the window Away from the hustle and bustle of work, away from human relationships and accidents Accompanying you is a cup of tea and snacks, as well as the beautiful works completed by your own hands. This is not a baking class, but a heart experience I hope you find the love of life here, your baking guide—Yi Bird https://live.staticflickr.com/65535/53005076230_e438db85ca_c.jpg This class is prepared for special cream, because in the future when you make desserts for relatives, friends or customers around you, you will definitely encounter "fresh cream refusers" For this reason we use purple taro roses to learn, 🔸Which ingredients can be used in special cream, which ones cannot be used, and what are their characteristics? 🔸The positioning and theory of taro cake 🔸Proportions and precautions for production 🔸Why oil and water separate and how to remedy it 🔸Advantages and disadvantages of special cream frosting 🔸How to apply cream and taro paste The above is part of the theory that will be explained in class! The following are key techniques for implementation 🔹How to make raw cheese 🔹How to make taro mud cream 🔹Gelatin grading and application 🔹Special cream frosting color issues 🔹Practice your strength control with big roses ✳️For the practical part, the teacher will make fine adjustments based on the students’ on-site conditions. https://live.staticflickr.com/65535/53004680101_dc7bc59f33_c.jpg