Zhongzhong （中种） Bread

While Tangzhong is the secret to most asian bread that stays soft, moist and fresh for days , Zhongzhong (中种）is another pre-fermented bread making method.

This particular method allows the water to completely penetrate into the flour, thereby increasing the water content. After the second kneading, all the air bubbles will be knocked out, so that the texture is soft and delicate. The finished bread will have a very soft texture. As Zhongzhong dough adopts secondary fermentation, it can produce a unique fermentation aroma in the dough and make the bread taste better.

Learn 6 flavours: Coffee Bun, Chicken Floss Bread, Parmesan Ham,Raisin Cranberry cream cheese bun, Korean Garlic Bread and Spider web Hot dog bun.

Date: 5 Oct Sat 2.30pm – 6.30pm/7pm

*Class conducted in Mandarin. English recipe given.

What you'll learn

- Understanding the ingredients and equipments needed
- How to prepare the Zhongzhong method
- How to shape the bread
- How to make Coffee crust , cream cheese mixture and homemade mayonnaise
- How to beat bread dough
- Proofing bread temperature and duration.
- Baking temperature control.

Sorry, this class is currently unavailable. please click here to register your interest or refer to our Calendar for the current class schedules
No.of pax.	:
Available	:	5
Fees	:	$215 per pax / $210 per pax when you sign up 2 pax or more
Bring home	:	12 pcs breads ( 2 flavours each)
Instructor	:	Chef Lee SY