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所在平台: Udemy |
课程主页: https://www.udemy.com/course/advance-sugar-display-by-world-pastry-champion/
课程评论：没有评论
**课程名称：** 世界糕点冠军的进阶糖艺展示 **课程概览：** 本课程由世界糕点冠军 Loi Ming Ai 主讲，旨在教授学员制作世界级糖艺展示的技巧。制作成功的糖艺展示需要精心设计，并围绕特定主题，确保设计、结构、色彩及各组成部分的和谐统一。 课程强调糖艺展示的美学和均衡性，指出完美的展示能赢得观赏者的赞赏。此外，课程也特别关注糖的特性，包括熬煮、清洁、调色和拉糖等关键工艺，并强调操作的专业性和安全性。糖艺制作需要持续的练习才能达到卓越的成果。 **课程内容：** 学员将学习以下核心糖艺制作技术： * **基础糖艺制作：** 学习如何熬煮糖、给糖染色、拉糖。 * **吹制技巧：** 掌握吹制糖艺的技巧，包括制作吹糖和丝带花。 * **结构支撑：** 学习如何制作铸型底座以支撑糖艺展示。 * **辅助材料制作：** 学习制作翻糖膏（pastillage dough）和糖片（cut outs）并进行干燥处理。 通过本课程，学员将能够制作出包含多种大小组件、精美绝伦的糖艺展示作品。
Making a Sugar display or may be any display is not an easy thingReason being simple that before making a display you have to come up with a design. A design which is based on a theme, have all the components who want to add in order to hi light the theme. Second is the balance which could be balance of design , balance of the structure to stand , balance of the colours and lastly balance of the components.If you dont have this balance then for sure the display will not look good.One always have to understand that display showcase a little smile of people face who admise the creativity of the chef. in case the display is not good or not balance, offcourse the eye appeal will not be there.Sugar display specially need the understanding on the boiling of sugar , how to clean the sugar and how the colour and pulling of sugar work. The sugar is very hot and have to be done in a very professional and careful manner. This topic need a continous practise in order to get a good resultChef Loi Ming Ai, World Pastry Champion in this workshop teaches you a great world class Sugar display which have different small to big components. He will be teaching you how to make boil sugat, colour the sugar , pull the sugar , blow the sugar, making blown sugar, ribbon flower and casting of base to support. You will also learn how to make pastillage dough, cout outs and dry it.
