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所在平台: Udemy |
课程主页: https://www.udemy.com/course/how-to-make-guilt-free-lchf-desserts/
课程评论：没有评论
Coursera 课程：无愧疚的 LCHF 甜点制作指南 本课程面向所有热爱甜点但希望“无愧疚地满足甜蜜渴望”的人群。LCHF 代表“低碳水化合物、高脂肪”，顾名思义，该饮食方式强调减少碳水化合物摄入，尤其要极少糖分，同时增加脂肪。 本课程将由专业糕点师 Gorazd Potočnik 授课。Gorazd 是一位经验丰富的甜点制作专家，他在糕点领域颇有建树。尽管斯洛文尼亚早期在糕点教育方面机会有限，但他通过研读国外文献，逐步成长为享誉世界的糕点师，创作出许多令人惊叹的创意甜点。如今，他致力于分享他的知识和技艺，是一位不折不扣的糕点开拓者。 在课程中，您将学习： * **LCHF 饮食基础：** 了解 LCHF 饮食的核心理念，以及适合该饮食方式的甜点配料。 * **配料的正确使用与计量：** 掌握制作 LCHF 甜点所需的关键配料，以及如何准确地使用和计量它们。 * **经典 LCHF 甜点制作：** 学习制作不含糖的巧克力蛋糕、能量棒和布朗尼等美味甜点。 * **糕点师的秘诀：** Gorazd 将分享他的实用技巧和窍门，让您轻松制作出美味的 LCHF 甜点。 通过本课程，您将能够制作出既美味又符合 LCHF 饮食要求的甜点，尽情享受甜蜜，告别负罪感。
What does LCHF stand for? Low Carb, High Fat. Less carbs, very, very little sugar and more fat. LCHF desserts are sugar-free, but there are other ingredients you can use to make them taste just as good. They are suitable for those who follow a LCHF diet and for all dessert lovers that want to indulge their sweet tooth without the guilt. In the online course, you will be introduced to the basics and the ingredients that are in line with the LCHF diet, the correct way of using and measuring the ingredients, as well as how to prepare chocolate cakes, energy bars and brownies. All of this will be taught to you by Gorazd, a professional pâtissier, who loves to share his knowledge with the world. In the course of the online course he will share with you a few tips and tricks which will make the preparation of your LCHF desserts as simple as can be."For all the dessert lovers that want to indulge their sweet tooth guilt-free."Gorazd Potočnik, professional pâtissierWho is Gorazd Potočnik?The professional pâtissier spent the early years of his career abroad. At the time, Slovenia did not have much to offer in terms of opportunities for education and growth in the field of pâtisserie. So he started studying foreign literature and gradually joined the ranks of world-renowned pâtissiers. He acquired a lot of knowledge, as he created more and more incredible and unusual desserts that would soon shape the very top of the pâtisserie world. Apart from being skillful with the whisk and great at making desserts, he is now also actively involved in educating people on the topics of desserts and pâtisserie. One could say he is nothing short of a pâtisserie trailblazer.
