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所在平台: Udemy |
课程主页: https://www.udemy.com/course/wagashi-and-mochi-making-course/
课程评论：没有评论
课程名称：密集和菓子与麻糬制作课程 课程概述： 密集和菓子与麻糬制作课程包含24个视频讲座和一本包含食谱的PDF工作簿。通过本课程的学习，您将能够： - 利用白腰豆或菜豆从零开始制作白豆沙 - 准备使用白豆沙和糯米粉制作的练切面团 - 为面团上色并创造色彩渐变 - 使用4种不同技巧来塑造您的练切和菓子 - 制作4种练切主题：樱花、菊花、莺鸟和秋叶 - 制作2种麻糬：草莓大福和日本水信玄饼（"mizu shingen mochi"） - 打出一杯完美的抹茶茶 课程内容： 第一章介绍“什么是和菓子？”和菓子是指一系列日本传统甜点。在此章中，您将特别了解练切和麻糬及其季节性主题。第二章中，Mai将教您如何利用白腰豆或菜豆从零开始制作白豆沙（在日语中称为“白あん”），这是一种制作练切和各种麻糬的基本成分。第三章涵盖练切和菓子的基本知识，您将学习到必要的工具、材料，以及如何使用之前章节中制作的白豆沙或市售豆沙制作练切面团。接着，您将学习如何上色并创造色彩渐变，以及如何使用四种基本技巧制作出四个美丽的练切造型。在第四章，您将学习如何制作麻糬，Mai将教您制作经典的草莓大福麻糬和现代的水信玄饼。在附加环节中，您将了解到如何准备一杯美味的泡沫抹茶，这是日本甜点的完美伴侣。 必要材料： （如果您希望购买定制的和菓子制作工具包，请联系 info@byfood.com。） 对于练切和菓子： - 白腰豆或菜豆（或市售豆沙） - 糯米粉 - 糖 - 盐 - 食用色素（粉状、胶状或液体） 对于草莓大福麻糬： - 糯米粉 - 糖 - 土豆淀粉（或玉米淀粉） - 豆沙（自制或市售） - 草莓 对于水信玄饼： - 糖 - 腌樱花（替代品：任何可食用花卉或水果） - 明胶 关于Mai Irie： Mai Irie生于日本，毕业于庆应义塾大学，曾居住在新加坡和香港，并在花旗集团和摩根大通工作超过10年。由于希望在工作中更加富有创意，Mai从自家厨房开始了烹饪课程和演示。她是传统日本料理的Yanagihara烹饪学校的校友，并曾在日本最大的烹饪学校担任讲师和产品开发者。自2017年起，她作为自由职业的和菓子艺术家教授无数和菓子制作课程，课程面向本地学生和国际客人。她的食谱曾被《ELLE日本》、《Glolea!》和《Voice Animage》等网络杂志刊登。
The Intensive Wagashi and Mochi Making Course includes 24 video lectures and a PDF workbook with recipes. By the end of the course, you will be able to:Make white bean paste from scratch using lima beans or kidney beansPrepare nerikiri dough with white bean paste and glutinous rice flourColor the dough and create gradationsShape your nerikiri wagashi using 4 different techniquesCreate 4 nerikiri motifs: sakura, chrysanthemum, uguisu bird, and autumn leaf Make 2 types of mochi: strawberry daifuku and the Japanese raindrop cake ("mizu shingen mochi")Whisk a perfect cup of matcha teaCOURSE OVERVIEW:Chapter 1 answers the question "What is wagashi?" Wagashi is a term that encompasses a range of Japanese traditional sweets. Here, you will learn specifically about nerikiri and mochi, as well as seasonal nerikiri motifs.In chapter 2, Mai will teach you how to make white bean paste from scratch using white lima beans or kidney beans. White bean paste ("shiroan" in Japanese) is an essential component of nerikiri and various types of mochi. In Japan you can buy pre-made bean paste, but if you can't access it in your country, making it at home is actually quite simple.Chapter 3 covers the fundamentals of nerikiri wagashi. You will learn about the essential tools, ingredients, and how to make nerikiri dough using either white bean paste from the previous chapter or store-bought bean paste. Then, you will learn how to color the nerikiri dough and create colorful gradations. Mai will also teach 4 basic techniques to create 4 beautiful nerikiri designs.In chapter 4, you will learn the basics of mochi making. Mai will teach you how to make two types of mochi: the classic strawberry daifuku mochi and a modern raindrop cake ("mizu shingen mochi" in Japanese).In the bonus section, you'll find out how to prepare a deliciously frothy cup of matcha tea, the perfect companion for Japanese confections.INGREDIENTS NEEDED:(If you wish to purchase a customized wagashi-making kit, contact info@byfood.com.)For Nerikiri WagashiWhite lima beans or kidney beans (or store-bought bean paste)Glutinous rice flourSugarSaltFood coloring (powder, gel, or liquid)For Strawberry Daifuku MochiGlutinous rice flourSugarPotato starch (or cornstarch)Bean paste (homemade or store-bought)StrawberriesFor Raindrop CakeSugarPickled sakura flowers (substitute: any edible flower or fruit)AgarABOUT MAI IRIE:Mai Irie was born and raised in Japan and graduated from Keio University. She has lived in Singapore and Hong Kong and worked for Citigroup and J.P. Morgan for more than 10 years. Mai always wanted to be more creative in her work, so she started cooking classes and demonstrations from her home kitchen.Mai is an alumna of Yanagihara Culinary School of Traditional Japanese Cuisine and has worked for Japan's largest cooking school as an instructor and planner in addition to engaging in new product developments.Since 2017, she has worked as a freelance wagashi artist and has taught countless wagashi-making classes to both local students and international guests. Her recipes have been featured in web magazines like ELLE Japan, Glolea!, and Voice Animage.
