Details

⭐ Live Class Details
📍 Mode: Live Workshop
📅 Date: 12th July
🕝 Time: 2:30 PM
🗣 Language: English (as conducted by the chef)
🎥 Class Format: Live Demonstration Session

In this demonstration-style workshop, you’ll learn how to create a versatile Japanese milk dough using the Tangzhong method, known for producing exceptionally soft, fluffy breads with remarkable shelf life. Using a single master dough, we’ll transform it into three iconic Japanese bakes:

Shokupan – Japan’s famous cloud-soft milk bread loaf with its signature pillowy texture.

Shio Pan – Buttery Japanese salt rolls with a crisp golden exterior and a light, airy crumb.

Cream Pan – Delicate custard-filled buns made with silky vanilla pastry cream and traditional Japanese shaping techniques.

What you’ll learn:

* The science and technique of the Tangzhong method
* Mixing and handling enriched Japanese milk dough
* Dough development and fermentation
* Shaping techniques for multiple products from a single dough
* Pastry cream from scratch
* Proofing and baking for optimal texture and flavour
* Professional tips for production, storage and scaling recipes

Whether you’re a home baker, pastry enthusiast, or baking professional looking to expand your repertoire, this workshop will equip you with the skills to recreate authentic Japanese bakery favourites in your own kitchen.