和菓子是日式傳統糕點的統稱，當中種類繁多，練切是最常見也是最吸引注目的其中一款。練切是以白豆沙加入求肥做成外皮，在白色練切皮上染上不同顏色並包入餡料，再運用雙手配合菓子道具及技巧，捏製出各種不同的造型。
有别於傳統造型，課堂上會製作4款共6個可愛聖誕造型的和菓子練切。課堂會講解練切製作，調色，包餡技巧，和菓子工具介紹，製成品保存注意事項。課堂上會利用時間集中學習包餡，工具運用和揉捏等技巧，所以練切皮會預先準備好，但會提供食譜。無任何經驗的朋友也十分適合參加。
*學費已包括材料及課堂上會借用所有工具。
Wagashi is a general term for traditional Japanese sweets. There are numerous kinds of Wagashi, and Nerikiri is among the most common and appealing ones. Nerikiri dough is made of white bean paste and “Gyuhi”. The white Nerikiri dough is dyed with different colours and filled with stuffing. Then, use your hands, specific tools, and skills to knead into various designs.
Unlike traditional designs, we will make four Nerikiri designs with six lovely Christmas-themed Wagashi in the class. The class will explain the making of Nerikiri dough, colouring and stuffing techniques, the introduction of Wagashi tools, and precautions for storing finished products. The course will make good use of the time to focus on the techniques such as stuffing, tool usage and kneading, so the Nerikiri will not be made during the class; however, we will provide you with the recipe. The course is suitable for participants who have no experience in Wagashi making.
*All materials and tools are provided for you to use during the class.
