和菓子是日式傳統糕點的統稱，當中種類繁多，煉切是最常見也是最吸引注目的其中一款。煉切是以白豆沙加入"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個充滿夏日色彩的煉切和菓子。課堂會講解煉切製作，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以工具。
Wagashi is a traditional Japanese sweet, and Nerikiri is one of its most popular and visually attractive varieties. This sweet is prepared by mixing white bean paste with "Gyuhi" dough and dying it in various colours. The dough is then filled with stuffing and kneaded into different designs using various tools and techniques.
Our class will focus on creating four unique summer-themed Nerikiri designs that are different from the traditional ones. We will cover the process of making Nerikiri dough, colouring and stuffing techniques, using Wagashi tools, and tips for storing finished products. Although the class will not involve creating the Nerikiri from scratch, we will provide you with the recipe and concentrate on teaching essential techniques such as stuffing, tool usage, and kneading. This course is ideal for beginners who have never made Wagashi before.
📌 All materials and tools are provided for you during class.
