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I love to take cooking classes. I've been to both good ones and bad ones. But there are far too many bad ones among the small amount of really good ones. Hami Bakery is one that is really good.Hami Bakery is run by a young woman named Hami Cheung. She creates super kawaii cookies, cupcakes and whatever baked goodies for order. And in her studio in a factory in Kwun Tong, she also holds baking classes where she teaches people how to make her super kawaii macarons, cupcakes and cookies. Her classes fill up quickly. She's popular. Why? Because she runs an excellent class.A coworker did a macaron class during Christmas where she made Santa Claus macarons. We stood in awe at how cute they looked. Out of all the baking that I do, macarons is the one thing that I'm fearful of trying even though I know all the ingredients and all the steps. I always felt that I needed someone to actually guide me through to making them in order for me to succeed. So, when my coworker mentioned she was interested in taking the Chinese New Year macaron class, I asked to tag along.Her classes are located in a factory building but is fairly easy to find. It's actually right outside APM. Her classes are in one room while her kitchen/office is in the room across the hall. The room where the classes are held is actually rather small. The maximum amount of students she takes in is 16. This small number is a good reflection on why this baking class is so good. The small amount of students allows her to check how each student is doing. There is no abandonment of any student under her watchful eye. The room, though small, is clean and even has a closet to place your coats and bags and a washroom.It had a super cute display of the various macaron designs she's done.Each student was given a set of utensils. All the ingredients were measured out ahead of time for all. Recipes were passed out to all. However, instructions were all in Chinese except for the ingredients which were both in English and Chinese. Classes are done in Cantonese. I'm unsure if she'd do English but one can always ask? A demonstation is done for all and then you are put to work. As you blend away, she walks around to see how you are doing and check if everything is not over whipped.My macarons before I baked them. I learned how to properly pipe the macarons into perfect circles!The macarons were baked in the room across the hall. She let us touch the macaron after it was dried so we know what it's supposed to feel like before baking. My little babies baking away.After finished baking, we were given back our macarons and taught how to frost them.We were given royal icing that was colored and made ahead of time for us. However, she did demonstrate how to make royal icing and the different textures we should look for and how to use them. FINALLY I learned to make royal icing from scratch! She even taught us how to pipe things and different techniques. So, useful! Some I didn't know.After working hard at decorating my macarons, they came out pretty cute. I filled them with the pre-made ganache and my macarons were done! I was so proud of my work, I immediatly shared them on Facebook for all my friends to see.We were given nice boxes to put our macarons in to take home.The class took four and half hours to complete. There were still students decorating away when my coworkers and I left. Hami was in no rush to make them leave. It seemed they could stay as long as they needed. That's pretty good. Another reason this is an excellent class. No rush for you to get out, like other places I've been to.The class was $450. Though cost more than most baking classes, it was really worth it. Excellent tips were given. Demonstation was clear. Questions were answered. Class size was small so she could check in on each student. There was no rush to get you out of there. Everything was clean and tidy. I would definitely take another class if I get the chance and recommend to many. Now to take my new found macaron making skills and try them at home!
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马卡龙这玩意其实一直都不是宅女心头好, 不过唯独是HAMI出品的马卡龙就会时不时买来过过甜瘾.除了因为味道不俗, 也喜爱其创意无限的手工继早阵子宅女买过的小新大头, 这次居然能做出维妙维肖的IRONMAN 出来!!IRONMAN套装(1SET5件 HK$120)一整个IRONMAN大头造型精致得来又带著霸气, 实在不忍心吃入口呢!!不过咬下去其实饼身烟韧中带松化, 甜度亦不会太高内里的味道就是柠檬, 但酸度又不会太过, 味道不错.另外亦有2件士多啤梨及2件拖肥口味的, 味道不会作假, 也不俗.更喜欢HAMI的马卡龙就算放了两天再吃口感都仍然不会差的!
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四月二十四日 (星期三)还记得那天，是我们相识二千天的大日子架架仔仔一早找来虾米，特别订制了另一半最喜爱的低BDuck Macaron!六吋的鸭头Macaron，做型相似度是百份之九十九点九九!!!以为大件的Macaron不会好吃，谁知，以鲜芒果肉作馅的这大块头，实在令人惊喜~入口是烟韧的质感，伴以鲜甜的芒果肉，实在好吃除了好吃，也甜在心呢细心的虾米，也物尽其用，做了一些小低B Duck很可爱喔~
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有幸获得饮食网站 Openrice 的邀请, 参加了一个别开生面的 Macaron (法式甜饼) 制作班, 对于「柠茶」这个甜魔来说, 平日只有吃的机会, 要亲手造的, 实属首次, 可算是一个大挑战。是晚共有八位 Openrice 殿堂和资深食家出席, 当中有部分有制作甜品的经验, 但大部分也是跟「柠茶」一样属「初哥」程度。活动地点是 Hami Bakery (烘焙自修研究所), 来到这个位于观塘区某工业大厦内的工作室, 面积不大, 但麻雀虽小, 五脏俱全, 除了跟制作有关的器具外, 也不乏一些以 Macaron 为主题的摆设, 十分吸引, 真的想偷偷地摘下一两个来吃。负责人 Hami (虾米) 是城中炙手可热的独立甜品师, 由最初为兴趣而开始于网上分享心得和出售小量甜饼, 到后来出现于各大传媒, 到现在已经拥有自己的工作室, 更不时于各大展览场地摆设摊位等, 是现时城中人气最高的本土 Macaron 制作人。是晚由 Hami 本人亲自教授制作 Macaron 的方法和技巧, 能够首次学习便获得名师指点, 「柠茶」实在获益良多。所有材料和配套事前已经由店方预先准备好, 成功与否, 便看看大家的天资如何了。首先以鸡蛋﹑ 杏仁粉﹑ 糖粉放到搅拌器内, 搅拌途中更要分开数次加入砂糖, 时间掌握是关键, 不准确的话便会影响了完成品的质素, 而最后的窍门, 则是把搅拌后的材料拿出来时反转, 达到右图这个呈勾状的形态便合格了。加入微量食用色粉, 并加以搅拌后, 色粉便会由原来的深橙色散发至均匀的黄色; 放入特定胶袋内, 便可以把甜饼外壳逐一挤出来了。这是其中一个最考功夫的环节, 无论所用的力度﹑ 挤出来的份量﹑ 甚至器具和版面的距离都非常重要, 缺一不可, 否则便会导致大小不一或变形的问题。之后便要经过风干程序, 须由表面呈光泽变为暗哑, 才可放进焗炉内。是晚天气较为潮湿, 因此风干时间较长。于烤焗期间, 每片甜饼的边缘位置已渐渐变成常见的粒状裙边了。先后以两种不同温度进行烤焗, 以保持外层香脆。轮到制作皇室糖霜 (Royal Icing) 的时间, 做法是将有关材料搅拌至带流质, 可以用右图的这个方法来做个小测试。将皇室糖霜加上不同食用色素, 便可以开始绘画图案了。这是 Hami 老师的即场示范作, 不知「柠茶」可以做到有几分相似呢?把烤焗后的甜饼由烤焗用纸张拿下来, 至于是否容易, 则完全视乎上述所有工序的精准度, 加上天气有所潮湿, 是晚「柠茶」这个版本的附著力较高, 需要较长时间来处理。如果之前挤出来的甜饼大小不一, 不要紧, 现在可以换玩一玩配对游戏, 将大小相若的两片配对起来, 如果本身不是太夸张的话, 应该没有难度。最后, 由原来只有「笑面」, 变成即兴的全套「开饭」评级系列, 感谢店方慷慨解囊, 专程为我们调制那滴眼泪的蓝色糖霜。当然亦不少得自由创作环节, 这两个「柠茶」甜饼, 日后也可注册成商标吧?晚每人制作了合共十五个 Macaron, 放在一起时, 场面甚为壮观。首次制作来说, 能够达到这个效果, 「柠茶」实在相当感动, 收货有余了。制作出来的 Macaron 通常都需经过好一段时间的放凉或冷藏程序才可食用, 以减少内含的水份, 增强外层香脆和内层烟韧的口感, 达至最佳食用效果。 经过一日后, 「有幸」品尝「柠茶」拙作的朋友均说「有些像样」, 除了最内层略为湿润, 和甜度略嫌高了些外, 也不失为一个美味的 Macaron, 「柠茶」也总算放下心头大石。很高兴能够有这个机会, 跟名师学习制作 Macaron, 是「柠茶」极罕有的机会, 实属可贵。再一次感谢 Openrice 的邀请, 还有 Hami Bakery 的安排！
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