Its trial lesson was rice flour bread,
which I am very interested in.
Rice flour is low gluten and not easy to use for bread but
people with wheat allegy able to enjoy the bread.
Nowadays contains rice flour bread is getting more popular in Japan.
In the lesson, only mix a small amount of rice flour, but it enough to make the bread quite chewy and tasty.
chestnut shape bread contains chestnut chunks and maron paste. very nice!!
After this lesson, also joined Japanese sweets trial lesson.
Traditional Japanese sweets is always looks needs alot of skills and not easy to make.
Made steamed mantou with red bean paste and white bean paste.
I think this is very beginner level for Japanese sweets. size is 4-5cm, standard size.
It was very wonderful experience for me, and shiu-chan.
If I have time, I will definitely willing to take this Traditional Japanese sweets course.
Yup. I asked shiu-chan to accompany me for these lesson...
till the today, I kept secret...=P
Hope shiu-chan found baking is such interesting thing!!
