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	<title>麵包及西點｜開平學苑 Kai Ping Academy</title>
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	<title>麵包及西點｜開平學苑 Kai Ping Academy</title>
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		<title>烘焙麵包丙級</title>
		<link>https://kaipingacademy.org/product/levelc-technician-for-baking-food/</link>
					<comments>https://kaipingacademy.org/product/levelc-technician-for-baking-food/#respond</comments>
		
		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Thu, 25 Jun 2026 07:51:54 +0000</pubDate>
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					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">2026/9/10、9/17、9/24、10/1、10/8、10/15、10/22、10/29、11/5、11/19、11/26、12/3、12/10、12/17、12/24、12/31，2027/1/7、1/14 週四18:00-21:00，共18堂。</span></p>
<p><span style="color: #ed1c24;"><strong>課程進行中可插班，歡迎致電開平學苑(02)2755-6939 #293</strong></span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>每人22,000元<br />
包含學費及材料費，考試報名費用及簡章需額外付費</p>
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<p data-start="0" data-end="99" data-is-last-node="" data-is-only-node="">烘焙麵包丙級課程專為零基礎與在職進修者設計，系統化教學烘焙材料的差異、器具使用、配方計算方式與烘焙品基本製作，搭配考照重點提醒與反覆實作練習，提高應試時的熟悉度。專業師資指導、個人工作台操作，協助學員考取烘焙麵包丙級證照，為餐飲職涯奠定扎實基礎！</p>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/levelc-technician-for-baking-food/">烘焙麵包丙級</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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<h3 style="text-align: center;"><span style="color: #282828;">課程大綱</span></h3>
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<p>一、 建議取得對象：<br />
從事餐飲業、烘焙工廠及烘焙產品店家工作者，或烘焙創業者必備。</p>
<p>二、 課程目的：<br />
使在廚房內工作的烘焙產品製作者，運用正確的配方計算方式、選擇適合烘焙原料，並且安全衛生製作烘焙產品，保障消費者權益。</p>
<p>三、 課程內容：<br />
課程針對烘焙丙級檢定進行基本麵包或西點蛋糕教學，將學習不同烘焙原料備置、學習烘焙配方計算方式、基本烘焙產品（麵包或西點蛋糕）製作教學以及製作時的衛生安全知識。</p>
<p>四、開平學苑課程特色：<br />
1. 專業講師、充分練習：<br />
由多年教學經驗的師傅指導，針對丙級檢定考試要求之「七款麵包」或「六款西點蛋糕」進行示範教學，每人一組工作檯，具有充足的練習機會。<br />
2. 不厭其煩、熟能生巧：<br />
從工作檯佈置、備料作業、製作過程和後續清潔處理，學員可以從一次次的練習中養成良好的習慣。</p>
<p>五、烘焙丙級應考資訊：<br />
1. 烘焙丙級分為「麵包」、「西點蛋糕」及「餅乾」三大類，每一類均分開報考及進行檢定測驗。（開平學苑僅針對「麵包類」及「西點蛋糕類」項目分別開班）。<br />
2. 學科測試試題有八十題，每題1.25分，皆為單選選擇題，測驗時間100分鐘，成績為 60 分（含）以上及格。<br />
3. 術科檢定測驗時間：麵包為5小時、西點蛋糕為4小時；以上測驗時間含填寫製作報告書、清點工具及材料、成品製作及繳交至評審室。<br />
4. 術科測試評分與檢定進行方式：<br />
(1) 應試者於時間內完成二種烘焙產品製作，每種產品製作以一次為原則。<br />
(2) 每種烘焙產品以工作態度與衛生習慣、配方制定、操作技術、產品外觀品質及產品內部品質，共五大項目評分，滿分100分。<br />
(3) 烘焙產品於上述五大項目評分標準中，任一項目為零分者，該產品總分以零分計。<br />
(4) 每種烘焙產品得分均需在60分(含)以上始得合格。</p>
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<p><strong>開平餐飲學校 主廚之家烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li>團體報名：團體優惠，請洽開平學苑。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
<li><span style="color: #ed1c24;">如遇不可抗力因素停課時，將按比例辦理單堂課程退費，不另行補課。</span></li>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<ul>
<li>烘焙丙級是國家考試嗎？<br />
<span style="color: #90d0f6; font-size: 100%;">烘焙丙級是國家考試，由勞動部勞動力發展署技能檢定中心承辦，專門負責辦理全國技術士技能檢定與技術士證照相關業務。</span></li>
<li>烘焙丙級報考資格？<br />
<span style="color: #90d0f6;">年滿15歲或國民中學畢業者皆可報考。</span></li>
<li>請問烘焙丙級、乙級的差別？<br />
<span style="color: #90d0f6;">烘焙丙級、乙級二者差異在於：</span><br />
<span style="color: #90d0f6;">烘焙丙級為較基礎入門檢定，適合一般烘焙愛好者、初階創業者或無相關經驗者學習，做為烘焙檢定的第一步；乙級除有複雜的烘焙產品製作要求外，同時也考驗原料運用及配方設計，則更適合職業烘焙工作者、工廠幹部或產業中較高管理職者。</span></li>
<li>請問烘焙丙級如何報名？簡章如何購買？<br />
<span style="color: #90d0f6;">請至全家便利商店購買簡章，採個別別報名。</span></li>
<li>烘焙丙級是否在原場地考試？<br />
<span style="color: #90d0f6;">國家考試有指定之測驗地點，本學苑非考試場地。</span><br />
<span style="color: #90d0f6;">專業廚房皆模擬考場擺設，遵照考試規範實際演練。</span></li>
<li>烘焙丙級考試內容為何？<br />
<span style="color: #90d0f6;"><span style="color: #90d0f6;">(1) 烘焙丙級分為「麵包」、「西點蛋糕」及「餅乾」三大類，每一類均分開報考及進行檢定測驗。（開平學苑僅針對「麵包類」及「西點蛋糕類」項目分別開班）。<br />
(2) 學科測試試題有八十題，每題1.25分，皆為單選選擇題，測驗時間100分鐘，成績為 60 分（含）以上及格。<br />
(3) 術科檢定測驗時間：麵包類為5小時、西點蛋糕類為4小時；以上測驗時間含填寫製作報告書、清點工具及材料、成品製作及繳交至評審室。</span></span></li>
<li>烘焙術科測驗評分方式與合格分數？<br />
<table style="border: #cccccc solid;" rules="all">
<tbody>
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<th style="text-align: left;"><span style="color: #90d0f6; font-size: 100%;">烘焙產品評分依據</span></th>
<th style="text-align: left;"><span style="color: #90d0f6; font-size: 100%;">其他注意事項</span></th>
</tr>
<tr>
<td style="text-align: left;"><span style="color: #90d0f6; font-size: 100%;">共2種烘焙產品</span></p>
<p><span style="color: #90d0f6; font-size: 100%;">每種烘焙產品分開評分，每項產品滿分100分。</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">*烘焙產品評分五大項目：<br />
</span></strong><span style="color: #90d0f6; font-size: 100%;">1. 工作態度與衛生習慣（20%）<br />
2. 配方制定（10%）<br />
3. 操作技術（20%）<br />
4. 產品外觀品質（30%）<br />
5. 產品內部品質（20%）</span></td>
<td style="text-align: left;"><strong><span style="color: #90d0f6; font-size: 100%;">*於規定時間內完成烘焙產品製作。<br />
（含填寫製作報告書、清點工具及材料、成品製作及繳交至評審室。）<br />
</span></strong><strong><span style="color: #90d0f6; font-size: 100%;">*每種產品製作以一次為原則。</span></strong><strong><span style="color: #90d0f6; font-size: 100%;">*每種烘焙產品的五大評分項目中，任一項得分為零者，該產品總分以零分計。</span></strong></td>
</tr>
</tbody>
</table>
<ul>
<li><span style="color: #90d0f6; font-size: 100%;">每種烘焙產品得分均須達60分(含)以上始得合格。</span></li>
</ul>
</li>
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<p><strong>開平餐飲學校 主廚之家烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.165766413507!2d121.54001555105258!3d25.028447933896285!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b8569965b%3A0x6e0f1d2d72c294b6!2z5Li75bua5LmL5a62!5e0!3m2!1szh-TW!2stw!4v1607051099786!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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<li>本課程開課通知講於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li>團體報名：團體優惠，請洽開平學苑。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
<li><span style="color: #ed1c24;">如遇不可抗力因素停課時，將按比例辦理單堂課程退費，不另行補課。</span></li>
</ol>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/levelc-technician-for-baking-food/">烘焙麵包丙級</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>酸種麵包班</title>
		<link>https://kaipingacademy.org/product/sourdough-bread/</link>
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		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Mon, 22 Dec 2025 06:56:38 +0000</pubDate>
				<guid isPermaLink="false">https://kaipingacademy.org/?post_type=product&#038;p=15578</guid>

					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期<br />
</span></strong><span style="color: #c0c0c0;">2026/9/18 (五) 17:00~21:00</span><br />
<span style="color: #c0c0c0;">2026/9/19 (六) 10:00~12:00</span><br />
<span style="color: #c0c0c0;">共計六小時．</span></p>
<p><span style="color: #90d0f6; font-size: 100%;">授課老師</span><strong><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>1.單人報名: 每人4,800元<br />
2.兩人同行:  8,600元/組</p>
<p>開平學苑最熱門的天然酵母麵包班，為使對此領域有興趣之學員有精進之機會，由國內外獲獎無數的開平金牌烘焙團隊，教您如何使用天然酵母『酸麵種』製作酸種麵包(Sourdough Bread)。</p>
<p><span style="color: #90d0f6;">相關連結：<a style="text-decoration: underline; color: #90d0f6;" href="https://kaipingacademy.org/2020/08/24/intro-bread-ingredient/" target="_blank" rel="noopener noreferrer">如何製作美味又好吃的麵包？從認識麵包基本材料開始</a></span></p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/sourdough-bread/">酸種麵包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
]]></description>
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<h1 style="text-align: center;"><b>2026麵包課程推薦｜酸種麵包</b></h1>
<p>酸種麵包(Sourdough Bread)是一種在歐洲流傳已久的製作麵包古老方法，使用自己養的酵母製作的麵包，因為菌種來自培養的環境，菌種相對於商業酵母多樣，酵母會帶點酸氣，視發酵的程度，也會有出現不同酸度。<span style="font-weight: 400;">因其發酵過程會分解引起腹脹和其他消化問題的麩質 (gluten)，符合現代人講求健康養身無負擔的食物。</span></p>
<p style="text-align: left;"><span style="font-weight: 400;">市面上販售的麵包無法確定是否為天然酵母發酵製作。因此，有更多人嚮往麵包課程，唯有自己天然手作才能吃得放心。若你有以上想法卻不知道要去哪裡報名麵包課程？這一次，就跟著我們的課程介紹，帶你製作與認識天然酵母『酸麵種』，讓你做得開心吃得安心！</span></p>
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				<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment- size-" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />											</div>
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<h2 style="text-align: left;"><b>酸種麵包課程受歡迎原因｜天然酵母-酸麵種 健康美味</b></h2>
<p style="text-align: left;">酸種麵包有一大特徵就是用料很單純，使用麵粉、水、海鹽及自發酵母，經過15小時以上的天然發酵，不使用商業酵母及人造添加物，製作的時間與市售的麵包差了10倍以上，可說是費時也費工。</p>
<p style="text-align: left;"><span style="font-weight: 400;">一般來說，可將酵母分成2大類：商業酵母 ＆ 天然酵母。</span></p>
<ul style="text-align: left;">
<li>
<h3><b>商業酵母</b></h3>
</li>
</ul>
<p style="text-align: left;"><span style="font-weight: 400;">市面上販售的麵包，大多以商業酵母為主。主要是將天然酵母中，取出較為活躍的單一菌株進行培養，待乾燥後成為粉狀即可使用。雖說培養的酵母發酵較為穩定且速度快，但由於發酵時間過短，容易造成碳水化合物分解不完全。故製作出來的麵包，就顯得容易老化不好吃；為了因應市場需求，有些業者也會加入添加改良劑藉此保持麵包彈性。</span></p>
<ul style="text-align: left;">
<li>
<h3><b>天然酵母-酸麵種</b></h3>
</li>
</ul>
<p style="text-align: left;"><span style="font-weight: 400;">大多天然酵母都是自製的，而酸麵種則是小麥全麥粉、裸麥全麥粉和等比例的水混合攪拌來養酵種。運用麵粉上的野生酵母菌及乳酸菌為基本原料，培養出酵母液，發酵成為的酸麵種是呈現液體型態。採用天然酵母製作酸種麵包，冷室裡發酵一天，膨脹出充滿彈性的氣孔。</span></p>
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<h3 style="text-align: left;"><b>天然酵母如何使用？</b></h3>
<ul>
<li style="text-align: left;"><b>攪拌技法：</b><span style="font-weight: 400;">攪拌的過程可以分成3個階段：拾起階段、擴展階段、完成階段。</span></li>
<li style="text-align: left;"><b>酵母發酵：</b><span style="font-weight: 400;">如果家中沒有放發酵箱，可以用溫熱的濕毛巾代替，讓麵糰在潮濕、溫暖的環境才適合酵母生存。</span></li>
<li style="text-align: left;"><b>分割技法：</b><span style="font-weight: 400;">將大的麵糰分割成等重的小麵團。</span></li>
<li style="text-align: left;"><b>整型技法：</b><span style="font-weight: 400;">建議由開平學苑專業烘焙團隊進行現場教學。</span></li>
<li style="text-align: left;"><b>裝飾技法：</b><span style="font-weight: 400;">開平學苑會依照麵糰的屬性進行不同的裝飾教學。</span></li>
<li style="text-align: left;"><b>烘焙技法：</b><span style="font-weight: 400;">不同的麵包有各自適合的烘焙方式。</span></li>
</ul>
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<h2><b>開平學苑 天然酵母麵包課程｜天然酵母種vs酸種 差異</b></h2>
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<th style="text-align: center;"><a href="https://kaipingacademy.org/product/natural-yeast-bread/">天然酵母麵包班 (連結)</a></th>
<th style="text-align: center;">天然酵母-酸種麵包班</th>
</tr>
<tr>
<td style="text-align: center;">葡萄天然酵母種</td>
<td style="text-align: center;">祼麥粉製成的酸種</td>
</tr>
<tr>
<td style="text-align: center;">工法：</p>
<p>麵糰攪拌：直接法、後鹽法</p>
<p>麵糰最後發酵：隔夜低溫發酵（12小時）</td>
<td style="text-align: center;">工法：</p>
<p>隔夜低溫中種法、自我分解法、後加水</td>
</tr>
<tr>
<td style="text-align: center;">攪拌工法教學</td>
<td style="text-align: center;">攪拌工法延續</td>
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<td style="text-align: center;">產品型態呈現</td>
<td style="text-align: center;">產品型態應用</td>
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<td style="text-align: center;">烤焙裝飾造型</td>
<td style="text-align: center;">烤焙造型變化</td>
</tr>
</tbody>
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<h2><b>酸麵包課程特色｜2種麵包 完整教學</b></h2>
<h3><b>1.法國鄉村裸麥酸種麵包</b></h3>
<p>以天然酵母製成，自然散發的麥香、回甘與酸香，胚芽透出醇郁香氣，持久香醇的風味，入口越嚼越香甜，帶有獨特的微酸香氣。</p>
<h3><b>2.舊金山酸種麵包</b></h3>
<p>舊金山酸種酵母的優點是只需要新鮮麵粉、水、及鹽，配合專業知識就能烤出天然風味絕佳，口感十足的健康麵包。沒有額外加奶油、糖或其他添加物除了對身體負擔小外，保存期限也比較長不容易腐壞。缺點是發酵過程長，而且需要經驗判斷麵團狀態才能烤出平衡風味、外皮口感、內裡濕潤的麵包，成本相當高。</p>
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<p style="text-align: left;">法國鄉村裸麥酸種麵包</p>
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<ul>
<li>表面的麵粉清楚印出藤籃紋路，畫過刀的裂痕工整</li>
<li style="text-align: left;">穀物香氣濃郁，口感有咬勁</li>
<li style="text-align: left;">帶有獨特微酸香氣，入口越嚼越回甘</li>
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<p style="text-align: left;">舊金山酸種麵包</p>
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<ul>
<li>外層酥硬，濕潤有咬勁</li>
<li style="text-align: left;">無添加奶油、糖或其他添加物</li>
<li>麵包芯帶有光澤和彈性</li>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<p>&nbsp;</p>
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<p><strong>1. 天然酵母種麵包與酸種麵包有何不同？</strong></p>
<p><a style="color: #90d0f6;">『天然酵母種』最常見的是葡萄菌種製作初種，先培養出酵母液，再和麵粉混勻製成，放置室溫5-7天即完成。</a><br />
<a style="color: #90d0f6;">『酸種』是使用祼麥粉及小麥粉製成，將祼麥粉與小麥粉攪拌均勻後，放置室溫發酵12-24小時後，再移至冰箱冷藏。</a></p>
<p><strong>2. 酸種麵包班會學習的麵包技能？</strong></p>
<p><a style="color: #90d0f6;">酸種培養法、攪拌技法、麵糰溫度掌控/分割滾圓技法、整型技法、麵包造型切割技法、麵包烘焙技法。</a></p>
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<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號B1</p>
<p><iframe loading="lazy" style="border: 0;" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.168257475482!2d121.53953873863587!3d25.028363377912346!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b8569965b%3A0x6e0f1d2d72c294b6!2z5Li75bua5LmL5a62!5e0!3m2!1szh-TW!2stw!4v1684740811268!5m2!1szh-TW!2stw" width="600" height="450" allowfullscreen="allowfullscreen"></iframe></p>
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<ol>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/sourdough-bread/">酸種麵包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>天然酵母麵包班(初階)</title>
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		<pubDate>Wed, 06 Aug 2025 04:45:39 +0000</pubDate>
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					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期 </span><br />
</strong>2026/11/13(五)17:00-21:00<br />
2026/11/14(六)10:00-12:00<br />
兩堂課共6小時。</p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>每人3,250元</p>
<p>健康養生當道，如何製作健康又養生的歐式麵包呢？</p>
<p>開平學苑最熱門的天然酵母麵包班，由國內外獲獎無數的開平金牌烘焙團隊，教您利用簡單好取得的食材（葡萄乾）培養而成的天然酵母，製作出健康好吃的歐式麵包！</p>
<p><span style="color: #90d0f6;">相關連結：<a style="text-decoration: underline; color: #90d0f6;" href="https://kaipingacademy.org/2020/08/24/intro-bread-ingredient/" target="_blank" rel="noopener noreferrer">如何製作美味又好吃的麵包？從認識麵包基本材料開始</a></span></p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/natural-yeast-bread/">天然酵母麵包班(初階)</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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<h1 style="text-align: center;"><b>2026麵包課程推薦｜天然酵母 精緻麵包</b></h1>
<p>現代人越來越講求健康養身，就連麵包種類也都要挑選天然酵母製作的才肯買單。然而，市面上販售的麵包無法確定是否為天然酵母發酵製作。因此，有更多人嚮往麵包課程，唯有自己天然手作才能吃得放心。若你有以上想法卻不知道要去哪裡報名麵包課程？這一次，就跟著我們的課程介紹，帶你製作與認識天然酵母，讓你做得開心吃得安心！</p>
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<h2 style="text-align: left;"><b>麵包課程受歡迎原因｜天然酵母 精緻美味</b></h2>
<p style="text-align: left;"><span style="font-weight: 400;">若單就以烘焙來說，麵包的組成應該只有：麵粉、酵母、鹽、水。酵母最大的作用，主要是透過發酵將糖類轉換成二氧化碳，進而讓麵包產生蓬鬆柔軟的效果。一般來說，可將酵母分成2大類：商業酵母 ＆ 天然酵母。</span></p>
<ul style="text-align: left;">
<li>
<h3><b>商業酵母</b></h3>
</li>
</ul>
<p style="text-align: left;"><span style="font-weight: 400;">市面上販售的麵包，大多以商業酵母為主。主要是將天然酵母中，取出較為活躍的單一菌株進行培養，待乾燥後成為粉狀即可使用。雖說培養的酵母發酵較為穩定且速度快，但由於發酵時間過短，容易造成碳水化合物分解不完全。故製作出來的麵包，就顯得容易老化不好吃；為了因應市場需求，有些業者也會加入添加改良劑藉此保持麵包彈性。</span></p>
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<h3><b>天然酵母</b></h3>
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</ul>
<p style="text-align: left;"><span style="font-weight: 400;">大多天然酵母都是自製的，最常使用的則為葡萄菌種。主要會是以葡萄乾為基本原料，並藉此培養出酵母液，再經由麵粉調和所製。而此做法的菌種，帶有淡淡的果香味，</span><span style="font-weight: 400;">內含豐富的乳酸菌與醋酸菌，對人體有助益。</span></p>
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<h3 style="text-align: left;"><b>天然酵母如何使用？</b></h3>
<ul>
<li style="text-align: left;"><b>攪拌技法：</b><span style="font-weight: 400;">攪拌的過程可以分成3個階段：拾起階段、擴展階段、完成階段。</span></li>
<li style="text-align: left;"><b>酵母發酵：</b><span style="font-weight: 400;">如果家中沒有放發酵箱，可以用溫熱的濕毛巾代替，讓麵糰在潮濕、溫暖的環境才適合酵母生存。</span></li>
<li style="text-align: left;"><b>分割技法：</b><span style="font-weight: 400;">將大的麵糰分割成等重的小麵團。</span></li>
<li style="text-align: left;"><b>整型技法：</b><span style="font-weight: 400;">建議由開平學苑專業烘焙團隊進行現場教學。</span></li>
<li style="text-align: left;"><b>裝飾技法：</b><span style="font-weight: 400;">開平學苑會依照麵糰的屬性進行不同的裝飾教學。</span></li>
<li style="text-align: left;"><b>烘焙技法：</b><span style="font-weight: 400;">不同的麵包有各自適合的烘焙方式。</span></li>
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<h2><b>開平學苑 天然酵母麵包課程｜初階進階 差異</b></h2>
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<th style="text-align: center;">天然酵母麵包班（初階）</th>
<th style="text-align: center;">天然酵母麵包班（進階）</th>
</tr>
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<td style="text-align: center;">葡萄天然酵母種</td>
<td style="text-align: center;">蘋果天然酵母種</td>
</tr>
<tr>
<td style="text-align: center;">工法：</p>
<p>麵糰攪拌：直接法、後鹽法<br />
麵糰最後發酵：隔夜低溫發酵（12小時）</td>
<td style="text-align: center;">工法：</p>
<p>麵糰攪拌：直接法、後鹽法<br />
麵糰最後發酵：隔夜低溫發酵（12小時）</td>
</tr>
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<td style="text-align: center;">攪拌工法教學</td>
<td style="text-align: center;">攪拌工法延續</td>
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<td style="text-align: center;">產品型態呈現</td>
<td style="text-align: center;">產品型態應用</td>
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<td style="text-align: center;">烤焙裝飾造型</td>
<td style="text-align: center;">烤焙造型變化</td>
</tr>
</tbody>
</table>
<h2><b>天然酵母麵包課程特色｜2種麵包 完整教學</b></h2>
<h3><b>1.法國麵包</b></h3>
<p><span style="font-weight: 400;">喜愛法國麵包那酥脆口感、濃郁香氣的朋友，那就不可錯過此課程。想要讓法國麵包具有外皮黃金、麵包芯帶有光澤與彈性，且還均勻氣孔咬起來濕潤有嚼勁？那就快來學習如何用天然酵母，製作而成的黃金法國麵包吧！</span></p>
<h3><b>2.</b><b>紅酒蔓越莓麵包</b></h3>
<p><span style="font-weight: 400;">具有紅酒香氣的蔓越莓麵包，外層酥脆、內部柔軟。充滿咬勁的口感，搭以爽口蔓越莓，其香氣、Q度皆滿分。女生最愛的麵包，就屬紅酒蔓越莓麵包無誤了！</span></p>
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<li style="text-align: left;">均勻氣孔，以及水潤、半透明感的氣泡膜</li>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<p><strong>1. 天然酵母麵包班與其他麵包課程有何不同？</strong><br />
<a style="color: #90d0f6;">一般麵包課程多使用商業酵母，開平學苑的天然酵母麵包班是市面上最完整的天然酵母培養法教學，因此需要分成兩天，第一天製作天然酵母麵包並低溫發酵12小時完成發酵，第二天進行裝飾烤培出爐。</a></p>
<p><strong>2. 天然酵母麵包班會學習的麵包技能？</strong></p>
<p><a style="color: #90d0f6;">天然酵母培養法、攪拌技法、麵糰溫度掌控/分割滾圓技法、整型技法、麵包造型切割技法、麵包烘焙技法。</a></p>
<p><strong>3. 天然酵母麵包班是示範？還是實作？</strong></p>
<p><a style="color: #90d0f6;">天然酵母麵包班將由老師示範，讓學員了解製作技巧後，2人一組工作檯進行實作。</a></p>
<p><strong>4. 天然酵母麵包班需另外繳交食材費用嗎？</strong></p>
<p><a style="color: #90d0f6;">天然酵母麵包班已包含食材費，不需額外繳交其他費用。</a></p>
<p><strong>5. 天然酵母麵包無經驗者是否可上課？</strong></p>
<p><a style="color: #90d0f6;">可以的，天然酵母麵包班為麵包進階課程，但開平學苑的師傅會由麵團攪拌技法開始進行教學，無經驗者也可以上課。</a></p>
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<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號B1</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.1686432310985!2d121.53989815105265!3d25.028350283896373!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0xa2f790df34845813!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ9CMQ!5e0!3m2!1szh-TW!2stw!4v1607052338905!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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<ol>
<li style="list-style-type: none;">
<ol>
<li><span style="color: #ed1c24;"><strong>用天然酵母製作成麵團後，麵團需要低溫發酵12小時完成發酵，才能製作天然酵母麵包。本課程第一天會講解如何製作天然酵母及天然酵母的理論，並製作天然酵母麵團；第二天上午完成麵團發酵後，進烤箱烤培及裝飾。</strong></span></li>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
</ol>
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</ol>
<p>這篇文章 <a href="https://kaipingacademy.org/product/natural-yeast-bread/">天然酵母麵包班(初階)</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>天然酵母麵包班(進階)</title>
		<link>https://kaipingacademy.org/product/natural-yeast-bread-advanced-course/</link>
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		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Sat, 15 Feb 2025 09:17:54 +0000</pubDate>
				<guid isPermaLink="false">https://kaipingacademy.org/?post_type=product&#038;p=22257</guid>

					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期</span><span style="font-size: 14.4px;"><br />
</span></strong>2026/12/18(五) 1700-2100<br />
2026/12/19 (六) 1000-1200<br />
共2堂/6小時</p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>每人4,250元<br />
<strong><span style="color: #ed1c24;">（任何基礎皆可報名，本班有兩人同行9折優惠，優惠詳情請參閱本頁下方注意事項）</span></strong></p>
<p>開平學苑熱門商品天然酵母麵包班廣受歡迎各界好評。2022年推出全新天然酵母進階班課程，讓對此領域有興趣學員有精進機會，特別推出採用蘋果種菌水培養及運用製作出健康又養生的歐式麵包。</p>
<p>由國內獲獎無數的開平金牌烘焙團隊，教導您利用簡單好取得的蘋果來培養天然酵母，製作出健康好吃的歐式麵包不是夢！</p>
<p><span style="color: #90d0f6;">相關連結：<a style="text-decoration: underline; color: #90d0f6;" href="https://kaipingacademy.org/2020/08/24/intro-bread-ingredient/" target="_blank" rel="noopener noreferrer">如何製作美味又好吃的麵包？從認識麵包基本材料開始</a></span></p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/natural-yeast-bread-advanced-course/">天然酵母麵包班(進階)</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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<h2><b>2024年全新推出 天然酵母麵包進階班 ｜完整教學</b></h2>
<h3><b>1.法國鄉村麵包</b></h3>
<p><span style="font-weight: 400;">歷史悠久的傳統法國麵包，附有鄉村稻穗大地氣息，口感和味道與法國麵包相似、唯一不同在於表面切口裝飾，法國傳統麵包店都使用石磨全麥麵粉製作，麵種發酵時間長，能突顯麵包酸味和麥香，值得一探究竟。</span></p>
<h3><b>2.</b><b>酒釀桂圓核桃麵包</b></h3>
<p><span style="font-weight: 400;">需前一天製作冷藏天然酵母麵種，與主麵種一起拌入，並投入綜合穀物讓穀物香氣融入麵糰中，最後加入嚴選優質龍眼乾，以及烘烤過核桃，讓整體麵包充滿穀物香氣及果乾滋味，讓整體麵包有不一樣的層次體現。</span></p>
<h2><b>開平學苑 天然酵母麵包課程｜初階進階 差異</b></h2>
<table style="border: #cccccc solid;" rules="all">
<tbody>
<tr>
<th style="text-align: center;"><a href="https://kaipingacademy.org/product/natural-yeast-bread/">天然酵母麵包班（初階）(連結)</a></th>
<th style="text-align: center;">天然酵母麵包班（進階）</th>
</tr>
<tr>
<td style="text-align: center;">葡萄天然酵母種</td>
<td style="text-align: center;">蘋果天然酵母種</td>
</tr>
<tr>
<td style="text-align: center;">工法：</p>
<p>麵糰攪拌：直接法、後鹽法<br />
麵糰最後發酵：隔夜低溫發酵（12小時）</td>
<td style="text-align: center;">工法：</p>
<p>麵糰攪拌：直接法、後鹽法<br />
麵糰最後發酵：隔夜低溫發酵（12小時）</td>
</tr>
<tr>
<td style="text-align: center;">攪拌工法教學</td>
<td style="text-align: center;">攪拌工法延續</td>
</tr>
<tr>
<td style="text-align: center;">產品型態呈現</td>
<td style="text-align: center;">產品型態應用</td>
</tr>
<tr>
<td style="text-align: center;">烤焙裝飾造型</td>
<td style="text-align: center;">烤焙造型變化</td>
</tr>
</tbody>
</table>
<h2 style="text-align: center;"><b>麵包課程受歡迎原因｜天然酵母 精緻美味</b></h2>
<p style="text-align: left;"><span style="font-weight: 400;">現代人越來越講求健康養身，就連麵包種類也都要挑選天然酵母製作的才肯買單。然而，市面上販售的麵包無法確定是否為天然酵母發酵製作。因此，有更多人嚮往麵包課程，唯有自己天然手作才能吃得放心。若你有以上想法卻不知道要去哪裡報名麵包課程？這一次，就跟著我們的課程介紹，帶你製作與認識天然酵母，讓你做得開心吃得安心！</span></p>
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<p style="text-align: left;"><span style="font-weight: 400;">若單就以烘焙來說，麵包的組成應該只有：麵粉、酵母、鹽、水。而酵母最大的作用，主要是透過發酵將糖類轉換成二氧化碳，進而讓麵包產生蓬鬆柔軟的效果。一般來說，可將酵母分成2大類：商業酵母 ＆ 天然酵母。</span></p>
<ul style="text-align: left;">
<li>
<h3><b>商業酵母</b></h3>
</li>
</ul>
<p style="text-align: left;"><span style="font-weight: 400;">市面上販售的麵包，大多以商業酵母為主。主要是將天然酵母中，取出較為活躍的單一菌株進行培養，待乾燥後成為粉狀即可使用。雖說培養的酵母發酵較為穩定且速度快，但由於發酵時間過短，容易造成碳水化合物分解不完全。故製作出來的麵包，就顯得容易老化不好吃；為了因應市場需求，有些業者也會加入添加改良劑藉此保持麵包彈性。</span></p>
<ul style="text-align: left;">
<li>
<h3><b>天然酵母</b></h3>
</li>
</ul>
<p style="text-align: left;"><span style="font-weight: 400;">大多天然酵母都是自製的，而最常使用的則為葡萄菌種。主要會是以葡萄乾為基本原料，並藉此培養出酵母液，再經由麵粉調和所製。而此做法的菌種，帶有淡淡的果香味；且內含豐富的乳酸菌與醋酸菌，對人體有助益。</span></p>
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<h3 style="text-align: left;"><b>天然酵母如何使用？</b></h3>
<ul>
<li style="text-align: left;"><b>攪拌技法：</b><span style="font-weight: 400;">攪拌的過程可以分成3個階段：拾起階段、擴展階段、完成階段。</span></li>
<li style="text-align: left;"><b>酵母發酵：</b><span style="font-weight: 400;">如果家中沒有放發酵箱，可以用溫熱的濕毛巾代替，讓麵糰在潮濕、溫暖的環境才適合酵母生存。</span></li>
<li style="text-align: left;"><b>分割技法：</b><span style="font-weight: 400;">將大的麵糰分割成等重的小麵團。</span></li>
<li style="text-align: left;"><b>整型技法：</b><span style="font-weight: 400;">建議由開平學苑專業烘焙團隊進行現場教學。</span></li>
<li style="text-align: left;"><b>裝飾技法：</b><span style="font-weight: 400;">開平學苑會依照麵糰的屬性進行不同的裝飾教學。</span></li>
<li style="text-align: left;"><b>烘焙技法：</b><span style="font-weight: 400;">不同的麵包有各自適合的烘焙方式。</span></li>
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<ul>
<li style="text-align: left;">表面的麵粉清楚印出藤籃紋路，畫過刀的裂痕工整</li>
<li style="text-align: left;">外層硬脆，中間的組織柔軟帶有強韌的彈性</li>
<li style="text-align: left;">加入裸麥的色澤偏黑，氣孔細小綿密、分布均勻</li>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<p><strong>1. 天然酵母麵包班與其他麵包課程有何不同？</strong></p>
<p><a style="color: #90d0f6;">一般麵包課程多使用商業酵母，開平學苑的天然酵母麵包班是市面上最完整的天然酵母培養法教學，因此需要分成兩天，第一天製作天然酵母麵包並低溫發酵12小時完成發酵，第二天進行裝飾烤培出爐。</a></p>
<p><strong>2. 天然酵母麵包班會學習的麵包技能？</strong></p>
<p><a style="color: #90d0f6;">天然酵母培養法、攪拌技法、麵糰溫度掌控/分割滾圓技法、整型技法、麵包造型切割技法、麵包烘焙技法。</a></p>
<p><strong>3. 天然酵母麵包班是示範？還是實作？</strong></p>
<p><a style="color: #90d0f6;">天然酵母麵包班將由老師示範，讓學員了解製作技巧後，2人一組工作檯進行實作。</a></p>
<p><strong>4. 天然酵母麵包班需另外繳交食材費用嗎？</strong></p>
<p><a style="color: #90d0f6;">天然酵母麵包班已包含食材費，不需額外繳交其他費用。</a></p>
<p><strong>5. 天然酵母麵包無經驗者是否可上課？</strong></p>
<p><a style="color: #90d0f6;">可以的，天然酵母麵包班為麵包進階課程，但開平學苑的師傅會由麵團攪拌技法開始進行教學，無經驗者也可以上課。</a></p>
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<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號B1</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.1686432310985!2d121.53989815105265!3d25.028350283896373!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0xa2f790df34845813!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ9CMQ!5e0!3m2!1szh-TW!2stw!4v1607052338905!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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<ol>
<li><span style="color: #ed1c24;"><strong>用天然酵母製作成麵團後，麵團需要低溫發酵12小時完成發酵，才能製作天然酵母麵包。本課程第一天會講解如何製作天然酵母及天然酵母的理論，並製作天然酵母麵團；第二天上午完成麵團發酵後，進烤箱烤培及裝飾。</strong></span></li>
<li>若使用兩人同行優惠，需共同繳費報名，分開繳費則未達優惠標準，視同單一報名。並請於訂單備註同行者姓名、聯絡電話及E-mail。</li>
<li>本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li>如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li>開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li>本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/natural-yeast-bread-advanced-course/">天然酵母麵包班(進階)</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>千層可頌蛋塔課程</title>
		<link>https://kaipingacademy.org/product/mille-feuille-eggtart/</link>
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		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Wed, 03 Jan 2024 06:14:52 +0000</pubDate>
				<guid isPermaLink="false">https://kaipingacademy.org/?post_type=product&#038;p=26560</guid>

					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期</span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">2026/10/17(六)09:00-13:00</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>每人3,200元<br />
<strong><span style="color: #ed1c24;">(兩人同行$3,000元/人，優惠詳情請參閱本頁下方注意事項)</span></strong></p>
<p>千層蛋塔的風潮一路從香港紅到台灣，有別於一般蛋塔，千層可頌蛋塔是層層酥皮疊加，搭配香滑柔嫩如奶酪般的蛋塔內餡，口感酥脆的豐富讓您吃一口就上癮。本次課程會教導原味奶香跟開心果兩種口味，讓您一次學會爆紅的千層可頌蛋塔。</p>
<p>成品：原味奶香蛋塔跟開心果蛋塔可各帶3個回家，亦會提供蛋塔盒。</p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/mille-feuille-eggtart/">千層可頌蛋塔課程</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
]]></description>
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<p>千層可頌蛋塔是整個甜點的靈魂，酥皮層次需均勻分明，口感要酥脆，入口要具備奶油香氣和酥皮焦香。</p>
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			<img loading="lazy" decoding="async" width="1020" height="203" src="https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1400x279.png" class="attachment-large size-large" alt="千層蛋塔步驟|開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1400x279.png 1400w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-800x160.png 800w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-768x153.png 768w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1536x306.png 1536w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-510x102.png 510w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1.png 1920w" sizes="auto, (max-width: 1020px) 100vw, 1020px" />						
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
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				<div class="col-inner"  >
			
			
<p><strong>實作影片</strong></p>
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</div>
	<div class="img has-hover x md-x lg-x y md-y lg-y" id="image_1073049849">
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</div></div></div>
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	<div id="col-2096928760" class="col small-12 large-12"  >
				<div class="col-inner"  >
			
			
<div class="video video-fit mb" style="padding-top:56.25%;"><p><iframe loading="lazy" title="千層可頌蛋塔課程｜開平學苑" width="1020" height="574" src="https://www.youtube.com/embed/kJEu6HN8raY?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe></p>
</div>
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</div>
<div class="row"  id="row-1029924200">

	<div id="col-2003151970" class="col small-12 large-12"  >
				<div class="col-inner" style="background-color:#90d0f6;" >
			
			
<h3 style="text-align: center;"><span style="color: #282828;">講師簡歷</span></h3>
		</div>
				
<style>
#col-2003151970 > .col-inner {
  padding: 10px 10px 10px 10px;
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	<div id="col-1447338784" class="col small-12 large-12"  >
				<div class="col-inner text-center" style="background-color:rgb(30, 30, 30);" >
			
			
	<div class="img has-hover x md-x lg-x y md-y lg-y" id="image_1402796156">
								<div class="img-inner image-zoom box-shadow-5 dark" >
			<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment-original size-original" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />						
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<style>
#image_1402796156 {
  width: 79%;
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
		</div>
				
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#col-1447338784 > .col-inner {
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</div>
<div class="row"  id="row-1302954817">

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<h3 style="text-align: center;"><span style="color: #282828;"> 上課地點</span></h3>
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	<div id="col-958155348" class="col small-12 large-12"  >
				<div class="col-inner"  >
			
			
<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.168643231097!2d121.53989815105257!3d25.028350283896422!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0x9bbd17bdbc03f2a1!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ8!5e0!3m2!1szh-TW!2stw!4v1598005122266!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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</div>
<div class="row"  id="row-1534527289">

	<div id="col-1325362825" class="col small-12 large-12"  >
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<h3 style="text-align: center;"><span style="color: #282828;"> 注意事項 </span></h3>
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	<div id="col-1516945894" class="col small-12 large-12"  >
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<ol>
<li><span style="color: #ed1c24;"><strong>『若使用兩人同行優惠，需共同繳費報名，分開繳費則未達優惠標準，視同單一報名。並請於訂單備註同行者姓名、聯絡電話及E-mail。』</strong></span></li>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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<p>千層可頌蛋塔是整個甜點的靈魂，酥皮層次需均勻分明，口感要酥脆，入口要具備奶油香氣和酥皮焦香。</p>
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<a class="button white is-outline"  style="border-radius:99px;">
    <span>1</span>
  </a>

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<p>千層可頌蛋塔外皮</p>
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</div>
</div></div></div>
		</div>
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-248595813">

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<a class="button white is-outline"  style="border-radius:99px;">
    <span>2</span>
  </a>

		</div>
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	<div id="col-1451049114" class="col medium-10 small-9 large-10"  >
				<div class="col-inner"  >
			
			
<p>原味蛋塔內餡教學</p>
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</div>
</div></div></div>
		</div>
					</div>

	

	<div id="col-234120590" class="col medium-6 small-12 large-6"  >
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-2088667546">

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<a class="button white is-outline"  style="border-radius:99px;">
    <span>3</span>
  </a>

		</div>
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<p>開心果蛋塔內餡教學</p>
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</div>
</div></div></div>
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-1153445540">

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<p>實作流程</p>
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</div>
</div></div></div>
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			<img loading="lazy" decoding="async" width="1020" height="203" src="https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1400x279.png" class="attachment-large size-large" alt="千層蛋塔步驟|開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1400x279.png 1400w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-800x160.png 800w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-768x153.png 768w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-1536x306.png 1536w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1-510x102.png 510w, https://kaipingacademy.org/wp-content/uploads/2025/01/圖片-1.png 1920w" sizes="auto, (max-width: 1020px) 100vw, 1020px" />						
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<div class="row"  id="row-2002887951">

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			<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment-original size-original" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />						
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<style>
#image_1936486329 {
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
		</div>
				
<style>
#col-2039869335 > .col-inner {
  padding: 10px 10px 10px 10px;
}
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	</div>

	
<p>&nbsp;</p>
</div>
<div class="text-center"><div class="is-divider divider clearfix" style="max-width:100%;height:1px;background-color:rgb(92, 92, 92);"></div></div>
	<div id="gap-389927558" class="gap-element clearfix" style="display:block; height:auto;">
		
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<div id="tab_上課地點" class="panel entry-content" role="tabpanel" aria-labelledby="tab-上課地點">
<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.168643231097!2d121.53989815105257!3d25.028350283896422!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0x9bbd17bdbc03f2a1!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ8!5e0!3m2!1szh-TW!2stw!4v1598005122266!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
</div>
<div id="tab_注意事項" class="panel entry-content" role="tabpanel" aria-labelledby="tab-注意事項">
<ol>
<li><span style="color: #ed1c24;"><strong>『若使用兩人同行優惠，需共同繳費報名，分開繳費則未達優惠標準，視同單一報名。並請於訂單備註同行者姓名、聯絡電話及E-mail。』</strong></span></li>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
</ol>
</div></div></div>
<p>這篇文章 <a href="https://kaipingacademy.org/product/mille-feuille-eggtart/">千層可頌蛋塔課程</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>人氣美式餅乾課程/包班</title>
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		<pubDate>Thu, 04 Mar 2021 09:21:11 +0000</pubDate>
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					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期 </span></strong><br />
星期一~星期六<br />
上午09:00-12:00，下午13:00-16:00，擇一時段。<br />
<span style="color: #ed1c24;"><strong>(八人包班，請於備註填寫上課日期及時段，本學苑確認時間後會再電話聯繫）</strong></span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>中文授課：八人包班原價24,000元，<strong><span style="color: #ed1c24;">優惠價20,800元(課程費用及中文食譜)，每增加一位學員收$2,600</span>。</strong><br />
英文授課：八人包班原價30,000元，<strong><span style="color: #ed1c24;">優惠價26,000元(課程費用、英文專業翻譯及英文食譜)，每增加一位學員收$3,250</span>。</strong></p>
<p>一次學到兩款經典點心：美式餅乾、杏仁瓦片。<br />
充滿奶油香氣、外酥內軟的美式軟餅乾；每口都吃得到杏仁片，香酥薄脆口感的杏仁瓦片。<br />
本課程為三小時體驗式輕課程，歡迎自已動手做或是爸爸媽媽帶著小朋友一起報名，享受週末的悠閒親子時光。</p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/making-fudge-cookies/">人氣美式餅乾課程/包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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<p style="text-align: left;">實做美式餅乾、杏仁瓦片</p>
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<p>餅乾塑形技巧</p>
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<p>麵糊舖整技巧</p>
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<p>烘烤溫度技巧</p>
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<h3 style="text-align: center;"><span style="color: #282828;">講師簡歷</span></h3>
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			<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment-original size-original" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />						
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<h3 style="text-align: center;"><span style="color: #282828;"> 上課地點</span></h3>
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<p><strong>開平餐飲學校 中點教學教室</strong><br />
地址｜台北市敦化南路二段277號地下一樓</p>
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<h3 style="text-align: center;"><span style="color: #282828;"> 注意事項 </span></h3>
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<ol>
<li>本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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<p>實做美式餅乾、杏仁瓦片</p>
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<p>餅乾塑形技巧</p>
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<p>麵糊舖整技巧</p>
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<p>烘烤溫度技巧</p>
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			<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment-original size-original" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />						
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<p><strong>開平餐飲學校 中點教學教室</strong><br />
地址｜<span class="s13">台北市敦化南路二段</span><span class="s13">277</span><span class="s13">號地下一樓</span></p>
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<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/making-fudge-cookies/">人氣美式餅乾課程/包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>台灣伴手禮-鳳梨酥課程/包班</title>
		<link>https://kaipingacademy.org/product/making-pineapple-cake/</link>
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		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Thu, 04 Mar 2021 09:17:43 +0000</pubDate>
				<guid isPermaLink="false">https://kaipingacademy.org/?post_type=product&#038;p=17064</guid>

					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期 </span></strong><br />
星期一~星期六<br />
上午09:00-12:00，下午13:00-16:00，擇一時段。<br />
<strong><span style="color: #ff3333; font-size: 100%;">(八人包班，請於備註填寫上課日期及時段，本學苑確認時間後會再電話聯繫）</span></strong></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>中文授課：八人包班原價24,000元，<span style="color: #ed1c24;"><strong>優惠價20,800元(課程費用及中文食譜)，每增加一位學員收$2,600。</strong></span><br />
英文授課：八人包班原價30,000元，<strong><span style="color: #ed1c24;">優惠價26,000元(課程費用、英文專業翻譯及英文食譜)，每增加一位學員收$3,250。</span></strong></p>
<p>鳳梨酥是來台旅客票選第一名代表性伴手禮，鳳梨酥皮要聞來有自然奶香味，吃來酥鬆適中入口即化，內餡則要有天然鳳梨果香、酸甜適中且帶Q感。一起來親手製作美味又具誠意的最強伴手禮吧!</p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/making-pineapple-cake/">台灣伴手禮-鳳梨酥課程/包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
]]></description>
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<p style="text-align: left;">外層酥皮包裹內餡的技巧與塑形</p>
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<p><strong>開平餐飲學校 主廚之家中點教學餐廳</strong><br />
地址｜台北市大安區敦化南路二段277號B1</p>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<ol>
<li>本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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			<img loading="lazy" decoding="async" width="3174" height="2009" src="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg" class="attachment-original size-original" alt="烘焙團隊｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1.jpg 3174w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-632x400.jpg 632w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-768x486.jpg 768w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-1264x800.jpg 1264w, https://kaipingacademy.org/wp-content/uploads/2020/01/烘焙團隊｜開平學苑-1-510x323.jpg 510w" sizes="auto, (max-width: 3174px) 100vw, 3174px" />						
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<div id="tab_上課地點" class="panel entry-content" role="tabpanel" aria-labelledby="tab-上課地點">
<p><strong>開平餐飲學校 主廚之家中點教學餐廳</strong><br />
地址｜台北市大安區敦化南路二段277號B1</p>
<p><iframe loading="lazy" style="border: 0;" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.2204830667965!2d121.54343691479504!3d25.026590583975892!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa320318fd01%3A0xd63a1f13d910ad63!2z5Li75bua5LmL5a625Lit6bue5pWZ5a246aSQ5buz!5e0!3m2!1szh-TW!2stw!4v1576491295010!5m2!1szh-TW!2stw" width="800" height="450" frameborder="0" allowfullscreen="allowfullscreen" data-mce-fragment="1"></iframe></p>
</div>
<div id="tab_注意事項" class="panel entry-content" role="tabpanel" aria-labelledby="tab-注意事項">
<ol>
<li>本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
</ol>
</div></div></div>
<p>這篇文章 <a href="https://kaipingacademy.org/product/making-pineapple-cake/">台灣伴手禮-鳳梨酥課程/包班</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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		<title>超夯麵包課程-肉桂捲+咖啡捲</title>
		<link>https://kaipingacademy.org/product/cinnamon-rolls/</link>
					<comments>https://kaipingacademy.org/product/cinnamon-rolls/#respond</comments>
		
		<dc:creator><![CDATA[info.kpa]]></dc:creator>
		<pubDate>Fri, 03 Jan 2020 03:44:47 +0000</pubDate>
				<guid isPermaLink="false">https://kaipingacademy.org/?post_type=product&#038;p=2742</guid>

					<description><![CDATA[<p><strong><span style="color: #90d0f6; font-size: 100%;">開課日期<br />
</span></strong><span style="font-size: 115%;">2027/01/16(六) 09:00-15:00</span><strong><span style="color: #90d0f6; font-size: 100%;"><br />
</span></strong></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">授課老師 </span><span style="font-size: 14.4px;"><br />
</span></strong><span style="font-size: 14.4px;">開平餐飲 烘焙教學團隊</span></p>
<p><strong><span style="color: #90d0f6; font-size: 100%;">報名費用 </span><span style="font-size: 14.4px;"><br />
</span></strong>每人2,800元<br />
<strong><span style="color: #ed1c24;">(兩人同行$2,400元/人，優惠詳情請參閱本頁下方注意事項)</span></strong></p>
<p>肉桂捲是近期最夯的麵包，撲鼻而來的肉桂香味加上糖粉及糖霜，入口時散發出黑糖融合肉桂及細砂糖的香氣，讓人難以拒絕。<br />
同時也教學員們製作咖啡麵包捲，麵包組織鬆軟，夾層中間撒上咖啡粉，讓學員在家也可以簡單就製作兩款超夯麵包。</p>
<p>成品：肉桂捲及咖啡捲可各帶5個回家。</p>
<p>這篇文章 <a href="https://kaipingacademy.org/product/cinnamon-rolls/">超夯麵包課程-肉桂捲+咖啡捲</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
]]></description>
										<content:encoded><![CDATA[
		<div class="tabbed-content">
			
			<ul class="nav nav-outline nav-uppercase nav-size-xlarge nav-left" role="tablist"><li id="tab-描述" class="tab active has-icon" role="presentation"><a href="#tab_描述" role="tab" aria-selected="true" aria-controls="tab_描述"><span>描述</span></a></li>
<li id="tab-課程大綱" class="tab has-icon" role="presentation"><a href="#tab_課程大綱" tabindex="-1" role="tab" aria-selected="false" aria-controls="tab_課程大綱"><span>課程大綱</span></a></li>
<li id="tab-講師簡歷" class="tab has-icon" role="presentation"><a href="#tab_講師簡歷" tabindex="-1" role="tab" aria-selected="false" aria-controls="tab_講師簡歷"><span>講師簡歷</span></a></li>
<li id="tab-上課地點" class="tab has-icon" role="presentation"><a href="#tab_上課地點" tabindex="-1" role="tab" aria-selected="false" aria-controls="tab_上課地點"><span>上課地點</span></a></li>
<li id="tab-注意事項" class="tab has-icon" role="presentation"><a href="#tab_注意事項" tabindex="-1" role="tab" aria-selected="false" aria-controls="tab_注意事項"><span>注意事項</span></a></li></ul><div class="tab-panels"><div id="tab_描述" class="panel active entry-content" role="tabpanel" aria-labelledby="tab-描述">
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<h3 style="text-align: center;"><span style="color: #282828;">課程大綱</span></h3>
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<p>在飄洋過海到美國以前，肉桂捲最早發跡於瑞典，</p>
<p>當地人甚至將每年10月4日，定為一年一度的「肉桂捲節」。</p>
<p>後來到了1985年，美國西雅圖開了第一家肉桂捲專門店「Cinnabon」，</p>
<p>撒上大量糖粉、糖霜的口味自此和傳統分支，發展成特有的美式文化。</p>
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	<div id="col-2070717250" class="col medium-10 small-9 large-10"  >
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<p>實做肉桂捲及咖啡捲</p>
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-1843611075">

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<p>內餡以及淋醬製作</p>
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-158748116">

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<a class="button white is-outline"  style="border-radius:99px;">
    <span>3</span>
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	<div id="col-18938783" class="col medium-10 small-9 large-10"  >
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<p>麵糰攪拌技巧</p>
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	<div id="col-134038222" class="col medium-6 small-12 large-6"  >
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<div class="message-box relative dark" style="padding-top:15px;padding-bottom:15px;"><div class="message-box-bg-image bg-fill fill" ></div><div class="message-box-bg-overlay bg-fill fill" ></div><div class="container relative"><div class="inner last-reset">
<div class="row align-middle align-center"  id="row-1848277912">

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<a class="button white is-outline"  style="border-radius:99px;">
    <span>4</span>
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	<div id="col-1060185536" class="col medium-10 small-9 large-10"  >
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<p>烘烤注意事項以及小技巧</p>
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<p>實作流程</p>
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			<img loading="lazy" decoding="async" width="1020" height="378" src="https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-1400x519.png" class="attachment-large size-large" alt="超夯麵包課程-肉桂捲+咖啡捲4｜開平學苑" srcset="https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-1400x519.png 1400w, https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-800x297.png 800w, https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-768x285.png 768w, https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-1536x570.png 1536w, https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲-510x189.png 510w, https://kaipingacademy.org/wp-content/uploads/2020/12/肉桂捲.png 1556w" sizes="auto, (max-width: 1020px) 100vw, 1020px" />						
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<div class="video video-fit mb" style="padding-top:56.25%;"><p><iframe loading="lazy" title="超夯麵包課程-肉桂捲" width="1020" height="574" src="https://www.youtube.com/embed/ePg6SHLjHqc?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></p>
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<h3 style="text-align: center;"><span style="color: #282828;">講師簡歷</span></h3>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
		</div>
				
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<h3 style="text-align: center;"><span style="color: #282828;"> 上課地點</span></h3>
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<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.168643231097!2d121.53989815105257!3d25.028350283896422!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0x9bbd17bdbc03f2a1!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ8!5e0!3m2!1szh-TW!2stw!4v1598005122266!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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<h3 style="text-align: center;"><span style="color: #282828;"> 注意事項 </span></h3>
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<li><span style="color: #ed1c24;"><strong>『若使用兩人同行優惠，需共同繳費報名，分開繳費則未達優惠標準，視同單一報名。並請於訂單備註同行者姓名、聯絡電話及E-mail。』</strong></span></li>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
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<p>在飄洋過海到美國以前，肉桂捲最早發跡於瑞典，</p>
<p>當地人甚至將每年10月4日，定為一年一度的「肉桂捲節」。</p>
<p>後來到了1985年，美國西雅圖開了第一家肉桂捲專門店「Cinnabon」，</p>
<p>撒上大量糖粉、糖霜的口味自此和傳統分支，發展成特有的美式文化。</p>
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<p>實做肉桂捲及咖啡卷</p>
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<p>內餡以及淋醬製作</p>
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<p>麵糰攪拌技巧</p>
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<p>烘烤注意事項以及小技巧</p>
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<p>實作流程</p>
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<div class="video video-fit mb" style="padding-top:56.25%;"><p><iframe loading="lazy" title="職人等級生吐司專修班" width="1020" height="574" src="https://www.youtube.com/embed/bSoW8u3cF6E?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></p>
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<h3 style="text-align: left;"><strong>烘焙教學團隊｜金牌團隊，國際接軌</strong></h3>
<p style="text-align: left;">開平學苑擁有譽為甜點界的奧林匹克賽之稱「IBA世界西點大賽」冠軍金牌團隊，也是世界麵包技能競賽的訓練基地，不僅為臺灣培養出許多優秀的烘焙人才，亦出版烘焙暢銷書籍《<a href="https://www.books.com.tw/products/0010808297">金牌團隊不藏私的世界麵包全工法</a>》、<a href="https://www.books.com.tw/products/0010744600">《做甜點不失敗的10堂關鍵必修課》</a>、《<a href="https://www.books.com.tw/products/0010905768?sloc=main">質感甜點層層解構</a>》。</p>
<p style="text-align: left;">開平學苑烘焙團隊用迷人的香氣帶給您最豐富多元的課程內容，以最專業的教學方式帶您進入烘焙職場殿堂。</p>
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<p><strong>開平餐飲學校 烘焙教室</strong><br />
地址｜台北市大安區復興南路二段148巷15號</p>
<p><iframe loading="lazy" style="border: 0;" tabindex="0" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3615.168643231097!2d121.53989815105257!3d25.028350283896422!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3442aa2b855b7e67%3A0x9bbd17bdbc03f2a1!2zMTA25Y-w5YyX5biC5aSn5a6J5Y2A5b6p6IiI5Y2X6Lev5LqM5q61MTQ45be3MTXomZ8!5e0!3m2!1szh-TW!2stw!4v1598005122266!5m2!1szh-TW!2stw" width="100%" height="450" frameborder="0" allowfullscreen="allowfullscreen" aria-hidden="false"></iframe></p>
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<li><span style="color: #ed1c24;"><strong>『若使用兩人同行優惠，需共同繳費報名，分開繳費則未達優惠標準，視同單一報名。並請於訂單備註同行者姓名、聯絡電話及E-mail。』</strong></span></li>
<li class="p1">本課程開課通知將於<u>開課前五日</u>以電子郵件方式寄送至學員信箱。</li>
<li class="p1">如報名人數低於開課人數，開平學苑有權取消課程，開平學苑將在五日前以電子郵件通知學員，本學苑會全額退費或保留費用轉換本學苑其他課程。</li>
<li class="p1">開平學苑保有修改、暫停或終止本課程權利。課程變更以開平學苑公告為主，重要異動本學會於活動前以電話或電子郵件方式通知。</li>
<li class="p1">本課程延期或退費相關事宜，依照<a href="https://kaipingacademy.org/policy/"><u>開平學苑學費退費及延期辦法辦理（連結）</u></a>。</li>
</ol>
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<p>這篇文章 <a href="https://kaipingacademy.org/product/cinnamon-rolls/">超夯麵包課程-肉桂捲+咖啡捲</a> 最早出現於 <a href="https://kaipingacademy.org">開平學苑</a>。</p>
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