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課程概覽

PROGRAM OVERVIEW

20節課程 · 40課時 · 從基本功開始

20 lessons · 40 class periods · Start with the fundamentals

圍繞日常主食與經典中式點心，從認識麵粉和麵團開始，學習和麵、擀皮、包餡與成形。通過蒸、炸、煮、烙、烤等工藝，練習穩定的配方、口感與出品標準。

Explore everyday staples and classic Chinese pastries. Begin with flour and dough, then practice kneading, rolling, filling and shaping through steaming, frying, boiling, griddling and baking.

課程亮點

WHAT YOU WILL EXPLORE

從早點到正餐
包子、餃子、餅類、米製點心與手擀麵，係統覆蓋常見麵點。

Build a varied repertoire of buns, dumplings, pancakes, rice-based treats and hand-rolled noodles.

配方與工藝一起學
理解不同麵團的特點，練習多種成熟工藝，關注外觀、口感和操作規範。

Understand dough properties and cooking methods, with attention to shape, texture and consistent preparation.

講解、示範、隨堂實操
老師講解產品特點與配方，示範操作步驟，並在練習中指導。

Learn through recipe explanations, instructor demonstrations and guided hands-on practice.

完整課程清單

THE FULL CURRICULUM

每節2課時，共20節、40課時。

Two class periods per lesson; 20 lessons and 40 class periods in total.

第01節 · 2課時 / LESSON 1

基礎課：麵粉、麵團與基本手法

麵粉與常用麵團知識；和麵、下劑子、擀皮與捏褶。

Flour, dough and foundation skills

第02節 · 2課時 / LESSON 2

酵麵饅頭、花卷

Leavened steamed buns and twisted rolls

第03節 · 2課時 / LESSON 3

豆沙包、奶黃包

Red bean buns and custard buns

第04節 · 2課時 / LESSON 4

家常烙餅、蔥花餅、糖餅

Griddled pancakes, scallion pancakes and sweet pancakes

第05節 · 2課時 / LESSON 5

大蒸餃、韭菜盒子

Large steamed dumplings and chive pockets

第06節 · 2課時 / LESSON 6

餡餅、肉餅

Stuffed pancakes and meat pancakes

第07節 · 2課時 / LESSON 7

肉龍、糊塌子

Steamed meat rolls and zucchini pancakes

第08節 · 2課時 / LESSON 8

菜團子、貼餅子

Vegetable-filled cornmeal buns and cornmeal cakes

第09節 · 2課時 / LESSON 9

提褶包子：豬肉白菜、韭菜雞蛋

Pleated buns: pork and cabbage; chives and egg

第10節 · 2課時 / LESSON 10

手工水餃：豬肉茴香、尖椒茄子

Handmade dumplings: pork and fennel; pepper and eggplant

第11節 · 2課時 / LESSON 11

小油條、小油餅

Mini fried dough sticks and fried dough rounds

第12節 · 2課時 / LESSON 12

水晶蝦餃、小餛飩

Crystal shrimp dumplings and small wontons

第13節 · 2課時 / LESSON 13

肉丁饅頭、棗發糕

Diced pork buns and steamed jujube cakes

第14節 · 2課時 / LESSON 14

鍋貼、黃橋燒餅

Potstickers and Huangqiao flaky pastries

第15節 · 2課時 / LESSON 15

開口笑、炸麻團

Cracked sesame fritters and fried sesame balls

第16節 · 2課時 / LESSON 16

腐乳排叉、炸麻花

Fermented-tofu crispy crackers and fried dough twists

第17節 · 2課時 / LESSON 17

驢打滾、艾窩窩

Soybean-coated rice rolls and filled glutinous rice balls

第18節 · 2課時 / LESSON 18

桃酥、沙琪瑪

Chinese shortbread cookies and syrup-bound egg pastry

第19節 · 2課時 / LESSON 19

牛舌餅、白皮酥

Oval spiced pastries and white-crust flaky pastries

第20節 · 2課時 / LESSON 20

手擀麵：炸醬、茄丁鹵

Hand-rolled noodles with soybean-paste sauce and diced eggplant sauce

授課方式

HOW YOU WILL LEARN

課程安排基礎手法訓練，適合從基本功起步。老師先講解配方與產品特點，再示範操作；學員隨堂練習，老師針對和麵、成形及製作過程中的問題給予指導。

Begin with foundation skills. Each lesson combines recipe explanations, demonstrations and hands-on practice, with guidance on dough handling, shaping and preparation.