“Scone recipe” that has been consistently loved for 10 years

While working as a dessert menu developer, I discovered the secret of scone flavor through numerous tests. Running a cafe start-up baking class for 10 yearsWhile doing so, I was able to complete it with a competitive recipe. Learn the very recipe you've loved for years! You'll be able to make scones that will captivate you with their flavor, both as a gift and as a sale.

Hello, I'm Mont the Patissier.

Hello, I'm Kim Jung-hee, CEO of 'MONGJUA BAKING LAB'. I started baking as a hobby, and now I've only been running the “Cafe Startup Class” for 10 years. “Patissier dream” means “my patissier,” and it means I want to be a patissier in charge to fill your inexperienced part. Like my nickname In this class, we will generously unravel 10 years of experience and know-how for students to make scone baking without failureIt's.

Scone baking A to Z

How to achieve maximum efficiency with basic dough

By using the basic kneading method and adding and replacing various ingredients based on it, you can make various types of scones in a simple way. We'll help you achieve maximum efficiency with minimal resources.

Delicious scones for home bakers,

Even leveling up with taste for the bosses

An easy and simple explanation for home bakers who enjoy a hobby at home! For prospective or existing cafe owners, we plan to unpack know-how such as mass production tips and sales precautionsIt's. This class also included stories about what to do in the process from simple production to actual “sales” rather than just the end.

From how to reduce failure to how to make up for it

Didn't you just follow along randomly without knowing what the problem was on YouTube or offline? While running an offline scone class Prevent and correct common mistakes and problems students makeI prepared to do it.

Scones are easy to make. However, the kneading method, the temperature, and even the tissue Each step has a “core” that should never be missed in order to make a perfect scone. Whether or not you know these key points determines the taste of scones. So that you don't miss out on common mistakes, so that you can prevent them! Furthermore, there are even ways to make up for mistakes and make up for them! It contains secrets that significantly reduce the chance of failure in baking.

Desserts I want to make vs. desserts that consumers want

Are you preparing desserts for sale?

When I make cafe desserts, I have a lot of trouble deciding between the desserts I want to make and the desserts consumers want.

I'll spend less time worrying and worrying! Learn the results I've been struggling with in one class! After I sold it directly in the store, I saw the reaction, revised it again, and added it over and over again, and learned it. We have prepared it so that only the points that consumers liked can be linked to sales by pointing out only the core points.

What to do with the rest of the dough?

Are you having trouble storing and handling leftover dough from stores at home? I'll tell you in detail everything from how to store dough at home to how long. Let's also make “Wasmi Curry” using leftover dough! You can get a clean finish at home or in the store.

Become a dessert menu developer and patissier

Use the recipes you've learned in class to develop your own menu! It even includes the basic process of solid baking based on scones. I'm sure it will help you a lot when making other desserts. As I told you, if you add and subtract from the basics, any of you will be able to make your own dessert.

I'm a person who started out as a hobby of baking and brought the products I made directly into consumer goods.

It will be a must-have course because it contains all of that experience and eagerness.

Let's meet in class!