After completing the student verification, I returned to the second class.

Hallo We have opened a second class to reward your interest in the first class, “Understanding the principles, sensuous vegan, flour-free dessert baking.”

What I felt while communicating with my classmates over the past year was that I had a lot of thirst for the principles and concepts of vegan baking rather than just learning recipes. If I had covered the basic principles of vegan flour-free baking in the last class This time, I'm going to cover in depth the principles used for each item so that I can develop my own recipes.

Being vegan doesn't match the philosophy of Comme Krize.

Have you ever thought that unlike the bread on the market that you usually enjoy, vegan doesn't taste good? Vegans also have as rich flavors as the desserts you've tasted. You can make great tasting desserts even if you don't use animal ingredients. I'm 100% sure it's more than what you can imagine for vegan desserts.

Since there are people who want to reduce their usual intake of wheat flour, or are difficult to digest because their constitution does not fit them, I ended up thoroughly excluding organic whole wheat flour as it is wheat flour. No more, I'm going to forget about clunky vegans now. Enjoy a healthier, vegan way to your heart's content, just like the desserts we always remember and remember.

Comme Crease does not use animal products (dairy products)

I completely excluded animal foods such as eggs, butter, and milk. Even those who are usually allergic to dairy products will be able to enjoy delicious bread comfortably through the Comme Creese. Enjoy a dessert that you can trust more than any other bread made with your own handmade bread.

Don't fail even if you're new to vegan baking

Vegan baking is completely different from regular baking, from the ingredients used to the characteristics and process. Of course, the same part in terms of food and confectionery can be applied to vegan baking, but I think you can think of it as part of it. I think a basic understanding of materials is the most important thing.

You need to know the roles and characteristics of flour, eggs, and butter properly to accurately find and use alternative ingredients. I'll give you a clear idea of alternative materials. It's interesting to learn about the various blends of flour ingredients used in place of wheat flour.

These menus are perfect even if you serve them as a signature menu at a cafe

I prepared green tea ganache cookies, tiramisu, blueberry crumble, cheesecake, Victoria cake using all-purpose cake sheets, cupcakes, pecan pie, and pistachio tarts.

A healthy dessert that I make myself for myself and my family, To make it easy to make a variety of desserts that will satisfy the tastes of those looking for differentiated vegan desserts while running a cafe I've organized a curriculum. We will also point out custom application points for each flavor, such as citrus, chocolate, green tea, coffee, wormwood, etc., so please pay attention to the end and follow them carefully.

For the first time, we will be releasing a trans fat free cream unique to Comm Krize!

When I look at existing vegan cream recipes, they often use vegetable whipping cream containing artificial additives, vegetable hydrogenated oil full of trans fats, and I remember being puzzled when I saw that it was a healthy dessert that contained cream made from ingredients that were not beneficial to the body due to the fact that it was plant-based.

I'm going to make coffee cream and chocolate cream using trans fat free cream and basic vanilla cream, which is safe because it doesn't contain artificial additives, and has few likes and dislikes because it doesn't use coconut or tofu. You can look forward to this new player that wasn't revealed even in offline classes!

Let's bake alone and share the cause of failure, where only worries and questions have been piled up.

Let's work together to solve parts that weren't solved during baking, or causes of failures that no one told us about. I think you may have been interested in vegan baking for a variety of reasons, such as animal-based foods that don't fit your constitution, you can't eat them for health reasons, or your philosophy about the environment and animals.

I don't want to let go of the flavors and textures that were relatively easy to give up because there are many things to protect. We want to help you have a rewarding and enjoyable baking life with the most appropriate formulation and active feedback made after many years of testing.

I majored in the Faculty of Hospitality Management at Kyung Hee University, and I will generously share with you the knowledge and know-how I have gained from researching in various fields such as food science and ingredients science in combination with vegan and gluten-free products. In particular, in the Problem Shooting chapter, I picked up the most common questions I received during class 101 and offline classes and answered them in advance.

From A to Z, don't worry about what to bring!

I'll prepare you to focus on the class.

Are you worried that there are many unfamiliar ingredients because they are vegan? Everything from basic materials to materials and tools that are hard to find in large supermarkets is fully organized in an all-in-one package. It's true that it's vegan and doesn't use flour, so selecting ingredients is more difficult than regular baking.

Before the training, I'll show you step by step from the materials required for the entire curriculum to how to buy them in the material guide video. Please note that for those who live abroad and find it difficult to purchase, or who are allergic to certain ingredients, we will also cover how to replace these ingredients.

Join in sustainable baking with the Zero Waste Tool Kit!

When baking, a lot of garbage is generated, such as packaging materials containing ingredients, plastic bags, and heritage sites. In order to minimize this, we organized a tool kit with a multi-use cloth bag, an eco-friendly muffin cup made from cacao shell instead of wood, and a teflon sheet that can be used semi-permanently instead of a heritage site.

I'll also show you how to cut a teflon sheet to fit the pan you use to bake Victoria cake and blueberry crumble. I configured the design so that no part was thrown away except for a small amount of marks left when cutting the pattern to be used for the bottom of the round cake. I hope we can continue to enjoy baking with value for the environment and healthy living.