Baking bread? Cakes? Pastries? You will need some sort of leavening agent. There are different types of leavening agents that you can use in different recipes which all help to lighten and soften your dough or batter. In this lesson, Kay-Lene Tan teaches you all about leavening agents and how to incorporate them into your recipes.
This lesson is ideal for pastry chefs, people passionate about home pastry, or those who want to enter the industry.
Kay-Lene Tan is a Head Pastry Chef in two of Melbourne’s most notable restaurants, Tonka and Coda. Kay-Lene started out as a documentary filmmaker before making the shift to culinary arts 10 years ago.