Sozai Friends BREAKFAST SCONE
Sozai Friends BREAKFAST SCONE
Let's start a beautiful day with us!!
Our weekly catch ups with friendly faces have been fantastic for keeping us together.
Nothing beats the smell of fresh bakes in the morning...😋 Together with Suzue, an award winner chef is sharing lots tips with you.
朝活 ( asa-katsu ) meaning in Japanese is using early morning time ( before going to work ) for some other activity. Cheering up yourself and your loved ones. Fancy styling up your breakfast? 🇬🇧
Come and join us for your afternoon tea! 🇯🇵🇨🇳🇹🇼🇰🇷🇻🇳🇸🇬🇹🇭
*Singapore 15.00-16.00 (GMT+8h)
*Japan 16.00-17.00 (GMT + 9h)
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INGREDIENTS for Scones ( About 9 pcs )
200g plain flour
20g sugar
8g baking powder
Pinch of salt
50g butter (cubed, chilled)
90ml milk
< Optionals >
8g matcha powder
Sultanas, chopped walnuts or chocolate chips etc
Egg wash
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EQUIPMENT & UTENSILS
Oven
Bowl
Pastry card
Spatula
Rolling pin
Silicon paper or mat
Baking tray
Chopping knife
Pastry brush
Plate for serving
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Serving suggestions;
Nice pot of tea
Clotted cream
Red bean paste
Kumquat marmalade
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We’d love to welcome you and one other house hold member for this class. Please create another account if you’re more than 3 people. The children under 16 years are free to join.
You'll receive booking confirmation email. And a zoom link will be announced 24 hours before the class. Please check your junk email holder in case. Please note, if your zoom screen name is different from your booked name, the admin might not recognise you, therefore you won't be able to enter the class.
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T&C
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.