Sozai Friends Japanese TOFU DOUGHNUTS BALLS
Sozai Friends Japanese TOFU DOUGHNUTS BALLS
Fancy something special treat to learn?
They are healthier, tastier, fluffier and fun to make :) :)
Make 12 small doughnut balls
150g Yutaka Silken Tofu
110g plain flour
9g baking powder (about 2tsp)
30g sugar
1g salt
1 large egg (medium size is ok, ideally 55-65g egg)
**2tsp cocoa powder – optional, 2 tsp for half recipe mix**
Vegetable oil for deep frying
For coating
Caster sugar
Cinnamon, kinako powder, matcha powder or any spice of your choice
Or maple syrup instead of coating with sugar
Pan for deep frying doughnuts
Stove
Electric hand mixer (for whisking egg) – electric mixer is ideal than whisk
Scale
Bowl x2
Spatula
Table spoon x2
Tray and rack
Serving plate
Instructor : Suzue Aoyama
Sponsored by : Yutaka London
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Please read,
T & C
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 an automate booking confirmation email. And a zoom link will be announced 24 hours before the class. 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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Any questions : info@sozai.co.uk
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.