Tuscany Bomboloni
An Italian version of donuts which tastes closer to sponge cake. It is soft and moist donuts filled with various rich and flavourful custard cream.
This class will definitely give you a sense of accomplishment! Chef Nick from Taiwan will fully explain the basic theory of dough fermentation, temperature control and lots of tips and tricks to make great donuts at the comfort of your home.
Dates
20 Oct Sun 9am – 1pm *FULL
20 Oct Sun 2.15pm – 6.15pm
Class conducted in mandarin. English recipe given.
- Fermentation judgement
- Detailed explanation and theory regarding dough handling
- Low sugar custard cream preparation
- How to knead, proof and shape
- How to fry the donuts
- Learn 4 fillings : Hojicha, Passionfruit Mango, Caramel, Raspberry
This class will definitely give you a sense of accomplishment! Chef Nick from Taiwan will fully explain the basic theory of dough fermentation, temperature control and lots of tips and tricks to make great donuts at the comfort of your home.
Dates
20 Oct Sun 9am – 1pm *FULL
20 Oct Sun 2.15pm – 6.15pm
Class conducted in mandarin. English recipe given.
What you'll learn
- How to make donut dough- Fermentation judgement
- Detailed explanation and theory regarding dough handling
- Low sugar custard cream preparation
- How to knead, proof and shape
- How to fry the donuts
- Learn 4 fillings : Hojicha, Passionfruit Mango, Caramel, Raspberry
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hear what our Students have to say
Brenda and Penny are very helpful and friendly. They are always around to guide you and answer any questions/doubts that you have. I enjoyed my classes at bake fresh.