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.
Date: 7 Oct Sat 9am – 1pm *FULL
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.
Date: 7 Oct Sat 9am – 1pm *FULL
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
I love the class here. The teacher is nice and helpful. On top of that, the atmosphere allows beginner like us to fall in love with baking. Strongly recommend anyone who wish to bake a cake for their love ones.