Steamed buns and 3 syokudango
28 Feb 2021 (Sun) 10:00
120 minutes
Online
£25 per ticket

★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン

★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン

Within this course, we will learn how to make 3 colour mochi using Tofu and rice flour, 3 colour steamed buns. Ideal Oyatsu for celebrating Girls Day (3rd March).

EQUIPMENT
Medium/large sauce pan
Small mixing bowls
Medium mixing bowl
Skimmer (if you have it)
Spatulas
Spoons
Tea strainer
Scale
Skewers for dango
Glinder (To grind sesames – optional)
Serving plates

INGREDIENTS
Milk or alternative milk
Glutinous rice flour
Tofu
Vegetable oil
Plain flour
Baking powder
Sugar
Salt
Water
Raisins
Matcha powder or green food colouring
Red fruit powder or red food colouring
Glucose Syrup or Honey (optional)
Arrowroots
Ice cubes (for hot days)
Black sesame seeds (optional)
Kinako Powder (optional)
Red bean paste (optional)

Please note that you can either use Matcha, fruits or vegetable powders if you prefer not use food colourings

Kids friendly Vegetarian Vegan Weekend Online Dessert Foundation
INSTRUCTOR

Suzue Aoyama

Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.

Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.

Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.

Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.

REVIEWS
by Sheileen
★Modern Oyatsu Vol. 1 Matcha Choux 抹茶シュークリーム★
Lovely class

Class was fun and enjoyable! Suzue was very helpful and a great teacher!

01 Mar 2021
by Izumi
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
The best Dango evert!

I've made these kind of Japanese desserts quite few times but I can't compare to them. I always learn from Suzue-sensei lots. Thank you for your tips & recipe.

01 Mar 2021
by Lucy
☆ Oyatsu Vol.1: Mochi Dorayaki ☆ 日本のおやつVol.1:餡.餅入りどら焼き
Great class

I did the dorayaki class and it was really great. The dorayaki were delicious too! This was my second class with Sozai and I’d definitely recommend to others and I’ll be doing more

21 Feb 2021
by Barbara
☆ Oyatsu Vol.2: Chocolate Daifuku & Mitarashi Dango ☆ 日本のおやつVol.2: チョコ大福 みたらし団子
Daifuku and mitarashi dango

Enjoyed the class, even with lots of different elements to make it went along at a very relaxed pace. Enjoyed the end results as well.

15 Feb 2021
UPCOMING CLASSES
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes.