【Workshop(s)】【Baking Class】Jasmine Hue First Snow Strawberry Daifuku Cake Class

【 Jasmine Hue | Winter Strawberry Daifuku Cake Class 】 The secret to a Q-elastic texture that stays soft even when chilled, recreating the ultimate winter indulgence. ▍ Class Introduction This class is dedicated to you who pursue the ultimate texture. During the peak season when strawberries are at their reddest and sweetest, we transform the traditional daifuku into an "enlarged" giant daifuku cake. "Jasmine Hue": A delicate and fragrant jasmine green tea chiffon, its tea aroma balancing sweetness. "First Snow": A specially crafted mochi outer layer, as white as snow with excellent stretchability. The outer layer is tender and subtly chewy, while the filling offers rich layers, combining the creaminess of browned butter with the sweet and tart notes of fresh strawberries. This is not just a visually soothing creation process, but also an in-depth learning experience in dessert structure and material science. 💡 What you will learn in this class: ▸ The Science and Practice of Daifuku Skin A thorough understanding of the daifuku skin making process and operational principles. Comparing the differences between hand-stirring and microwave heating to judge the correct doneness. Mastering the impact of different glutinous rice flours on preservation and hardness, learning the secret to it remaining "soft even when chilled." ▸ Spherical Wrapping and Shaping Aesthetics Techniques for controlling the thickness and stretchability of the daifuku skin. Methods for covering spherical cakes and finishing details to achieve a rounded appearance. Key points for judging the timing of wrapping the cake with daifuku skin. ▸ Flavor Layering and Structural Practice Jasmine Green Tea Chiffon: Observing and judging the stages of meringue whipping. Correct hand feel and rhythm for mixing the batter. Methods for judging baking temperature and doneness. Filling Configuration: Production of browned butter and strawberry filling and flavor pairing logic. Production and flavor pairing of two strawberry fillings. Cream frosting techniques for spherical cake bodies. Structural logic for shaping the cake body and final wrapping. Frosting Techniques: Cream frosting for spherical cake bodies and key points for structural stability. | Class Creation | One 6-inch Strawberry Daifuku Cake