Check out what classmates have to say!
Using rice powder, a steamer, etc.
8 Class Projects
It takes about 2 hours or more hour(s) to complete each project.
Macaron-style mochi and slices (making white bean paste)
Apple terminal
Dojo Song
Flower extension
Apple fruit
Old-fashioned medicine
Grilled rice cake with soboro
Daisy Song
Skills You’ll Learn
Making mochi or making antiques by steaming and pasting non-glutinous rice
Make your own white goods and make colored dough out of natural powder to make mochi and slices
Making mochi from glutinous rice, making sweets
Making apple crackers with white goods made from kaze-mochi and homemade apple fruit
Making mochi made with minced fish and beef
Make songs that are chewy and don't burst, and serve them beautifully without sticking to each other
Making fermented mochi with makgeolli
Using makgeolli to make traditional noodles, decorate and steam them so that they do not overferment
Gentle medicine and frying without being hard
How to fry fewer blends and more formulations and how to shorten the cleaning time
Making sobo noodles, baking glutinous rice dough in the oven
Making soboro and baking it with sticky rice dough that is moist even when baked in the oven
Wrapping cloth
Learn how to pack frequently used and easy cloth
Mochi is still commonly eaten
Do you only think of it as a traditional dessert?
Even if it's a rice cake we already know, it can be made into a special dessert using pretty shapes, trendy colors, and unusual ingredients. Let's make various use of these points and make a variety of delicious fusion desserts together, from soboro-baked rice cakes to apple nuts and danga, and macaron-style mochi.
With unremarkable dexterity
A class to make a special dessert
Hallo It is a legato dessert that makes delicious and beautiful fusion Korean desserts. I have taught many prospective founders by running my own workshop. What I value most is taste and practicality. No matter how delicious it is, if the production process is difficult, it will be difficult to sell, and no matter how beautiful it is, if it is not tasty, it is difficult to make a regular product. So in this class Recipes and working methods that make working as easy as possible while maintaining a beautiful shape and excellent tasteI only configured it with.
In order to be useful not only for hobbies, but also for those who aim to sell, we have structured the curriculum from the basics to a little more in-depth content. How to easily make delicious and luxurious desserts, as well as how to mass-produce, store, and use recipesLet's learn all of them!
Improving the quality of desserts
Perfect dough - luxurious colors - various decors
In order to make delicious Korean desserts such as rice cakes and medicinal sweets, the perfect dough is the foundation. Perfect for Korean desserts that you want to make using glutinous rice or spicy rice A kneading method that creates a moist yet chewy texture without being hard or chewyet A way to create luxurious colors using natural powdersI have prepared it. Learn how to make mochi dough that doesn't harden well!
Know-how to decorate beautifully in a variety of ways while burying antiquesI'll give you all the tips to improve the quality of desserts even more while learning.
The most practical tips to improve utilization
POINT 1. Reduce work processes and increase production
Each chapter will be completed in an amount that is easy to pack in one box. However, when a large order comes in, it is sometimes necessary to change the way we work. Based on sales experience Tips and cautions for high-volume work and quick production know-howI have prepared it. So that work processes can be reduced How to properly use commercially available products to create flavorI'll also let you know.
I'll also try to make my own white bean paste. Homemade white soybean paste can be properly mixed with commercially available bean paste and used as a low sugar sauce used in wind mochi, or it can also be mixed with apple nuts and used as an apple jam sauce. As you follow the curriculum, you'll naturally learn how to use what you've learned earlier.
POINT 3. Use a variety of ingredients in basic recipes to make your own recipes
When you learn how to make soboro-baked rice cakes using an oven,Not only this recipe, but also the role each ingredient plays We will let you know in detail. I'll also point out some tips so that you can change the recipe using your favorite ingredients. Add various ingredients to your own special menu Try making it!
Complete a thoughtful gift
Meticulous and detailed wrapping method for cloth
Pack a carefully made dessert and give it to a friend! The detailed packaging also enhances the value of the product. If you are stubborn in class From basic skills to taste, shape, and packaging, as well as meticulous finishing methods You'll be able to learn.
“Good-looking rice cakes are also good to eat.” As the saying goes
How to make the perfect beautiful and tasty fusion Korean dessert
Get started with me!
Required for the class
Here is an introduction to the kit.
1. All-in-one kit
What you need to prepare for the class all at once
Along with the Legato dessert, I composed the ingredients and tools to make 8 kinds of fusion Korean desserts. Get all the materials and tools you need at once with this all-in-one kit!
- Wet Glutinous Rice Flour (Frozen) 1kg
- Wet non-glutinous rice flour (frozen) 1kg* 2
- [Small portion] Mugwort powder 100g
- [Small portion] Purple sweet potato powder 10g
- [Small portion] Sweet pumpkin powder 10g
- [Subportion] Strawberry juice powder 50g
- Coconut powder 70g
- 200 grams of soybeans
- 1.2 kg of starch syrup
- 70g pumpkin seeds
- Cornflower Flower Tea 15g
- 1kg of gravity
- Donut flour 1kg
- Cinnamon Stick (15pcs/80g)
- Cho Cheong 700g
- [Subportion] Almond powder 200g
- 1 kg of white jade sediment
- Square Mousse Ring No.1
- acrylic rice cake paint
- Marzipan 14-piece set
- Medicine and frame (12.7cmx7cm.5.5cm)
- Nonstick cooling net
- teflon sheet
- 12 silicone spindles
- Silicone spatula (large)
- 500 sheets of yokan wrap (15 x 15 cm)
- Wind mochi frame
- Dough stick (25cm)
- Stainless steel intermediate (28cm)
- Packing kit (2 macaron boxes, 5 white boxes, 2 disposable wood lunch boxes, cloth cloth (random color/55cm), cookie box (No. 1), tart box)
2. Material kit
We have prepared rice flour to make a moist and chewy dough, and natural flour and red bean paste to create a luxurious color! This kit consists entirely of ingredients to help you make a fusion Korean dessert.
- Wet Glutinous Rice Flour (Frozen) 1kg
- Wet non-glutinous rice flour (frozen) 1kg* 2
- [Small portion] Mugwort powder 100g
- [Small portion] Purple sweet potato powder 10g
- [Small portion] Sweet pumpkin powder 10g
- [Subportion] Strawberry juice powder 50g
- Coconut powder 70g
- 200 grams of soybeans
- 1.2 kg of starch syrup
- 70g pumpkin seeds
- Cornflower Flower Tea 15g
- 1kg of gravity
- Donut flour 1kg
- Cinnamon Stick (15pcs/80g)
- Cho Cheong 700g
- [Subportion] Almond powder 200g
- 1 kg of white jade sediment
3.Tool kit
Let's make a beautiful Korean dessert using a mold and marzipan that can make rice cakes, medicine, etc. It also comes with packaging tools that allow you to neatly pack the finished dessert and present it as a gift.
- Square Mousse Ring No.1
- acrylic rice cake paint
- Marzipan 14-piece set
- Medicine and frame (12.7cmx7cm.5.5cm)
- Nonstick cooling net
- teflon sheet
- 12 silicone spindles
- Silicone spatula (large)
- 500 sheets of yokan wrap (15 x 15 cm)
- Wind mochi frame
- Dough stick (25cm)
- Stainless steel intermediate (28cm)
- Packing kit (2 macaron boxes, 5 white boxes, 2 disposable wood lunch boxes, cloth cloth (random color/55cm), cookie box (No. 1), tart box)
Able to improve quality
We will introduce additional components.
For those who need a class but already own one
These products are prepared so that they can be purchased separately.
If you don't have one, we recommend purchasing it for a smooth course.
1. Steamer kit
It consists of a bamboo steamer used to make mochi and mochi cakes, a cotton cloth that can be used on the bottom of the steamer, and a mat under the siru.
- Bamboo steamer with 2 tiers (30cm)
- Siru under-seat mat
- Steamer mask
- Product name: Bamboo steamer with 2 tiers (30cm)
- Size: 30 x 19 cm
- Material: bamboo
- Made in China
- Product name: Underwater silicone mat (large)
- Size: 28 cm
- Material: silicone
- Made in China
- Product name: Steamer cotton cloth
- Size: 55 x 55 cm
- Material: cotton
- Country of Manufacture: South Korea
2. Water cooker
It's a great water pot to use when steaming rice cakes with a steamer or seaweed. Depending on the aluminum or stainless steel material, it can be used in gas stoves and induction. Please choose the right product according to the type you have.
- Aluminum water cooker (medium) - for gas stove
- Stainless Steel Water Cooker (medium) - for induction
- Product Name: Aluminum water cooker (medium)
- Material: aluminum - for gas stoves
- Size: 32 x 17.5 cm
- Made in Korea
- Product name: Stainless steel water cooker (medium)
- Material: stainless steel - for induction
- Size: 31 x 16.5 cm
- Made in Korea
3. Benrina Chakal
It is a cutting knife that can be used for various purposes because it consists of 3 blades: a fine blade, a medium blade, and a thick blade. The thickness can also be adjusted using the adjustment screw located on the back of the main unit. With a safety holder, you can cut flat materials safely and conveniently.
- Product name: Benrina chaikal
- Material: Blade: stainless steel, body: ABS plastic (heat resistant to 70 degrees)
- Size: length 31 x height 9 cm
- Place of origin: Japan
4. Dretech digital thermometer
It is a digital thermometer that can measure temperatures from 10℃ to 300℃, so it can be used in ordinary homes and businesses.
- Product name: DRETEC 0-219
- Material: ABS, electronic components, etc.
- color: white
- Size: 150 x 85 x 16 mm
- Weight: 27g
- Made in China
5. WISWELL INGENCE OVEN WOP
This is a Wiswell electric oven with added convection and steam functions. It is complemented by an accurate temperature control function, and the 40L large capacity makes it possible to do a large amount of baking at one time.
- Product name: WISWELL INGENCE OVEN
- Size: 534 x 525 x 367 mm
- Weight: 13.3 kg
- Capacity: 40L
- Power consumption: 220 V ~, 60 Hz
- Made in China
- Importer: Zhongsan Bussan Co., Ltd.
- Safety certification number: SU07788-20002
- Electromagnetic registration number: R-r-mdk-AC38eza-DW0eb
6. Dretech electronic scale 2kg
Enjoy accurate home baking with a high-precision electronic scale that can accurately measure in 1g increments.
- Product name: DRETECH electronic scale KS-208
- color: silver
- Size: 120 x 30 x 180 mm
- Product weight: 270 g
- Minimum measured weight: 1 g
- Maximum measured weight: 2 kg
- Auto power off: 4 minutes
❗ This is the main notice.
Due to expiration dates, refrigeration, and frozen shipping issues, there are some products that do not come together as a kit! Please prepare separately according to your desired course date.
- 70 g of sesame, a small amount of salt, 500 g or more of sugar, 30 grains of pine nuts, a small amount of cooking oil, 100 g of sesame oil, 2 or more apples, 2 or more of each egg item, 1 tol of ginger, 3-5 jujube, 50 ml or more of fresh cream, 50 ml or more of milk, 1 bottle of makgeolli (or silicone mat), plastic gloves, cotton gloves, Disposable hygiene bag, plastic or glass container 1000 ml or more (for extended fermentation), plastic wrap, 1 kg of tofu beans (can be replaced with red beans), 100 g of strawberry jam, 227g of anchor butter, stainless steel bowl, food dryer
🚚 This is a shipping guide.
- Depending on the availability of inventory, kit components may be shipped in place of other similar products.
- For inquiries about product defects or incorrect delivery, please contact the Class 101 Customer Service Center.
- When purchasing this class kit, it may be shipped in installments depending on the components.
Curriculum
Creator
Legato Dessert
If you start anything, you have to “do it right” to unravel your instincts!
Starting with our Mochi Instructor Level 1 course, which began as a hobby, I learned a wide range of traditional desserts and fell in love with them. After completing the traditional Korean food course and the fusion rice cake course, I was able to create my own space called “Legato Dessert” because I didn't neglect my practice and research in earnest.
Legato is a musical term meaning “to smoothly connect notes to notes.” As the term legato means, I am always researching to maximize its appeal by reinterpreting and connecting the East and the West, the old and the present. I want to let many people know that traditional desserts in our country can have visual beauty that is second to none other than Western desserts.
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