Monozukuri Recipes

MANDAZI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
• Enjoy!

MANDAZI (AFRICAN DONUTS)

Steps:

• Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky.
• Put dough back in the bowl, cover, and let rise in a warm area until doubled, about 1 hour.
• Press dough down gently. Knead it briefly and divide it into 4 portions. Roll each portion into a ball; keep covered with a cloth to prevent them from drying out.
• Roll 1 ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter. Repeat with remaining balls of dough, keeping other dough covered.
• Heat oil in a deep-fryer or large saucepan over medium heat. Fry dough triangles 3 or 4 at a time, without overcrowding, until puffed like balloons, 1 to 2 minutes. Turn and continue frying until golden brown, 1 to 2 minutes more. Drain on paper towels. Repeat with remaining dough.

MONOZUKURI

Steps:

• Step 1. To make the Ginger Simple Syrup: finely chop ginger, heat the simple syrup to 140 degrees Fahrenheit, add the chopped ginger and cook for 30 minutes covered (stirring about every 10 minutes). Then strain, add the fresh ginger juice, stir to combine and allow cooling time.
• Step 2. Slice fuji apple into 1/2 inch slices, cut away the core
• Step 3. Combine the pear juice, ginger syrup and lemon juice in a smaller shaker tin
• Step 4. Fill the tin with ice, cover with larger shaker tin, tap the end to create a seal and share vigorously for 7 seconds
• Step 5. Using a Hawthorne strainer, strain into a highball or Collins glass, fill the glass with ice cubes, and top with Fuji Apple DRY Sparkling
• Step 6. Using a small pick, pierce a candied ginger slice and a fuji apple slice at a downward angle
• Step 7. Place garnish into the glass with the slices hanging on the outside of the rim
• Step 8. Enjoy!