Back Pocket Bakes: Daan Tart & Gai Pie (HK Egg Tarts & Chicken Pie)
16 Sep (Thu) | 18 Sep (Sat) | 25 Sep 1pm
Sorry, this class is fully booked!
16 September (Thursday) 1:00pm - 5:00pm : 0
18 September (Saturday) 1:00pm - 5:00pm : 0
25 September (Saturday) 1:00pm - 5:00pm : 0
$190 for onsite participants.
$180.50 for zoom participants. Key in discount code ZOOM5.
Deliciously distinct from Western patisserie, Chinese pastries have ferocious flair and a style all their own. Learn how to make two traditional Hong Kong treats in the latest instalment of the Back Pocket Bakes series.
1. Flaky-Crust Daan Tart
The classic melt-in-the-mouth egg tart, with silky custard cradled in a flaky shell of many-layered butter and lard puff pastry. Yes, it’s possible to make restaurant-quality daan tarts at home! Christopher’s detailed recipe has all the techniques and tips you need to recreate this effortful but rewarding dim sum items.
2. Hong Kong Chicken Pie
One of Hong Kong’s unique British culinary legacies, usually enjoyed at teatime or breakfast. These petite but substantial pies are filled with a lightly-sauced savoury chicken, mushroom and green pea mixture, encased in a rich and slightly sweet shortcrust pastry, glazed with egg and baked until golden.
Demonstration by Chef with videos and photos snippets sent via WhatApp. Recipes will be emailed ahead for ZOOM participants.
Take Home Items
There will be no food tasting in the studio. Food samples will be packed. ZOOM participants can opt for self-collection or delivery at no extra cost.