Chinese Bakeries IV : Power Puffs

Chinese Bakeries IV : Power Puffs

11 Oct | 14 Oct

Regular price $200.00 Sale

11 October (Wed) 12:00pm-4:00pm : 5
14 October (Sat) 12:00pm-4:00pm : 0

10% Discount for Returning Participants

Christopher’s Chinese bakery series continues with all things golden and flaky! Learn how to make an traditional Asian-style laminated pastry and use it to make a range of sweet and savoury spiral puffs – all baked instead deep-fried, for lighter, less greasy, more delicate results.

1) Foundation Spiral Puff Pastry

Using only butter and oil, and free from margarine and hydrogenated fat, this two-dough pastry bakes up into puffs ringed with tender, flaky layers and crispy edges.

2) Chicken Curry Puffs

Filled with an aromatic, dry-style chicken and potato curry cooked with coconut milk, spices and fresh lime leaves.

3) Kaya Puffs

Best devoured while warm to appreciate the old-school, egg-rich – but not too sweet! – pandan kaya custard filling.

4) Orh Nee Puffs

The classic combination of orh nee (fresh taro pudding cooked with sugar and lard), pumpkin and ginkgo nuts fills out these pastries.

5) Sambal Sardine Puffs

Stuffed with an easy-to-make sambal sardine, onion and egg filling with a spicy kick.

Maximum of 12 participants.

Demonstration by Chef with some hands-on shaping.

Food Tasting
Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home samples of bakes and a Recipe Pack.

Christopher Tan
Learn more about Christopher here