Christopher’s Chinese Bakery series continues with classic buns from Hong Kong and Macau. Learn different dough-mixing techniques and shaping methods to turn out trays of tasty traditional sweet and plain breads. These recipes use only lard and butter and are totally free from margarine, hydrogenated fat, and artificial dough additives.
1) Bor Lor Bau
The classic ‘pineapple bun’ named for the lightly crisp and crumbly lard cookie topping resembling pineapple skin, sitting on top of a tender but sturdy bun. At the end of the class, enjoy these in the time-honoured fashion – still warm from the baking, split and stuffed with a slice of cold butter.
2) Coconut Twist Bun
Buttery coconut filling rolled up inside a soft, sweet bun dough, slashed and twisted decoratively, and baked until golden. Equally good for midmorning, teatime or supper!
3) Macau Pork Chop Bun
Learn how to make both the crusty, chewy Portuguese-style bun and the succulent marinated and pan-fried pork chop from scratch, as well as Christopher’s original garnish – a zesty, tangy radish, carrot and pickled ginger slaw.
Maximum of 12 participants.
Type Demonstration by Chef with some hands-on shaping.
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home samples of bakes and a Recipe Pack.