Mastering Chinese Flaky Pastry ( 老婆饼/ 烧包/Curry Puff)
Join Chef Anne to learn how to achieve the flakiness of pastry and master the techniques of lamination, how to make a good ratio of oil & water dough and the techniques wrapping and pleating.
Date: 4 Aug Fri 9.30am to 2pm
What you'll learn- How to prepare 3 types of fillings
- How to make oil and water dough
- How to create laminate pastry to create flakiness
- How to wrap and pleat.
- How to glaze and bake
hear what our Students have to say
Have fun at the Banamisu & Pandan Kaya Cake sessions with Brenda. The sessions are well paced and both Brenda & Penny have been very helpful. They are also generous in sharing baking tips basing on their experience and teaching you the right technique to whisk, mix etc. . Both cakes are very well received back home & office. Also, many thanks to Rose who clear up our messy bakeware & tools and also helping us to take the pretty class photos. :)