Attended a Pau making workshop conducted by Chef Valerie Kong at Shermay's Cooking School the past Saturday. And boy I had so much fun! It's been a while since I last attended any hands-on class and I was really looking forward to this one. I'm hopeless in pleating pau skin (tried before) and hence wish to get some practical tips from Chef Valerie.
The recipe pack included the basic dough, sweet and savoury fillings of red bean (tau sar), chicken and vegetable, as well as bonus recipes on Char Siew Pau, Egg Yolks Custard Pau, Tua Pau and Lotus Bean Paste Longevity Pau.
Chef Valerie first demo-ed the steps in preparing the steamer which is crucial in ensuring that the paus are well-steamed; followed by the three fillings.
After that, we let our dough proof while Chef Valerie demo-ed how to wrap the three types of filling.
We also tried the Chicken and Red Bean Paus made by Chef Valerie during the class. The buns tasted great even when cold. Nothing beats home-made buns! Definitely going to try making them one of these days!