Master two iconic Hong Kong dim sum favourites in this hands-on class — learn to create Siew Pau (baked BBQ pork buns, 燒包) with their signature flaky pastry and sticky, fragrant char siew filling, alongside Cantonese Sponge Cake (Ma Lai Gao, 马来糕), known for its light, airy texture and rich caramelised flavour. Perfect to enjoy with a cup of Chinese tea for an authentic dim sum experience.What you’ll learn:
How to prepare a classic char siew filling that’s sticky, fragrant, and packed with umami
How to make pastry dough from scratch for Siew Pau using the water and oil dough method for a tender, flaky finish
Wrapping, shaping, and baking techniques to achieve golden, bakery-quality buns
How to steam a traditional Caramelized sponge cake with its signature soft and fluffy texture
Tips for balancing flavours and achieving professional-level presentation for both treats
Bring Home:
8 pieces of Siew Pau
1x 8-inch Ma Lai Gao (Cantonese Caramelized Sponge Cake)
