What You'll Learn
By the end of the class, you will:
- Understand how to work with yeast to make a dough
- Be able to shape dough into classic steamed buns
- Know how to properly steam buns to a light, airy texture
About This Class
Soft steamed buns are a Chinese classic-pair them with slow roasted pork belly or smoky Portobello mushrooms and you’ve got a dish that will blow your mind! When pastry chef Nicole Plue was helming the kitchens at Redd in Yountville, her steamed buns at brunch became a cult classic. Now she’s here to teach you her signature recipe for making the dough, shaping, proofing, and steaming the buns.
She will demo the pork belly preparation which the class will sear and glaze with homemade hoisin BBQ sauce, and you’ll make a vegetarian stuffing with Portobellos as well. Top it all off with a fresh, zippy slaw and finish the day enjoying your work with a cold Asian beer.
Menu
From Scratch Steamed Buns with Hoisin Glazed Pork Belly, Portobello Mushrooms, and Homemade Slaw
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Nicole Plue
Nicole Plue is Director of Pastry Arts at San Francisco Cooking School. After winning the 2010 James Beard Award for Outstanding Pastry Chef, Michael Bauer suggested Nicole Plue was “one of the best pastry chefs in the country.” Now, Plue is on her way to becoming one of the best pastry instructors in the country at SFCS.
From opening Eleven Madison Park for Danny Meyer in New York to developing recipes for Martha Stewart to winning “Best Dessert” by William Grimes in Bon Appetit, Plue then returned to California to serve as executive pastry chef at Julia’s Kitchen at COPIA in Napa, and then held the same position at Richard Reddington’s Redd and Cyrus in Healdsburg. In addition to her James Beard Award, Plue’s accolades include being named Pastry Chef of the Year 1997 by San Francisco Magazine and Rising Star Chef by the San Francisco Chronicle.