$165 per person
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.
From Scratch Steamed Buns with Hoisin Glazed Pork Belly, Portobello Mushrooms, and Homemade Slaw
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.