Chinese Pastry School

What kinds of desserts did the ancient Chinese enjoy? Why does the Chinese word for sugar (tang ?) have the character rice (mi ?) n it? Is there a scientific basis to traditional Chinese pastry techniques? Find the answers to these questions and more in ?Chinese Pastry School with pastry chef Yeo Min. Pastries and desserts have long been an understated part of Chinese cuisine. Beyond mooncakes and pineapple tarts, the Chinese pastry repertoire involves a full range of techniques from sugar work to puff pastry; even jelly-making and medicinal soups. Given its long and rich history, however, the craft is also riddled with tightly-held secrets and age-old superstitions that can make it difficult for newcomers to fully grasp its nuances. Pastry chef Yeo Min demystifies the techniques and provides a comprehensive collection of recipes to guide you through the art of Chinese pastry- and dessert-making, just as a pastry school would. Emerge as a master of the craft with Chinese Pastry School!

Yeo Min is a pastry chef and fourth-generation Singaporean Chinese. Her great-grandparents travelled to Singapore from Southern China in the 1930s and her grandparents were born in Singapore before the Second World War. Like much of the Chinese diaspora, she finds herself equal parts Chinese and not-so-Chinese — she eats as much bread as she does rice; scored a C for her O-Level Chinese but manages to write Chinese pop songs; and attended a French-style pastry school but decided thereafter to specialise in Chinese pastries. Her journey in the kitchen started as a necessity when she was an und