A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.
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Let’s talk school dinner desserts! ~ヽ(o・∀・)ノ Of course I mean the good ‘ol classic vanilla sheet cake generously topped with sweet white icing and sprinkled with plentyyyyyy of hundreds and thousands! Make that stuff rain! For those of you that have studied in British schools will understand what I mean *wink wink*, but for those...

What do you do when you have too many dates sitting in the fridge?… Chuck them into a cake! – and that’s exactly what I did!ヽ(●´з`)ノ Maybe it’s a sin, but I have never really been a massive fan of dates, prunes, sultanas, raisins or any of their other dried cousins.  But I do enjoy...

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" subheadline="<span class="btArticleDate">17th October 2016</span><span class="btArticleAuthor"><a href="https://www.pollychan.co.uk/author/pc-co-uk/" class="btArticleAuthorURL">by Polly Chan</a></span><a href="https://www.pollychan.co.uk/cantonese-steamed-sponge/#comments" class="btArticleComments">0</a>" font="" font_weight="" font_size="" color_scheme="" color="" align="" url="https://www.pollychan.co.uk/cantonese-steamed-sponge/" target="_self" html_tag="h2" size="normal" dash="" el_id="" el_class="" el_style="" supertitle_position="outside"]

‘Mah Lai Goh’ 馬拉糕 literally translates to Malay Sponge/Cake. It is classically served amongst other dim sum treats and gives a contrast in flavours and textures – light and fluffy with a gentle touch of sweetness. It is steamed rather than baked, allowing the cake to retain moisture and cook evenly, therefore creating an extremely bounce-y and...