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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Yesterday, I had the chance to work alongside the Head Baker at Pennyhill Park Hotel in Bagshot, sitting just outside of south-west London. The 5-star Hotel offers individually designed rooms, luxury spa, stunning 365 acre golf course and exciting cookery school. The bakery is hidden away, under the main and pastry kitchens, with four large deck ovens, various machinery and it...

Like everywhere in Hong Kong, you will notice clusters of food stalls and grocery markets on pretty much every corner and road. In Tai Po Food Centre, they have a mall dedicated to this tradition, where each level represents a different street: meat/fish, grocery, clothes/fashion and food market. Convenient, safe and easy to find everything...

Today, I finally ate at Le Pain Quotidien! (Yes, for first time – don’t judge /(・_・;)\ )… Generally, I’ve only noticed small stalls or small bakery shops just for take-away use, so this was my first dining experience. Quick background check, so Le Pain Quotidien translates to ‘The Daily Bread’ dating back to Brussels in 1990 by Alain...

For my Brother’s birthday he just requested a simple Victoria Sponge with the usual softly-whipped sweet cream and strawberry jam. I made him a three-layered cake and exploded berries on top – this is my berry [very] berry cake – apologises for my bad pun there, I tried.

< class="bt_bb_headline_tag">Recipes
" 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...