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2011-01-26
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提子鬆餅This scone was quite a light and airy version, and was neither buttery enough nor dense enough for my liking. As a raisin scone, it also did not have enough raisins. 豆沙煎堆仔As Chinese New Year looms, trays of these were being brought out constantly, freshly made. However, while other bakeries were generously offering whole ones to passersby for tasting, this bakery refused to spare any as free tasters. You either buy some or you don’t try them at all. We bought some, and I was disappointe
提子鬆餅
This scone was quite a light and airy version, and was neither buttery enough nor dense enough for my liking. As a raisin scone, it also did not have enough raisins. 豆沙煎堆仔
As Chinese New Year looms, trays of these were being brought out constantly, freshly made. However, while other bakeries were generously offering whole ones to passersby for tasting, this bakery refused to spare any as free tasters. You either buy some or you don’t try them at all. We bought some, and I was disappointed. The glutinous rice four was extremely thick and its sesame coating failed to give any crispiness. The quantity of filling was so measly that there might as well have been none at all. 豆腐蛋糕
Whereas the scone was too airy for a scone, this cake was rather dense as a sponge cake. However, I personally, quite liked it like this, as it somehow made it more tofu-y. As with most tofu flavoured food, the tofu flavour itself wasn’t really obvious, but mixed with egg white, there was a likeable taste, that wasn’t too sweet.
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