Tastebuds

A food blog from everywhere!

Bakery Post#2: Matcha, Red Bean, Custard Pudding

Bakery Post #2: Matcha, Red Bean, Custard Pudding
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Through a friend’s suggestion I discovered a new, intriguing bakery near the train station today. Unfortunately I have AGAIN failed to record the name of the
establishment but it is located in the office building to the northwest of the GZ East Train Station. It’s in the same building where the 7-11 and Starbucks and
McDonalds are, so not too hard to find.

At first sight one can see that this place is classy; it isn’t just any old Chinese bakery. In fact, they sold a lot of Western-style goods like biscotti and
madeleines, treats that are almost impossible to find in a typical bakery in Guangzhou. AND they had artisan breads! I’ll definitely go back to try those sometime.

But anyways, today, I decided to get the most unusual-looking item that I could find: the Matcah, Red Bean, and Custard Pudding.

I have to say this roll was definitely very unusual. It consisted of a matcha-flavoured soft bread ring riddled with red bean pieces and topped with custard.
My opinions on each of these components individually aren’t very high. I found the matcha bread to be highly lacking in the green-tea flavour even though one can
smell the green-tea scent very clearly. ANd the bread base wasn’t very sweet either…it seemed like they skimped out on the sugar and made it up with the pieces of
red bean, which were unevenly dispersed throughout the dough and thus resulted in random chunks of sweetness amidst the surrounding…non-sweetness.

Now, the custard, on the other hand, was quite good. It had just the right amount of sweetness. Clearly its role is, like the red bean’s, to impart the necessary
sugar to the bread base. Unfortunately, again the amount of custard did not match with the amount of bread so there were again areas of “non-sweetness.”

Biting into all those components as a whole, there was a subtle contrast between the gooey custard (which wasn’t sticky, so it isn’t a messy eat) and the soft
bread, but I think it would have been better if the custard had been caramelized at the top. Ah, creme brulee on matcha bread! Now that sounds interesting.

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October 25, 2009 - Posted by | Bakery, Guangzhou |

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