Double, heavy, pure cream ? Helen Goh’s guide to baking across borders – plus a finger bun recipe
Between countries, differences in ingredients and measurements can make or break a cake, writes Helen Goh. But it’s possible to bake a global gateau Get our weekend culture and lifestyle email When Sweet, the baking book I co-authored with Yotam Ottolenghi, came out in the United States in 2017, (…)
Site référencé:
The Guardian (Middle East)
2717.jpg?width=140&quality=85&auto=format&fit=max&s=75827a4ed2bb1e6846c2c633e876a317, 2717.jpg?width=460&quality=85&auto=format&fit=max&s=eafb52e662500458ede862286910570a, 2717.jpg?width=700&quality=85&auto=format&fit=max&s=d49ad173f5fa1baf4a776920b38b2ccc
