This recipe for white sugar sponge cake, also known as báitáng gāo in Mandarin or baak tong gou in Cantonese, has been a long time coming. We have gotten several requests for bai tang gao over the years!
I sorry for keeping you all waiting so long for this famous recipe. The suspense was certainly not intended. It's a simple dish to prepare, but none of the versions I tested were just right.
Let's just say it took a lot of experimenting to obtain the right ingredient ratio and the fluffy, somewhat chewy texture I desired!
Baak tong gou, also known as white sugar sponge cake, is becoming increasingly rare. I believe that is why we have received so many recipe requests.
It is no longer commonly found in Cantonese teahouses, but many of our readers recall consuming it at dim sum as children.
Indeed, this steamed cake, made with only three ingredients—rice flour, sugar, and yeast—has long been a favorite among small children.
Imagine you're in the city for a weekend dim sum brunch with your family, with dim sum carts zigzagging past tables crowded with other customers.
You crane your neck to look for your favorite meals, and your eyes widen when this scrumptious dessert makes its way to the table!
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