(no subject)
Exams start tomorrow (technically today), so of course I must blog instead of using these precious last minutes to cram. Heh. So anyway, I have a burning question to ask you:
Do you like plain sugar donuts?
If so, do you prefer the sugar to be icing-sugar-melt-on-tongue fine, or hearty-slighty-crunchy coarse?
(Ok fine, TWO burning questions, happy?)
C'mon, humour me. =]
Good examples of the types I'm talking about are the Four Leaves donut for fine sugar and Tanglin Halt bakery's (the one with the brick wall facade) one for the coarse. I prefer the coarse grain donut. The contrast in textures when you bite into the soft dough followed by the crunch of the sugar after is just indescribably satisfying. Somehow, icing sugar just doesn't quite cut it. It's like kopi versus espresso -- espresso may be of a higher quality, but at the end of the day nothing beats aunty's kopi.
Do you like plain sugar donuts?
If so, do you prefer the sugar to be icing-sugar-melt-on-tongue fine, or hearty-slighty-crunchy coarse?
(Ok fine, TWO burning questions, happy?)
C'mon, humour me. =]
Good examples of the types I'm talking about are the Four Leaves donut for fine sugar and Tanglin Halt bakery's (the one with the brick wall facade) one for the coarse. I prefer the coarse grain donut. The contrast in textures when you bite into the soft dough followed by the crunch of the sugar after is just indescribably satisfying. Somehow, icing sugar just doesn't quite cut it. It's like kopi versus espresso -- espresso may be of a higher quality, but at the end of the day nothing beats aunty's kopi.