Sunny
It seems to be its strategy now. There'd be Monthly Items!! at Donq, to spark waves of discussion, to demonstrate the bakery chef's clockworks sparkling still ticking. Winter in Hokkaido toumorokoshi (corn pan), cream stew pan, an butter stick, when the Singapore River Safari houses Jia Jia and Kai Kai, grainy French loaves. Jointly with the mandarin, February is a bread-tasting affair with their hard breads, and food offerings at the Items!! corner!
Mandarin and Adzuki (SGD 3.00) (Festive)
Arriving in an ethnic box, the most mismatched number, a pink and an orange. Knelling together for the new year? Japanese adzuki bun and a French mandarin orange piece. Donq, paying a lopsided, unsymmetrical New Year call to you.
Japanese very own pink bun; not the anka like I envisioned, in the Taiwanese pastries, or glazing our local wife biscuit or salted bean biscuit even. The pink tweeze where a drop effloresces into a cherry ocean, blanketing a nostalgic filter over longevity noodles or the chinese red egg. Not strawberry too, (health bread) but theirthe red bean, adzuki. Against the skin.
The adzuki was a crusty, hard, pink chewy bread. As you can see the layers are well-conceived, by the hands of the baker, indicative of their porous nature. The adzuki paste was subtly sweet, adequately minced, lightening the complex flavour of the fermented bread. The bun was yaki-in (branded) like a manju, in neat DONQ and red paper scroll design, back to the wagashi roots again, Donq.
P.S. The mandarin was fluffy brioche recipe, crumbed with a crispy orange crust on the outside, fleece-like with vanillin on the inside. Like a cake. So I have gathered a pink orange, and an orange orange.
