Bread & biscuit 麵包物語

I do like bread & biscuit but only in Hong Kong. I hardly eat them as either in my breakfast or lunch sandwich or afternoon tea in the UK. If you think it is my excuse, maybe. but, the Bread & biscuit in the UK are too harder than they are in HK. I just simply can't swallow them without water help. In the UK, the method of made of bread is different from Hong Kong. It recalls my childhood reading, the Oliver Twist (霧都孤兒) by Charles Dickens. In his novel, Oliver counts the holes in each slide of bread and weighted the food for him. It describes the old British society 200 years ago. Can you imagine what the density & hardness is for a loaf of bread. If only a few holes in it, its hardness is increased. From British standard, the less holes will be called good quality, but from Hong Kong standard, this hardness will cause no market as HK people like soft and tender bread with variable stuffing in it such as barbecue meat, fruit, onion, garlic, herbs and so on. Also, HK people eat fresh made bread rather than left over one. As a result, am I allowed not to eat bread in the UK? A friend of my husband gave us a bread maker. it helps me to create some HK style bread. So far, I haven't succeeded it and all still in testing statue. Hopefully, I can achieve my little goal of this scientific study soon.