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@skinnylatte @index what are the basic doughs in a Chinese bakery? I feel I’m ignorant and also maybe they mostly/only use the same dough for every pastry? That can’t be right?

I like going to random Chinese bakeries but don’t know if my selections have been wrong or there’s more variety.

(Haha although I know some American bakeries that mostly/only use croissant dough and they bore me. So maybe working with a single dough is just more practical and less elaborate than I want.)