Origanics
Stall 9, The Deck, Faculty of Arts and Social Science, National University of Singapore, Singapore, 117570
seriously just look at that sweet sticky glaze 😻 texture is on the softer side but still has a nice bite to it. only thing is it's mostly gluten (i think) so it's low on protein.
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Gluten is wheat protein :) vital wheat gluten is used to make Seitan which is incredibly high protein!
Oh wow the final pic looks so realistic!
