Shaping Dough in Hong Kong
A narrow kitchen stall in a Causeway Bay bakery glows under bright late morning sun filtering through high windows, illuminating a stainless steel workbench where a baker’s hands shape golden buns near a row of ceramic tart tins. A glass jar filled with colorful sprinkles sits beside a stack of flour sacks, while a wooden rolling pin rests on a floured surface dusted with fine crumbs. The precise, rhythmic motion of preparation, with the crisp light highlighting the texture of the dough and the gleam of metal tools against the warm, chaotic backdrop of a working kitchen, avoiding any staged stillness in favor of a candid, lived-in moment.
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