#米紙 ︳深水埗區蛋撻大戰 實試7間餅店曲奇皮酥皮蛋撻 酥皮最考工夫..
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HK-youtuber
#米紙 ︳深水埗區蛋撻大戰 實試7間餅店曲奇皮酥皮蛋撻 酥皮最考工夫 街坊餅店$4個酥皮竟然有驚喜 最平$3.5個平民之選 關注組推介全港最強128層蛋撻能否完勝？ #地區街坊大戰
《地區街坊大戰》繼續真實食評，今集主題是蛋撻，大家究竟喜歡吃曲奇皮還是酥皮呢?今集Fiona@米紙 來到長沙灣和深水埗，原因是關注組裡面，長沙灣有兩間餅店蛋撻店，長期高倨人氣榜。當Fiona做資料搜集的時候，發現深水埗的蛋撻店，原來真的有很多間。今集的嘉賓是有20多年麵包師傅經驗的華哥，他爸爸曾經擁有幾間麵包店，所以華哥小時候便已經落場幫忙，後來自己還在九龍城開設麵包店，之前谷導都在我們《星周撈米》節目介紹過他的麵包，大家記得重溫《星周撈米》。 《米紙》只是還想說故事 YouTube : https://bit.ly/3rjGikU Facebook : https://bit.ly/3kuGH2T Instagram : https://bit.ly/36Gb6TC 採訪、插畫：fiona IG: fionaholovefood IG: fionahodrawingbook 旁白：米 攝影：Henry IG: henryychannn 剪接：Pang IG: tanxipeng 監製：Kay 今次Fiona一口氣食七個蛋撻，Fiona決定來個中場休息，歎杯茶先。今次Fiona飲的是由茶囊沖出來的花茶，和一般人手沖的茶不同，用capsule機沖出的茶不但沖得快，還會配以最適合的水溫來沖製。今次Fiona沖的是桂花烏龍和茉莉龍珠，用上手工窨製技術。其實窨製是將花味自然薰製到茶葉的過程，將茶葉和未開花的花苞混合一起，當晚開花一刻，茶葉會吸附花香，最後工匠會手工挑走花蕾，所以優質花茶只會有茶葉而無花，因為每一片茶葉已經吸收了花香，沖出來就不會苦澀，而桂花烏龍和茉莉龍珠分別用上4重和6重窨製 ，就是將整個工序重覆4至6次，工序一點也不簡單。 5月29號前來到任何一間 TEA CHÂTEAU 門市，便有機會可以參加工作坊深入了解窨製技法及過程，有得飲有得玩。 最新資訊請follow IG @teachateau: https://bit.ly/4auBgYD 了解更多窨製工藝：https://bit.ly/3VTFjJD #地區街坊大戰 #長沙灣美食 #深水埗美食 #蛋撻 #關注組 #teacapsule #teachateau #茶 #cha #茉莉龍珠 #花茶 #優質花茶 #窨製 #工作坊 #茉莉龍珠 #手工 #ricezi2 #米紙 #米紙fiona
