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The egg tart is Hong Kong’s answer solution to British custard tarts, and we have to say that we’re pretty big fans of the 852 version. Still, as with every good dessert, it is of utmost importance to weed out the ones that are merely good, and give praise to those that are life-changing. |
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Pineapple buns
One of the claims of pineapple bags is that Hong Kong people are not satisfied with the original bread in the early years, and they think that the taste is not enough. Therefore, the sweet stuffing such as sugar is added to the bread. [Source request] powder and lard are baked. For the ordinary bread, the taste is better, with hot food as the best [source request] . The meringue is sweet and sweet, while the body is soft and delicious. The shape is similar to the Japanese honeydew bag (also known as melon bag) and Hong Kong-styleMexican bag . Honeydew and pineapple bags are often confused, but they are actually two foods. |
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Eggwaffles Eggs
Eggwaffles have a golden-coloured honeycomb shape. Being crispy on the outside and chew on the inside, it is surely Hong Kong's all-time favourite snack!
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Bean flower , also known as bean curd brain and tofu flower , is a jelly or bun -shaped food formed by flocculation of soybean milk . It is softer than tofu and is a common snack and dessert. There are slightly different names in different places. The northern part of China is called tofu brain, and the south is called bean curd or tofu flower, but there are other titles in some areas. In the traditional production method, the bean flower is mostly condensed with edible gypsum powder or brine , and has a rough feeling on the mouth. Nowadays, new flocculants are used, and the taste is more delicate. |
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White sugar sponge cake is a type of Chinese pastry. It is one of the most common pastries in Hong Kong. Overseas, however, it is much more rare in Chinatown bakery shops. It is made from rice flour, white sugar, water, and a leavening agent. While it is called a "cake", it is not served as a circular round cake. |