泰昌餅家 (已結業)

經過泰昌,但係唔買蛋tart la 買第二d番屋企做下午茶先.好耐無食過茶果la,咁就試下,買紅豆同眉豆味.其實兩隻個皮都好煙un,非常腍,但好多油,食個陣會成手油. 兩款個harm都非常乾, 好似抽晒水咁. 紅豆ge味好似人工ge甜,texture似酒樓番煲多次ge紅豆沙. 眉豆ge咸比較微同自然.另外,一個蛋白雪芳蛋糕都幾好食, 好輕ge質感,食完唔會好飽, 而且唔會過甜

I saw the price for egg tart has reduced to $3.8 few days ago so my sister and I had one for each, both are of cookie pastry. The size of its egg tart does not differentiate from the central store but the custard here also lacks eggy taste. But for its smooth filling and cruchy tart, it is reasonable for this price.Everyone has its preference for traditional food, Tai Cheong is not my cup of tea though.

其實就一點也不隆重只是我誇大了, 因為無音樂又無特別牌版 - 只是我私人太興奮!! 食完晚飯不覺意見到泰昌有盆蛋撻啲皮好像唔似平時嗰啲,細問之下原來泰昌在大約兩星期前巳推出了酥皮版蛋撻. 買咗個試, 但唔明點解又係凍凍連稱得上微暖都唔得.... 失敗. - 個皮? 一開頭真係覺得幾唔同平時嗰啲兩三種酥皮 version. 這裡的有一層層簿皮, 輕輕的但很油: 不算酥或鬆化, 但算是有牛油香. 現在諗諗下這根本是葡撻皮呀, 那裡是港式酥皮? - 個餡就同普通版一樣, 這晚的不太夠有陣時嗰的超有蛋味同奶香的, 但也可接受.不算超好食喇... 下次試多兩次再唔掂, 還是食番曲奇版好啲...

泰昌在公司附近有分店是一件好幸福的事,可以在下午茶時段享受新鮮出爐的蛋撻新鮮出爐的蛋撻拿到公司依然熱辣辣的,似在吃曲奇般鬆脆的蛋撻皮和香滑少甜的蛋漿難怪彭先生都喜歡吃它

mar 16, 10來買個茶果作運動前打底之用 : 1) 眉豆茶果 ($3.5/個)-去泰昌除咗有出名嘅蛋撻同沙翁外,仲有茶果賣-我自然揀咗眉豆味-雖然都夜,但個皮都喺軟,只喺厚咗d-個餡應該無+5香粉,所以欠咗份獨特嘅香味,而且濕潤度可以高d,不過未至於叫乾

每次看到這店,總想到彭定康吃蛋撻的樣子.今次的選擇:沙翁,清蛋糕,墨西哥條,眉豆茶果,白糖糕,黃糖糕.沙翁,熱辣辣的,內裏十分鬆軟,表面佈滿沙糖,內裏充滿蛋香,yummy.清蛋糕,很結實,亳不鬆軟,蛋香欠奉.墨西哥條,內裏的料嚴重不足,也不鬆軟,但甜度十足.眉豆茶果,眉豆打成蓉,又軟,又滑,又充滿眉豆香.茶果有咬口.白糖糕,真的是一疏疏的,甜度剛好.黃糖糕,真的是一疏疏的,甜度剛好,但好像白糖比較適合.

十月下旬‧有微雨在斜對面買了杯台茶，也在這邊買件蛋撻來吃吃吧。一向覺得，牛油曲奇皮蛋撻是比酥皮的易整很多的，而這裡的成功，或多或少有點幸運成份。除了威靈頓街的店子，也開了好幾間的分店。對於蛋撻的QC，要做得好好才行。事實上，也是做得不錯的。蛋撻的蛋餡總是撻面的八成半，撻皮鬆化有牛油香，蛋餡也有濃香的蛋味，相當不錯。唯一不好的是，要賣4元半一只，比較貴。

月餅貨尾快將完結.以促銷價$15,購下原價$35的泰昌金華火腿月.火腿月難得地仍能喫出金華火腿的甘香;除此之外,五仁的份量豐富了月餅的層次.再購下其新產品蜂蜜綠茶$5消膩;無奈綠茶蠻澀口,感覺不良!

Saw the new honey green tea ad for $5 so went in and grabbed a bottle, then these fresh egg tarts came out of the oven, so I asked what pastry it was assuming it was the short crust of flaky pastry, but they said it was the cookie one.So got one to try, also on promotion at 3.8 dollars each.I drank the drink first, the egg tarts were piping hot, and you cant really taste anything when it is hot.The green tea tastes a bit like the honey green tea by Tao Ti but tastes stronger of Cane sugar, hence

2/10(五) 3pm路過蜻蜓,購下泰昌的禮盒裝$118:雙白,雙黃,低糖及五仁月.自己僅嚐了其雙白.從橫切面來看,蓮蓉並不油潤,蛋黃也好不了那;乾涸得很,全沒漏油感!有點教人掃興的雙白...

阿爸又買了蛋撻，今次仲試埋咖啡味龍鬚糖。估唔到泰昌連龍鬚糖都有得買。咖啡味龍鬚糖咖啡味濃，入口即食到香濃咖啡味。脆口，中間餡料為花生碎、椰絲等。味道剛好，不會太甜，雪凍食好味好多！

下午時段有優惠,每個只售$3.8。別說是泰昌的出品了,麵包店也要差不多的價錢吧!蛋撻的蛋漿非常滑,有如燉蛋般幼滑!撻皮亦非常香脆,但不油膩。撻皮不過厚,蛋漿的部份很多呢!蛋撻要好味真的別無他選了!

阿爸放工經過泰昌，於是買了半打蛋撻。一打開盒，新鮮熱辣，看見蛋撻充滿了滿滿的鮮黃色蛋漿。急不及待開餐。蛋漿注滿整個撻。蛋漿很多，口感豐盈滿足；很滑，亦不會太甜，味道剛好！雖然個牛油撻皮好新鮮脆口，不會太厚，牛油味濃郁...不過就好甜，比蛋漿甜多倍。如果能減甜，味道會很多。

one of the must-visits upon returning to HK, bought:1. Brown sugar cake (unlike the ordinary white sugar cake, the 'brown-ness' of it is quite obviously artificial!) it was so greasy when i bought it, which grossed me out a bit. there is an apparent difference between white and brown sugar - white tastes more light and less overwhelming. the texture what you'd expect - spongy, but quite soft when you eat it right away. if not just keep it in the fridge and microwave it for about 10-20 seconds on

阿寶等我放工因為同行既石仔想食蛋撻所以行左去泰昌蛋撻做緊特價$3.8一個都幾多人排隊呢買左飛靜待蛋撻出爐!嘩!新鮮蛋撻既蛋心脹卜卜拎上手仲係燙手的忍唔住食啖曲奇皮脆蛋心滑且甜有點像食燉蛋蛋撻還是新鮮出爐的好!