半熟工房 (已結業)

奶黃流心芝士撻 Custard Egg Lava Cheese Tart🍳🧀$22; 8.5/10🍴呢個真係好好味😍啱啱出爐趁熱食好正👍🏼👍🏼半熟嘅奶黃芝士正過芝士撻🧀🧀流心程度高😍奶黃味道都幾濃郁，整體黎講都頗為膩🍼 兩種味道好夾😚撻皮都幾香脆☺️💡個人preference: 奶黃芝士 > 芝士 > 綠茶芝士🍵

好開心返工突然間有朋友買咗啲嘢食上嚟俾我哋做下午茶，好好味，好軟熟，原本嚟到嗰陣仲好硬嘅我諗係因為冰箱拎出黎掛，我哋等左一陣食，等差唔多有少少水珠冒出嚟嘅時候又OK喎！好芝士！食完一個見到有多忍唔住再食多咗一個聽講嗰間有其他唔同嘅芝士甜品嘅產品下次我都要試吓😊😊😊

半熟工房邊個未聽過?!!不過大部分人去半熟工房都只係直接買半熟芝士tart食而我..就買左半熟原味芝士蛋糕(因為之前同事買過番黎請我食~~太好味!!!!)一盒5個!!!芝士味極濃，食1啖好似去左天堂一樣(雖然好有罪惡感><)

呢間半熟工房我諗都屬於杜如風呢兩年上左電視推篤芝士撻後既産物，查返資料呢間工房原來係凱施既高級版，食左咁多年，其實凱施都算係咁多間大型連鎖餅店當中比較好食d果間架啦，所以對呢間工房都會有d期望，而之前都食過呢間出品既芝士撻同半熟芝士蛋糕，雖然貴左些少，但一分錢一分貨，的而且確係有水準既，所以今日行過見佢有呢款Double Formage 都捨得買泥試下，入口既口感係比芝士蛋糕豐富，睇個食物標纖，原來材料有卡邦同忌簾兩款芝士，加埋蜂蜜同杏仁粉，不過亦因為咁，所以芝士味冇咁出，正所謂咸魚青菜各有所愛，鐘意半熟產物又唔怕肥既可以一試！

哎!! M佬唔鐘意食芝士，所以搞到我無咩得食芝士，點知今日M佬突然話去食芝士撻!!! 我無聽錯吖麻!!!! 芝!! 士!! 撻!!行到嚟半熟工房Hanjuku Kobo，我都係唔相信，呢個係唔係M佬嚟㗎!! 入到去，佢勁快手就叫咗!!!M佬: 登登登登，半熟奶黃芝士撻! (叮噹百寶聲)A姐: 吓!!! 芝士加奶黄會點??M佬: 咁簡單，咪好味囉。原來係新產品，因為啱啱出爐，熱辣辣，真係好好味。上半嗰層係芝士，下面係流心奶黃。無諗過兩樣嘢咁Match。睇住M佬大啖大啖咁食，我真係難以置信。A姐: 你唔係唔芝士嘅咩?M佬: 哈，呢個好味呀! 都無咩芝士味，奶黃味中和咗!!咁又係喎，比平時啲芝士撻，呢個明顯無咁重芝士味。問職員先知，原來佢哋只係落奶味較重嘅日本同意大利芝士，令到芝士味無咁濃，哋會遮咗陣奶黃味，唔怪得之M佬食得啦!!而流沙奶黃餡原來係用咗蛋黃、法國牛油、吉士粉同少少鹽，食落去有少少沙沙，好香蛋黃味，好似食緊流心奶皇包咁!!相比平時嘅芝士撻，呢個半熟奶黃芝士撻，真係無咁膩，我哋兩個都忍唔到口，一次過比KO咗兩個，真好邪惡呀!!

Hanjuku's cheese tart is definitely a memorable one with their aromatic cheese filling and buttery crunchy crust. Their most recent addition to the cheese tart family - salted egg custard cheese tart made dessert lovers even more excited because things never go wrong with salted egg custard!The taste of salted egg custard was predictable but never expected cheese filling to go so well with it! It tasted even better than the original one. Please please please have this included in their regular m

依家食芝士撻都唔夠，試左新出既流心奶皇芝士撻，一如既往，芝士超級軟綿，好香。下層奶皇一咬即流心，勁正！咸香味十足。我一次過食左兩個，好想繼續食，哈哈！不過一定要趁熱食先好食。

知道半熟工房又有新搞作，當然要去試下佢啦！半熟奶皇芝士撻，流沙奶黃餡用了蛋黃加牛油、吉士粉，再加少許鹽提升蛋黃鹹香。上層嘅半融芝士餡芝士味濃郁，加上下層嘅奶黃香，兩種味道各自發揮到特質而不會蓋過對方的味道，的確好好味

Earlier this week, I saw a social media post about Hanjuku Kobo's new Custard Lava Cheese Tart.  I've tried their original cheese tart before, and it was pretty good.My cousins are visiting from the US, and I took them out to lunch yesterday, and while we were walking around Causeway Bay, I remembered that my cousin's wife loves milk pudding and Hanjuku Kobo sells them.  So, I decided to take them to Hanjuku Kobo, so my cousin's wife can get a milk pudding, and I can try the new cheese tart!We a

奶皇半熟芝士撻 $22 兩樣最鹹香滿載既野二合為一😍而且仲有極度流心嘅效果 滋味無窮👍🏻👍🏻芝士同蛋黃香味互相輝映不過食一個真係有d膩同朋友仔一人一半就啱啱好啦

終於食到傳說中的芝士tart啦！熱辣辣焗起，tart的size不細，一個人食很滿足個皮又脆又香，脆身鬆化、拎上手感覺到幾重手一咬即流心，好正

早輪入半熟工房舖頭閒逛, 留意到原來他們都有一大排西餅櫃, 入面放了一排排樣子好精緻既西餅, 賣相好靚, 款款都想試咁, 所以先後分左兩次去買了兩款試下....黑白幻影 ($28):鍾意食朱古力既人應該會幾like呢款, 因為佢面層已經係香濃朱古力~  一層朱古力cream下面就係一層cream cheese mousse, 到底層又有一層朱古力~! 整體朱古力味好香濃~ 又食到好香cream cheese~! 口感又滑又creamy...食完有種幸福感, 覺得好滿足香芒熱情 ($28):上面有芒果粒粒同埋紅桑子再加一層類似啫喱的表面,  中間夾著帶芒果和香蕉味的慕絲,  底層係椰子味的dacquoise即是杏仁蛋白餅, 口感超豐富! 頂層質地軟軟~味道酸甜清新, 中間慕絲層軟滑creamy, 底層蛋白餅外層酥脆內裡柔軟, 一入口好好味! 甜度亦唔會太over! 尤其有coconut dacquoise 做餅底真係超正, 隱約仲好似食到少少杏仁香味! $28好抵食!

近來好似好興呢款雙層芝士蛋糕， 所以尋日經過半熟工房就買一個返去試下味！這個蛋糕標榜用日本北海道忌廉、北海道芝士同九州雞蛋製成，切開蛋糕入面有兩層，上面係乳白色既忌廉軟芝士蛋糕，下面係淺黃色既烘焙芝士蛋糕，層次鮮明.  兩層都有明顯不同的味道和質感，首先上層好有牛奶忌廉香味，帶有輕輕芝士味，有啲似雪糕mousse質感，口感輕盈又好幼滑. 而下層則芝士味好濃郁，我覺得個味有啲似之前食過既一款超香濃的車打芝士薯片 質感濃厚creamy啲，口感厚滑！ 呢個蛋糕最正既地方係試一啖就可以食到兩個口感層次， 仲有層薄薄地鬆軟既海棉蛋糕墊底，蛋香味濃.蛋糕整體甜度控制得宜，沒有過甜膩口的情況出現，口感輕軟細膩，有種入口即化既感覺....個人認為好值得一試！

見好多人話麻麻地就試一試啦！原味就真係好一般，但朱古力味幾好食吖！朱古力同芝士個味都平衡到，朱古力味都幾重，個tart皮都好香朱古力味！本來想試埋綠茶味，但個樣好唔滑又爆開曬

半熟芝味二重奏 大$198   嚴選日本北海道忌廉 北海道芝士同九州雞蛋 打造真正日本風味建議係室溫放兩小時先食食落會好似雪糕同mousse咁架個人覺得味道都幾芝而且口感真係好正！