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與瑞典再續前緣！🇸🇪🇸🇪🇸🇪
上星期獲邀到瑞典駐港總領事官邸參觀，對著呢個無敵香港景認識瑞典美食。以前我淨係識瑞典肉丸，但其實仲有好多好多，例如我同副總領事Joakim一齊整嘅Cinnamon Bun，仲有瑞典下午茶FIKA🤤🤤🤤
未有來有得飛✈️✈️✈️，不如舌尖上感受下北歐風情先：
#ATasteOfSweden ：https://www.facebook.com/232775043488696/posts/3038937352872437/?d=n
Consulate General of Sweden in Hong Kong
#西營盤
Cinnamon Bun($26HKD) 大部分人來到都是為了它吧😍 是暫時在香港食過最出色的肉桂捲！認為外貌和味道上都比跑馬地Proof優秀。雖然最外層麵包稍微乾，但起碼不像奧海城Cinnabon裡面根本焗不熟。
法式焦糖奶油酥($28HKD) 在三藩市第一次食完Kouign Amann就一直念念不忘🤤 這個是目前在香港食過最正宗的Kouign Amann! 就連當文歷都要甘拜下風。可能因為當日買的時候比較晚，所以外層沒有想像中脆。下次會早點去買，太值得再次幫襯!!
@miam_bakery_hk in #SaiYingPun is my new favourite bakery in HK, even dad is dying to go back for more 🍞 soon!
Cinnamon Bun($26HKD) This is basically what everyone comes here for😍 The best cinnamon roll in HK I’ve had so far! It tastes and looks slightly better than the ones at Proof. The outmost layer was a bit dry, but better than undercooked dough at the centre like the ones from HK’s Cinnabon.
Kouign-Amann($28HKD) I could never forget the Kouign Amann from San Francisco ever since I had them for the first time last year🤤 The ones here are most similar to the ones I’ve had in the US🤩 Hope it could be crispier, but it may be my fault cuz we ate them late in the day, and HK is too humid! Will def be back earlier in the morning next time for another dose of delicious, fresh baked goods👍🏼
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📍西環西營盤第三街73號興華樓地舖 G/F, Hing Wah House, 73 Third Street, Sai Ying Pun, Western District @ Miam Bakery
#奧海城
美國連鎖肉桂捲店終於在香港開幕！身為麵包控🍞我和 @_rubyyyy.c 超有誠意，Grand Opening當天就飛奔過去排隊了😬 大概30分鐘，熱辣辣的肉桂捲就到手了🤤
Classic Cinnabon ($38HKD) + Caramel Pecanbon ($46HKD)
肉桂的味道太正啦😍 但要警告你，它是非常非常甜的！是美式那種腎結石的甜。甜度我其實沒有特別介意，反正我超愛甜的😆 但它有一個重大的問題，就是麵包中心還沒焗熟🤢 [圖3]可見，外層有充分的氣泡，但最貼近叉子的內層是生的麵團... 可能因為開幕日排隊人數眾多，為了應付人龍，所以放在焗爐的時間不足夠吧🤷🏻
Never have I imagined that I would ever have to line up for a Cinnabon😂 This staple American bun is so easy to come across in the USA; however, I (willingly) spent 30mins waiting for a piping-hot cinnamon roll on @cinnabonhk Grand Opening day in Home Kong🇭🇰
Classic Cinnabon ($38HKD) + Caramel Pecanbon ($46HKD)
Argh, irresistible cinnamon-y goodness😍 But fyi, they were pretty damn sweet; I don’t reli mind, since my threshold/sweetness tolerance is pretty high😆 A tad bit worried they may be too cavity-inducing for the HK market though.
Here’s the main issue: the center was RAW. As seen in [Photo 3], the outermost layer had sufficient air bubbles, yet the innermost part was doughy and undercooked🤢 They may have not baked the buns thoroughly due to the time constraint/long lines🤦🏻♂️
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📍大角咀海庭道18號奧海城二期地下G06號舖 G06, G/F Olympian City 2, No.18 Hoi Ting Road, West Kowloon @ 奧海城 Olympian City
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