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2010-01-25
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In my last review - I thought that the Egg Tarts here were very good too, as well as their Pineapple Buns... Well another visit during Winter in November 2009 was quite disappointing.The Milk Tea wasn't too bad, it was very acceptable. OK.The Pineapple Bun was fresh and warm, with butter, its always been pretty good so no complaints! The Egg Tarts on this occasion however smelled strongly of under-baked Soda Powder or something similar, the pastries weren't even baked properly and still raw - so
The Milk Tea wasn't too bad, it was very acceptable. OK.
The Pineapple Bun was fresh and warm, with butter, its always been pretty good so no complaints!
The Egg Tarts on this occasion however smelled strongly of under-baked Soda Powder or something similar, the pastries weren't even baked properly and still raw - something which seems to happen more with restaurant versions. The eggs meanwhile were already way over-cooked.... I guess this happens because unlike French Pastries, Chinese people don't bother baking the pastry shells separately first before pouring in the egg custard mixture to sychronise the cooking-baking process...! This Egg Tart really smelled and tasted strange, it was left unfinished...... it was disgusting!
I'm actually starting to find that its really difficult to buy really really good 酥皮蛋撻 anywhere - so far, everything's been a '4' but not a '5'. There are quite a few types of different 酥皮's, some are really pappery, some are really oily, some are more 酥 - yet, even the best ones of these seem to miss that all important Egginess in the custard. You could say I'm being picky, but I don't understand why 泰昌蛋撻 can do this on a pretty consistently good basis and has set the standard - but the 酥皮 versions everywhere can never get this part right, even if the pastries are perfect! Ok, I know the biscuity-based crust egg-tart versions are probably easier to make though....
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