除茶餐外,我耐唔中都會幫襯佢食番碗鮮奶燉蛋白,貪佢滑得黎較有質感,呢度就KEEP到個水準,唯一唔好係有時會甜左少少,但有陣如果想食偏稀(即削d)既甜品,我就會去食義順既雙皮奶.
成日見d食家係度比較兩者,雖各有fans,但覺得要澄清一下,以正視聽.
鮮奶燉蛋白-名符其實是奶+蛋白+糖,就如蒸水蛋,最重要是掌握火喉,否則會過老.
雙皮奶-係完全無蛋既成分,只係用奶+糖,先於碗底留一片奶皮(放涼了既奶會凝固),然後再次倒入奶,加熱離火後,碗面再會凝固一片奶皮,此為之"雙皮奶".
p.s.要知道...做比較都要apple to apple 至make sense 同fair!
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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