Picco Polo Cafe

Picco Polo Cafe Claimed

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The Finest Cafe at Georgetown Area

公司简介 菠萝包,是港式面包的一种,经过烘烤过后面包表面金黄色、有凹凸的脆皮状型似菠萝因而得名。 菠萝包也是香港饮食文化的代表作。 菠萝包有好多种划分,大体上分为三类:日式、台式、港式(广式),它们制作工艺大致相同,但是名字叫法却不一,香港叫菠萝油或菠萝包,还有 的叫冰火菠萝包、星动力冰火菠萝旺等等。 菠萝包实际上并没有菠萝的成份,面包中间亦没有馅料。 菠萝包是早年香港人对原来的面包不满足,认为味道不足,因此在才在面包上加上砂糖等甜味馅料制作而成。 菠萝包外层表面的脆皮,一般由砂糖、鸡蛋、面粉、黄油等等烘制而成,是菠萝包的灵魂,为平凡的面包赋予了丰富的口感,以热食为佳。 酥皮要做得香脆甜美,而面包本身则是柔软糯口才好吃。 人人口中相传的经典菠萝包· 包要热,皮要脆,黄油切到1cm厚度。 无论是广东人、上海人还是香港人,现在都在迷恋并追求着菠萝包那口新鲜出炉的甜香。 小朋友吃菠萝包,先吃完那一块块酥酥的菠萝皮,再吃剩下的面包;纵横茶餐厅几十年的老食客,不忘叮嘱伙计「牛油打孖上」。 怕胖又馋嘴的女学生,同朋友一人一杯奶茶,分吃一个菠萝包;注重仪态的小姑娘,会用叉子把菠萝包轻轻压扁了再吃……同样是一个菠萝包 ,不同的人却能吃出不同的乐趣和滋味。 每次去茶餐厅,半岛君都会坐在水吧附近,看着师傅们用菠萝包夹上冰牛油,丝袜冲奶茶的场景,就是最经典、生动的三点三下午茶。 饮杯茶,食个包,酥脆的外皮、软热的包身,牛油慢慢溶化,咸香浓厚的滋味的舌尖慢慢散开……再啜一口香滑带点涩的 奶茶,舒服得要伸伸懒腰了。 在以前,茶餐厅、冰室大多卖奶茶、蛋挞几种单品,后来为了生意更好,开设面包房自制菠萝包,都是那个年代的经典面包,人们喜欢大袋小袋买回家,与家里人 一起分享。 金凤菠萝包的口感丰富,菠萝皮酥脆,面包松软有嚼劲,牛油味浓郁。 如果你想吃得丰富点,可以加芝士、火腿、煎蛋,像汉堡一样的吃法。 当然,这是在讲新鲜时的口感,有时冰室做多点菠萝包应付人潮,面包的口感就会失色一点。 现在,菠萝包随处可吃,但半岛君依然认为,吃菠萝包需要茶餐厅这种接地气的市井环境助阵。 「唔该,我只菠萝包得未啊?(意为 请问,我的菠萝包好了吗)」 「厨房在做,等多10分钟!」 伙计写单上菜,客人开怀大吃,高谈阔论,在这样的环境下吃菠萝包,倍感美味。 最新鲜、最有人情味的菠萝包· 新鲜的菠萝包不一定要去有名气的茶餐厅,街边的老式面包店也是不错的选择。 就像满堂菠萝包,风味十足的「快乐专卖店」,老板从以前到至今,面包制作坚持着三不:无添加防腐剂,无添加改良剂,无添加软化剂。 街坊们说,每天路过,必定会闻到新鲜的蛋香牛油味。 老面包店的菠萝包个头饱满、精神,口感更为厚实,价廉物美,几元钱就可以死吃饱肚子,延续了港式面包的简朴精神。 在以前,人们选择吃面包,为了填饱肚子。 在面包店里,只见师傅捧着一盆盆菠萝包,放入饼柜;老板笑面迎人,一边收钱一边向客人问好;菠萝包的温度和香气,直直透过纸袋,传到 手心、鼻子。 就这样站在门口,吃着一个烫手新鲜的菠萝包,感觉也不错呢。 有菠萝味的菠萝包· 茶餐厅除了下午茶happy hour之余,还是忙里偷闲的好地方。 在满堂菠萝包专卖店。 ,就有一个适合中环上班族偷懒,环境隐蔽,不易被老板发现的茶餐厅,被人称「蛇竇-乐香园」(人们趣称「偷懒」为「蛇一蛇」,「偷懒的地方」 ,(哈哈)。不止如此,菠萝包好味到连吃两个,菠萝包没有菠萝的概念终于被打破!这里的面包酥皮混入了菠萝蓉,能吃到清甜的果香味,很特别。 吃不到的绝版菠萝包,就在满堂。 到底是哪个天才发明出甜香可口的菠萝包,又是谁想到将牛油夹进了面包? 满堂的菠萝包和我们现在吃到的有所区别:一是体积很大,是现时面包的2倍;二是更像菠萝的外表,酥皮用菱形饼模压印出菠萝的纹路,不易碎, 还可以用刀切开来吃。 现在的菠萝皮,在面团加入了臭粉(食用膨胀剂,油条也会用到),特性是在高温下急剧膨胀,形成裂纹的效果,不会像以前那样用工具。 吃过很多种下午茶,但半岛君最爱的,还是最简单的奶茶配菠萝包套餐。 只要菠萝包新鲜,酥皮松脆,面包软滑,牛油香浓,就可以一扫疲劳,达到稍作歇息的效果。 生活也该如此,简简单单,舒服就好。 我是半岛君,一个城市漫游者,也是一个喜欢文字的人 。 有人说城市里的生活无聊乏味,那么希望透过这些形形色色的故事,给到你半岛便利店般的温暖。 Company Introduction Pineapple buns are a type of Hong Kong-style bread. After baking, the bread surface is golden yellow and has uneven, crispy skin like pineapple, hence the name. Pineapple buns are also a masterpiece of Hong Kong’s food culture. There are many types of pineapple buns, which are roughly divided into three categories: Japanese style, Taiwanese style, and Hong Kong style (Cantonese style). They have roughly the same production process, but their names are different. Hong Kong is called pineapple oil or pineapple buns. There are also They are called Binghuo Pineapple Bun, Star Power Binghuo Pineapple Wang and so on. Pineapple buns actually don’t have pineapple ingredients, and there are no fillings in the bread. Pineapple buns were made by Hong Kong people who were dissatisfied with the original bread in the early years and thought that the taste was insufficient, so they added sweet fillings such as sugar to the bread. The crispy skin on the outer surface of the pineapple bun is generally baked with sugar, eggs, flour, butter, etc. It is the soul of the pineapple bun, and it gives a rich taste to ordinary bread. Hot food is better. The puff pastry should be crispy and sweet, while the bread itself is soft and glutinous. The classic pineapple bun passed down among the population The bag should be hot, the skin should be crispy, and the butter should be cut to a thickness of 1cm. Whether they are from Cantonese, Shanghai or Hong Kong, they are now obsessed with and pursuing the freshly baked sweetness of pineapple buns. When children eat pineapple buns, they eat the crispy pieces of pineapple skin first, and then eat the leftover bread; the old diners of Zongheng Tea Restaurant for decades have not forgotten to tell their buddies to “butter butter.” A girl student who is afraid of getting fat and gluttonous, share a cup of milk tea with her friend and share a pineapple bun; a little girl who pays attention to manners will gently squash the pineapple bun with a fork before eating… the same is a pineapple bun , Different people can have different pleasures and tastes. Every time I go to a tea restaurant, the Peninsula will sit near the water bar and watch the chefs use pineapple buns with iced butter and make milk tea with silk stockings. This is the most classic and vivid 3:3 afternoon tea. Drink a cup of tea, eat a bag, the crispy skin, the soft and hot body, the butter slowly melts, and the salty and strong taste of the tongue slowly spreads… Take another sip that is smooth and astringent Milk tea, it’s so comfortable to stretch. In the past, tea restaurants and ice rooms mostly sold milk tea and egg tarts. Later, for better business, they opened a bakery to make homemade pineapple buns. They were all classic breads of that era. People like to buy them home with big bags and small bags. share together. Jinfeng pineapple buns have a rich taste, crispy pineapple skin, soft and chewy bread, and rich butter flavor. If you want to eat more, you can add cheese, ham, and omelette, and eat it like a hamburger. Of course, this is about the taste when it is fresh. Sometimes the ice room makes more pineapple buns to cope with the crowds, and the taste of the bread will fade a little. Nowadays, pineapple buns can be eaten everywhere, but Jun Peninsula still believes that eating pineapple buns requires the help of the grounded market environment like a tea restaurant. “Excuse me, I only have pineapple buns? (It means, may I ask, is my pineapple buns ready)” “The kitchen is working, wait 10 more minutes!” The buddy wrote the order and served the dishes, the guests ate and talked, eating pineapple buns in such an environment, it was delicious. The freshest and most humane pineapple buns Fresh pineapple buns don’t have to go to famous tea restaurants. Old-fashioned bakery on the street is also a good choice. Just like the full house of pineapple buns, the full-flavored “Happy Specialty Store”, the owner has insisted on three nos in bread making since before: no added preservatives, no added modifiers, and no added softeners. Neighbours said that every day passing by, they will definitely smell the fresh egg-flavored butter. The pineapple buns from the old bakery are full, full-bodied, and have a thicker taste. They are inexpensive and good-quality. You can eat just a few dollars and continue the simple spirit of Hong Kong-style bread. In the past, people chose to eat bread to fill their stomachs. In the bakery, I saw the master holding a basin of pineapple buns and putting them in the cake cabinet; the boss smiled and greeted the guests while collecting the money; the temperature and aroma of the pineapple buns passed straight through the paper bag. Palm, nose. Standing at the door like this, eating a hot and fresh pineapple bun, it feels good. Pineapple bun with pineapple flavor· Apart from the happy hour of afternoon tea, the tea restaurant is also a good place to take a break. In the full house pineapple bun specialty store. , There is a tea restaurant suitable for the laziness of office workers in Central, the environment is hidden, and it is not easy to be found by the boss. It is called “Snake Dou-Le Xiang Yuan” (people jokingly call “slacking” as “snake-snake”, “lazy place.” , (Haha). More than that, the pineapple buns are so delicious that you can eat two of them in a row. The concept of pineapple buns without pineapple is finally broken! The bread meringue here is mixed with pineapple puree, and you can taste the sweet and fruity fragrance, which is very special. The out-of-print pineapple buns that you can’t eat are in full house. Which genius invented the sweet and delicious pineapple bun, and who thought of putting butter into the bread? The full house of pineapple buns are different from the ones we have eaten now: first, they are huge, twice the size of the current bread; second, they look more like pineapples. The puff pastry is embossed with the texture of the pineapple with a diamond-shaped cake mold, which is not easy to break. It can also be cut with a knife to eat. The current pineapple peel has stinky powder added to the dough (expanding agent is also used for edible fritters). The characteristic is that it expands rapidly at high temperatures to form a cracking effect. It does not use tools like before. I have eaten many kinds of afternoon tea, but Peninsula Jun’s favorite is the simplest milk tea with pineapple bun set. As long as the pineapple buns are fresh, the puff pastry is crispy, the bread is soft, and the butter is fragrant, you can remove fatigue and achieve the effect of taking a rest. Life should be the same, simple and comfortable. I am Jun Peninsula, a city wanderer and a person who likes words. Some people say that life in the city is boring and boring, so I hope that through these various stories, I will give you the warmth of a convenience store on the peninsula.

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