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話說呢間Sweet Gems其實無實體鋪,因為只有兩母女負責做各種甜品,只係逢星期五係愛丁堡火車站度擺市集做零售,算係可遇不可求,家庭式作業呢啲情況香港真係買少見少。
呢隻Almond peanut baklava,面頭有少許的開心果做點綴,另外澆以糖漿,糖漿中有股花露水的香味,原料叫作orange water blossom,隻味係幾似印度香薰鋪既味。
件餅又如何?頂層係薄如蟬翼的香脆酥皮,夾著杏仁花生碎餡,略帶煙韌嚼頭十足。
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Almond milk chocolate baklava跟Almond peanut baklava基本是相同的做法,但少左花生加入朱古力塊,同時減少了糖漿的使用,相信係避開朱古力既甜同糖漿炒埋一碟,由於甜度降低成件事反而吸引左。
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Coconut baklava以酥皮包成蛋卷狀,裡面包裹著是椰絲、芝麻、合桃等東西,但椰子味不強,也沒有很多椰絲,反而係果仁類比較多,整體感覺是鹹中帶甜。雖然自己唔太愛椰絲,似乎應該加多少許椰絲提味先配得返個名。
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呢個叫Magrood既好似新年的炸油角,但芝麻在外亦唔係金元寶狀,夾心似是豆沙餡,不過一食落口就明顯唔係,佢似棗蓉咁黏黏濕濕綿綿,睇成份真係畀我算中。最好係佢甜度好低,食落無baklava咁膩,而且配搭幾新鮮,四款最鍾意係呢款。
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