Source: Penguin Eating and Drinking Guide
As a food editorial department that reviews Shanghai bread and ice cream on a large scale every year, every time I finish the list, the biggest feeling in my heart is-
There are so many delicious breads, desserts, ice creams, and I don't have a chance to get Amway, it's a pity!
So we decided, just like doing information on new stores in Shanghai, to broadcast to you from time to time #What are the bread and desserts worth eating recently.
After all, delicious bread and ice cream snacks are delicious every day.
In the first issue of today, I will first bring you the early summer edition, and the coffee and ice cream bulletin are also on the way!
01 The same Crookie that was a hit in Paris
SMAKA Cookies Croissant
During this period of time, I can often brush the cookie crookie in Paris - a fusion magic object of croissant dough + cookie dough, the root of all evil, and it looks so happy.
At present, there are also several bakeries in Shanghai, and we are more interested in SMAKA's products.
At first glance, it looks a bit huge, but it's 1.5 times the size of a normal croissant, and there are two double chocolate chip cookies stuck to the surface.
In the first bite, you can feel two kinds of crispiness: the firm crispiness of the cookies, and the fluffy crispiness of the croissant, and the strong overlap of two different buttery aromas.
Do you think it's just two more pies on the surface? The croissant is also wrapped in cookie dough, not just chocolate filling! From the inside out, you can eat the joy of combining the two.
The chocolate is semi-melted (look at the picture to know that the chocolate is very sufficient), the butter cookies are fragrant, soft and glutinous -
This butter, chocolate and sugar are a combination of crispy and then soft, deadly triple kill.
There is no need to ask for the organization and taste standards of the original croissant, and the overall deliciousness and coordination will become.
02 "I just finished eating, and I couldn't help but finish eating a whole one"
BREAdFAST 焙茶焦糖坚果恰巴塔
BREAdFAST has come up with a lot of new flavors of ciabatta: the fried bamboo shoot bacon is fresh and sweet, and the fresh toon walnuts are also delicious (white peach basil is a bit average); However, what I would like to nominate is the new generation of sweet ciabatta light - hojicha caramel nuts, and when I hear this combination, I feel that it cannot be delicious.
Because of the freshly boiled caramel, the preparation of raw materials for this one is relatively more cumbersome, and it is not often on the shelf; So once you see it, please rush!
Here's what the editor-in-chief said: I just finished my meal, but because the chabata sent over was hot, I couldn't help but kill a whole one.
The whole dough is warm and just the right roasted tea aroma, and the caramel nut content is very real, and it can't be "wrapped"! If possible, spray water and re-roast it for a better taste.
The top layer of a thin layer of crispy skin accentuates the texture, and the high water content of the elastic glutinous bread body, the crispy and crispy caramel nuts are scattered in it: the bread tastes a kind of Japanese dessert happiness.
It is recommended to bite directly without cutting or matching, so as to perceive the wonders of this combination more clearly!
03 A god who understands the mysteries of sweet bread
Sloppy Gin
Sloppy Gin's doughnuts and puff pastry can be trusted unconditionally, but there are just interesting new products one after another, why is there no R&D bottleneck at all?!
Calorie and sugar quotas should be used carefully (am I unable to eat two doughnuts at a time?). It's that I don't deserve it, QAQ), the deliciousness will be discounted the next day, and today I recommend two to you that you must eat in the near future.
Bounty Bar Running
Sweetness: 10, nirvana sweet ⚠️
Personally, I don't like chocolate, but I was still moved by this Bounty donuts:
This is clearly Caramel Coconut Bon (Filled Chocolate Candies)
doughnutization; Before ordering, it is recommended that you have a cup of American, otherwise you may get sick with sugar.
Beneath the black topping is a caramel coconut sauce (coconut praline) mixed with shredded toasted coconut and a sweet and creamy coconut ganache.
The caramel coconut aroma and black chocolate full of flavor tension, slightly mellow and bitter and then sweet, chewy shredded coconut, coupled with the soft and elastic doughnut bread body, the taste has been adjusted~
With every bite, I can feel the secretion of dopamine, at which point the brain has completely emptied, and the language system has degenerated into: super sweet, but super delicious!
While eating, I am grateful that the company is only a 10-minute bike ride from Sloppy Gin, which is so lucky......
Pineapple Denmark
Sweetness: 7-8, the sweet-sour ratio is just right
Seasonal fruit Denmark has always been Sloppy Gin's forte, and this new product is also very ingenious: roasted pineapple with Lotus caramel biscuit milk sauce~
The sweet and sour juicy tropical fruit flavor is combined with the sweet and creamy milk sauce, which is more lively and smart!
Because the sauce is full, the shell is easy to soak for a long time, so it is recommended to eat it early on the same day.
A few other popular new products, let's talk about them briefly, try them as you like:
Cookies Dankie, chocolate soft cookies + crushed peanuts + bananas, Danish crispy and dry, also 9 points sweet!
Morning Bun: Personally, I like this very much, the Southeast Asian coffee candy-flavored puff pastry rolls are also very happy with cheese toppings.
Lemon sage has been very popular since last summer, the lemon milk sauce is generous, sweet and sour, and the ingenuity of the classic is the faint aroma of sage.
Caramel Bray, a crunchy slice of sugar, brings a change in taste, and the filling is not simply vanilla custard! It is an orange-vanilla custard, with a sweet and fruity aroma~
Matcha doughnuts (new) are still delicious despite the imaginable slightly bitter matcha milk sauce sandwich (not too bitter);
04 Thick wormwood rice cake roll bread
Brown Sixty 艾草糯糯
Korean baking Brown Sixty, once with a soybean flour cream bun, became a "well-known" souvenir in Shanghai. (But let me say it again, if you just want to eat soybean flour cream buns, there is not much difference between the products)
But in fact, people have been making mammoth bags as early as 2022, and the counter is full of scone burgers and fancy macarons...... The Korean flavor is really strong.
I'd love to write about the impact of Korean baking trends on the country, anyone want to see it?
However, what I recommend to you today is this mugwort glutinous rice black black.
I've eaten a lot of wormwood bread, but it's the first time I've seen wormwood rice cakes rolled directly into bread.
It's not the kind of soft and thin mochi, but a porcelain and firm rice cake!
The bread is fluffy (crushed) and the wormwood rice cake is mixed with a little grain in the middle, which just supports the texture of the whole bread.
The taste is not very heaping with material flow, the cool and slightly bitter herbaceous feeling is dominant, and it will be slightly sweeter with chewing, which is quite simple and comfortable.
The wormwood flavor is quite strong, and it is a simple and delicious bread cake.
05&06 When you come to Korea Street, why not give it a try?
DALDAL BAKERY韩式甜甜圈
If you have a plan to go to the Korean street to forage for food, this newly opened Korean-style doughnut can be picked up with a ~
Unlike Sloppy Gin, which makes doughnuts in a subtle style, Korean doughnuts are more straightforward, and the fluffy fried bread is filled with various flavor-enhancing creams, so you can enjoy Korean flavors that are rarely seen anywhere else!
The first to recommend yellow cheese, Korean friends especially love, have you ever eaten good cheese sticks? Or that puffed corn balls sprinkled with orange cheese powder?
It's the salty and sweet snack cheese powder, and then 1.5 times thicker to make cream!
The soybean cream flavor is also classic, the soybean flour has a strong aroma, and it is just right with the fluffy bread~
His doughnut bread is fried well, soft and elastic, and there is no great smell of oil consumption, and the paper cup is suitable for eating while walking (which is also very Korean), and it is not dirty for hands.
07&08 Two different styles of staple bread
cute cube
Buttery and rich lye toast
The new bread and coffee shop on Wuding Road, although still in trial operation, has become well-known among bread lovers in Shanghai, and the highlight is this rare lye toast in Shanghai.
The first thing you come into contact with in the mouth is the tight and smooth edge of the toast, and the faint alkaline smell spreads in the mouth; Then chew the butter toast inside, which is soft and elastic at the same time, and some colleagues were immediately transformed!
The butter toast inside is sweet, and I thought it might be better if it was made with salty lye water shell + sweet butter toast (the current version of the shell is not salty).
On top of that, the baby tarts are also delicious!
The custard filling is very well adjusted, sweet and tender, there is no egg smell, everyone can see the puff pastry, the level is good, light and not oily, 12 yuan a piece, quite exquisite.
L'ATELIER OVER BAKERY
Spring and summer floral notes sourdough bread
Almost every week, there is always a new bread on the shelves of Over, and it is indeed a magical combination that can only be seen in Over. stores.
In spring and summer, sourdough bread is also flavored with flowering herbs, and I missed oolong tea rose sugar, and this week I ordered maple marbena, which is very fresh.
The maple syrup is weak, but each pore exudes a refreshing herbaceous scent, somewhat similar to the aroma of lemongrass and lemon (to be honest, it is also a bit like the root of the banyan), which reflects the sour aroma of the bread itself.
The basic skills are still online, although the acidity is high, but the acidity is very soft; The texture is shiny, and it is a bit of gelatinous texture in the elastic glutinous.
09 最后想认真写写Moelleux的芭菲
Although it is not worried about selling every day, it is still worth supporting.
In my heart (and presumably in the hearts of many people), there is no one of the most heartfelt dessert shops in Shanghai. Following the launch of the gorgeous parfait last summer, this year we have made three take-out friendly parfait~
Influenced by Japan next door, many dessert shops in China have become popular to make parfaits this year; But looking at the same pricing in the early 60s, the gap between Moelleux's products and some stores that simply use fruit cuts, jams, and creams does not need to be repeated.
Of the three new ones, I like the chocolate berry parfait the most, which can make people who have no chocolate elements recognize the deliciousness from the bottom of their hearts!
The chocolate theme, but I don't feel tired of eating it at all, and the flavor conveyed by each layer is quite clear, switching between thick and rich and sweet and sour.
I'll break up the cocoa bean crackers and mix them together.
The opening chapter has already captured my heart, and the warm lava cake with raspberry sorbet, vanilla ice cream, ice and fire are timeless classics.
After the rich chocolate and sweet and sour raspberries, the ganache cream slides softly over the tip of the tongue, and the wisps of earl grey tea aroma ripple in it, and the berry black tea jelly at the end is heavy and tea-like, which is very refreshing.
In fact, the composition is not too complicated, but the strength lies in the coordination and completeness of the composition, that is, it can make people sweep away from the beginning in one go.
Of course, the other two parfaits are also online: the composition of the strawberry vanilla mille-feuille is relatively simple, but the combination of mille-feuille and ice cream is hardly delicious.
Pistachio apricots, the main blend of sweet and sour apricots and nuts, the two layers of cream in the back will be slightly thick, but fortunately, the apricot green tea jelly at the bottom appears in time, refreshing and greasy, and parfait is a game of flavor!
In fact, from November 2022, it has been almost a year and a half now, and this is the third time we have written about Moelleux. Their products may not be amazing every time, but they can always be trusted, and every season of new products can also be eaten with the chef's intentions.
It's a pity that the current store will only continue to be open until June (the year-end bill issued by XHS may also explain part of the reason).
When my friends heard about it, they all felt extremely sorry; The pastry chef I know has this to say about Moelleux: Even if it's a takeaway parfait, every element is too ingenious.
Ingenuity is a prerequisite for a good product, but it also leads to limited production capacity: at present, the store can only offer three parfaits and other room temperature dim sum, and many products can be sold out naturally.
I asked the two owners and said that they had not decided where they would go in the future, but they would definitely continue to make desserts.
But as a consumer, regret at the moment is just a powerless afterthought, so I can only rush to consume more support before the store closes...... I also hope that the chef who makes desserts with his heart can have more good luck in the future and will not be disappointed by this market and environment.