米格泡芙 - Zuoying District

The filling of the milk-flavored puffs feels like ice cream It’s full, but it’s a bit heavy, but overall it’s not bad. The chocolate taste is not good, the whole filling is very little

It doesn't seem to be as delicious as before, maybe the mouth has changed. But the price and taste are still approachable, suitable as a snack for strolling around the lotus pond. Original puff: the outer skin is not crispy, the filling tastes good, slightly vanilla-flavored fresh cream. Egg tarts: Fair enough, at least not eggy and not too sweet.

Egg tarts are the one with less crispy crust. There is a lot of stuffing inside, and it is very soft to pick up. Those who like to eat more fillings can try it.

Because it’s not bad, I occasionally eat this puff before, The quality of the two purchases is really bad, There is so much difference in size! ! ! Even if the price rises so much, Can consumers take care of the quality they want?

Crispy doughnuts are $30 The Cp value is extremely low ~ when you get it, it is oily and soft, the oil level is too heavy, and the dough used for frying the doughnuts is not right. Super small puffs are on sale for $22 I really really doubt the ones that give good reviews "Brothers~~~~ Have you ever eaten delicious puffs and donuts!!!!" Those of you who say it's delicious are too kind-hearted! ? ? ? And there's still a queue? Please don't leave comments like this anymore! ! ! ! Amitabha

Egg tarts and puffs are generally quite satisfactory in terms of taste. If there are multiple discounted prices, it is almost the same. It will not be amazing if you don’t get to landmines. However, if it is expensive at the original price, you can buy one and try it first. Like it or not, then decide whether to buy it or not. In addition, egg tarts are more fragrant when eaten hot.

Profiterole / Cream Puff, also known as "Cream Hollow Cake" in Taiwan, is a spherical pastry originated from France. Common puffs include whipped cream, chocolate or ice cream from a fluffy, open-hole crust. The material wrapped inside is added by injection or by tearing the top; the top of the latter often needs to be replaced by other ingredients. You can also sprinkle powdered sugar, jelly, fruit or chocolate on top of the puff wrap. Depending on the fillings filled, puffs have many different names in different places. The prototype of the choux appeared as a salty bread that was served with soup and filled with mashed meat, cheese, etc.; seventeenth-century cookbooks called it "Potage de profiteolles". It wasn't until the nineteenth century that profiterole was identified as "puff". Puffs are also one of Gibraltar's signature delicacies, although it is certain that they are originally of French origin. Today's common "cream puffs" appeared in the United States in 1851 at the latest.