關於 new good 泡 芙 ，我們在網路上蒐集到這些相關的討論、資訊與評價

還沒有開門就有一堆人在排隊的蛋糕店，大家更喜歡叫他NG泡芙。
2點半才開始營業但還不到2點門口就已經開始有人潮陸續排隊。從最一開始是把品項較差的泡芙便宜販售。但現在的NG已經不NG，而是New and Good的意思喔

NG泡芙吃起來 :http://jct.tw/new/news_465.html

‧黑咖啡免費喝
‧有停車場
‧買一盒才便宜
‧泡芙蛋糕芝麻新口味

🥞NG泡芙($15元/1盒8入 95元)
泡芙現在有香草跟巧克力兩種口味。裏頭的餡料可是塞得滿滿滿的。泡芙上頭的酥皮相當酥脆。裏頭的香草卡士達和巧克力卡士達吃起來清爽不死甜。再來一杯咖啡就是下午茶的饗宴。
🥞泡芙蛋糕(1盒8入 80元)
細緻的蛋糕拿著可是相當的小心，鬆綿綿的感覺彷彿多用一點力就要把他給壓扁了。大家的新寵兒是這芝麻口味。把芝麻磨粉加入蛋糕中，吃起來同樣有著輕盈感，多了些芝麻的清香香氣與細綿的口感。
🥞檸檬Q仔($25元)
現在外面一個要買35~40的檸檬蛋糕這邊只要25元。上面一層檸檬巧克力檸檬味清香微酸不膩口。

豐蛋糕咖啡烘焙館
地址 : 新竹縣新豐鄉康樂路一段199-1號
電話 : 035577312
時間 : 週二-週日 14:30-19:00（每週一公休）
粉專 : https://www.facebook.com/FragranceCakeCoffeeBakery/

#彰化
#石原省太郎
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說到彰化伴手禮,一定不能錯過石原省太郎的甜點了,以貨櫃屋打造,超適合拍照,店裡還有內用區,可以坐下來吃個甜點,休息一下,還有紅茶可以喝🥳
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NG泡芙 $10
戚風蛋糕 20
起司火腿捲 $65
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🔻NG泡芙（一盒10入綜合口味，特價$95）
店家招牌甜點,NG泡芙,NG即為NEW&GOOD而非NG唷,口味有香草及巧克力🍫2種口味,店家標榜不加水純鮮奶製作,外皮酥脆帶點菠蘿皮口感,飽滿內餡一口咬下外皮有千層酥脆口感,
爆漿內餡濃郁,冰在冰箱夏天冰冰吃超適合o(^▽^)o

🔻戚風蛋糕
軟綿的戚風蛋糕總共有3種口味,原味香橙🍊、咖啡☕️、巧克力,內餡分別是柳橙慕斯、咖啡慕斯、巧克力慕斯,口感綿密,冰冰吃很像吃冰淇淋蛋糕口感
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🔻起司火腿捲(一盒4卷)
火腿捲的外皮使用紮實的海綿蛋糕,外皮黑點是使用義大利香料增加香氣,搭配火腿、起司,起司🧀️部份是使用安佳起司,使口感更香濃
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⚠️另外有彰化員林店雲林斗六店
‪📍：彰化市中山路三段127號‬
‪⏰：14:30-19:00‬
‪📞：04-7233577‬

◾️彰化✖️石原省太郎◾️
#IG抽獎 ！！！抽一盒泡芙唷！
可愛的貨櫃屋賣的是超平價的泡芙，而且還有內用座位，和紅茶無限暢飲🤤
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#NG泡芙 🍪
我沒打錯價錢，真的是一顆10元，而且NG不是No Good的意思，是New Good👍🏻，現點現灌的泡芙內餡，有香草和巧克力兩種口味，香草口味甜而不膩，巧克力口味帶有點淡淡的苦味，吃起來也不會太甜
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#戚風蛋糕 🧁
價格一樣很平價，只要20元，有原味香橙、咖啡和巧克力三張口味，蛋糕外層口感蓬鬆完全不會乾乾的，內層夾的分別是柳橙慕斯、咖啡慕斯和巧克力慕斯，我比較喜歡原味香橙，口感不會太甜膩，又帶點橘子的清香🍊
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#芒果蛋糕 🥭
季節限定的芒果蛋糕捲，外皮有點像是虎皮蛋糕的口感，很特別
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▪️NG泡芙 $₁₀
▫️戚風蛋糕 $₂₀
▪️芒果蛋糕 $₁₂₀
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📍石原省太郎 彰化店
🏠彰化縣彰化市中山路三段127號
⏰14:30-19:00
☎️04-723-3577
🔍#黑黑在彰化 #黑黑是吃貨 #黑黑吃石原省太郎
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#彰化 #石原省太郎 #石原省太郎彰化店 #泡芙 #戚風蛋糕 #芒果捲 #彰化美食 #斗六美食

Hello everyone, today we're going to show you how to make a classic dessert: Pavlova.

Pavlova is a dessert popular in New Zealand and Australia, it was named after the Russian ballerina, Anna Pavlova, on one of her tours to Australia and New Zealand in the 1920s. It’s a meringue-based dessert with a crisp crust and chewy, soft inside, usually topped with whipped cream and seasonal fruit, it tastes light and delicious, always a good idea for summer time.

In this recipe, we will show you how to make the pavlova step by step, you’ll find it’s easy, but the taste is wonderful. Hope you like this video. Enjoy. :-)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uC3-0dt4d3A
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Mango Kiwi Pavlova Recipe

☞ Yield: serves 4

✎ Ingredients
☞ For the meringue
egg whites 2, (68-69g), room temperature
granulated sugar 110g
cornstarch 3g
fresh lemon juice 2g
vanilla extract 2g

☞ For the cream and fruits
whipping cream 200ml, very cold
mascarpone cheese 50g
mango cubes
kiwi cubes

✎Instructions
☞ For the meringue
1. Preheat oven to 170°C
2. Separate egg yolks from egg whites, transfer the white into a larger bowl.
3. Add lemon juice, use a hand mixer to beat the egg whites on medium speed for 1 minute. Then gradually add 3 batches of sugar and beat 30 second each time, until all the sugar has been added.
4. Beat on medium high speed for 5 minutes, then rub a little meringue between fingers, if you feel any sugar granules, then keep beating until sugar dissolves.
5. Add vanilla extract and corn starch, and beat until stiff peak.
6. Spread the meringue into a circle about 13~15cm, you create a crater by making the siders a little higher than the middle, you can shape the pavlova as you like, even use fork or spatula to create vertical furrows on the side.
7. Once the pavlova is shaped, immediately place it in the oven, and reduce the oven heat to 110°C, bake for 65 minutes. Do Not OPEN THE OVEN while baking.
8. Once baked, allow the pavlova stay in the oven as it completely cool and dry.

☞ For the topping
1. Place the chilled whipping cream and mascarpone in a large bowl, whisk on medium speed, mix until you have stiff peaks, but the cream is still smooth, don't over beating.
2. In a medium bowl, add mango cubes and kiwi cubes into it, mix well.

☞ For assemble
Spread the mascarpone cream on top of the pavlova, and top it with the prepared fruits. Serve immediately.

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#SummerDessert
#Pavlova
#easyRecipes