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50年手藝 85℃國寶級師傅研發「琥珀蛋黃酥」
不預定買不到 標榜冷藏、回烤都好吃!

  由國寶級師傅王振癸研發監製,85℃今年特別推出「琥珀蛋黃酥禮盒」,一盒九入顆顆渾圓晶亮,金黃外皮宛如琥珀般閃耀,嚴選小農新鮮鹹蛋黃,搭配綿密豆沙內餡,讓人捨不得吃下口。顛覆傳統,85℃首推冷凍保存出貨,獨特方式鎖住琥珀蛋黃酥的酥脆表皮、鹹蛋黃的濕潤口感,標榜回烤或冷藏直接享用都很好吃,限量七千盒,需要事先預購,消費者要搶要快。

  由國寶級師傅王振癸研發監製,85℃今年特別推出「琥珀蛋黃酥禮盒」,一盒九入顆顆渾圓晶亮,金黃外皮宛如琥珀般閃耀,嚴選小農新鮮鹹蛋黃,搭配綿密豆沙內餡,讓人捨不得吃下口。顛覆傳統,85℃首推冷凍保存出貨,獨特方式鎖住琥珀蛋黃酥的酥脆表皮、鹹蛋黃的濕潤口感,標榜回烤或冷藏直接享用都很好吃,限量七千盒,需要事先預購,消費者要搶要快。

    13歲開始接觸糕點,現年67歲的王振癸,擁有超過50年的糕點烘焙經驗,曾經待過許多知名糕餅店,15年前被85℃延攬為糕餅研發主廚,擅長日式和菓子製作,2007年獨創「白玉東坡酥」,曾一舉拿下當年度禮盒大賞冠軍,造成轟動。「琥珀蛋黃酥」則是王振癸師傅最新力作,因蛋黃酥表皮有如琥珀般的金黃剔透,因此而命名。

    渾圓碩大,表皮透著琥珀焦糖光澤閃閃動人,85℃今年的琥珀蛋黃酥,不只名稱特殊,就連用料選材也很講究,特別選用在地小農鹹蛋黃,以天然放牧飼養,鴨蛋蛋黃大而營養,且採用古早紅土醃製方式,醃足23天讓蛋黃完全熟透不死鹹,搭配綿密手工奶油紅豆沙餡,豆沙餡與鹹蛋黃的完美比例,加上層層表皮薄如蟬翼入口即化,互相搭配恰到好處,底層再以白芝麻酥皮包裹,一口咬下卡滋聲響,搭配芝麻香氣,無懈可擊。

    85℃指出,蛋黃酥美味的精華就在於層層的酥皮、和靈魂「鹹蛋黃」,為了讓琥珀蛋黃酥口感保持剛出爐時的表皮酥脆,和鹹蛋黃的濕潤濃郁,國寶級師傅王振癸考慮到消費者拿到手之後的保存環境與溫度條件,以特殊處理手法,加上烘焙後全程冷凍保存,顛覆記憶裡的蛋黃酥食用方式,不論冰著吃、常溫吃、回烤後吃都像剛出爐一樣的紮實綿密,外皮極具光澤。

   「琥珀蛋黃酥禮盒」一盒九入,八五折價480元(原價565元),典雅精緻的外包裝,消費者拿到時,外盒還封有透明收縮膜,以保持蛋黃酥新鮮和預防水氣滲入,盒蓋上貼有蛋黃酥的製作過程、食材介紹和食用方式。門市冷凍出貨後,消費者可將蛋黃酥退冰至冷藏,七日內食用完畢,可以冷藏直接享用,或放置常溫5-10分鐘,表面光澤更亮,內餡口感更綿密。如果想吃溫熱口感,以烤箱160℃回烤5分鐘,美味不變。

    85℃表示,8/11起至9/10,消費者只要門市購買任一飲品,即可49元加購乙個琥珀蛋黃酥體驗嚐鮮。另外即日起,除了門市購買,85APP在8/7~9/6開啟跨店取功能,會員也可直接在線上購買中秋禮盒,透過LINE轉贈親友,心意不減。

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