PHSeaFood:水月堂相思糕
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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
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From PHSea
- 水月堂2013新品相思糕分享
- 美食：水月堂相思糕
- 購買：請直接恰水月堂購買
- 水月堂介紹：
https://www.phsea.com.tw/travel/index.php/%E6%B0%B4%E6%9C%88%E5%A0%82%E9%BB%91%E7%B3%96%E7%B3%95
- 定價：150
- 保存期限：冷藏15天
- 介紹：
- 水月堂黑糖糕以尋找澎湖傳統黑糖糕滋味為目標，創造出口感復古與包裝典雅的黑糖糕，在澎湖享有盛名，這裡不是要介紹黑糖糕，黑糖糕可點選上面水月堂連結看介紹，這篇文章要介紹的是水月堂在2013研發的相思糕，紅豆與黑糖及地瓜粉的Q彈甜香組合。致力於黑糖研究的老闆希望有朝一日打造澎湖黑糖博物館，投入黑糖相關研究不遺餘力，相思糕即為近作。
- 相思糕的發想是源自水月堂原本研發的紅豆糕，在夏季黑糖糕或紅豆糕比較難以保存且食慾較差難以完全吃出黑糖香氣，老闆發想如果黑糖可以透過冰鎮食品推出，定可以更容易讓遊客夏季吃得沒負擔而更吃出黑糖香氣，,於是著手研發"蜜月糕"和"相思糕",光是命名和包裝就絞盡腦汁。,紅豆又名相思豆，顧名思義就是吃了會讓人朝思暮想還想再吃，然黑糖與紅豆結合地瓜粉的實驗也沒那麼簡單，
- 紅豆不甜就沒有紅豆味，太甜又會膩，黑糖與紅豆如何與地瓜粉結合成保留黑糖與紅豆香氣，又創造彈性Q度以及最重要的冰鎮後好吃，但這些技術都一一克服。相思糕在幾經改良後在2013推出，果然如老闆期待的把黑糖與紅豆香氣逼散出來，冰在冰箱冷藏Q彈如軟糖且冰鎮的口感透心涼，搭配茶飲或咖啡都十分順口，相思糕終於如願問世，和黑糖糕或紅豆糕的常溫糕點不同，相思糕創造的黑糖香氣更醇厚且帶出紅豆更甜的香氣，推薦給板友可以品嚐。
