X田 可怕的蛋撻 Horrible Egg Tart

thermostat

有日在沙田看見一間麵包店，覺得在不繁忙的街道上開店，敵得過租金，敵得過人流不多，想，它一定有秘技。便萌好奇之心，看過究竟（即八卦）。店舖都是香港式的，沒有甚麼設計可言，一邊賣快餐，一邊賣麵包，算是一間快餐店。其實沒有甚麼可看，又不引起食慾，沒有買任何食物。不過，突然，一盤蛋撻的影像進入我的眼睛。不是這盤蛋撻很好看，想食，而是蛋撻的蛋部份出現了龜裂，是旱災嗎？是沙漠嗎？為甚麼蛋槳會龜裂成這樣，是放得太久嗎？是早上剛焗好嗎？是沒有人買嗎？蛋撻原本就是這樣嗎？客人看見會買嗎？他們（店員，老闆，麵包師傅）會看得見嗎？麵包師傅知道嗎？店員知道嗎？他們知道客人會不介意而買嗎？他們會怎樣處理這些蛋撻呢？比蔡邊村有更多問題。唉。

One day, we passed by a bakery in Shatin. We would like to have a look at this bakery because it is neither located at a busy street nor inside a shopping mall. It must have its secret and skill. It is mainly because of curiosity or nosy. There is nothing special in the shop, it is in fact a combination of a bakery and fast food shop. We are not interested in any food. But our attention is drawn by a tray of egg tart. It is not because it is very enticing in outlook, but because of the cracks on the egg custard portion. Why does this happen? What is the reason for having such cracks? Do the Chef and staff know this phenomenon? Will they know customers will still buy these egg tarts even though the customers know there are cracks on the egg tarts? How long have these egg tarts been placed here? Oh, there are so many questions. Sorry.


可怕的蛋撻
Horrible Egg Tart
/03 2019