Amona

ℂ𝕙𝕚𝕗𝕗𝕠𝕟 𝕔𝕒𝕜𝕖 𝕓𝕠𝕦𝕥𝕚𝕢𝕦𝕖
ᴍᴀᴅᴇ ᴡɪᴛʜ 𝗢𝗻𝗲 𝗵𝗲𝗮𝗿𝘁 &̲ αℓℓ ℓσνє ☘️

03/06/2026

純素日本生吐司🍞🌱
🥵

夏天整麵包真係同時間競賽
一定要超前將食材冷凍
以至唔會溫度係揉麵過程爬升太快
酵母過早運作
影響麵包最終既口感
話雖如此
今日揉面機揉面速度都差啲趕不及氣溫升溫嘅速度
香港到底要有幾熱 ….🥵

#香港純素 #純素麵包 #無蛋奶麵包 #無添加麵包

31/05/2026

係造呢個新門牌既時候
原本下面想加返同bio一樣既字
不過因為空間有限
所以要重中之中
最後決定定留返低呢3個重點
Vegan // Gluten free // Keto
涵括咗喺飲食上最大部份唔同嘅需要
繼續蛋糕自由！
你想點揀就點揀🥰

#純素蛋糕 #生酮香港 #無麩質蛋糕 #生酮蛋糕

24/05/2026

我地搬啦！👋

離開左2年既地方
一個曾經無數日與夜既奮鬥同創作小小空間
想換一個環境、一個方向繼續走落去
想搬的念頭存在了一段時間
一直都有在找心儀嘅地方
但眼見現在既大環境
係呢個時候搬地方
的而且確心理面有d糾結
不過，每個人總要行自己既路
大家唔好去錯地方啊

新工作室
📍觀塘美德工業大廈E座7樓R11室

15/05/2026

還不夠完美的分享 —
黑松露鹽之花卷

佢美麗之處在於將牛油包入軟麵糰入面。
係烤焗嘅時候，中心的牛油會融化並流向麵包底部
麵包既底部會被油煎得金黃微脆，
而內部就會留有中空與柔軟的層次。
由揀麵粉、黑松露醬、酵母、植物牛油到用邊隻鹽
都係一個學問
因為冇蛋同牛奶嘅關係
麵粉嘅筋性口感同本身自帶小麥香氣
對成個麵包嚟講更加係靈魂主角
然後發現一般零售市場買到嘅黑松露醬
入面都有墨魚汁成份！
再者唔同植物牛油既溶點到鹽等等
鹽用咗最頂級嘅人手採集既海鹽
點解叫鹽之花，係因為佢形狀似花既結晶
溫和回甘，食到脆粒感
放係呢個麵包上面同薄薄脆皮嘅口感帶嚟雙重衝擊
製造麵包嘅過程更講求細緻、更講求耐性
….待續

Black Truffle Fleur de Sel crescent butter Rolls

Its true beauty lies in wrapping the butter inside the soft dough.
While baking, the butter in the center melts and flows toward the bottom of the roll.
This essentially fries the base of the bread to a golden, slightly crispy perfection, while leaving the inside hollow, airy, and beautifully layered with softness.
From selecting the flour, black truffle paste, and yeast, to choosing the plant-based butter and the specific type of salt—every single detail is a science.
Because this recipe contains no eggs or milk,
the gluten texture of the flour and its natural wheat aroma become the absolute soul of the bread.
During the process, I also discovered that most black truffle pastes available in retail markets actually contain squid ink!
Furthermore, everything matters—from the different melting points of various plant-based butters to the choice of salt.
For this, I used the finest hand-harvested sea salt.
It is called Fleur de Sel (Flower of Salt) because its crystals resemble the shape of a flower.
It has a mild, sweet aftertaste and a delightful crunchy texture.
Placing it on top of the bread creates a brilliant dual-crunch experience alongside the thin, crispy crust.
The bread-making process demands the utmost precision and patience.
Sharing this with you, in all its beautiful imperfection.
to be continued…

#純素麵包 #純素麵包日記 #香港純素

23/04/2026

Eating clean shouldn’t mean compromising on flavor. We’ve meticulously sourced the finest ingredients for our vegan baking,
like the renowned Taiki Soy Whipping Cream —
100% vegan-friendly and completely free of trans fats. We also use a specialty soy butter
that matches the richness of traditional butter
but with 97% less cholesterol, closes to 0%!
While these premium ingredients come at a higher cost, we believe the health benefits
and superior taste are worth every penny.
Delicious cakes that truly love you back. ♥️🌱

追求純淨飲食，唔代表需要對味道妥協。
我地為純素烘焙挑選食材中花左不少心思，
好似 Taiki 大豆植物鮮奶油——
佢唔單只100% 純素友善，且完全不含反式脂肪。
同埋仲有Fuji Oil大豆植物牛油，
保留左傳統牛油濃郁乳香與滑順口感的同時，
膽固醇含量更大幅降低了 97%，接近0%!
雖然成本比較貴，
不過我地深信，為左健康係絕對既值得！

#純素蛋糕 #純素甜品

16/04/2026

純素空氣感牛角包🌱
WHO can resist ?!
Finally we’re here..
Stay tuned for more

#純素麵包 #純素烘焙

12/04/2026

敏感人士唔需要遺憾了，100% 植物性、0 麩質，你地需要既一口蛋糕，經過反覆調教，我地幫你研發左啦！✨

The unbelievable baking!
We bring it beyond the ordinary,
Finding a cake that fits everyone’s diet is usually a nightmare，
usually, it‘s either delicious or ’diet-friendly.‘ Today, we’re finally doing both.“♥️

#無麩質蛋糕 #純素蛋糕 #麩質過敏者適用

29/03/2026

曾經係未入烘焙呢行之前
係一個生日會入面食過一件懷疑人生嘅蛋糕
又乾、又硬、又甜又唔好食。。
所以我對小朋友既生日蛋糕敬而遠之🙆‍♀️
做到好睇又好食真係唔容易
好似呢款上重下輕既蛋糕
要平衡重量之餘，最重要係入面嘅味道‼️
我地個chocolate ganache whipping cream真係….🤭🤭🤭
好濃、好滑又唔甜☝️
用左比利時朱古力🇧🇪法國可可粉 🇫🇷 去制造！

28/03/2026

今日講下zero sugar ☝️

左手邊既係低糖，右手邊既係無糖
雖然係同一隻味，
不過蛋糕、醬同cream都會分開整
我地分別會用赤蘚糖醇,阿洛酮糖同羅漢果糖

-赤蘚糖醇外型似砂糖，甜度大概係砂糖既70%, 無乜aftertaste, 味道自然
-阿洛酮糖，歸類為稀有糖，可以焦糖化既糖
易溶，保濕性強
-羅漢果糖既味道最容易被接受，對腸胃敏感族群較友善
每隻糖喺烘焙入面都各有用處，不過我哋都會選擇天然嘅代糖，大大啖食都no guilty 😬

04/02/2026

Unfold the layers of your heart.. 💞

看似高冷既外表，但又對你最温柔既內在
係你既另一半嗎？
一個會説故事的蛋糕帶比特別的你 ..
留白

-士多啤梨、樹莓
-比利時手工朱古力片
-淡芝士日本柑橘果肉凍🍊

2人份 10*10cm
$248

#情人節蛋糕 #情人節限定 #香港蛋糕店 #香港蛋糕訂製

Address

Hong Kong

Website

https://forms.gle/wnAkThs7ociCJy6E9

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