The crispy skin with creamy filling. Popular in Taiwan, Japan, South Korea.
Production process:
Puff premix powder 1000g, salad oil 750g, water 1450g, whole egg liquid 1800g
1. Pour 1-3 items into the mixing tank and use a paddle mixer on low speed for 30 seconds
2. Quickly beat for 2 minutes and add the whole egg mixture in 3 batches
3. Put the batter into a 12-tooth decorating bag
4. Partition weight: 32g, long strip, 19cm long, 2cm wide
5. Cover the puff with puff skin
6. Brush the surface with protein solution and sprinkle with crushed peanuts
7. Baking temperature: upper fire 200 degrees, lower fire 200 degrees, baking time: 30 minutes and open the damper at 25 minutes.
Stirring method: direct method
Stirring degree: batter evenly
Weight: 32g
Baking temperature: upper heat 200 degrees, lower heat 200 degrees
Baking time: 30 minutes
Ovenware: Length: 60m* Width: 40cm
Production quantity: 160 pieces
Other Information
| Shelf Life |
12 months |
| Storage Condition |
Place in a cool, dry, light away environment. |
| Package |
5Kgs/ Bag
|
Location：
