The crispy outer skin wraps around the smooth creamy core, taking one bite after another, leaving endless compliments. Popular in Taiwan, Japan, and South Korea.
Production process:
1000g puff pastry powder, 200g whole egg mixture, 150g butter
1. Use a paddle mixer to soften butter
2. Pour the lightning puff pastry powder and whole egg mixture into a mixing tank, stir evenly at low speed
3. Gently knead the dough and shape it to a length of 19cm and a thickness of 2.7-2.8cm. Freeze for 4 hours
4. Cut the frozen dough into slices with a thickness of 2-2.5mm
Mixing method: direct method;
Mixing degree: Stir evenly;
Pastry weight: 12 grams
Other Information
| Shelf Life |
12 months |
| Storage Condition |
Place in a cool, dry, light away environment. |
| Package |
5Kgs/ Bag |
Location：
