The taro pastry is made from the finest taro and vegetable oil, and under the skillful hands of Chef Chen Yun Pao Chuan, the pastry is presented as a layered, flower-like flap. The taste is full of rich taro fragrance, crispy and crumbly. In the middle is the Q popping jicama.

Ingredients:

Shortctust pastry: All Purpose Flour, Anhydrous Milksat, Cake Flour, Water, Sugar, FD&C Red3, FD&C Blue1

Stuffing: Taro Paste(Taro, Butter Bean, Sugar, Soybean Oil, Maltose(Tapioca Starch, Water, Starch Saccharification Enzyme, Starch liquefactionEnzymes), Sorbitol, Maltodextrin(Dextrin, Maltose(Tapioca Starch, Water.Starch Saccharification Enzyme, Starch liquefaction Enzymes), Glucose)Wheat Fiber, Fatty Acid Glyceride(Emulsifier), Hydroxypropyl Starch(Thickener), Salt, Flavor, Titanium Dioxide, FD&C Red3, FD&C Blue1), Mochi(Hydroxypropyl Distarch Phosphate(Thickener), Maltose(TapiocaStarch,Water, Starch Saccharification Enzyme,Starch liquefaction Enzymes)Trehalose, Sugar, Palm Oil, Salt, Mono-and diglycerides(Emulsifier)

Storage conditions: frozen

Production date: L=0，A=1，B=2，C=3，D=... 

 

Serving Direction One:

1.Please defrost completely before eating.

Serving Direction Two:

1.Preheat the Oven at 350'F

2.Thaw the pastry at room temperature (at least 10 min.)

3.Bake in oven for 8 min.

4.Let the pastry rest for 5minutes at room temperarurefor the perfect texture

*After opening,keep refrigerated and consume as soon as possible.