Lava Custard Taro Pastry 150 グラム

Combining Taiwanese and Hong Kong pastry elements to create a unique salty-sweet flavor and smooth texture, creating a new classic from a classic. Natural storage of calla taro in the field for eight months, Harvested at a mature stage when starch is saturated, it has a soft taste and rich aroma. The duck eggs are wrapped in red soil and matured quietly, using low temperature to slowly bake out the aroma. Based on the concept of Hong Kong-style dim sum quicksand buns, and after countless preparations by Master Dajia, The smooth filling and soft taro bring out the sweet and salty taste.