[Pre-Order] Four World Champions Co-branded Egg Yolk Pastry 12 Into Gift Box

**Taste period: 15 days (calculated from the date of consumer acceptance, at least one-third of the effective date)** https://live.staticflickr.com/65535/51252886909_705fdde4e0_o.jpg https://live.staticflickr.com/65535/51252886889_c16b17e244_o.jpg https://live.staticflickr.com/65535/51251409452_d820c8d01e_o.jpg https://live.staticflickr.com/65535/51253179250_fddc11d490_o.jpg https://live.staticflickr.com/65535/51252886834_0e794fbc77_z.jpg ➤Master Wu Baochun at Wu Baochun Maifang Store Wu Baochun’s version 2.0 of egg yolk crisps this year puts special emphasis on egg yolks, paying particular attention to the mouth-melting properties of egg yolks and red bean pastes. The speed of chewing and melting of egg yolks and red bean pastes in the mouth is the same. . In addition, the oil crust in the pastry is made of Kronesque T65, which is full of wheat aroma, but the operation is difficult. The flour must be relaxed for one hour after mixing; the force must be controlled when rolling, otherwise the pastry will overflow; in order to achieve a crisper effect, Two-stage baking is also adopted during baking, and after the first stage is baked, let it cool before baking. It can be said that the time and technology cost is the highest. ➤Shakespeare Bakery_Master Wang Pengjie Shakespeare’s yolk meringue adopts Wang Peng’s famous king’s technique. In addition to the layer of the crust, special attention is paid to the change of the baking temperature. The higher baking temperature allows the sugar in the red bean paste to settle to the bottom of the crust, so the bottom is more crispy and caramelized, and the sweetness is not in the bean paste but in the crisp bottom. The special savory egg yolk is used with unsweetened bean paste, meringue and crispy bottom. The eating process is full of fun, but after eating, the salty egg yolk remains between the lips, teeth and tongue, and it faintly evokes the mellow flavor memory of traditional egg yolk crisps. . ➤Fapeng Bakery and Dessert Master Li Yixi This year’s yolk pastry of Fapeng has been fine-tuned, and the flour is a mixture of high and low flour. They are Nissin's "Legend" and Kumamoto's stone mortar powder. The technique is more integrated into the traditional technique. Only three warm sugars are added to the oil-crusted dough, and Zhounanhai salt is added to the short-crusted dough. The oily crust wraps the shortbread and rolls it twice. The high fusion and low sweetness of three-temperature sugar complement the distinctive flavor of Dezhou Nanhai Salt. The salty taste that appears in the mouth changes the flavor of the egg yolk crisp, and also reduces the weight. ➤Master Chen Fuyu, Domoto Bakery Domoto’s master Chen Fuyu started in 2000, and innovatively used the reversible pies as the crust of the egg yolk pastry. At the same time, he published his practice in the recipe book published in 2016. The characteristic of Chen Fujing's egg yolk cake is hidden in the bean paste. He uses two kinds of red bean paste to make it. One of the red bean paste is added with black bean paste. The black bean paste is made from red cloud beans, sweet but slightly sour. This flavor brings a sense of exquisiteness to the red bean paste, which is more delicate than pure red bean paste, and does not have the problem of jujube paste filling. It also brings an anti-greasy effect to the egg yolk pastry. Commodity composition: ➤Wu Baochun King Egg Yolk Pastry: Pastry crust: flour, natural butter, water, egg yolk, black sesame seeds, sugar, salt, white vinegar. Filling: red bean paste (red beans, sugar, maltodextrin, salt), salted duck egg yolk, salad oil, sorghum wine ➤Shakespeare heart egg yolk cake: flour, red bean filling (red beans, maltose, anhydrous butter, black sesame seeds, sucrose, maltodextrin, high oil-absorbing stabilizer (maltodextrin, wheat fiber, soy protein, glucose powder, corn sugar) Gum), salt), cream, salted egg yolk (duck eggs, salt), sugar ➤Fapeng Egg Yolk Pastry: Creamy red bean filling (round cloud beans, red beans, sucrose, maltose, Isini butter, soybean oil, black sesame seeds, isomalto-oligosaccharides, trehalose, maltodextrin, salt, corn sugar Gum, salted egg yolk (duck egg, salt), low-gluten flour, high-gluten flour, butter, sugar, salt ➤Domoto egg yolk cake: flour, red bean paste (red beans, maltose, anhydrous butter, black sesame seeds, sucrose, maltodextrin, high oil-absorbing stabilizer (maltodextrin, wheat fiber, soy protein, glucose powder, corn sugar gum) ), salt), butter, salted egg yolk (duck eggs, salt), sugar internal volume: Wu Baochun King Egg Yolk Cake: 70 grams (single piece), 3 pieces of this product Shakespeare Heart Egg Yolk Cake: 65 grams (single piece), 3 pieces of this product Fapeng Egg Yolk Cake: 60 grams (single), 3 pieces of this product Domoto Egg Yolk Cake: 65 grams (single), 3 pieces of this product allergen: ➤Wu Baochun King Egg Yolk Cake: This product contains milk, eggs, sesame, gluten grains and their products, and is not suitable for people with allergies. ➤Shakespeare Heart Egg Yolk Cake: This product contains milk, eggs, sesame, soy products, gluten grains and their products, and is not suitable for people with allergies. ➤Fapeng egg yolk cake: This product contains milk, eggs, sesame, gluten grains and their products, not suitable for people with allergies ➤Doben Egg Yolk Cake: This product contains milk, eggs, sesame, soy products, gluten grains and their products, and is not suitable for people with allergies.