Recipe
- Depositer
- Steamer
- Bouchee
Steamed Mint Bouchee
Steamed bouchee with a refreshing mint scent. The bright mint color is highlighted by steaming. The cream inside has chocolate that matches well with the minty scent.
With the light textured sponge, it melts in your mouth and is cold and perfect for a hot summer day.
Production Processes：
① Laying a sheet pan
② Depositing the dough (System Depoly)
③ Steaming (5 min) (Fine Up Tunnel Steamer)
④ Cooling (5 min)
⑤ Extracting from the sheet pan
⑥ Depositing the cream (System Depoly)
⑦ Sandwiching
Product information
- Weight
- 39g (dough: 26g, cream: 13g)
- Size
- φ75mm×H35mm
- Ingredients
- [Dough]
whole egg, superfine sugar, cake flour, bread flour, mint paste, oil, emulsified oil, baking powder, green food coloring
[Cream]
fresh cream, chocolate shavings, granulated sugar, mint paste
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
