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The secret to a stable, oven-resistant, chewy filling that won’t burst
Not only the flavor, but also the presentation and consistency after baking
The "bake without bursting" filling technology has been developed to create mochi that is still chewy and not easy to burst even after high-temperature baking. Whether it is frozen or heated in the oven at high temperature, it can stably present a soft and chewy taste, will not get stuck, and is easy to operate. It is a powerful assistant on the professional baking site, effectively reducing the baking failure rate and reducing the loss caused by the filling flowing out.
The sweetness is not too strong and goes well with other ingredients, making the overall flavor more refreshing and layered.
Whether it is egg yolk shortbread, 3Q cake or creative dessert, they can be perfectly matched to improve product quality and stability.
