Lightning puff premix

The crispy skin with creamy filling. Popular in Taiwan, Japan, South Korea.


Production process:

Puff premix powder 1000g, salad oil 750g, water 1450g, whole egg liquid 1800g

1. Pour 1-3 items into the mixing tank and use a paddle mixer on low speed for 30 seconds

2. Quickly beat for 2 minutes and add the whole egg mixture in 3 batches

3. Put the batter into a 12-tooth decorating bag

4. Partition weight: 32g, long strip, 19cm long, 2cm wide

5. Cover the puff with puff skin

6. Brush the surface with protein solution and sprinkle with crushed peanuts

7. Baking temperature: upper fire 200 degrees, lower fire 200 degrees, baking time: 30 minutes and open the damper at 25 minutes.


Stirring method: direct method

Stirring degree: batter evenly

Weight: 32g

Baking temperature: upper heat 200 degrees, lower heat 200 degrees

Baking time: 30 minutes

Ovenware: Length: 60m* Width: 40cm

Production quantity: 160 pieces

Shelf Life12 months
Storage ConditionPlace in a cool, dry, light away environment.
Package5kg/ bag

Free sample

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