Cream bun
The custard cream is made by carefully simmering down carefully selected ingredients, including milk from Hokkaido, vanilla beans from Taiwan, and beet sugar from Hokkaido.
While custard cream in general uses refined white sugar, our shop uses beet sugar. We are particular about the gentle sweetness that only beet sugar can provide.
Beet sugar contains oligosaccharides, which are known to be a nutrient source for beneficial bacteria such as lactic acid bacteria. Enjoy our custard cream with its gentle, natural sweetness that cherishes the original flavor of the ingredients.
POINT
Because beet sugar has different properties than refined white sugar,
We went through numerous prototypes to achieve the ideal smoothness and flavor, and finally arrived at a taste that we were satisfied with.
How to eat
If unopened, transfer the product from the freezer to room temperature and let it thaw naturally for about 2 hours. After thawing, it can be eaten as is. For an even better taste, warm it in a toaster oven. Thawing in a microwave may impair the flavor, so natural thawing is recommended.
*Please consume as soon as possible after thawing. Also, please do not refreeze after thawing, as this may affect the quality.
*This product is manufactured in a facility that also produces products containing walnuts, buckwheat, sesame, and cashews.
raw materials
Wheat flour (domestically produced), custard cream (milk (domestically produced raw milk), eggs, fresh cream, beet sugar, unsalted butter, vanilla beans) (domestically produced), beet sugar (beets (Hokkaido)), eggs (domestically produced), unsalted butter (domestically produced raw milk), sourdough starter (domestically produced), levain yeast (domestically produced), rock salt (Pakistan) (contains wheat, milk ingredients, and eggs)
Contains the following allergens: wheat, milk, and eggs.
Contents
Approximately 105g
Nutritional Information
High-temperature rapid freezing
Delivered in vacuum-sealed packaging.