Recipes
Mixture A:
250 g milk
250 g water
250 g cultured butter
10 g salt
15 g granulated sugar
30 g TREHA®︎
Mixture B:
150 g cake flour
150 g bread flour
Approximately 500 g whole eggs
Bring A to just to a boil and dissolve the butter.
Remove from the heat, add B, and vigorously stir over high heat.
When the mixture sticks and lightly covers the bottom of the pan, remove from the heat and mix in one third of the eggs. Add in the rest of the eggs gradually and stir until the mixture makes a triangle shape when scooped and dropped by a wooden spatula and appears translucent on the tip.
Pipe onto baking sheets each 4 cm/ 1½ inches in diameter, and refrigerate until firm. Place a ring mold around each piece. Bake at 180℃/356℉ for 20 minutes, open a damper, and bake for 15 minutes (alternately turn off the top heat for the last 10 minutes.)
Provides a smooth mouth feel
Prevents a ragged surface and creates distinct filling space
Maintains appropriate moisture and prevents dryness
