– For nutrition, we are freshly made –
Brown rice flour and black soybean meal, which are filled with vitamin B, will quickly oxidize and lose nutrients. Before each cake, the masters began to grind. The rice flour and bean flour that had been ground were frozen for no more than three days!
– Short oil sticks extended to 23 seconds, daily limit –
Looking at Amada's egg rolls has no oily taste because 30% less oil is used, so the baking temperature must be reduced to 120-130 degrees, and the flattening time must be prolonged; it takes only 10 seconds compared to ordinary flour-making egg rolls. We must extend it to 23 seconds. Only 300 can be made in one day.
– There is actually a 21% failure rate! -
It is still very difficult to “do not use” flour at all, only using brown rice to grind flour, and simply adding eggs, sugar, and cream. Brown rice flour is less gluten than flour, and it is easily brittle. The master prepared 28 raw materials, but only succeeded in making 22!
In order to continuously improve the skills of the master, the master makes quantitative egg rolls every day as an exercise. This is a painstaking process for the development of indigenous cereal baking and the promotion of baking baked snacks that replace flour.
/ Specifications /
5 packs/bag, net weight 90 grams ± 5%
/ All raw materials /
Stocking Natural Eggs, New Zealand Salt Free Cream, Granulated Sugar, Natural Farming Brown Rice
/ Enjoyment period /
Sealed at room temperature for 3 months. Please eat fresh, avoid direct sunlight and high temperature and humidity.
/ Shipping /
Room temperature home delivery
Origin / manufacturing methods
Handmade in Taiwan