"Chilled cream bread" tasting review that the fabric does not become ticky even when cooled

Cream bread is often called glove type, and although it is furukafuka, it becomes ticky once it cools. It seems that Yamazaki made bread overcoming its weakness and released "chilled cream bread" that the dough does not become hard even when chilled, so I bought it and tried it.

Details are as below.
There are 2 kinds of bread, Japanese fowl cream and custard.


Rice crackers and so on are used.


Custard cream for custard. Naturally speaking it is natural.


It may look more like looking than cream bread.


This is a custard. I do not feel like cream bread.


I tried to break it. Bean paste cream is delicately azuki bean.


Custard cream is pale yellow in orthodox.


Custard taste is a taste of peace of mind, this is the taste called cream bread. The fabric is slightly moisturized rather than fluffy, although it is different from ordinary cream buns, it is not such a product that greatly damages the image. Meanwhile, the red bean cream taste is kinda like a puppy azuki taste like "when you drink" it feels like a little bit of understanding. In this case, it would have been good to have entered as "anchovyanpan" ... ....