Good mouth end I tried plenty of ministop 'stone kiln pan sweet' with whipped cream and custard

" Vanilla Custard & Tokachi Junyoshi Whip with Stone Kiln Pan Sweets Madagascar " made with sweet rice baguette bread with whipped cream etc. interspersed " Hokkaido Azuki Azuki & Tokachi Junyoshi Whip " is a Ministop Ministop on July 4, 2018 ( Water) has appeared from. I actually tried to eat what a pan sweet with a baguette with a good taste and texture in the stone kiln recipe.

Sweets but bread! What? Petit walnut baguette with rye "Use stone kiln pan sweet" 2 / simultaneous release from 7/3 (Tuesday)
(PDF file) https://www.ministop.co.jp/corporate/release/assets/pdf/20180702_09.pdf

This is "Madagascar Produced Vanilla Custard & Tokachi Junyoshi Whip" and "Hokkaido Tokachi Azuki & Tokachi Junsui Whip with Whiskey" (260 yen including tax). It is a new crispy sweetness never seen before, which sandwiched cream of commitment and Azuki produced in Hokkaido with baguette bread.

"Vanilla Custard & Tokachi Shosui Formulation Whip from Stone Mill Bakery Sweets Madagascar" (260 yen including tax) is sandwiched between whipped cream mixed with Tokuwa purity and Madagascar vanilla custard in baguette bread.

Raw materials include walnut bread, custard cream, vanilla seed and others. Energy is 165 kcal.

The surface of the baguette bread is covered with white powder like wheat flour, and it looks like Eclair in appearance.

The size of the stone kiln pan sweets is slightly larger than the traffic IC card (long side 85 mm).

If you remove the top baguette, you can see whipped cream and vanilla custard from Madagascar are plentifully painted in the whole lower baguette.

Petit walnut baguette bread which was baked in a stone kiln sticking, I feel a firm rebound, unlike Eclair by the touch of a baguette of a sprung bread and unlike a sweet bun.

Baguette with a tasty food and whipped cream with mouthfeel and custard are preeminent. Baguettes, besides wheat flour, are compounded with walnut and rye flour, finished in a bread with a light taste with good fragrant taste and crispness. The bread itself has a faint acidity and sweetness, and this taste is born by using the original lactic acid species ( levan ). If it is a dense and dense baguette alone, it goes a bit slow, but whipped cream and vanilla custard together add moisture and creamy to the baguette, baguette adds mouthfeel and complement each other.

"Stone kiln pan sweet Hokkaido Tokachi Azuki & Tokachi Junyoshi whip" (260 yen including tax) is a pan sweet with whipped cream and Hokkaido Tokachi azuki bean jam at baguette bread.

Sugar, sugar, cream, etc. draw attention on raw materials. Since energy is 155 kcal per piece, it is almost the same as "Madagascar vanilla custard".

You can see that whipped cream mixed with Tokuwa Sansei and Hokkaido Tokachiage Azuki are sandwiched.

When removing the upper baguette, you can see that whipped cream mixed with Tokachi Junsui and Hokkaido Tokachiage Azuki are uniformly painted throughout the lower baguette.

Food additives with baguettes with well-mouth-cleansed Tokachi purity blended with whipped cream and a sweet Hokkaido Tokachi azuki with good sweetness combined well with each other. Hokkaido Tokachiage Azuki and whipped cream melted with time lag in the mouth so I was able to enjoy the difference in texture.