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ROSE FLOWER CAKE

OVERVIEW

INGREDIENTS:
• Wheat flour, glutinous flour, water, lard, rosemary (12%), honey, Glucose Syrup, Fructose syrup, food additives
BAKING INSTRUTION:
• Thaw at temperature (25℃-28℃) until the cake is soft and not frozen. Use a toothpick to make 4 small holes in the surface of cake
• Baking temperature: top heating about 250℃ - bottom heating about 180℃
• Baking time: about 7-8 minutes(the above temperature and time are for reference) - adjust the baking temperature and time depending on different types of oven
STORAGE:
• Store at -18℃
SHELF-LIFE:
• 6 months
PACKING:
• 50g/piece x 16 pieces/tray