砰饼 (Savoury Puff Biscuits)
Pastries from "克林台包".
In Cantonese pastries, there is also a biscuit by the same name but here is the only similarity.
The Cantonese version, a flaky pastry, comes with a sweet sticky filling made from water chestnut, caramelised sugar, toasted sesame seeds and fried shallots.
The Taiwanese version is a hollow puff, with the ingredient baked in-dough. I tried a spicy dried shrimp version, fully expecting a filling, only to be totally surprised to find the interior to be hollow. The puff is a lot sturdier, hence giving the wrong impression.
砰饼 (Savoury Puff Biscuits)
Pastries from "克林台包".
In Cantonese pastries, there is also a biscuit by the same name but here is the only similarity.
The Cantonese version, a flaky pastry, comes with a sweet sticky filling made from water chestnut, caramelised sugar, toasted sesame seeds and fried shallots.
The Taiwanese version is a hollow puff, with the ingredient baked in-dough. I tried a spicy dried shrimp version, fully expecting a filling, only to be totally surprised to find the interior to be hollow. The puff is a lot sturdier, hence giving the wrong impression.