Nichirei Imagawayaki Custard Cream (325G)

Pastry (wheat flour (produced in Japan), egg, sugar (sugar, fructose), vegetable oil, powdered oil, honey, salt), egg yolk, sugar, fresh cream, milk, whole milk powder, vanilla bean seed, brandy, dextrin/thickening Agent (modified starch), baking powder, emulsifier, glycine, sodium acetate, sodium caseinate, fragrance

Contains: Wheat, eggs, milk ingredients, soybeans

Per Serving (65g):
Calories: 152kcal
Protein: 3.3g
Fat: 5.9g
Carbohydrates: 21.3g
Salt Equivalent: 0.5g
Potassium: 64.0mg
Rin: 78.0mg

Japan

Preparation Suggestion:
[Microwave Method]
1) Place the frozen product on a plate.
2) Please warm without wrapping.
1 Piece 2 Pieces 5 Pieces
500W: 40 Sec 1 Min 10 Sec 2 Min 40 Sec
600W: 30 Sec 1 Min 2 Min 10 Sec

Note:
*Since the bag is made of aluminum, there is a risk of ignition if the bag is heated in the microwave.
*Do not use the "automatic" button.
If it is too hot, the cream will get hot and may burn.
We recommend cooking at 500W or 600W to prevent uneven heating.
*This product is heated from the inside, so it's ready even if the pastry doesn't get hot.

[Oven Method]
1) Heat up the oven.
2) Arrange the naturally thawed products on a baking sheet lined with aluminum foil (replace the aluminum foil each time).
3) Heat it up. For 1 to 3 pieces about 2 minutes

Note:
*Cooking time varies slightly depending on the model.
*If you use a toaster oven with a strong top heat, cover it with aluminum foil when it starts to burn, and increase the cooking time.
*Overheating can cause poor cooking.

[Thawing Method]
After thawing naturally, please eat as it is.
Room temperature about 20°C: about 1 hour 30 minutes

Note:
Please eat as soon as possible after thawing.
Thawing in the refrigerator may dry out the skin.

[For a crispy texture]
After cooking in the microwave or defrosting naturally, heat in the oven toaster.
1 to 3 pieces: + about 2 minutes

Note: Cooking time varies slightly depending on the model.