Conquer the world with butter puffs!

In 1966, Cheng Ji-chen and his wife, the founders of Yu Jan Shin, were already at their middles when they decided to put everything in the traditional cake and pastry business, which was then still totally new for them. After they inquired for directions, they received several hints from Mazu of DaJia Jenn Lann Temple. They started the later legendary Ya Jan Shin cake and pastry shop in the alley next to the temple.

Taiwan Traveli?sDelicacy - Yu Jan Shini??TaiwanDay

Small profit, large sales, reputation spreads

Yu Jan Shina��s butter puffs originated from Minnana��s traditional cakes. Minnan is one of the ethnic in southern China. The traditional traveled across the straits with the ancestors as it was an essential offering for religious festivals for Mazu as well as popular gifts for newly-weds. However, contemporary cake and pastry business neglected butter puff as it requires a complex procedure in making, and it was sold cheap. Most of the companies decided to go with other high-profit products and declined butter puff orders. Yu Jan Shin was among the few that took the butter puff orders. Although making money was tough, Yu Jan Shin had more orders and gradually built up their reputation for the best better puff shop.

Butter puffs are difficult to make. Even until now, machines can yet replace what butter puff masters can do with their hands. The puffiness of this traditional cake is extremely tricky, and it tests the skills of the masters. This explains why those who work at Yu Jan Shin are mostly elder masters with years of experiences who cannot be replaceable by temporary employees. The quantity of butter puffs made each day is extremely limited.

Taiwan Traveli?sDelicacy - Yu Jan Shini??TaiwanDay
Taiwan Traveli?sDelicacy - Yu Jan Shini??TaiwanDay

Signboard polished brighter and newer with time

The filling of the butter puff is extremely important. The sugar paste is cooked with glutinous rice malt and high-quality sugar for 6 to 8 hours. It is guaranteed that within the expiration date, the sugar paste inside the butter puff has a bright and clear appearance, while the texture is chewy and soft. The skills for baking the puff cannot be neglected either. Only at the precise temperature can the pastry be baked to a beautiful puffiness.

Moreover, Yu Jan Shina��s taro cakes are also famous. They are crispy on the outside, while rich in taro are soft and chewy on the inside because of mocha in the filling. Its pineapple cake was awarded by Taichung City Government in 2010. The cake melts in the mouth as you take the first bite while a milky aroma spreads. The pineapple filling is rich and chewy – you can even taste the fiber, while the smell of fruits explodes above the tongue. A little sourness of the fruits brightens the snack and keeps it from being too sweet. This is another unforgettable flavor worth a try!

Taiwan Traveli?sDelicacy - Yu Jan Shini??TaiwanDay

6个圣筊打造的酥饼王国

40多年前,「裕珍馨」的创办人陈基振想要创业,原本只是经营杂货店的他,决定去大甲「镇澜宫」求签。他的父亲陈来成是当地知名「解妈祖签很灵验」的解签师,被誉为「妈祖发言人」,人称「牧村伯」,当他为陈基振解签时,隐约看到签诗上浮现一个很像「饼」的影像,他觉得很奇怪,难道妈祖要他的儿子去做饼?因此要陈基振去问妈祖是否真是如此?说也奇怪,妈祖果真赐给陈基振连续 6个圣筊,让他决心走向制饼之路,从此裕珍馨与「奶油酥饼」的传奇展开了!

【台中美食】裕珍馨 - 2楼设立「大甲三宝文化馆」|TaiwanDay

传承台湾饼艺文化
目前全台已有4家店面和7间专柜的裕珍馨,除了店内招牌的奶油酥饼,仍是客人最爱外,第二代经营者陈裕贤董事长更不断创新口味,并且不忘父亲坚持的「诚信、负责、惜福」精神,与兄弟姐妹共同成立了「裕珍馨文化基金会」,光明旗舰店2楼更设立「大甲三宝文化馆」,未来除致力于台湾饼艺文化的传承,更希望能为弘扬妈祖精神尽一分心力。

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奶油酥饼:奶油酥饼前身是大甲订婚喜饼之一的「酥饼」,早期是以猪油制成的,为了使茹素者也能品尝其美味,裕珍馨在1983年以「天然奶油」取代「猪油」制作。 1988年镇澜宫建醮,奶油酥饼的口碑随香客流传全台,并与妈祖、帽席并称为大甲三宝。奶油酥饼是裕珍馨招牌商品,有原味及养生黑芝麻 2种口味。外皮以天然奶油制成,入口即化,很有层次感;内馅则用麦芽糖,咬起来十分 Q软且甜度适中。

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奶油小酥饼:因应现代人的轻食需求,推出奶油小酥饼,并针对时下年轻人喜欢的口味研发出牛奶、焦糖牛奶、咖啡、黑糖等多种口味。

紫玉酥:裕珍馨以大甲最主要的2大农特产.芋头及良质米为开发概念(良质米可制作内馅麻糬)制成紫玉酥,表皮酥、芋泥层松软、麻糬Q软, 3种口感层次分明,也是店内招牌商品之一。

小葛蕾松塔:这是陈董事长在欧洲吃到的点心,具有松塔外形,内馅是果酱及乳酪。回国后改良成中西合壁的点心,选用台湾味的红豆及芋头取代果酱,仍保留最内层的乳酪,酥松的外皮搭配甜而不腻的内馅,交织出蛋香与奶香的浓郁风味,建议可搭配咖啡或茶品尝,口感更棒!

非油炸沙其玛:以烘焙方式开发非油炸沙其玛,较原本油炸方式整整少了 70%的油量,口感干爽,搭配热茶更佳。其内添加果干或坚果粒,共有蔓越莓、南瓜子及杏仁白芝麻3种口味,每个约2公分正方形,采单颗包装,方便入口,深受女性及小朋友喜爱。

以上商品价格如有变动,请依门市及官方网站公告为准。

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资料提供∕裕珍馨食品股份有限公司

【台中美食】裕珍馨 - 天然奶油制成,入口即化|TaiwanDay

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