Production Method:

1. Using paddle, mix premix and oil for 1 minute at slow speed.
2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
3. Pipe to square shape mold 65mmX60mmX65mm.
4. Bake for approximately 30-35 minutes at 210oC. Baking conditions vary depending on batter scaling weight and oven characteristics.
5. Remove from oven and let it cool.

1. Beat cream cheese, icing sugar and milk until fluffy and set aside
2. Using whisk to whip Non-dairy Whip Topping until soft peak, fold in cream cheese mixture.

1. On the square puff bottom make a small hole, pipe cheese cream inside the puff.
2. B2. At the top puff decoration as desired.