Thai soy sauce maker Dek Som Boon has teamed up with CP AXTRA‘s Makro-Lotus’s to invent a new and surprising bakery menu using Thai seasoning sauces under the brands aro (3 products) and Lotus’s (6 products).
Available at ‘Makro’ (3 items):
- Pork Floss Cake with Cream Cheese and Fermented Soybean Paste: Smooth cake filled with cream cheese and fermented soybean paste sauce, topped with pork floss and seaweed.
- Black Soy Sauce Choux Cream: Light and thin choux pastry filled with cream infused with black soy sauce flavor.
- Chewy Butter Bread with Black Soy Sauce: Thin and crispy bread topped with chewy butter made from soy sauce.
Available at ‘Lotus’s’ (6 items):
- Khao Man Gai (Chicken Rice) Filled Croissant: Croissant filled with tender chicken, tossed in fermented soybean paste sauce with a mild ginger spiciness.
- Kuay Teow Kua Gai (Stir-Fried Chicken Noodles) Filled Bread: Soft bread filled with large pieces of stir-fried chicken along with wok-fragrant wide rice noodles, drizzled with Sriracha sauce and crispy fried dough.
- Caramel Cream with Soy Sauce Croissant: Croissant topped with caramel sauce mixed with sweet black soy sauce.
- Toffee Cake with Soy Sauce Caramel: Soft cake with fragrant caramel mixed with sweet soy sauce, sprinkled with cashew nuts.
- Chicken with Soy Sauce Filled Bread: Chicken marinated in sweet black soy sauce until well-absorbed, reminiscent of childhood chicken rice topped with sweet soy sauce.
- Chicken with Khao Man Gai Dipping Sauce Filled Bread: Tender chicken soaked in fermented soybean paste sauce, fragrant with soybeans and a hint of ginger spiciness.
Key takeaways: creative use of soy sauce in bakery
