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Mix white shortening, butter, Aristo, sugar, fructose, water, ammonium bicarbonate, sodium bicarbonate, and salt for 6 mins in high speed.
Add the rest of the ingredients for 60secs, slow mixing.

Form the dough with the Carat Supercrem filling in Kobird extrusion machine, I,O nozzle diameter: 20mm, 25mm.
2.8g dough + 6g filling.

Complexity level:

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