PRODUCTION METHOD OF HOLLOW BAKED CONFECTIONERY HAVING HEMISPHERICAL OUTLOOK

摘要

PROBLEM TO BE SOLVED: To provide a production method of hollow baked confectionery comprising: a cavity capable of filling a sufficient amount of a filling; and a smooth-hemispherical (dome-state) outlook, the method can be used for general purposes, and confectionery produced by the same method.SOLUTION: The method is configured to: pour a liquid-state inner dough (liquid kind) to an edible container such as a tart dough; then, bake the inner dough by first stage heating and second stage heating in which heating temperature is higher by 10°C-50°C than the first stage heating, namely bake under at least two-stage temperature condition, thereby, hemispherical baked confectionery having a sufficient cavity without a membrane such as a nest therein, is produced. A filling is fully filled in the cavity part, such as cream, ganache, or jam, thereby novel Western confectionery different from conventional confectionery such as cream puff, is produced.SELECTED DRAWING: Figure 5