JP2020022419A - Composite confectionery and production method of the same - Google Patents

Abstract

To provide a method of producing composite confectionery quite easily by winding pie dough that has been cut out into a belt-like piece around chou dough and baking the materials.SOLUTION: A method of this invention can produce composite confectionery quite easily, in which pie dough can be wound all around chou dough because the chou dough squeezed out onto a cooking sheet is hardened by freezing the chou dough.SELECTED DRAWING: Figure 1

Description

The present invention relates to a composite confectionery and a method for producing the same.

Pie cream, one of the complex sweets, is one of the French sweets. When making this cream puff, milk, fats and oils are mixed and heated and boiled, and then the heating is stopped or weakened, and flour etc. is added to the fats and oils, mixed and further stirred with a wood wrench or the like. While adding the whole egg, a mixed fluid cream puff dough was made, and before cooling, the cream puff dough was housed in a squeeze bag, spread on an iron plate to a thickness of about 2 mm, and cut into a size to wrap the cream puff. Squeezed on the pie crust, wrapped the crust dough from below, baked in an oven preheated to about 190 degrees for about 30 minutes, then cooled, and put chilled fresh cream, custard cream, bean paste, etc. in the cavity formed inside Things.

JP-A-1998-066502 JP 2002-272360 A

As described above, the conventional methods for producing pie puff cream are, for example, as described in Patent Documents 1 and 2, by placing a pie dough on a shoe dough or wrapping a pie dough in a shoe dough from below, and there is no other method. Could not be wound with a strip of pie crust.

The present invention is intended to solve a problem that could not be made by a conventional manufacturing method, and a belt-shaped pie dough is easily and evenly wound around a frozen and solidified shoe dough, and then baked in an oven preheated to about 190 ° C. The present invention relates to a composite confectionery and a method for producing the same, in which custard cream or the like is put into the confectionery to improve the quality by giving a crisp texture as a whole.

The present invention, in order to achieve the above object, a step of freezing and solidifying the shoe dough, a step of winding a band-shaped pie dough around the frozen and solidified shoe dough, and a step of winding the pie dough around the frozen and solidified shoe dough. A method for producing a composite confection having a firing step (claim 1).

Further, in order to achieve the above object, the present invention provides a composite confectionery characterized by winding a pie dough cut into an appropriate size around a frozen and solidified bar-shaped or donut-shaped shoe dough and firing it. ).

As described above, the composite confectionery of the present invention can uniformly roll a pie pastry cut into an appropriate size for shoe doughs of any shape as compared with the conventional production method.

By wrapping it evenly, the conventional pie dough is put on a shoe dough and baked or wrapped around the shoe dough and baked, which was not obtained by the manufacturing method, the crispy texture and taste of the pie no matter where you eat it You can feel both the creamy texture and taste of cream puff. In addition, since the band-shaped pie dough can be wound on the frozen and solidified shoe dough, it can be wound from any direction that could not be obtained by the conventional manufacturing method. The result is an unprecedented pie cream puff.

It is a process figure which winds a band-shaped pie dough on a stick-shaped or donut-shaped shoe dough. It is the external view and sectional drawing which looked at the stick-shaped composite confectionery of this invention from diagonally upward. It is sectional drawing of the donut-shaped composite confectionery of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. As shown in FIG. 1, the method for producing a composite confectionery including a pie confectionery according to the embodiment of the present invention includes the following steps.

(1) The shoe dough is frozen and solidified.
Mix milk, oils and fats, heat and boil, then stop heating or weaken, add flour etc. to the oils and fats, mix and add all eggs while stirring with a wooden spatula etc., mix and flow The shoe-skin dough is made into a shape, and before being cooled, the shoe-skin dough is housed in a squeezing bag, and the shoe-skin dough is squeezed out into a cooking sheet 1 into a stick shape 2 or a donut shape 3 as shown in FIG.
Next, the freezing step will be described below.
In order to prepare the frozen shoe hide dough 4 or 5 by freezing the above-mentioned shoe hide dough, for example, in a freezer, it is usually frozen at -18 ° C or lower. However, since normal freezing tends to lose flavor and taste, quick freezing in which freezing is performed with strong cold air at about -30 ° C to -40 ° C is preferable.

(2) Wrap a band-shaped pie dough around the frozen and solidified shoe dough.
As shown in FIG. 1, the pie dough 6 is stretched to a thickness d and cut into widths w. d is preferably 2 mm to 3 mm, and w is preferably 1 cm to 3 cm.
7 in FIG. 1 is a diagram in which a pie dough 6 cut into a band shape is wound around a long side on a frozen and solidified bar-shaped shoe dough. 1 is a diagram in which a belt-shaped pie crust 6 is spirally wound on a pie crust 6 wound on the longitudinal side. However, the shape to be wound is not limited thereto. 9 is a diagram in which the spirally wound pie crust 6 is cut shallow so as to expand along the strip-shaped pie crust 6 wound first.

(3) The pie crust is wound around the frozen and solidified crust, and baked.
FIG. 2 is an external view and a cross-sectional view of a composite confectionery in which a pie crust is evenly rolled and baked on a shoe dough frozen and solidified in a bar shape. Custard cream, ice cream, whipped cream, and the like are put into the cavity 11 formed by expanding the shoe dough 10.
FIG. 3 is a cross-sectional view of a composite confectionery in which a dough is frozen and solidified and pie dough is evenly wound around a dough and baked.

REFERENCE SIGNS LIST 1 Cooking sheet 2 Shoe dough squeezed into a bar 3 Shoe dough squeezed into a donut 4 Frozen and solidified bar-shaped shoe dough 5 Frozen and solidified donut-shaped shoe dough 6 Pie dough cut into bands 7 Frozen and solidified shoe dough Fig. 8 Wrapped pie crust on the side Fig. 8 Circular pie crust wrapped around the longitudinally wrapped crust Fig. 9 Spiral crust cut into bold pie crust (thick line) Fig. 10 Shoe crust 11 Cavity

Claims (3)

Production of a composite confectionery comprising a step of freezing and solidifying a shoe dough, a step of winding a band-shaped puff pastry around the frozen and solidified shoe dough, and a step of baking the pie pastry wound around the frozen and solidified shoe dough Method. In the step of winding the band-shaped pie crust,
After winding the band-shaped pie dough around the long side on the frozen and solidified bar-shaped or donut-shaped shoe dough, further winding the intersecting band-shaped pie dough in a spiral shape, and then spirally winding the pie dough. 2. A method for producing a composite confectionery according to claim 1, wherein a shallow cut is made along the band-shaped pie crust that has been wound first. A composite confection characterized by winding a pie dough cut into an appropriate size around a frozen and solidified stick or doughnut-shaped shoe dough, followed by baking.

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