JPS5574755A - Preparation of pie cake - Google Patents

Preparation of pie cake

Info

Publication number
JPS5574755A
JPS5574755A JP14759478A JP14759478A JPS5574755A JP S5574755 A JPS5574755 A JP S5574755A JP 14759478 A JP14759478 A JP 14759478A JP 14759478 A JP14759478 A JP 14759478A JP S5574755 A JPS5574755 A JP S5574755A
Authority
JP
Japan
Prior art keywords
pie
rotting
cut
resistance
raisin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP14759478A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP14759478A priority Critical patent/JPS5574755A/en
Publication of JPS5574755A publication Critical patent/JPS5574755A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain a pie cake having improved resistance to rotting and flavor for a long time, scarcely collapsing, by sandwiching a combination of cream having the resistance to rotting and raisin groups between cut and baked pie sheets, and by sealing up the sandwich in a container.
CONSTITUTION: (a) A pie pastry consisting of wheat flour, common salt, and eggs, and (b) butter are folded by the pie or baste pie method to form pie pastry sheets, which are cut to a suitable thickness and baked with the cut surfaces up. A combination of cream having the resistance to rotting consisting mainly of vegetable fats and oils, e.g. margarine or shortening, chocolate, etc, and raisin groups prepared by heat-treating dried raisins with water containing sugar, organic acids, alcohols, etc., is sandwiched, sealed up in a container, and then cooled preferably at -5°C or below.
COPYRIGHT: (C)1980,JPO&Japio
JP14759478A 1978-11-29 1978-11-29 Preparation of pie cake Pending JPS5574755A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14759478A JPS5574755A (en) 1978-11-29 1978-11-29 Preparation of pie cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14759478A JPS5574755A (en) 1978-11-29 1978-11-29 Preparation of pie cake

Publications (1)

Publication Number Publication Date
JPS5574755A true JPS5574755A (en) 1980-06-05

Family

ID=15433874

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14759478A Pending JPS5574755A (en) 1978-11-29 1978-11-29 Preparation of pie cake

Country Status (1)

Country Link
JP (1) JPS5574755A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60126030A (en) * 1983-12-08 1985-07-05 株式会社小竹製菓 Production of japanese and western baked confectionery
JPH0670672A (en) * 1992-08-25 1994-03-15 Daiji Yano Production of pie dough

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60126030A (en) * 1983-12-08 1985-07-05 株式会社小竹製菓 Production of japanese and western baked confectionery
JPS6210128B2 (en) * 1983-12-08 1987-03-04 Kotake Seika Kk
JPH0670672A (en) * 1992-08-25 1994-03-15 Daiji Yano Production of pie dough
JPH074137B2 (en) * 1992-08-25 1995-01-25 大二 矢野 Puff pastry manufacturing method

Similar Documents

Publication Publication Date Title
IE45742L (en) Pastry product
US4517203A (en) Process for making a fried fruit filling composition-containing food product
JPS5574755A (en) Preparation of pie cake
JP6787011B2 (en) Oil composition
JPS5574754A (en) Preparation of pie cake
JPS6364178B2 (en)
DE4209694A1 (en) Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting
US3350208A (en) Method of making a canned, baked pie
CN108669156A (en) A kind of preparation method of chocolate flavoured vegetables sandwich biscuits
CN109247363A (en) Oil cake deep-fried twisted dough sticks speed hair powder
JP2717195B2 (en) Instant handmade pie
JPS57132838A (en) Cake
Amick et al. Missouri mix for home baking
GB882163A (en) Process for preparing food-stuffs of improved taste and increased nutritional value
BE817223A (en) Semi-flaky pastry, frozen or deep-frozen - preserved for several months and displayed for sale
DE2800310B2 (en) Preferably spherical, seamless food made from baked goods
Ashwood Flavourings for bakery and general use
JPS5648855A (en) Baked food like biscuit or cookie
JPS5558067A (en) Preparation of pie cake
JPS5564759A (en) Method of making cake
Kolshorn Yeast rolls
RU2000101437A (en) METHOD FOR PREPARING A TEST WITH A LOW CARBOHYDRATE CONTENT FOR THE PRODUCTION OF DIET BAKERY PRODUCTS, IN PARTICULAR FOR PATIENTS WITH DIABETES MELLITUS
JPS57115141A (en) Cake
Yeast Yeast rolls and bread
JPS5558066A (en) Preparation of pie cake