JPS57155951A - Preparation for shell of cream puff of recessed form - Google Patents

Preparation for shell of cream puff of recessed form

Info

Publication number
JPS57155951A
JPS57155951A JP56040575A JP4057581A JPS57155951A JP S57155951 A JPS57155951 A JP S57155951A JP 56040575 A JP56040575 A JP 56040575A JP 4057581 A JP4057581 A JP 4057581A JP S57155951 A JPS57155951 A JP S57155951A
Authority
JP
Japan
Prior art keywords
dough
cream puff
cream
squeezing
shell
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
JP56040575A
Other languages
Japanese (ja)
Inventor
Hiroshi Asazuma
Moriaki Kuratani
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.)
Adeka Corp
Original Assignee
Asahi Denka Kogyo KK
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 Asahi Denka Kogyo KK filed Critical Asahi Denka Kogyo KK
Priority to JP56040575A priority Critical patent/JPS57155951A/en
Publication of JPS57155951A publication Critical patent/JPS57155951A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To prepare a shell for a cream puff of recessed form, by squeezing a cream puff dough in a given amount on a baking tray, squeezing out a top squeezing dough having a higher water retention ability than the dough on the resultant dough, and baking the dough.
CONSTITUTION: A given amount of a cream puff dough usually used for preparing the cream puff is squeezed on a baking tray, and a top squeezing dough 2, e.g. custard cream or flower paste, having a higher water retention ability than the cream puff dough and a specific gravity and weight resembling those of the cream puff dough (having the difference of 20% or less from the hardness and specific gravity of the cream puff dough) in an amount of 90W10pts. based on 100pts. cream puff dough, is squeezed out in a range of 2/3 on the cream puff dough 1, and then baked.
COPYRIGHT: (C)1982,JPO&Japio
JP56040575A 1981-03-20 1981-03-20 Preparation for shell of cream puff of recessed form Pending JPS57155951A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56040575A JPS57155951A (en) 1981-03-20 1981-03-20 Preparation for shell of cream puff of recessed form

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56040575A JPS57155951A (en) 1981-03-20 1981-03-20 Preparation for shell of cream puff of recessed form

Publications (1)

Publication Number Publication Date
JPS57155951A true JPS57155951A (en) 1982-09-27

Family

ID=12584273

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56040575A Pending JPS57155951A (en) 1981-03-20 1981-03-20 Preparation for shell of cream puff of recessed form

Country Status (1)

Country Link
JP (1) JPS57155951A (en)

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