JPS63165185U - - Google Patents
Info
- Publication number
- JPS63165185U JPS63165185U JP5804387U JP5804387U JPS63165185U JP S63165185 U JPS63165185 U JP S63165185U JP 5804387 U JP5804387 U JP 5804387U JP 5804387 U JP5804387 U JP 5804387U JP S63165185 U JPS63165185 U JP S63165185U
- Authority
- JP
- Japan
- Prior art keywords
- butter
- pie
- castella
- flour
- pie dough
- 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
Links
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims 2
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 238000007796 conventional method Methods 0.000 claims 1
- 235000013345 egg yolk Nutrition 0.000 claims 1
- 210000002969 egg yolk Anatomy 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
図面第１図は本考案に係るパイケーキの斜視図
、第２図は仝上一部を切欠いた状態の拡大断面図
、第３図はパイ生地の製造過程を示す説明図、第
４図乃至第９図はパイ生地によつてバターカステ
ラ部を包む状態を示す説明図、第１０図は他の実
施例を示す斜視図である。
尚図中１はパイ生地、５はバターカステラ部、
６はパイ部、Ａはパイケーキである。
Figure 1 is a perspective view of the pie cake according to the present invention, Figure 2 is an enlarged sectional view with the top partially cut away, Figure 3 is an explanatory diagram showing the manufacturing process of pie dough, and Figures 4 to 4 are FIG. 9 is an explanatory view showing a butter castella portion wrapped in pie dough, and FIG. 10 is a perspective view showing another embodiment. In the figure, 1 is the pie dough, 5 is the butter castella part,
6 is the pie part, and A is the pie cake.
Claims (1)
延して薄板状のバターを包んだパイ生地と、バタ
ー、上白糖、卵、小麦粉の各材料を用いて常法に
より作つたバターカステラ部と、前記パイ生地に
より前記バターカステラ部の全面を包んだ後焼成
したパイ部とより構成することを特徴としたパイ
ケーキ。 A pie dough made by kneading flour, egg yolk, and salt and rolling it into a plate to wrap a thin plate of butter, and a butter castella part made using the conventional method using the ingredients butter, caster sugar, eggs, and flour. and a pie part that is baked after wrapping the entire surface of the butter castella part with the pie dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5804387U JPS63165185U (en) | 1987-04-16 | 1987-04-16 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5804387U JPS63165185U (en) | 1987-04-16 | 1987-04-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63165185U true JPS63165185U (en) | 1988-10-27 |
Family
ID=30888285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5804387U Pending JPS63165185U (en) | 1987-04-16 | 1987-04-16 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63165185U (en) |
-
1987
- 1987-04-16 JP JP5804387U patent/JPS63165185U/ja active Pending
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