| 摘要 |
PROBLEM TO BE SOLVED: To produce by simple means, simultaneously baked tart confectionery excellent in external appearance, flavor and texture, by causing no crack on a filling surface while sufficiently heating both tart dough and filling.SOLUTION: Cracks are significantly suppressed by including an edible material becoming liquid at 50°C into a boundary surface including at least a side surface part of tart dough and filling dough, and baking the product. As for the edible material, water, cow milk, soybean milk, liquid sugar, honey, jam, fat, a water-in-oil emulsified product such as butter and margarine, an oil-in-water emulsified product such as cream, various chocolates, and fat processed foods are exemplified. Since burning for 20 min at an oven temperature in which upper fire/lower fire=150°C-220°C/160°C-200°C is possible, tart confectionery prevented from being half-baked and excellent in flavor and texture can be obtained.SELECTED DRAWING: Figure 1 |
