| 摘要 |
PROBLEM TO BE SOLVED: To provide a base cream of souffle confectionery capable of achieving soft and light fluffy texture and moist good mouth melting only by mixing with meringue and burning them.SOLUTION: There is provided a base cream of souffle confectionery having souffle cake specific texture and mouth melting by using a base cream of souffle confectionery containing starch of 0.5 to 5 wt.%, protein of 5 to 10 wt.%, oil and fat of 10 to 30 wt.%, egg yolk oil and a stabilizer, mixing the same with meringue, flowing to a deco mold and directly burning them.SELECTED DRAWING: None |
