| 摘要 |
Disclosed is a method for manufacturing a baked confectionery, characterized in including a step for adding water and a polyglycerol polyricinoleate ester to an oily confectionery dough, a step for forming the obtained oily confectionery dough into a prescribed shape, and a step for baking the formed article. This manufacturing method makes it possible to ensure good workability during forming and handling of the oily confectionery dough while improving shape retention during baking of the oily confectionery. |
