| 摘要 |
PROBLEM TO BE SOLVED: To provide a production technique suitable for mass-producing efficiently, continuously and with a nearly even form an annular bakery product, particularly a novel annular chou puff (casing) composed of a plurality of spherical bakery baked inflated objects appropriately adhering each other.SOLUTION: When a highly viscous bakery dough with fluidity is supplied onto a baking plate, the bakery dough is discharged simultaneously from a plurality of spots disposed annularly above the baking plate. The discharged bakery dough P is placed on the baking plate annularly at a plurality of spots, and each is nearly hemispherical. By baking the same, nearly hemispherical bakery doughs HP appropriately adhere respectively to adjacent other nearly hemispherical bakery doughs while inflating to become an annular bakery product (chou puff) compounded of a plurality of spherical bakery baked inflated objects. Thereafter, the annular bakery product is filled with filling, and decorated with icing. |
