| 摘要 |
PROBLEM TO BE SOLVED: To provide oil-based cream for suppressing oil and fat transition to baked food and palate feeling deterioration caused by baking when enclosing the oil-based cream by dough of baked food such as cooky, sponge cake and muffin, and having soft chewability after baking, and to provide combined baked food using the oil-based cream.SOLUTION: The oil-based cream includes 1.2-4.0 wt.% of lecithin, and preferably includes 1.5-3.0 wt.% of lecithin. Furthermore, the oil and fat content is preferably 20-38 wt.%. The combined baked food obtained by enclosing the oil-based cream by baked food is also provided. |
