| 摘要 |
The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream puff further comprises pieces of rod-shaped solid margarine for improvements in crunchy feeling of the cream puff when eaten, because those pieces create bubbles in the outer skin even after baking process. The addition of the pieces of rod-shaped margarine to the pie mixture prevents as a kind of adhesive property the outer skin from falling apart when eaten.
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