| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing two-layer structured confectionery comprising using a filling-wrapping machine to industrially, easily and stably make tart cakes in production of filling-wrapped confectionery; specifically, making such a two-layer cake as to be easily baked, slightly cause dryness, flavor deterioration, or the like, even when subjected to frozen storage because of being completely wrapped with dough, favorable in productivity, having rich flavor and baked by using a tart mold. SOLUTION: This method for producing the two-layer structured confectionery comprises cooling both of an outer dough and an inner dough of the two-layer structured confectionery obtained by wrapping the outer dough containing 5-15 pts.wt. of egg, 5-15 pts.wt. of water, 40-60 pts.wt. of oil and fat and 25-45 pts.wt. of sugar based on 100 pts.wt. of wheat flour, and an inner dough containing 210-245 pts.wt. of egg, 1,800-2,150 pts.wt. of cream cheese, 250-300 pts.wt. of fresh cream and 150-175 pts.wt. of sugar followed by baking them, and then cooled at -5 to -10°C. COPYRIGHT: (C)2006,JPO&NCIPI
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