| 摘要 |
PROBLEM TO BE SOLVED: To provide methods for producing a dough for a puff shell, and the puff shell by which the puff shell having a large volume, good crisp feeling and good dissolvability in the mouth is stably produced. SOLUTION: The method for producing the dough for the puff shell comprising boiling water and oils and fats, adding flour, and then adding eggs to the added product, and mixing the resultant mixture is characterized by the use of a part of the water in a shape of an oil-in-water type emulsion. The content of the oils and fats in the oil-in-water type emulsion is 5-70 wt.%. The method for producing the puff shell involves heating the dough for the puff shell. COPYRIGHT: (C)2005,JPO&NCIPI
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