| 摘要 |
PROBLEM TO BE SOLVED: To obtain a croissant having a larger volume and larger puffing especially in the height direction than those of a conventional croissant, stabilized in appearance shape and improved in both shape retaining properties and moistness. SOLUTION: This method for producing the croissant is characterized in that a step of assuring the proofing and baking a dough is carried out by placing the dough containing an inserted oil and fat formed into the croissant form in a recessed baking mold in the method for producing the croissant comprising dividing the dough containing the inserted oil and fat, forming the dough into the croissant form, assuring the proofing and baking the dough. In the above step of assuring the proofing and baking the dough, the formed dough is characterized in that the dough is preferably puffed over the top opened end face of the recessed baking mold along the inner lateral face shape of the recessed baking mold and then solidified. The inner shape of the recessed baking mold is nearly a circular cylindrical form or a nearly pyramidal form. The inner shape of the recessed baking mold is preferably a nearly columnar form with a planar floral pattern.
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