| 摘要 |
PROBLEM TO BE SOLVED: To obtain a cream puff cake having pleasant sense of touch by teeth, readily edible, having excellent palatability without forming a hollow between a cream puff and a filling by uniformly mixing a specific cream puff dough with a fixed amount of bread crumb and baking the mixture. SOLUTION: A cream puff dough comprising 10-25 wt.% of wheat flour, 15-30 wt.% of oils and fats, 30-45 wt.% of whole egg, 15-30 wt.% of water and 0-0.3 wt.% of baking powder such as sodium carbonate is uniformly mixed with 1-20 wt.% of bread crumb and baked to give a cream puff cake comprising >=90% inner phase packed with a sponge-like texture having approximately uniform and stable grains with 0.5-7 mm major axis. The cream puff dough is further kneaded with one or more foods selected from the group consisting of cheese, fruits, custard cream, whipped cream and chocolate.
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