| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject sweet hardly allowing a filling to be buried in or ooze out, excellent in texture, having various kinds of flavors and capable of being readily eaten by surrounding a specific filling with souffle. SOLUTION: This souffle sweet is obtained by surrounding a solid or semisolid filling with souffle. The filling can be one or more kinds selected from chocolates, cheeses, creams, jellies, jams and bean jams. The method for producing the souffle sweet comprises roasting the souffle dough and the filling at 210-270 deg.C for 6-15 min.
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