| 摘要 |
PURPOSE:To obtain a biscuit capable of giving both the tastes of a hard biscuit and center at the same time, by injecting the center, e.g. a cream, into the interior of the hard biscuit obtained by having a specific expansibility, and obtained by baking a grain flour dough in the shape of a heart without needle holes. CONSTITUTION:A secondary raw materials, e.g. saccharide, fat or oil, milk, egg, common salt, perfume or seed, is added to a grain flour, and if necessary water is added to knead the resultant mixture and give a grain flour dough for hard biscuits. An expanding agent or yeast is if necessary added to the resultant grain flour dough. The expanding agent is preferably used in an amount of 1.5% or more than the upper limit of that usually used for the ordinary biscuits, preferably 2.0-4.0%. The resultant grain flour dough is molded into a sheet without needle holes and roasted, and hard biscuits having >=280 expansibility are obtained. A hollow needle, e.g. a syringe needle, is inserted into the interior of the resultant expanded hard biscuits, and a center, e.g. chocolate or cream, is pressed into the interior to give the aimed biscuits having the center. |
