JPH0789830B2 - Eclairs with built-in side dishes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to eclairs containing a prepared food.

[Prior Art] Conventionally, cream puffs and eclairs are prepared by baking cream puffs and, if necessary, filling creams or stuffing them with chocolate or the like and then refrigerating or selling at room temperature.

The present inventor has made efforts to obtain a new eclair-like food by packing the side dishes in the above-cooked puff pastry and treating it in a microwave oven or an oven. The shoe skin was baked with the composition as shown in one example such as Table 1 of the above, and it was packed with prepared foods and treated in a microwave oven or oven. By eating, the shoe skin was dry like the middle skin. However, the drawback of peeling off and being difficult to eat was unavoidable in the microwave oven or oven treatment.

Table 1 Conventional Eclair's Choux Dough Composition (%) Soft flour 100 Oil / fat 150 Egg 200 Sodium bicarbonate 7.2 Ammonium bicarbonate 1.0 Salt 0.7 Water 130 [Problems to be solved by the invention] The object of the present invention is to improve the above-mentioned drawbacks caused by treating with a microwave oven or oven, and to provide a softer and easier-to-eat and a side dish and a harmonious texture.

[Means for Solving the Problems] The present invention solves the above-mentioned drawbacks, and the gist of the invention is achieved by changing the main composition of conventional eclair shoehide. That is, instead of 100% wheat flour that was used conventionally, the ratio of flour and flour is 1: 1.
Of the mixture, and this mixture is further added to the above mixture.
With 10% waxy starch added, the rest is almost the same as the composition for conventional eclair shoe skins. Baking such a composition as before, filling this shoe with side dishes, The objective could be achieved by processing in a microwave oven or oven.

[Examples] The present invention will be specifically described by the following examples.

First, the composition of the choux dough is shown in Table 2. Table 2 (%) Soft flour 50 Strong flour 50 Waquile starch 10 Oil and fat 150 Egg 180 Sodium bicarbonate 7.2 Ammonium bicarbonate 1.0 Salt 0.7 Water 130 Dough is prepared according to the order and method described below. To manufacture.

(1) Put all the fats and oils and water in a container, and heat the bottom of the container with fire to boil.

(2) After boiling for 1 minute, put the soft flour, strong flour and salt in a mixer and mix for 2 minutes at medium and low speed.

(3) 80% of the total amount of eggs while stirring at medium to low speed for 3 minutes
Is added in 4 equal portions.

(4) Next, the mixture is stirred at medium to high speed for 5 minutes.

(5) Next, slow down the medium to low speed, dissolve sodium bicarbonate and ammonium bicarbonate with a small amount of eggs, and stir for 1 minute.

(6) Add the remaining eggs and stir well at medium to low speed.

(7) Finally, add waxy starch and stir well at low speed for about 2 minutes.

(8) The dough thus produced is squeezed into a predetermined size on a top plate.

This dough is roasted in the usual manner. If you add hamburg, for example, to a microwave oven for 2 minutes, you can get eclairs with side dishes.

[Function and effect] In the present invention, the conventional dough is blended with the soft flour 100.
%, The soft flour and the strong flour were mixed at a ratio of 1: 1 and 10% waxy starch was added to this mixture, and other compositions were almost the same as the conventional ones. If the pastry is baked in this way, it is packed with prepared foods and then processed in a microwave oven or oven.If the traditional choux pastry is packed with prepared foods, it will feel dry when eaten and peel off in the middle. It is soft and does not lose the eclair feeling, soft, easy to eat without peeling off the skin when eating, it matches well with the side dish of the contents and melts well in the mouth, It was revealed that it was tempered in a short time, softened, and the cavity became large, and the waist was improved, and the texture was significantly improved.

These results show that soft flour of the composition of conventional eclair dough
It is considered to be obtained by setting soft flour: strong flour to 1: 1 in the present invention to 100 to 100% waxy starch to this mixture.

As a result of the improved eclair's puff skin, it has become possible to develop a new variety of prepared eclair-foods by packing many kinds of prepared foods individually or in a mixture.

Claims (1)

[Claims] 1. A composition comprising a mixture of wheat flour and strong flour in a ratio of 1: 1 in place of 100% of wheat flour which is the main component of eclair chow dough, and 10% waxy starch to the above mixture. Eclairs with a side dish that is prepared by filling side dishes in a baked shoe and processing this in a microwave oven or oven.