PROBLEM TO BE SOLVED: To provide an efficient production method of layering baked confectionery in which work ability of a wheat flour dough having strong resilience and a large amount of strong flour is blended, and which has appearance of folded and laminated thin layering doughs, and a unique texture.SOLUTION: An emulsion composition including yolk, sugar, and oil-in-water type emulsion is blended to a wheat flour dough, for facilitating extending of the dough having strong resilience, and an extremely thin layering dough can be easily obtained. The layering dough is wound and then cut, molded, and baked, for producing the layering baked confectionery having a unique appearance and crispy texture. In addition, when the layering baked confectionery and a dough of cream puff are combined and baked, unique confectionery can be produced.COPYRIGHT: (C)2016,JPO&INPIT【課題】強力粉を多く配合した弾力の強い小麦粉生地の作業性を改善し、薄く伸ばした層状生地が折り重なった外観と、特徴的な食感をもつ層状焼成菓子の効率的な製造方法を提供すること。【解決手段】卵黄、砂糖、水中油型乳化物を含む乳化組成物を小麦粉生地に配合することで、弾力の強い配合の生地の展延が容易になり、極薄い層状生地が容易に得られる。これを巻いて切断、成形し、焼成することで、独特の外観とバリバリした食感を有する層状焼成菓子が製造できる。またシュー生地と組み合わせて焼成することで更に特徴的な製品が得られる。【選択図】図2
