PROBLEM TO BE SOLVED: To provide a production method of hollow baked confectionery comprising: a cavity capable of filling a sufficient amount of a filling and a smooth-hemispherical (dome-state) outlook, the method can be used for general purposes, and confectionery produced by the same method.SOLUTION: The method is configured to: pour a liquid-state inner dough (liquid kind) to an edible container such as a tart dough then, bake the inner dough by first stage heating and second stage heating in which heating temperature is higher by 10°C-50°C than the first stage heating, namely bake under at least two-stage temperature condition, thereby, hemispherical baked confectionery having a sufficient cavity without a membrane such as a nest therein, is produced. A filling is fully filled in the cavity part, such as cream, ganache, or jam, thereby novel Western confectionery different from conventional confectionery such as cream puff, is produced.SELECTED DRAWING: Figure 5COPYRIGHT: (C)2016,JPO&INPIT【課題】十分量のフィリングを充填可能な空洞と、平滑な半球状(ドーム状)の外観を有する、汎用的に利用可能な焼菓子の簡易な製造方法と、これを用いた菓子類を提供すること。【解決手段】液状の内生地(液種)をタルト生地などの可食性容器に流し込み、第1段階加熱と、これより10℃~50℃高い上火での第2段階加熱、少なくとも2段階の温度条件により焼成することで、内部に巣のような膜が張らず、十分な空洞を有する半球状の焼菓子が得られる。この空洞部にクリーム、ガナッシュ、ジャム等のフィリング類をたっぷりと充填することで、シュークリーム等の従来の定番菓子とは異なる、新規な洋菓子が提供できる。【選択図】図5
