PURPOSE: Creampuff pastry and a producing method thereof are provided to use sodium alginate for filling inside the creampuff pastry to improve the taste and palatability. CONSTITUTION: A producing method of creampuff pastry comprises the following steps: mixing 45-50wt% of water, 30-35wt% of flour, 3.5-4wt% of sugar, 0.03-0.07wt% of peanut powder, 0.05-0.07wt% of rice powder, 0.01-0.15wt% of sodium hydrogen carbonate, 0.3-0.7wt% of salt, and 15-20wt% of margarine to obtain the outer skin； mixing 55-60wt% of water, 0.1-0.3wt% of gardenia yellow, 0.15-0.5wt% of sodium alginate, 25-30wt% of sugar, 2-5wt% of flour, 5-10wt% of corn starch, 0.3-0.7wt% of salt, 1-3wt% of whey, 1.5-2wt% of egg, 0.5-1wt% of margarine, 3-5wt% of custard cream mix, 0.05-0.1wt% of vanilla flavor, 0.05-0.1wt% of custard flavor, and 0.05-0.1wt% of cream soda flavor to obtain filling； and inserting the filling into the outer skin, and baking the obtained creampuff on a baking tray.본 발명은 물 45~50중량%, 밀가루 30~35중량%, 정백당 3.5~4중량%, 땅콩가루 0.03~0.07중량%, 쌀가루 0.05~0.07중량%, 탄산수소나트륨 0.1~0.15중량%, 소금 0.3~0.7중량% 및 마아가린 15~20중량%로 조성되는 외피와, 물 55~60중량%, 치자황색소 0.1~0.3중량%, 알긴산나트륨 0.15~0.5중량%, 정백당 25~30중량%, 밀가루 2~5중량%, 옥수수전분 5~10중량%, 정제염 0.3~0.7중량%, 유청 1~3중량%, 계란 1.5~2중량%, 마아가린 0.5~1중량%, 슈크림믹스 3~4중량%, 바닐라향 0.05~0.1중량%, 카스타드향 0.05~0.1중량% 및 크림소다향 0.05~0.1중량%로 조성되는 슈크림앙금으로 구성되는 슈크림빵 및 그 제조방법에 관한 것으로서, 슈크림 앙금에 분유를 사용하지 않고, 알긴산나트륨을 사용함으로써 기존의 슈크림빵에 비하여 느끼한 맛이 거의 없어 맛과 기호도면에서 뛰어나다.
