PROBLEM TO BE SOLVED: To provide a manufacturing method of a choux pastry shell having low oil content, made from the same raw material as for a normal choux pastry dough.SOLUTION: Grain flour (A) is added to boiled water and raw material fat so as to be kneaded. Subsequently eggs are mixed therein. Grain flour (B) is then added thereto to be mixed. A dough preparation work which is normally difficult can be thereby achieved. Preferably the weight ratio satisfies (A):(B)=85:15 to 55:45 for a fat content derived from the blended fat raw material in a dough of 0 to 1 wt.%, and (A):(B)=95:5 to 55:45 for a fat content of 1 to 4 wt.%.COPYRIGHT: (C)2015,JPO&INPIT【課題】通常のシュー生地と同様の原材料を用いた、低油分のシュー皮の製造方法を提供すること。【解決手段】水と油脂原料を沸騰させて穀粉(A)を添加して混練し、続いて卵類を混合した後にさらに穀粉(B)を添加混合することで、通常は困難な生地作製作業が可能となる。生地中の配合油脂原料由来の油脂分が0~1重量%の場合は(A):(B)=85:15~55:45、油脂分1~4重量%の場合は95:5~55:45の重量比とすることが望ましい。【選択図】なし