JPS5534073A - Method of making confection - Google Patents

Method of making confection

Info

Publication number
JPS5534073A
JPS5534073A JP10782678A JP10782678A JPS5534073A JP S5534073 A JPS5534073 A JP S5534073A JP 10782678 A JP10782678 A JP 10782678A JP 10782678 A JP10782678 A JP 10782678A JP S5534073 A JPS5534073 A JP S5534073A
Authority
JP
Japan
Prior art keywords
baked
cream
vessel
confection
fresh
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP10782678A
Other languages
Japanese (ja)
Inventor
Kisaku Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP10782678A priority Critical patent/JPS5534073A/en
Publication of JPS5534073A publication Critical patent/JPS5534073A/en
Pending legal-status Critical Current

Links

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  • Confectionery (AREA)

Abstract

PURPOSE: During baking the outer cover of cake sponge, cream is poured into the inside and then the fresh material for cake sponge is tightly covered theron, subsequently baked, thus making said confection having good taste and being storable for long periods of time because of resisting to rotting.
CONSTITUTION: A fresh material for cake sponge 2, which is prepared by kneading egg, sugar, wheat flour, foaming agent, milk, etc., is charged to fill half the baking vessel and baked and when only the part that contact with the inner surface of vessel 1 is baked, the part that forms the outer cover 3 is half baked and the inner part keeps yet fresh, a cream 4 obtained by kneading milk, sugar, egg, starch, wheat flour, etc., and heating them is poured into the insede of the vessel. Thus, the unbaked material 2 is pushed up along the inner surface of the vessel to the same level as the cream 4. Further, another fresh material 5 is filled to cover tightly the cream 4 and they are baked or steamed to make said confection.
COPYRIGHT: (C)1980,JPO&Japio
JP10782678A 1978-09-01 1978-09-01 Method of making confection Pending JPS5534073A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10782678A JPS5534073A (en) 1978-09-01 1978-09-01 Method of making confection

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10782678A JPS5534073A (en) 1978-09-01 1978-09-01 Method of making confection

Publications (1)

Publication Number Publication Date
JPS5534073A true JPS5534073A (en) 1980-03-10

Family

ID=14469009

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10782678A Pending JPS5534073A (en) 1978-09-01 1978-09-01 Method of making confection

Country Status (1)

Country Link
JP (1) JPS5534073A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59154941A (en) * 1983-02-21 1984-09-04 Nisshin D C Ee Shokuhin Kk Preparation of steamed cakes

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5326353A (en) * 1976-08-24 1978-03-11 Kisaku Suzuki Production of cream filled confection

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5326353A (en) * 1976-08-24 1978-03-11 Kisaku Suzuki Production of cream filled confection

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59154941A (en) * 1983-02-21 1984-09-04 Nisshin D C Ee Shokuhin Kk Preparation of steamed cakes

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