Dough for food, producing method therefor, and mold member for producing dough
A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.
1. A baked, shaped, and frozen product for holding food, the product comprising:
a baked crepe dough sheet wound into a cone or a polygonal cone, wherein
the baked crepe dough sheet is frozen after winding into the cone or the polygonal cone to make the cone or the polygonal cone retains its shape,
the cone or the polygonal cone include a first end corresponding to a vertex that is a closed bottom, and a second end that is enlarged and open, and in a final shape the first end is folded,
the shape includes a hollow conical interior that is empty, and
the baked crepe dough sheet is not hardened in an unfrozen state.
2. The baked, shaped, frozen product according to claim 1 , wherein the shape includes a single, uninterrupted, hollow conical interior.
3. The baked, shaped, frozen product according to claim 1 , wherein the baked crepe dough sheet is semicircular in a flat state.
4. The baked, shaped, frozen product according to claim 1 , wherein the baked crepe dough sheet is arcuate and semi-circular in a flat state.