In the overall raw material mixture, a phosphoric acid crosslinked starch 1.0 to 5.0% by weight, glucomannan / xanthan gum mixture in a weight ratio of 20 / 80-80 / 20 0.01 to 0.15% by weight, egg yolk 1.5 3.0% (dry weight), egg white 0.1 to 0.4 wt% (dry weight) in an aqueous phase was prepared by heating and dissolving in water, a mixture of 5 to 20 wt% fat the resulting raw material mixture was pre-emulsified, homogenized and sterilized, cooled treated, at 20 ° C. R value which is the maximum stress measured in a rheometer (hardness) of at 28~60g heavy, and 25 ° C. shear stress of the start of measurement after 1 minute at a constant condition of shear rate of 40 / sec in is 70~300Pa, get a baked lump for flour paste with a custard flavor. The flour paste, also contains a large amount of egg yolk, a decrease in shape retention before firing by demulsification action of lecithin in the egg yolk does not occur, there is a heat shape retention, melting in the mouth is good, the creamy and smooth properties a.