| 摘要 |
For the preparation of the product a dough is prepared that is essentially made of water, flour from soft wheat enriched in gluten and salt Other ingredients are added to the dough such as oil, lemon, vinegar.Thin sheets are spread from the dough that are coated with a fat substance (mainly hard vegetal margarine). The sheets are placed the one over the other, in a stack. Between two layers of sheet of dough there is the fat substance. The product is marketed in the form of a tile (the stack with the layers of sheet of dough is divided to rectangular pieces) or in the form of sheet of dough (the stack with the layers of sheet of dough is pressed to be widened, to be thinner and to become a sheet). The new product consists of 15% fat approximately, whereas the puff pastry consists of 39-45% fat approximately. (Water is not taken into account). The product is conserved in the freezer. After it is defrost, it is spread to a thin or a very thin sheet, depending on the preparation we want to make. When a sheet is baked, the layers of sheet that constitute it are divided the one from the other and the sheet becomes puffy. The sheet becomes puffy and crispy. It is maintained puffy and crispy, as long as it remains uncovered. |
