| 摘要 |
Process for making baked products (10), comprising the steps of:
preparing a dough with flour, water, salt, leaven and malt extract with diastatic power no greater than 5000 P.U.;
refining the dough through rolling;
sprinkling the refined dough with remilled semolina and folding it in half;
letting the dough rest for 24-48 hours at a temperature comprised between 5°C and 6°C so as to make it rise;
reducing the height of the risen dough to about 0.5 mm;
cutting the spread-out dough into a plurality of rectangular pieces or unfinished products (1);
arranging the cut pieces (1) at least 1 mm apart and spraying a mist of water onto them to keep them damp;
baking the pieces (1) obtained straight after cutting them at about 200°C-230°C, then continuing baking for about 12-20 minutes at a temperature of about 150°C-180°C until hollow baked products (10) dividable along the perimeter edge thereof are obtained. |
