| 摘要 |
Portions of biscuit dough are baked at 150-200 degreesC for 15-30 minutes, hardening them. Cooling follows. A filling is placed in contact with the cooked biscuit. The filled biscuit is then treated in an atmosphere with relative humidity exceeding 40% at a temperature below 6 degreesC, for a set interval. The biscuit hydrates and softens. |
