| 摘要 |
Semi-finished filled bakery product, giving a roll when baked in a traditional oven, comprises: (1) a lower flat shell with chilled filling of a steamed seasoned mixture of onion, bacon, eggs and at least half as much low-fat quark as bacon; and (2) an upper half is provided with numerous small holes, which do not close during the baking, surround the filling and hold the top and filling together firmly. An Independent claim is also included for the production of a filled roll as snack comprising: (1) stirring diced bacon and chopped onion and steaming, cooling briefly, adding low-fat quark, in an amount of at least 50% with respect to bacon, then stirring in egg and seasoning at least with salt and pepper; (2) dividing the filling into portions, placing in molds and shock freezing; (3) placing frozen portions at definite distances on a thin layer of dough; (4) making small holes in a second layer of dough with a marking roller wetted with oily release agent; (5) placing the second layer with the holes over the frozen filling, stamping individual rolls and joining the dough at the edges; and (6) baking the rolls in an oven for 10-25 minutes at 240-280 degrees C to a snack with an uncracked, dry, non-greasy surface. |
