| 摘要 |
The procedure consists of moistening a croissant pastry with water, sprinkling with sugar and cinnamon, folding it in half and cutting into strips of different widths. The strips are twisted into spirals and flattened slightly in the middle with a disc before garnihing with jam, or confectioner's custard with fruit syrup or flavouring. The procedure consists of moistening a croissant pastry with water, sprinkling with sugar and cinnamon, folding it in half and cutting into strips of different widths. The strips are twisted into spirals and flattened slightly in the middle with a disc before garnihing with jam, or confectioner's custard with fruit syrup or flavouring. The product is pre-cooked for 10 - 12 minutes at 210 - 220 deg before freezing and distribution by refrigerated truck before reheating for 3 - 4 min at 210 220 deg and cooling before topping.
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