| 摘要 |
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the laminar dough into fragments and rolling said fragments; pre-fermenting and freezing at a temperature of -20 to -40 DEG C, packing and storing the products; in due time, unpacking and placing the products on metal trays; baking at a temperature of 180 DEG C and allowing the products to cool off to the desired temperature. The method disclosed in the invention can be used for preparing bakery products, particularly croissants and the like. |
