| 摘要 |
Procedure for the preparation of a patisserie product, which can be a product made with flat pastry, rippled or wavy pastry, or filled with cream, chocolate, etc. The ingredients for making the base mix for the products are as follows: wheat flour 50%, water 9%, sugar 9%, butter or margarine 5%, eggs 1%, yeast 5%, salt 0.4%, powdered milk 0.2%, natural flavours 0.4%, peanut oil 20%. Butter is used for products with flat pastry; margarine is used for rippled pastry products. The flat pastry products are baked in an oven. The rippled pastry products are fried with oil in a deep fryer. All the products are finally sprinkled with sugar. The procedure is used to prepare various patisserie products, with different appearances and shapes.
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