| 摘要 |
New method (I) of preparing a raised non-fermented dough comprises: (a) mixing 1kg flour, 10-40g salt, 5-50g baking powder, 0-350g egg, 10-700g fat, 50-150g lactic proteins, 5-30g of an deactivated fermentation agent (III) and 400-800g water at room temperature to obtain a dough (II); (b) cooking the dough; (c) storing the cooked dough at -40 to +10 degrees C. Also claimed is a cooked dish obtained using (I). |
