| 摘要 |
A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing the product, steaming the product, and browning the product, with the product optionally being frozen after either of the steaming or browning steps. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product, preferably with toppings. |
