| 摘要 |
Method for producing a pastry for use in patisserie (pastry-cook products) and fast-food restaurants. It consists, in succession, in: - kneading together flour, butter, salt, sugar, and powdered milk - incorporating water in order to obtain a firm substance - adding oil and raising agent - placing the pastry obtained somewhere cool to rest - shaping the pastry by rolling and, - placing it in the oven so that the late incorporation of oil into the pastry allows homogenisation of the latter. Application to the production of all patisserie articles or the like. |
