| 摘要 |
Method for manufacturing a viennese bread product such as a croissant, in which a dough is made consisting in mixing flour, water, sugar, yeast and slow kneading, followed by fast kneading, resting (proving) the paste, breaking the latter down during which a fatty product such as butter is added, working the paste and cutting it into strips, which strips are rolled up in order to obtain dough balls assuming the shape of croissants (crescents), characterised in that it consists in adding, while making the dough, emulsifiers then, after slow kneading, in adding salt and products which generate a release of carbon dioxide very fast and solely above a temperature corresponding to cooking and, after having rolled the strips in order to obtain the dough balls assuming a form of croissants, in freezing or deep-freezing the said dough balls. |
