| 摘要 |
In prodn. of a baked article, esp. a pizza, (a) a yeast dough is prepd., (b) the dough is allowed to ferment for at least 1 hour and is then shaped, (c) before or after filling, the article is baked almost without oil, and (d) the baked material is roasted on a hot support. Roasting is on a sheet, pref. in a tin coated with an amt. of oil which completely penetrates the dough, esp. 4-8 g (5-7 g) w.r.t. 100 g of dough. The pieces of dough are placed on a metal sheet, pref. pre-heated to above 150 deg.C and opt. coated with oil, for 5-20 (10-15) secs. The dough may be allowed to ferment in stages, esp. for a shorter time before shaping than before shaping. Esp. fermentation is for 10-20 mins. before shaping but after sepn. into dough balls, and/or fermentation is for 1.5-2.5 h after shaping, both at 30-40 deg.C. The baked article is finally frozen. ADVANTAGE - The article is brittle and savoury, with a crunchy bite. |
