| 摘要 |
The method of producing pie dough by stretching a pie dough sheet, laminating the dough sheet by alternately folding it in two opposite directions normal to its traveling direction, stretching the laminated dough sheet, and, if necessary, repeating the laminating and stretching processes. The degree of stretching in the lateral direction of the dough sheet is adjusted to be higher than that in the lengthwise direction and the staggered slits are formed in the dough sheet in the traveling direction of the sheet so that when the pie dough is thereafter baked, fillings therein can be seen through the openings of the slits.
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