| 摘要 |
PURPOSE:To obtain the title soft, crisp food with extremely favorable mouth feeling by rolling ingredients in a fermented dough followed by buttering and breading treatment and then frying. CONSTITUTION:Ingredients comprising jam, cream, chocolate, pizza sauce, cheese and potatoes are rolled in a fermented dough consisting of e.g. pizza skin, and buttering and breading treatment is made on the outside of said dough followed by frying, thus obtaining the objective fried food. The viscosity of butter to be used in the buttering should be 2-10 poise at 20 deg.C. In the breading, use of powder with low oil absorptivity such as cracker powder will further improve the mouth feeling mentioned above. |
