| 摘要 |
Method of making pastry cases, particularly of short crust pastry, in which an edible wafer is inserted between the case and the filling so that moisture from the filling cannot be transferred into the pastry. When the pastry is made the sugar is added, after or concurrently with the fluor, to a premixture of all the other ingredients; the final mixture is poured or spread on to a wafer in a baking tin, and cooked. Because the sugar is added after or together with the flour, it remains for a while in crystalline form without dissolving. During cooking, the sugar dissolves partly in the fat and forms a caramel which soaks into the wafer. After cooking, the wafer is securely united to the pastry with no gaps. |
