| 摘要 |
<p>The same basic dough mixture of flour, shortening, chemical raising agent, water and flavourings is mixed/kneaded separately to two different stages of rising. In one case mixing is for less than three minutes and in the other for more than five minutes. The chilled doughs are then either rolled into thin sheets and laminated with the risen dough outside before rolling and cutting or the unrisen dough is extruded into a cylindrical core which is then wrapped with the risen dough. Loss of raising agent during transport, storage, etc. is prevented, ensuring ease of handling in the kitchen and well risen baked product.</p> |
