| 摘要 |
The bread consists of a cooked dough with even structure, smooth and without crumbs, made from 50 parts flour, 1 part sugar, 2 parts salt and approx. 1 part yeast. The mixt. is kneaded with water, proved for 10-15 minutes, divided and shaped, with a final cooking phase at 450-600 deg.C for 20 seconds (sic).
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