| 摘要 |
During prepn. of the dough for the fritters, an additive, pref. gelatine or a permissible hydrocolloidal prod., is incorporated to restrict flow of water from the interior to the periphery before the fritter is defrosted prior to toasting, which softens the crisp skin. It also absorbs condensation on the surface which equally softens the surface. Usual flavours and natural or artificial sweeteners may be incorporated to provide different flavours.
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