| 摘要 |
In order to form bakery products from yeast dough, in particular for the production of croissants, in which the yeast dough is processed to the final shape by rolling and wrapping and is allowed to rise in this form to a degree of ripeness of approximately 90%, in such a way that the dough products can be produced to keep fresh for a very long time, after ripening and possible application of an egg wash, slots are cut into the dough transversely to the wrapping direction in sections and in a distributed manner. The bakery product is then baked for approximately 1 minute with the flue open and subsequently thereto for a few minutes with the flue closed and with the addition of steam. The bakery products are then lightly baked off and then coated with semi-liquid butter or dipped one or more times into butter and then dried. |
