| 摘要 |
This method is characterised in that the following are performed in succession: linear formation of a strip composed of two layers of dough with an intermediate layer of fat, division of the strip to form dough portions of equal length, two successive rollings-out of the dough portions, a first rolling-up of each portion followed by a progressive flattening of the roll formed, producing many alternating layers of dough and fat, turning and scaling of the dough portions in order once again, but transversely, to perform two simple rollings-out of the dough portions, a second rolling-up identical to the first, followed by a progressive flattening of the resulting roll and at least five successive rollings-out transversely to the above, with flour being added repeatedly throughout the passage of the dough portions through the stages described.
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