| 摘要 |
PURPOSE:To prevent the formation of small verruciform protrusions to the surface of a pastry shell during oil frying in the preparation of an oil-fried food comprising wrapping of ingredients with a pastry shell and frying in oil after steaming, by dusting the surface of the pastry shell with starch before steaming. CONSTITUTION:The surface of a pasty shell consisting of wheat flour, etc. and optionally stuffed with ingredients, is dusted uniformly with starch, steamed to form a coating film of starch on the surfce of the shell, and subjected to the treatments such as freezing, etc. to obtain the product. The starch film formed on the surface of the pastry shell suppresses the formation of verruciform protrusions caused by the forcing up of the thin parts of the pastry shell with steam generated mainly from the ingredients during oil frying. |
