| 摘要 |
Baked prod. is made based on a raised dough contg. raisins or currants. The dough mixt, after being allowed to rise, is placed in a mould into which strips of bacon fat have been previously placed. The mould is then placed in an oven, attains the crust characteristic of the product andis baked through in one operation. The strips of bacon fat serve as the sep. medium of the prod. from the form. They also assist in forming the crust. The finished product is comparable to the "Poffer" normally prepared singly by housewives for dessert. End prod produced is comparable with the traditional "poffert". The marks left by the bacon strips are attractive and add to the saleability of the prod. |
