| 摘要 |
Pastries, such as croissants or chocolate eclairs are prepd. from a risen layered paste ready for cooking. Initially, the ingredients are mixed to form the paste is then greased, given at least one layering treatment (i.e. folding in and rolling out in a direction 90 degrees to its original length) and then formed into the shape desired. The paste is then allowed to rise partially to double its volume. The risen past eis then rapidly deep-frozen and kept for use in cooking as and when required. Pref. the rising is at 25-30 degrees C for 1-3 hrs. Deep-freezing is carried out in an instant deep-freezing compartment. The paste pref. contain 40-80 g yeast/kg of fluor and 1-4 g of ascorbic acid/100 kgs of fluor. |
