| 摘要 |
Chocolate-coated biscuits are prepd. by storing a semi-soft biscuit dough for 24 hrs. at 12-17 (pref. 14) degrees C at air of relative humidity 70-85%; shaping biscuits (pref. semicylindrical) and baking the biscuits in standard manner; keeping the baked biscuits first 12 hrs. at 17-23 (pref. 20) degrees C and air of relative humidity 85-90% and then 12 hrs. at same temp. and air R.H. 50%; and coating the biscuits with chocolate, esp. with a rippled surfaced. |
