Making potato dough having first and second sides, comprises peeling off raw potatoes, cutting potatoes into slices, placing slices on cooking plate, which is oiled and heated, and cooking a first side of slices to link with each other

摘要

The process for making a potato dough (10) having first and second sides, comprises peeling off the raw potatoes, cutting the potatoes into slices (12a, 12b, 12c, 12d, 12e, 12f, 12g, 12h), placing the slices on a cooking plate, which is oiled and heated at a temperature of 200[deg] C to form a disc, cooking a first side of slices for 1-4 minutes in a manner to link with each other to form the potato dough, and turning the slice for cooking a second side for 1-4 minutes. The potato dough is cooked in an oven for 5-8 minutes at 180-230[deg] C. The slices have a thickness of 0.5-4 mm after cutting. The process for making a potato dough (10) having first and second sides, comprises peeling off the raw potatoes, cutting the potatoes into slices, placing the slices (12a, 12b, 12c, 12d, 12e, 12f, 12g, 12h) on a cooking plate, which is oiled and heated at a temperature of 200[deg] C to form a disc, cooking a first side of slices for 1-4 minutes in a manner to link with each other to form a potato dough, and turning the slice for cooking a second side for 1-4 minutes. The potato dough is cooked in an oven for 5-8 minutes at 180-230[deg] C. The slices have a thickness of 0.5-4 mm after cutting, and are superimposed with one another in a manner such that lower face (16a) and upper face (14b) of a slice (50-65%) are in contact with upper face (14c) and lower face (16b) of an adjacent slice respectively. An independent claim is included for culinary preparation.