puff pastry cake for foodstuff chilled or frozen.

摘要

Process for producing a flaky biscocho fine for foodstuff chilled or frozen, laminated structure containing 6 to 10 sheets of phyllo dough, maximum thickness 2 mm, that is crisp without having the fragility and softness of a conventional puff pastry, which crispness is stable over time and resistant to moisture regain even in presence of a wet lining, in which a phyllo dough is prepared from flour, water, sugar and salt, the dough is kneaded , is divided into blocks, tapes of phyllo dough are formed, the tapes are laminated in several passes to a thickness of maximum 2 mm, the dough into pieces is cut, pieces of puff pastry laminated between two surfaces are baked heated delimiting a air gap so as to prevent its development, the cut pieces are cooled and coated with a composition serving as moisture barrier.