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本帖最后由 xuemei 于 2014-6-21 20:14 编辑
google了一下，按Coles的说法，par-baked实际上是挺通用的手段，其实也对。
Par bake (“partially baked”) is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.[1] The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked. |
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