Mixture used for making fried passion fry and method for making fried passion fry using this mixture

Abstract

The invention relates to a deep-fried puff pastry mixture containing starch and oil or fat, and a method for deep-frying puff pastry. The oil or fat content of the mixture is 10 to 30 parts by mass per 100 parts by mass of starch. The starch consists of 50 to 100% by mass of pregelatinized starch, 0 to 50% by mass of non-gelatinized starch, and 0 to 20% by mass of cereal flour. The invention relates to a method consisting of a step for preparing dough using the above-mentioned mixture and a step for deep-frying this dough. The dough is prepared from the above-mentioned mixture, 200 to 400 parts by weight of water, and 50 to 150 parts by weight of liquid egg per 100 parts by weight of starch of the mixture.