Abstract
Chinese pie Su-pin, which is made from flour, lard and water in the traditional way, is preferred for years.
Chinese pie is made of Sui-pi containing flour, lard and water, and U-pi containing flour and lard. These two doughs are made into alternate layers and then baked or fried. By cooking, lard in pie crust melts and numberous thin layers of flour dough are prepared.
In this study, cooking condition of the product was examined. The results obtained are as follows:
1. It was easy to prepare Sui-pi by mixing flour, lard and water at the same time and this pie had lower hardness and higher brittleness by texturometer than those of traditional one.
2. The traditional Su-pin texture was obtained when the medium flour is used. It was also observed that this dough was not sticky and easy to mix.
3. Lard as ingredient made the dough easy to mix and the products obtained showed better expansion.
4. There was no difference between the doughs prepared by the ratio of Sui-pi: U-pi,7: 3 and 6: 4 in easiness of mixing. The product of the fomer showed larger expansion and then it was softer and more brittle than the latter.
