RICE SPONGE CAKE AND PREPARATION METHOD THEREOF

摘要

A method of preparing rice cake by putting glutinous rice dough between rice sponge cakes and baking is provided to extend the shelf life by anti-staling effect while continuously maintaining the characteristic taste and texture of rice cake and to give the chewy consistency of glutinous rice and softness of rice sponge cake. Glutinous rice dough is put on rice sponge cake, followed by putting the glutinous rice dough thereon and then baked at 175 to 180deg.C for 15 to 20min in an oven. The glutinous rice dough is obtained by the steps of: kneading 50 to 55% by weight of glutinous rice flour, 15 to 20% by weight of warm water, 0.1 to 0.5% by weight of salt, 0.1 to 0.5% by weight of an anti-staling agent, heating the dough in boiling water for 2 to 3min and mixing with 25 to 30% by weight of sorbitol to give first dough; and mixing 45 to 50% by weight of the first dough, 25 to 30% by weight of glutinous rice flour, 2 to 5% by weight of sugar, 0.1 to 0.5% by weight of salt, 0.1 to 0.5% by weight of baking powder, 0.1 to 0.5% by weight of baking soda, 2 to 5% by weight of peas, 2 to 5% by weight of sweet potatoes, 1 to 2% by weight of dry milk and 10 to 15% by weight of water. The rice sponge cake is obtained by the steps of: kneading 35 to 40% by weight of eggs, 22 to 30% by weight of sugar, 1 to 2% by weight of an emulsifier, 15 to 20% by weight of soft rice flour, 0.1 to 0.5% by weight of baking powder, 5 to 10% by weight of water and 2 to 8% by weight of cooking oil; and baking the dough at 185 to 190deg.C for 10 to 12min in the oven.