| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a recipe for making gluten-free Dorayaki cakes causing no wheat allergy, and retaining puffy and glutinous feeling after the lapse of time.SOLUTION: Dorayaki cakes which are soft and puffy after the lapse of time can be obtained through a mixing reference in using rice powder and refined rice flour instead of wheat. Thus, domestic rice powder preventing wheat allergy, well balanced in a nutrition value, and highly safe can be used, and a good result is given to a domestic raw material industry.</p> |
