| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a dough capable of producing a roll cake on a large scale which is unprecedentedly soft and moist, is so quick in melt-in-the-mouth of a sponge cake that melts simultaneously with cream, and is not too sweet.SOLUTION: Poured is 650 g of a dough obtained by an after-flour method evenly on an oven plate (35×50×H3 cm) on which a sheet of brown paper is spread, and baked for 9 minutes in a stationary gas oven heated in advance at 195°C of an upper heat and 150°C of an under heat by shutting a damper to obtain a sponge cake having a maximum load measured with a rheometer of 0.17-0.3 N, an average foam area of the dough of 1.0-2.5 mm, and an average membrane area of the dough of 0.12-0.3 mm. A roll cake is produced by using a sponge cake with a sponge cake dough for chilled circulation roll cake.</p> |
