| 摘要 |
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and other ingredients for the soft cake; - forming a pre-mixture by mixing a portion of flour representing at least 60 wt.% of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45°C; - maturing the heated pre-mixture at a temperature of at least 45°C to form a dough; and - mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereals material after baking. |
