| 摘要 |
The present invention relates to a method of manufacturing a steamed rice cake using buckwheat (or black rice) comprising: a step of preparing the nonglutinous rice powder by removing water and pulverizing after soaking buckwheat for a while; a step of mixing the buckwheat powder and nonglutinous rice powder; a step of kneading the buckwheat powder and the nonglutinous rice powder by adding water; a step of adding a fixed amount of the makkoli in the nonglutinous powder; a first fermenting step of fermenting the dough ,in which the fixed amount of makkoli is added, in a fermentor at the constant temperature for a certain time; a second fermenting step of adding a predetermined amount of yeast in the dough and fermenting for a certain time; a third fermenting step of putting the dough passed through the second fermenting step on a kneading frame and fermenting for a certain time; and a step of putting the dough passed through the third fermenting step in a steamer and steaming for a certain time. [Reference numerals] (AA) Step of preparing the nonglutinous rice powder by removing water and pulverizing after soaking buckwheat for a while;(BB) Step of mixing the buckwheat powder and nonglutinous rice powder;(CC) Step of kneading the buckwheat powder and the nonglutinous rice powder by adding water;(DD) Step of adding a fixed amount of the makkoli in the kneaded dough;(EE) First fermenting step of fermenting the dough ,in which the fixed amount of makkoli is added, in a fermentor at the constant temperature for a certain time;(FF) Second fermenting step of adding a predetermined amount of yeast in the dough and fermenting for a certain time;(GG) Third fermenting step of putting the dough passed through the second fermenting step on a kneading frame and fermenting for a certain tim;(HH) Step of putting the dough passed through the third fermenting step in a steamer and steaming for a certain time |
