| 摘要 |
PURPOSE: A production method of oven-cooked rice cake is provided to improve the crunchiness on the outer surface and the chewiness on the inside of the rice cake. CONSTITUTION: An oven is preheated (S10). 100 parts by weight of glutinous rice flour, 0.005-0.01 parts by weight of salt, and 0.001-0.005 parts by weight of baking powder are mixed to obtain a first mixture (S20). Walnut, almond, and raisin are parboiled in 80-120°C water for 10-50 seconds (S30). 100 parts by weight of first mixture, 0.05-0.1 part by weight of walnut, 0.01-0.2 parts by weight of almond, and 0.1-0.2 parts by weight of raisin are mixed to obtain a second mixture (S40). 100 parts by weight of first and second mixture is mixed with 0.1-0.2 parts by weight of fresh cream and 0.1-0.2 parts by weight of milk to obtain dough (S50). The dough is molded into a rice cake shape, and firstly roasted in the preheated oven (S60). The firstly roasted rice cake is coated with nappage, and sprinkled with almond slices (S70). The rice cake with the nappage and the almond slices is secondly roasted in the oven (S80). [Reference numerals] (S10) Step of preheating an oven; (S20) Step of mixing glutinous rice, salt, and baking powder (Step of producing a first mixture); (S30) Step of parboiling nuts (Walnut, almond, and raisin); (S40) Step of mixing the first mixture + the walnut, almond, and raisin (Step of producing a second mixture); (S50) Step of mixing the second mixture, fresh cream, and milk (Step of kneading); (S60) Step of firstly roasting; (S70) Step of adding nappage and almond slices; (S80) Step of secondly roasting |
