| 摘要 |
PROBLEM TO BE SOLVED: To provide steamed-cake batter that gives steamed cakes being soft and having good crispiness and good tastes without influenced by mixed auxiliary raw materials, and to provide steamed cakes made from the batter. SOLUTION: Baked flour is contained in steamed-cake batter, and the steamed-cake batter is steamed into steamed cakes. The protein content of the raw material flour for the baked flour is preferably at least 9.0 mass%. The specific gravity of the steamed-cake batter is preferably 0.3-0.5. COPYRIGHT: (C)2011,JPO&INPIT
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