| 摘要 |
PURPOSE: A rice cake sandwiched between sponge cakes, and a preparation method thereof are provided to maintain the freshness in a long-term period. CONSTITUTION: A method for preparing a rice cake sandwiched between sponge cakes comprises the following steps of: mixing 28-40 parts glutinous rice flour, 3-4 parts non-glutinous rice flour, 4-6 parts glutinous corn starch, 0.5-1 part refined salt, and 12-14 parts glycerin fatty acid ester in 12-14 parts purified water, and stirring in a steam stirrer of 180~250°C and 2~3 kgf/cm^2 for 30-45 minutes; adding 22-24 parts sugar, 16-18 parts millet jelly, 1-2 parts trehalose, and 1-2 parts spirit to the mixture, and molding rice cakes; adding all purpose flour and water at the same ratio while maintaining the moisture contents of 60-70%, and molding rice cakes(12); mixing 20-22 parts all purpose flour, 10-12 parts cooking oil, 10-12 parts purified water, 28-38 parts egg, 20-22 parts sugar, and 2-4 parts emulsifier, panning the mixture and baking at 150~200°C to obtain sponge cakes(11); and placing the 1200-1500g sponge cake at the bottom, and putting 2400-3000g rice cake on the sponge cake and re-putting the sponge cake on the rice cake. |
