| 摘要 |
PURPOSE: A method of making a sponge cake and a layer cake by utilizing fermented soybean paste(toenjang) as raw material of processed food without complicated separating and purifying process of excellent physiologically active substances of soybean peptide is provided. It has an effect of improving the sensory quality of cake. CONSTITUTION: The sponge cake contains 200g soft wheat flour, 300g egg(whole egg), 240g sugar and 10 to 30g fermented soybean paste. To produce the sponge cake, the egg is introduced into a mixing ball, mixed at 25deg.C±1 at low speed for 30sec in a constant temperature water tank, added with sugar and then mixed for 30sec. After cutting off power to the mixer, the wall and bottom of the mixing ball are softly and manually stirred, mixed at high speeds for 5min and medium speeds for 4min and introduced with fermented soybean paste, followed by mixing at medium speeds for 1min. Then the soft wheat flour is introduced thereinto, mixed at low speeds for 1min and baked for 20 to 25min in a preheated oven with an upper flame of 180 to 190deg.C and a lower flame of 170 to 180deg.C.
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