| 摘要 |
PURPOSE:To prepare the subject cake resistant to the collapse of the shape even at high temperature in summer season, free from the leakage of included alcohol and giving smooth feeling to the palate by adding a gelatinization promoting agent to a mixture of a sugar, an alcohol and a paste, granulating the mixture and coating with chocolate. CONSTITUTION:A gelatinization promoting agent (e.g. calcium lactate or calcium chloride) is added to a mixture of a sugar (e.g. high fructose corn syrup, corn syrup or sucrose), an alcohol [e.g. whiskey. SHOCHU (low-class distilled spirits), brandy, fruit liquor, spirits, Japanese rice wine or liqueur] and a paste (e.g. gelatin, alginic acid or sodium alginate), the mixture is granulated and the granules are coated with chocolate. |
