| 摘要 |
PURPOSE:To obtain three-layer SENBEI (Japanese cracker) not releasing each layer during final processes of baking and frying, by roasting dough of kneaded wheat flour product, sandwiching it between two layers of dough for SENBEI obtained by gelatinizing nonglutinous rice and making it into sheets and rolling them lightly. CONSTITUTION:Dough obtained by kneading wheat flour product into sheets and sandwiched between two layers of dought for SENBEI obtained by gelatinizing nonglutinous rice in grain as it is and making the gelatinized rice into sheets. They are lightly rolled so that the rice grains at the top and bottom layers are partially penetrated into the wheat flour product and stuck fast thereto. Three-layer SENBEI can be obtained without releasing each layer during final processes of baking and frying.
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