Making technology of rice flour sponge cake
A technology of sponge cake and production process, applied in baking, baked food, food science, etc., can solve problems such as cake allergies, and achieve the effects of low allergy, high selectivity, and high digestibility
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specific Embodiment approach 1
[0022] The specific embodiment one: the manufacture craft of the rice flour sponge cake of the present embodiment, comprises the following steps:
[0023] 1. Sample weighing: take 90-100 parts by weight of rice noodles, 10-15 parts of pre-cooked gelatinized rice noodles, 40-50 parts of water, 90-110 parts of soft white sugar, 100-120 parts of Egg liquid, 2~3 parts of baking powder and 5~10 parts of sugar-free milk powder;
[0024] 2. Egg beater: first mix the egg liquid, sugar-free milk powder and soft white sugar to dissolve the sugar grains, then put it in the egg beater and beat it at a speed of 90~110r / min for 15~20s, then at 700~900r / min Whip at a speed of 20~30min for 20~30min until it becomes milky white foam;
[0025] 3. Precooked gelatinization: add the precooked gelatinized rice noodles to drinking water, heat to 85~95°C for 8~12 minutes, then cool to 40°C to obtain gelatinized rice noodles;
[0026] 4. Add baking powder: Baking powder is added dispersedly, whipped...
specific Embodiment approach 2
[0031] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is: in step 2, whipping at a speed of 100 r / min for 15-20 s. Others are the same as in the first embodiment.
specific Embodiment approach 3
[0032] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that in step 2, whipping at a speed of 800 r / min for 20-30 min. Others are the same as in the first or second embodiment.
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