CHIFFON-LIKE BAUMKUCHEN

摘要

PROBLEM TO BE SOLVED: To provide a chiffon cake-like baumkuchen which is soft, fluffy, voluminous, and moist.;SOLUTION: A mixture which contains 65 to 100 weight parts of fat, 5 to 25 weight parts of a frothing agent for confectionery, and 255 to 420 weight parts of whole egg relative to 100 weight parts of grain flour is conditioned to form a dough having a specific gravity of 0.35 to 0.42 g/ml and a dough viscosity of 35 to 80 dPa.s at 30°C. The dough is baked, for example, by direct heating at 410 to 430°C, and preserved at room temperature for 7 days after baked. Thus produced baumkuchen has a maximum load of 2.0 to 3.0 N measured with a rheometer and a specific volume of 2.3 to 2.9 cm³/g.;COPYRIGHT: (C)2014,JPO&INPIT