Black Sesame Glutinous Rice Cake
Black Sesame Glutinous Rice Cake
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 680 | 45.48% |
| Part Ⅱ | ||
| Granulated Sugar | 170 | 11.37% |
| Trehalose | 50 | 3.34% |
| Salt | 6 | 0.40% |
| Potassium Sorbate | As need | |
| Calcium Propionate | As need | |
| Monohydrate Citric Acid | 4 | 0.27% |
| Part Ⅲ | ||
| Glutinous Rice Flour | 200 | 13.38% |
| Black Sesame Powder | 35 | 2.34% |
| Compound Emulsifier CE9222 | 6 | 0.40% |
| 4 | 0.27% | |
| Milk Powder | 15 | 1.00% |
| Compound Emulsifier CE9534 | 29 | 1.94% |
| Compound Leavening Agent BP-18 | 8 | 0.54% |
| Cake Premix ST152 | 60 | 4.01% |
| Glycerin | 30 | 2.01% |
| High Fructose Corn Syrup | 30 | 2.01% |
| Sorbitol | 40 | 2.68% |
| Compound Emulsifier DL1170 | 28 | 1.87% |
| Part Ⅳ | ||
| Rapeseed Oil | 80 | 5.35% |
| Shortening EO208 | 20 | 1.34% |
| Total | 1495 | 100.00% |
Progress：
1. Add Part Ⅰ and Part Ⅱ into mixing bowl, stir until no egg lumps and sugar fully dissolved.
3. Add sieved Part Ⅲ, mix evenly free of granules.
4. Add Part Ⅳ and whip to specific gravity of 0.42.
5. Add Part Ⅴ and blend until batter becomes smooth.
Moulding, Final Proofing & Baking：
Depositing Weight: 60g
Baking Temperature:
185℃/150℃, 16min
195℃/150℃, 16min
- ...
- Cake Roll
