KR102767235B1 - Method for manufacturing rice bread - Google Patents

Abstract

The present invention relates to a method for manufacturing rice bread, and is characterized by including a preparation step of preparing raw materials, a double boiler step of improving chocolate, whipping cream, and butter and heating them in a double boiler, an egg addition step of adding egg yolks to the raw materials, a meringue completion step of completing meringue, a kneading step of mixing meringue with the raw materials and kneading it, a panning step of panning the dough, and a baking step of heating it in an oven. Therefore, the present invention provides an effect of significantly lowering the content of diabetic substances such as sugar and fat and improving safety from diseases or disorders caused by active gluten and gluten, which are food additives, by manufacturing rice bread using rice flour and various raw materials.

Description

{METHOD FOR MANUFACTURING RICE BREAD}

The present invention relates to a method for manufacturing rice bread, and more specifically, to a method for manufacturing rice bread using rice flour.

As the economy grew through the industrialization period, people's interest in health increased, and accordingly, the development of foods related to wellness is increasing. Meanwhile, as safety issues of chemical synthetic additives have recently emerged, the phenomenon of avoiding chemical synthetic substances has become more prominent, and interest in natural substance additives is increasing.

Natural additives such as herbal medicines, seaweed, and plants have been used in the private sector for a long time and have been proven to be safe. Interest in them is increasing because they contain various functional substances such as antibacterial, antioxidant, anticancer, and antihyperlipidemic substances.

In addition, the food industry is actively developing high-quality foods using natural substances as additives. Meanwhile, due to our recent simplified eating habits and Westernization, the consumption of bread as a substitute for staple foods is increasing, and the confectionery and bakery industry is growing and developing accordingly.

Recently, our eating habits have become simpler and westernized, so the consumption of bread as a substitute for staple food has increased, and the confectionery and bakery industry has developed accordingly. Bread is a food that is made by mixing grain flour with salt, sugar, oil, baking powder, or yeast, kneading it, and then baking or steaming it, and it is a staple food for Westerners. Wheat flour is commonly used as an ingredient, but barley, rye, and corn flour are also used.

Traditional breads were made only with the basic ingredients of flour, eggs, and sugar, but recently, as people's tastes have diversified and the demand for natural, healthy foods has increased, the development of high-quality, high-functionality breads is actively taking place, and accordingly, breads with added natural ingredients such as green tea powder, mulberry leaves, and hemp are being distributed.

Among these, Castella is a type of sponge cake whose main ingredients are flour, eggs, and sugar. Unlike other sponge cakes, it is characterized by the use of corn syrup. It is soft but has a slight elasticity, making it a baked good enjoyed by all ages.

This castella is the Portuguese pronunciation of Castile, an old region of Spain, and is a type of Western pastry made by mixing whipped eggs with flour, sugar, etc. and baking them. Unlike bread that requires a fermentation process, castella has a moist and soft texture and a sweet taste, so it is mainly used as a snack for children.

In particular, recently, by using various ingredients that suit the taste of adults and the elderly in the recipe for Castella, it has been widely consumed not only as a snack for children but also as a snack for adults and the elderly.

Meanwhile, regular castella is made with wheat flour as the raw material, but wheat flour contains gluten, and gluten easily forms a three-dimensional network structure, making it easy to make a dough with viscosity and forming a chewy or crispy texture even after cooking.

However, bakery products such as Castella have the disadvantage of being easily spoiled by microorganisms such as mold due to their high moisture content and having a short shelf life. Therefore, it is necessary to develop products that add natural substances that can add various functions without using synthetic preservatives to improve the quality of bakery products.

However, wheat flour has a problem that is harmful to health because when gluten is broken down when consumed, it produces harmful toxic substances in the body. Gluten has the property of swelling greatly when it meets water, so after eating wheat flour food, you feel fuller for a certain period of time, and people with weak digestive systems often experience indigestion.

In addition, gluten contains a substance called 'opioid', which is similar in effect to the drug 'opium', so it can cause addiction by promoting the effect of endorphins in the nervous system that make you feel good, and can also lead to obesity due to overeating.

In addition, traditional castella cakes used sugar or honey as a sweetener, but there was a problem in that the moist texture was reduced due to the use of sugar or honey.

Accordingly, in order to solve the above problems, there is a need for a castella and a method for manufacturing castella that includes rice flour with a low gluten content instead of wheat flour and can provide a moist texture.

Recently, there have been attempts to improve this by adding activated gluten extracted from wheat flour to rice flour or gluten extracted from wheat to make rice bread or rice cake, but there have been frequent cases where excessive gluten addition resulted in loss of flavor of rice cake, and health management problems such as genetic allergy caused by excessive intake of gluten protein and celiac disease caused by gluten protein occurred.

In addition, when making wheat flour bread or wheat flour cakes, if sugar and butter and other sugar substances and fat components are not used in excessive amounts, the flavor becomes bland and dry. Regardless of the East or the West, the addition of excessive sugar and fat when making wheat cakes has been a serious health problem.

As such, wheat flour cakes need improvement not only in terms of human health management issues but also as health and wellness foods, and as an alternative, the food manufacturing industry using rice is not only very timely, but has also emerged as an even more serious rural social problem in Korea because the production volume is surplus compared to the current rice consumption.

Therefore, there is a need for a novel rice cake that significantly reduces the content of sugar and other diabetic substances and fat, and is safe from diseases or conditions caused by active gluten and gluten-related food additives.

Republic of Korea Patent No. 10-1514356 (April 22, 2015) Republic of Korea Patent No. 10-2268067 (June 22, 2021) Republic of Korea Publication Patent No. 10-2023-0007027 (January 12, 2023)

The present invention has been made to solve the above-mentioned conventional problems, and the purpose of the present invention is to provide a method for manufacturing rice bread, which can significantly reduce the content of sugar and other diabetic substances and fat by manufacturing rice bread using rice flour and various raw materials, and improve safety from diseases or conditions caused by active gluten and gluten, which are food additives.

In addition, the present invention provides a method for manufacturing rice bread, which comprises raw materials for rice bread, including chocolate, whipped cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder, and a filling, thereby preventing spoilage by microorganisms such as mold due to its high moisture content and extending its storage period, and at the same time adding natural ingredients that can provide various functions, thereby manufacturing a healthy natural food.

In addition, the present invention has another purpose of providing a method for manufacturing rice bread, such as castella, using only rice flour instead of wheat flour, and providing dark chocolate, whipped cream, and rum as fillings, thereby preventing indigestion or diarrhea while enhancing taste and flavor for consumers.

In addition, the present invention provides a method for manufacturing rice bread, which can improve the kneading performance of raw materials by mixing 1/3 of the meringue into chocolate, whipping cream, and butter in the kneading step, then adding 1/3 of the meringue and kneading, and then mixing and kneading rice flour, cocoa, baking powder, and the remaining 1/3 of the meringue, thereby dividing the meringue into small amounts and mixing and kneading.

In addition, the present invention provides a method for manufacturing rice bread, which can evenly bake the top and bottom surfaces of the rice bread and create cracks to improve the flavor and texture of the rice bread by injecting butter cream into the center of the dough after panning in the baking step and baking it in an oven with different upper and lower heats.

In order to achieve the above objects, the present invention relates to a method for manufacturing rice bread, comprising: a preparatory step of preparing raw materials for chocolate, whipping cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder, and filling; a double-boiling step of improving chocolate, whipping cream, and butter and heating them in a double boiler; an egg adding step of adding yolks of eggs to the double-boiled raw materials; a meringue completion step of preparing egg white meringue with egg whites and adding sugar to complete the meringue; a kneading step of mixing meringue with the raw materials and kneading it; a panning step of lining a bread mold with paper and panning a predetermined amount of dough; and a baking step of putting the bread mold into an oven and heating it.

The raw material of the present invention is characterized in that it includes, based on 100 parts by weight of the total, 10 to 15 parts by weight of chocolate; 5 to 10 parts by weight of fresh cream; 5 to 15 parts by weight of butter; 5 to 10 parts by weight of yolks; 15 to 20 parts by weight of egg whites; 15 to 20 parts by weight of sugar; 5 to 10 parts by weight of rice flour; 3 to 5 parts by weight of cocoa; 0.5 to 1 part by weight of baking powder; and 10.5 to 26 parts by weight of a filler.

The filling of the present invention is characterized by including 5 to 10 parts by weight of dark chocolate; 5 to 15 parts by weight of whipped cream; and 0.5 to 1 part by weight of rum.

The kneading step of the present invention is characterized by mixing 1/3 of the meringue with melted chocolate, whipped cream, and butter in a double boiler, then kneading by adding another 1/3 of the meringue, then mixing in pre-sifted rice flour, cocoa, and baking powder, and then mixing in the remaining 1/3 of the meringue.

The baking step of the present invention is characterized by injecting butter cream into the center of the dough after panning and baking it in an oven at an upper heat of 160°C to 200°C and a lower heat of 220°C to 260°C for 40 to 50 minutes.

As described above, the present invention provides an effect of significantly reducing the content of sugar and other diabetic substances and fat by manufacturing rice bread using rice flour and various raw materials, and improving safety from diseases or conditions caused by active gluten and gluten, which are food additives.

In addition, by providing chocolate, whipped cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder, and fillings as raw materials for rice bread, it provides the effect of being able to manufacture healthy natural foods by adding natural ingredients that can prevent spoilage by microorganisms such as mold and extend the storage period due to the high moisture content, while adding various functions.

In addition, by manufacturing rice bread such as Castella using only rice flour instead of wheat flour and providing dark chocolate, whipped cream, and rum as fillings, it provides the effect of preventing indigestion or diarrhea while enhancing the taste and flavor for consumers.

In addition, by mixing 1/3 of the meringue with chocolate, whipping cream, and butter at the kneading stage, then adding 1/3 of the meringue and kneading, and then mixing and kneading all of the rice flour, cocoa, baking powder, and the remaining 1/3 of the meringue, it provides the effect of improving the kneading performance of the raw material by dividing the meringue into small amounts and mixing and kneading.

In addition, by injecting butter cream into the center of the dough after panning during the baking stage and baking it in the oven with different upper and lower heats, the top and bottom of the rice bread are baked evenly and cracks are created, thereby improving the flavor and texture of the rice bread.

Figure 1 is a flow chart showing a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 2 is a photograph showing a preparation step of a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 3 is a photograph showing a double boiling step of a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 4 is a photograph showing the step of adding yellow eggs in a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 5 is a photograph showing the kneading stage of a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 6 is a photograph showing a baking step of a method for manufacturing rice bread according to one embodiment of the present invention.
Figure 7 is a photograph showing the completion stage of a method for manufacturing rice bread according to one embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in more detail with reference to the attached drawings.

FIG. 1 is a flow chart showing a method for manufacturing rice bread according to an embodiment of the present invention, FIG. 2 is a photograph showing a preparation step of a method for manufacturing rice bread according to an embodiment of the present invention, FIG. 3 is a photograph showing a double boiling step of a method for manufacturing rice bread according to an embodiment of the present invention, FIG. 4 is a photograph showing an egg adding step of a method for manufacturing rice bread according to an embodiment of the present invention, FIG. 5 is a photograph showing a kneading step of a method for manufacturing rice bread according to an embodiment of the present invention, FIG. 6 is a photograph showing a baking step of a method for manufacturing rice bread according to an embodiment of the present invention, and FIG. 7 is a photograph showing a completion step of a method for manufacturing rice bread according to an embodiment of the present invention.

As shown in Fig. 1, the method for manufacturing rice bread according to the present embodiment comprises a preparation step (S10), a double boiling step (S20), an egg yolk addition step (S30), a meringue completion step (S40), a kneading step (S50), a panning step (S60), and a baking step (S70), and is a method for manufacturing rice bread such as castella.

The preparation step (S10) is a step of preparing raw materials for chocolate, whipped cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder, and filling, as shown in Fig. 2. It is preferable that these raw materials include, for a total of 100 parts by weight, 10 to 15 parts by weight of chocolate, 5 to 10 parts by weight of whipped cream, 5 to 15 parts by weight of butter, 5 to 10 parts by weight of yolks, 15 to 20 parts by weight of egg whites, 15 to 20 parts by weight of sugar, 5 to 10 parts by weight of rice flour, 3 to 5 parts by weight of cocoa, 0.5 to 1 part by weight of baking powder, and 10.5 to 26 parts by weight of filling.

Chocolate is a food processed from cocoa beans. It is made by mixing cocoa mass, which is made by roasting mature cocoa beans and turning it into powder, and cocoa butter, which is made only of fat components, and adding other ingredients in addition to sugar. It is preferable to make it in an amount of 10 to 15 parts by weight.

Whipping cream is a food product that is sterilized and filled by centrifuging only the light fat content in milk. It is extracted from milk and used as is or after whipping, and it is preferable to make it in an amount of 5 to 10 parts by weight.

Butter is a solid dairy product manufactured through a process of separating fresh milk or fermented cream into milk fat and whey. It is composed of milk fat, protein, and water, and is preferably composed of 5 to 15 parts by weight.

This type of butter is usually made from cow's milk, but can also be made from the milk of other mammals such as sheep, goat, buffalo, or yak. It is also made with refined salt as a preservative or by refining butter to make ghee, which is a complete fat.

In particular, butter is in a colloidal state using milk protein as an emulsifier, and is solid when refrigerated, but becomes soft enough to spread and apply widely at room temperature, and melts at approximately 32-35℃.

It is desirable that the yolk of an egg is 5 to 10 parts by weight and contains a lot of fat. Fat is a major source of energy and provides the fat capacity necessary for the functions of our body. Egg yolk is rich in cholesterol, which is necessary for cell structure and hormone production.

Additionally, egg yolk provides fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K, which are dissolved in fat and play a role in human cell structure, vision, and bone health.

Egg white is known as the main source of protein as it is the white of the egg. Protein plays an important role in forming the structure of muscles, tissues, skin, etc., and provides protein with high biological value. It also provides vitamin B2 and magnesium, and it is desirable to have 15 to 20 parts by weight.

Sugar is mainly manufactured by refining sugar cane stalks or sugar beets, and during the sugar refining process, it goes through a bleaching and crystallization process to produce a colorless, odorless, sweet-tasting crystal powder without vitamins or minerals, and is mainly used as an additive to food products or for food use, and it is preferable that it be composed of 15 to 20 parts by weight.

In particular, sugar is a disaccharide composed of glucose (-D-glucopyranose) and fructose (β-D-fructofuranose) joined by a 1→2 glycosidic bond, and is a powdered sweetener obtained by refining the juice or sap of sugarcane, sugar beet, sugar maple, palm tree, and sugar corn, and is mainly used to provide sweetness.

In addition, sugar is the most perfect substance among existing sweeteners and is also useful as a food preservative, and high-concentration sugar solutions or syrups inhibit the growth of microorganisms such as bacteria and mold.

It is desirable to use 5 to 10 parts by weight of rice flour with low gluten content, which can solve the problem of indigestion in people with weak digestive power, and by using rice flour instead of wheat flour, you can obtain a castella with excellent texture.

This rice flour can be made by milling soaked and dried rice and then drying it at low temperatures, or by milling soaked rice and then drying the milled rice flour at low temperatures. It protects starch particles from damage by heat and, even if it does not contain gluten, can be evenly mixed with other added ingredients, and of course, it is also possible to use rice flour that easily absorbs the optimal moisture required for gelatinization.

Cocoa is processed from the seeds of the cacao fruit, the cacao bean, and is preferably composed of 3 to 5 parts by weight. It is made by crushing the cocoa cake, which is a byproduct of pressing the cocoa mass to remove the cocoa butter, and cocoa powder is used in the production of beverages and confectionery because it mixes well with water.

Baking powder is a substance that makes wheat flour dough rise when making bread, cookies, etc. It is a fine white powder, and it is preferable to use 0.5 to 1 part by weight.

When the chemicals in this baking powder react with the liquid in the air, they create carbon dioxide, which is trapped inside the dough, and when heat is applied, the carbon dioxide expands, causing the dough to rise.

In particular, it is a chemical leavening agent that makes dough rise with carbonic acid or ammonia gas generated by heating and moisture, mainly when making confectionery, and plays a similar role to yeast in the baking process. However, while yeast promotes alcoholic fermentation and makes dough rise with the large amount of carbon dioxide gas produced therefrom, baking powder rises the dough with carbon dioxide gas that is chemically decomposed in the dough.

Compared to yeast, it is relatively inexpensive, and since pastry products that use all-purpose flour cannot be made to rise other than meringue, which uses egg whites without using yeast, it is mainly used to make steamed buns, general pastries, and low-quality cakes that skip the meringue process.

In particular, the main ingredient of baking powder, the gas-generating agent, is sodium bicarbonate, commonly called soda, and other acid salts that react with alkaline soda to produce gas, calcium phosphate, alum, which makes the dough chewy, and dry starch, which controls the reaction, are added, so that sodium bicarbonate is usually contained at around 30-40%, acid salt at around 30-50%, and starch at around 20%.

The filling is a composition filled to add flavor to the dough, and is preferably composed of 10.5 to 26 parts by weight, and such filling is preferably composed of 5 to 10 parts by weight of dark chocolate, 5 to 15 parts by weight of fresh cream, and 0.5 to 1 part by weight of rum.

Dark chocolate is a chocolate with a dark color as its name suggests due to its high cocoa content. It is recommended that it be made up of 5 to 10 parts by weight. As the cocoa content increases, the sugar content decreases accordingly, so the sweetness disappears and it becomes bitter. However, even dark chocolate, if mixed well, has the right combination of sweetness and bitterness, which can play a role in stimulating the appetite.

These dark chocolates have the disadvantage of being more expensive than regular chocolate, but their biggest advantage is that they have fewer calories than regular chocolate, the risk of gaining weight when eating chocolate is relatively lower than other chocolates, and they contain more antioxidants such as polyphenols, catechins, and flavonoids than green tea or wine.

Whipping cream is a food product that is sterilized and filled by centrifuging only the light fat content from milk. It is extracted from milk and used as is or after whipping, and it is preferable to make it in an amount of 5 to 15 parts by weight.

Rum is a distilled liquor made by fermenting and distilling sugarcane juice or molasses and other sugar manufacturing process byproducts. It has a sweet smell and a unique taste, and it is preferable to make it in an amount of 0.5 to 1 weight part.

These rums are made up of 44-45% alcohol and 0.2-0.8% extract, and like whiskey, brandy, and vodka, they are distilled liquors, so although they are made from sugarcane, they are not sweet.

Rum has an alcohol content of at least 40 degrees, and can be clear, light tan, or dark brown depending on how long it is aged in oak barrels. It is mainly consumed mixed with cola and served with ice, and is also used as an additive to various foods.

The double boiler step (S20) is a step of improving chocolate, whipped cream, and butter and heating them in a double boiler as shown in Fig. 3. The raw materials of 10 to 15 parts by weight of chocolate, 5 to 10 parts by weight of whipped cream, and 5 to 15 parts by weight of butter are weighed and mixed by heating them in a double boiler at an intermediate temperature of 40 to 60°C.

The egg yolk addition step (S30) is a step of adding egg yolk to the raw materials of chocolate, whipped cream, and butter that have been double-boiled in the double-boiling step (S20). As shown in Fig. 4, egg yolk is extracted from multiple eggs and added to the raw materials to be mixed.

The meringue completion step (S40) is a step in which egg white meringue is prepared using egg whites as shown in Fig. 5 and sugar is added to complete the meringue. The egg white meringue is placed on top, sugar is added in three portions, a small amount of flavoring is added to create a foam, and then the meringue is heated in a low-temperature oven to complete the meringue.

These meringues can of course also be used as a leavening agent in soufflés or sponge cakes, or to give a light texture to mousse or Bavarian cream.

The kneading step (S50) is a step of mixing meringue into the raw materials and kneading. It is preferable to mix 1/3 of the meringue into the melted chocolate, whipped cream, and butter in a double boiler, then knead by adding another 1/3 of the meringue, then mixing in the previously sifted rice flour, cocoa, and baking powder, and then mixing in the remaining 1/3 of the meringue.

The panning step (S60) is a step of lining a bread pan with paper and panning a predetermined amount of dough. After this panning, if rice flour is sprinkled and butter is squeezed onto the center of the upper surface of the dough before baking, then baked, as shown in Fig. 7, rice bread can be obtained in which cracks are formed from the center of the upper surface first due to the butter.

The baking step (S70) is a step of placing the bread mold in an oven and heating it. As shown in Fig. 6, it is preferable to inject butter into the center of the upper surface of the dough after panning and bake it in a double boiler at an upper heat of 160°C to 200°C and a lower heat of 220°C to 260°C for 40 to 50 minutes.

In the panning stage, after panning, sprinkle rice flour and before baking, squeeze butter into the center of the top surface of the dough, and when baked, cracks appear on the top surface due to the butter, and if you inject about 50g of separately prepared ganache into the cracked area, you can obtain soft rice bread like castella.

As described above, according to the present invention, by manufacturing rice bread using rice flour and various raw materials, the content of diabetic substances such as sugar and fat is significantly reduced, and safety from diseases or conditions caused by active gluten and gluten, which are food additives, is improved.

In addition, by providing chocolate, whipped cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder, and fillings as raw materials for rice bread, it provides the effect of being able to manufacture healthy natural foods by adding natural ingredients that can prevent spoilage by microorganisms such as mold and extend the storage period due to the high moisture content, while adding various functions.

In addition, by manufacturing rice bread such as Castella using only rice flour instead of wheat flour and providing dark chocolate, whipped cream, and rum as fillings, it provides the effect of preventing indigestion or diarrhea while enhancing the taste and flavor for consumers.

In addition, by mixing 1/3 of the meringue with chocolate, whipping cream, and butter at the kneading stage, then adding 1/3 of the meringue and kneading, and then mixing and kneading all of the rice flour, cocoa, baking powder, and the remaining 1/3 of the meringue, it provides the effect of improving the kneading performance of the raw material by dividing the meringue into small amounts and mixing and kneading.

In addition, by injecting butter into the center of the upper surface of the dough after panning during the baking stage and baking it in the oven with different upper and lower heats, the top and bottom surfaces of the rice bread are evenly baked and cracks are created, thereby improving the flavor and texture of the rice bread.

The present invention described above can be implemented in various other forms without departing from the technical idea or main characteristics thereof. Therefore, the above embodiments are merely illustrative in all respects and should not be construed as limiting.

Claims (5)

As a method of making rice bread,
Preparation stage for preparing the ingredients for the filling: chocolate, whipping cream, butter, yolks, egg whites, sugar, rice flour, cocoa, baking powder;
A double boiler step in which chocolate, whipped cream, and butter are combined and heated in a double boiler;
Egg yolk adding step of adding egg yolk to the above-mentioned double-boiled chocolate, whipped cream, and butter;
The meringue completion stage, where egg whites are used to prepare the meringue and sugar is added to complete the meringue;
A kneading step in which meringue is mixed with melted chocolate, whipping cream, butter, rice flour, cocoa, and baking powder in a double boiler with the above-mentioned eggs added;
A panning step of lining a bread pan with paper and panning a certain amount of dough; and
Including a baking step of placing the above bread mold into an oven and heating it;
The above raw materials are,
For every 100 parts by weight,
10-15 weight parts of chocolate;
5-10 parts by weight of whipping cream;
5 to 15 parts by weight of butter;
5 to 10 parts by weight of yellow eggs;
15-20 parts by weight of egg white;
15-20 parts by weight of sugar;
5-10 parts by weight of rice flour;
3-5 parts by weight of cocoa;
0.5 to 1 part by weight of baking powder; and
Containing 10.5 to 26 parts by weight of filler;
The above filling material is,
5-10 weight parts dark chocolate;
5 to 15 parts by weight of whipped cream; and
Containing 0.5 to 1 weight part of rum;
The above kneading step is to mix 1/3 of the meringue with the melted chocolate, whipped cream, and butter in a double boiler with the above-mentioned egg, then add another 1/3 of the meringue and knead, then mix the previously sifted rice flour, cocoa, and baking powder, and then mix the remaining 1/3 of the meringue and knead.
The above baking step is to inject butter into the center of the upper surface of the dough after panning and bake in the oven at an upper heat of 160℃ to 200℃ and a lower heat of 220℃ to 260℃ for 40 to 50 minutes.
A method for manufacturing rice bread, characterized in that in the above panning step, after panning, rice flour is sprinkled, butter is squeezed onto the upper center part of the dough before baking, and when baked, cracks are formed on the upper surface due to the butter, and separately prepared ganache is injected into the part where the cracks are formed. delete delete delete delete

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