| abstract |
40 to 55 parts by weight of whipping cream, 15 to 25 parts by weight of shortening, 0.8 to 2 parts by weight of maltitol and 0.2 to 0.8 part by weight of a milk emulsion are mixed with 100 parts by weight of rice flour so as to be well digested and taste and texture, It is mixed with the state to make dough, steamed and cooked dough, steamed and cooked dough is cooled, cheese is put into dough to make croquettes, egg is loosely spread on the surface of croquet, and then bread crumbs are coated, And a process for producing the rice croquet. |