The present invention relates to a Baumkuchen composition which includes 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt, 17.9 to 22 parts by weight of custard cream exclusive starch, 0.9 to 1.1 parts by weight of expanding agent, 71.9 to 87.8 parts by weight of milk butter, 56.2 to 68.7 parts by weight of green shortening, 6.7 to 8.3 parts by weight of emulsifier, 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose, 0.77 to 0.9 part by weight of butter oil, 118.6 to 145 parts by weight of sweetened egg yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdered oligosaccharides based on 100 parts by weight of rice powder. The present invention has effects of: resolving problems in the gluten of conventional flour by using rice powder instead of flour; providing soft and sticky mouth feel; and increasing rice consumption. Moreover, the present invention prevents coatings from sticking to wrapping paper during a distribution process without being broken or being stained on hands when cutting cake by performing a Framboise coating on the Baumkuchen.;COPYRIGHT KIPO 2019
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