KR102857419B1 - Manufacturing method of rice baguette - Google Patents

Abstract

The method for manufacturing bread in a financier according to the present invention maximizes the fresh and nutty taste unique to our wheat, thereby increasing consumer preference, and at the same time, has the effect of providing excellent taste, flavor, texture (softness, moistness) and taste.

Description

Manufacturing method of rice baguette

The present invention relates to a method for manufacturing bread in a financier made from domestic wheat.

Financiers are a classic French baked good. Made by mixing butter, almond powder, sugar, egg whites, and flour into a dough, then baking it in a small mold. They have a crispy exterior and a moist interior, and the rich, flavorful butter and almond powder they use as their primary ingredients give them a smooth, rich flavor. Today, these financiers are gaining popularity not only as desserts but also as simple bakery items.

However, most flours currently sold on the market use imported wheat as their primary ingredient, leading to consumer concerns about the freshness, safety, and quality variability of flour after long-distance transport and storage. Furthermore, the use of domestic wheat is gradually expanding to revitalize domestic agriculture and secure food sovereignty. However, domestic wheat exhibits significant differences in physical properties (protein content, absorption rate, color, etc.) depending on variety, cultivation environment, and processing method. Furthermore, unlike imported wheat, there may be subtle differences in baking and confectionery properties. These differences can make it difficult to achieve the desired texture, flavor, and appearance when manufacturing desserts or bakery products using domestic wheat, necessitating ongoing research to maintain production stability.

Especially in the case of financiers, the exterior must be appropriately crispy while the interior must remain moist, and the flavor of butter and the nutty aroma of almond powder must be fully utilized. Therefore, the selection and mixing ratio of flours in the dough significantly impact the final product quality. However, when using domestic wheat, which can have relatively different gluten content and characteristics compared to imported wheat flour, controlling dough viscosity, expanding during baking, and ensuring moisture retention can be difficult. Furthermore, due to the nature of the raw materials, color and flavor may differ from those of general confectionery flour. Therefore, replacing domestic wheat with conventional methods may make it difficult to reproduce the flavor and texture that consumers prefer.

For this reason, research is needed on a method for stably manufacturing financiers in the form of bread using domestic wheat, and in particular, a manufacturing technology is needed that can maximize the fresh and nutty taste unique to domestic wheat to increase consumer preference while encouraging the use of domestic agricultural products.

In consideration of these points, the present invention provides a manufacturing method that can maintain the moist and soft texture and rich butter and almond flavor unique to financiers without loss while using domestic wheat as the main ingredient, and solve various problems that may arise during the confectionery process.

Korean Patent Publication No. 10-2331261 (November 22, 2021)

The purpose of the present invention is to provide a method for manufacturing financier bread having excellent taste, flavor, texture (softness, moistness) and aroma while increasing consumer preference by maximizing the fresh and nutty taste unique to domestic wheat.

The method for making bread in a financier according to the present invention comprises a kneading step of making a dough containing lotus root powder, cinnamon powder, almond powder, wheat flour, sugar powder, egg white, and roasted butter, a maturing step of resting the dough to make a maturing product, and a baking step of heat-treating the maturing product to make bread.

In one example of the present invention, the dough in the kneading step may further include one or more selected from honey, salt, baking powder, and water.

In one example of the present invention, the dough of the kneading step may include 2 to 20 parts by weight of the lotus root powder, 2 to 20 parts by weight of the cinnamon powder, 20 to 200 parts by weight of the almond powder, 2 to 20 parts by weight of the baking powder, 100 to 500 parts by weight of the sugar powder, 100 to 500 parts by weight of the egg white, 5 to 50 parts by weight of the honey, 2 to 20 parts by weight of the salt, 40 to 250 parts by weight of the water, and 50 to 300 parts by weight of the baked butter, based on 100 parts by weight of the wheat flour.

In one example of the present invention, the kneading step may include a first mixing step of preparing a powder mixture including lotus root powder, cinnamon powder, almond powder, and wheat flour, a second mixing step of preparing a liquid mixture including sugar powder and egg white, and a third mixing step of mixing and kneading the powder mixture, the liquid mixture, and baked butter to prepare a dough.

In one example of the present invention, the powder mixture of the first mixing step may further include baking powder.

In one example of the present invention, the liquid mixture of the second mixing step may further include one or more selected from honey, salt, and water.

In one example of the present invention, the sugar powder may include at least one selected from powdered sugar and brown sugar.

In one example of the present invention, the sugar powder may include 200 to 800 parts by weight of the brown sugar per 100 parts by weight of the powder.

In one example of the present invention, the resting of the maturation step can be performed at 2 to 10°C for 2 to 10 hours.

In one example of the present invention, the heat treatment in the baking step may be performed at 140 to 230°C for 5 to 40 minutes.

A method for manufacturing bread in a financier according to an embodiment of the present invention may further include, between the maturing step and the baking step, a molding step of placing the maturing product into a mold to manufacture a molded product. At this time, the molded product is used in the baking step.

A method for manufacturing bread in a financier according to an example of the present invention may further include, after the baking step, a topping step of applying cinnamon syrup on the outer surface of the bread and then topping it with a topping, wherein the topping may include roasted coconut powder and cinnamon powder.

In one example of the present invention, the topping material of the topping step may include 2 to 20 parts by weight of the cinnamon powder relative to 100 parts by weight of the roasted coconut powder.

In one example of the present invention, the dough of the kneading step may further include a lotus root-buttermilk fermentation product. The lotus root-buttermilk fermentation product may include a pretreatment step of mixing lotus root juice and sugar and heat-treating them to produce heat-treated sugar-lotus root juice, and a fermentation step of mixing and fermenting the heat-treated sugar-lotus root juice, lemon juice, and buttermilk to produce a lotus root-buttermilk fermentation product.

In one example of the present invention, in the pretreatment step, the mixing weight ratio of sugar and lotus root juice may be 100:3 to 30.

In one example of the present invention, the heat treatment in the pretreatment step can be performed at 80 to 150°C for 2 to 20 minutes.

In one example of the present invention, in the fermentation step, the mixing weight ratio of buttermilk, sugar-lotus root juice, and lemon juice may be 100:5 to 50:0.1 to 5.

In one example of the present invention, the fermentation in the fermentation step can be performed at 3 to 15°C for 1 to 5 days.

In one example of the present invention, the dough in the kneading step may include 5 to 50 parts by weight of the lotus root-buttermilk fermentation product with respect to 100 parts by weight of the wheat flour.

The method for manufacturing bread in a financier according to the present invention maximizes the fresh and nutty taste unique to our wheat, thereby increasing consumer preference, and at the same time, has the effect of providing excellent taste, flavor, texture (softness, moistness) and taste.

Figures 1 and 2 are process diagrams schematically showing a method for manufacturing bread in a financier made from domestic wheat according to the present invention.

The method for manufacturing bread in a financier made from domestic wheat according to the present invention will be described in detail with reference to the attached drawings below.

The drawings described in this specification are provided as examples to ensure that those skilled in the art can fully understand the spirit of the present invention. Therefore, the present invention is not limited to the drawings presented and may be embodied in other forms. The drawings may be exaggerated to clarify the spirit of the present invention.

Unless otherwise defined, the technical and scientific terms used in this specification have the meaning commonly understood by a person of ordinary skill in the art to which this invention pertains, and descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted in the following description and accompanying drawings.

The background technology described in this specification is technical information that the inventor possessed for the purpose of deriving the present invention or acquired during the process of deriving the present invention, and cannot necessarily be regarded as publicly known technology disclosed to the general public prior to the application for the present invention.

In some cases in this specification, well-known structures and devices may be omitted or illustrated in block diagram form focusing on the core functions of each structure and device to avoid obscuring the concept of the present invention.

The expressions “include,” “comprises,” “contains,” “has,” and “characterizes” mentioned in this specification are open-ended descriptions with equivalent meanings and do not exclude additional elements, materials, or processes not listed.

As used herein, the singular forms of terms may be construed to include the plural forms as well, unless otherwise specified.

When a component such as a ‘membrane’, ‘film’, ‘layer’, or ‘area’ mentioned in this specification is said to be on or above another component (laminated, etc.), this includes not only cases where it is in contact with and directly above another component, but also cases where another component is interposed in between.

The term "layer" as used herein means that each material forms a continuum and has a relatively small thickness dimension relative to its width and length. Accordingly, the term "layer" as used herein should not be interpreted as a two-dimensional, flat plane.

The term “line” as used herein means that each material forms a continuum and has dimensions in which width and height are relatively small compared to length.

The numerical ranges used herein include lower and upper limits and all values within those ranges, increments logically derived from the shape and width of the defined range, all doubly defined values, and all possible combinations of upper and lower limits of numerical ranges defined in different shapes. Furthermore, unless otherwise specified in the present specification, values outside the defined numerical ranges that may arise due to experimental error or rounding of values are also included in the defined numerical ranges.

The unit of ‘%’ used in this specification without special mention means ‘weight%’ unless otherwise defined.

The method for making bread in a financier according to the present invention comprises a kneading step of making a dough containing lotus root powder, cinnamon powder, almond powder, wheat flour, sugar powder, egg white, and roasted butter, a maturing step of resting the dough to make a maturing product, and a baking step of heat-treating the maturing product to make bread.

In particular, the method for manufacturing bread in a financier according to the present invention preferably uses domestically produced wheat flour together with the ingredients described below, thereby maximizing the fresh and savory taste unique to domestic wheat, thereby increasing consumer preference and encouraging the use of domestic agricultural products.

The content of each ingredient used in the dough of the above kneading step can be appropriately adjusted, and as a preferred example, the dough can include 2 to 20 parts by weight of the lotus root powder, 2 to 20 parts by weight of the cinnamon powder, 20 to 200 parts by weight of the almond powder, 100 to 500 parts by weight of the sugar powder, 100 to 500 parts by weight of the egg white, and 50 to 300 parts by weight of the roasted butter, based on 100 parts by weight of the wheat flour.

The above dough may further contain other ingredients in addition to the aforementioned ingredients, for example, one or more selected from honey, salt, baking powder, and water. When such ingredients are added, the amount used may also be appropriately adjusted, and as a preferred example, the dough may contain one or more selected from 2 to 20 parts by weight of the baking powder, 5 to 50 parts by weight of the honey, 2 to 20 parts by weight of the salt, and 40 to 250 parts by weight of the water, based on 100 parts by weight of the wheat flour.

The respective ingredients of the dough may be mixed simultaneously, but may also be mixed in a specific order. Specifically, the kneading step may include a first mixing step of preparing a powder mixture including lotus root powder, cinnamon powder, almond powder, and wheat flour, a second mixing step of preparing a liquid mixture including sugar powder and egg white, and a third mixing step of mixing and kneading the powder mixture, the liquid mixture, and toasted butter to prepare a dough. When this is satisfied, the dough can be prepared by mixing and kneading the respective ingredients more stably and efficiently. In this case, the powder mixture of the first mixing step may further include baking powder, and the liquid mixture of the second mixing step may further include one or two or more selected from honey, salt, and water.

The above-mentioned sugar powder may include at least one selected from powdered sugar and brown sugar, and it may be preferable for them to be used together. The powdered sugar may be commercially available white sugar called sugar powder, and may be white sugar with a smaller average particle size than brown sugar. When powdered sugar and brown sugar are used together, their contents may be appropriately adjusted. For example, the sugar powder may include 200 to 800 parts by weight of brown sugar per 100 parts by weight of powdered sugar.

The dough conditions, such as dough temperature, dough time, and dough method, of the above dough step may be conditions known in the baking field.

The above powdered materials may be manufactured through a drying process and/or a grinding process, and may have an appropriate particle size, for example, 50 to 500 μm, specifically 100 to 400 μm.

The above-mentioned baked butter may have a thick liquid form manufactured by heat-treating solid butter, and may be mixed with other ingredients after going through an appropriate cooling process (40 to 50°C) immediately after heat treatment.

The above egg white refers to the white remaining after the yolk has been removed from an egg with the shell removed.

The above-mentioned maturation step is a step for maturing the dough, and can improve the taste and texture of the bread by enhancing the flavor through moisture retention, pH adjustment, and enzyme activation, and inducing physical, chemical, and biochemical changes. Specifically, it can help with moisture absorption and viscosity stabilization, improve elasticity and texture by forming gluten and relaxing the dough, and achieve a harmony of taste and aroma among the ingredients. Therefore, it can provide a deeper flavor and a more uniform texture. At this time, the maturation conditions can be appropriately adjusted, but for example, it may be preferable to perform the resting period of the maturation step at 2 to 10°C for 2 to 10 hours.

The above baking step is a step of manufacturing bread by heat-treating the matured product manufactured in the above maturation step, and the heat treatment can be performed, for example, at 140 to 230°C for 5 to 40 minutes.

Since the bread in the form of a financier according to the present invention can be manufactured into a desired shape, the method for manufacturing the bread in the form of a financier according to an example of the present invention may further include, between the maturing step and the baking step, a molding step of placing the maturing product into a mold to manufacture a molded product. The molded product manufactured through the molding step is used in the subsequent baking step to manufacture bread.

According to one embodiment of the present invention, a method for making bread in a financier may further include, after the baking step, a topping step of applying cinnamon syrup to the outer surface of the bread and then topping it with a topping. By attaching the topping to the outer surface of the bread using the cinnamon syrup, the product's visual appeal is enhanced, while also imparting additional flavor, texture, and mouthfeel. Furthermore, the method can supplement nutritional value and maintain surface protection and moisture retention of the bread.

The amount of the cinnamon syrup applied may be adjusted so that the topping can be stably attached to the bread, and for example, the average thickness of the syrup layer formed by the cinnamon syrup on the outer surface of the bread may be adjusted to be, for example, 100 to 500 μm.

The topping may preferably include toasted coconut powder and cinnamon powder. In this case, the topping in the topping step may include 2 to 20 parts by weight of the cinnamon powder relative to 100 parts by weight of the toasted coconut powder.

The above-mentioned roasted coconut powder may be manufactured by heat-treating coconut powder in an oven or the like. At this time, heat treatment conditions may be, for example, 100 to 200°C and 1 to 20 minutes.

The amount of the above topping can be adjusted depending on the outer surface area of the bread, and can be adjusted to be, for example, 0.01 to 0.1 g/cm ² .

As a preferred example, the dough in the kneading step may further include a lotus root-buttermilk ferment. The lotus root-buttermilk ferment is obtained by fermenting lotus root juice and buttermilk together. Since the buttermilk is a whey component (containing lactic acid bacteria) left over from making butter from milk cream, the lactic acid bacteria in the buttermilk ferment together with the lotus root in a whey-containing environment, thereby enhancing the acidity and creating a more complex and deeper flavor than that of conventional dough. In addition, the subtle aroma and mild sweetness unique to lotus root juice are partially added, which can provide a differentiated nutty flavor to the bread. In particular, bread made with a dough including a lotus root-buttermilk ferment can have an improved soft texture and moisture content. Specifically, lactic acid, etc., generated during the fermentation process act on the proteins, starches, etc. of the dough, forming a softer and more moist texture when the bread is baked. In addition, the viscosity and moisturizing effect unique to the fermentation increase the moisture retention capacity, thereby preventing the inside and outside of the bread from drying out to some extent. Furthermore, lotus root contains dietary fiber, minerals, and other nutrients. By manufacturing a paste containing lotus root powder and lotus root juice, the nutritional and functional value can be enhanced. Furthermore, buttermilk fermentation provides additional lactic acid bacteria, which can potentially contribute to beneficial intestinal bacteria. Furthermore, if a certain level of organic acid is included in the paste during the manufacturing process, its pH-regulating effect can suppress the growth of certain microorganisms, contributing to hygiene and quality stability.

As described above, the buttermilk used in the lotus root-buttermilk fermentation is a whey component left over from making butter from milk cream, and contains lactic acid bacteria. Unlike butter, which contains a lot of milk fat, buttermilk enhances acidity but can also produce a gritty taste and a milky odor characteristic of whey proteins. Therefore, by manufacturing and using the lotus root-buttermilk fermentation through the processing steps described below, these drawbacks can be minimized while achieving various synergistic effects, such as enhanced acidity, complex and deep flavor, enhanced richness, soft texture, and enhanced moistness.

In detail, the lotus root-buttermilk fermentation may include a pretreatment step of mixing lotus root juice and sugar and heat-treating them to produce heat-treated sugar-lotus root juice, and a fermentation step of mixing the heat-treated sugar-lotus root juice, lemon juice, and buttermilk and fermenting them to produce a lotus root-buttermilk fermentation.

The above pretreatment step is a step of heat-treating lotus root juice together with sugar, which can minimize browning of the lotus root or caramelization (sugar deterioration) of the sugar, and in particular, can alleviate the bitterness and astringency of the lotus root, thereby minimizing the aforementioned disadvantages. At this time, it may be preferable that the mixed weight ratio of the sugar and lotus root juice be 100:3 to 30. The heat treatment conditions may be such that the aforementioned effects can be achieved, and for example, the heat treatment may be performed at 80 to 150°C for 2 to 20 minutes.

In the subsequent fermentation step, the heat-treated lotus root juice, lemon juice, and buttermilk are mixed and fermented to produce a lotus root-buttermilk fermented product. The lemon juice can also reduce browning of the lotus root, and further reduce its bitterness, astringency, and other drawbacks.

The fermentation step described above may preferably be performed at 3 to 15°C for 1 to 5 days. When fermentation is performed for a relatively long period of time under such low-temperature fermentation conditions, a softer texture (mouthfeel) can be achieved, acidity control during the fermentation process can be facilitated, the selective growth of the fermentation strain can be enhanced, and the strain's safety can be ensured. Consequently, a softer, more delicate, and complex flavor and acidity, as well as microbial stability, can be achieved.

When the above lotus root-buttermilk fermentation is used, the amount used can be, for example, in the dough of the kneading step, to further include 5 to 50 parts by weight of the lotus root-buttermilk fermentation with respect to 100 parts by weight of the wheat flour, in order to maximize the aforementioned effect.

In the above fermentation step, the mixing weight ratio of buttermilk, sugar-lotus root juice and lemon juice may preferably be 100:5 to 50:0.1 to 5 to maximize the aforementioned effect.

The above lotus root juice can be manufactured through a process such as crushing or pressurizing raw lotus root to extract juice, and can be a liquid with a relatively high viscosity containing lotus root fine particles or lotus root extract.

The above-mentioned sugars may be various sugar components such as monosaccharides such as sugar and polysaccharides (disaccharides, oligosaccharides).

As described above, the financier bread according to the present invention is manufactured by including lotus root in the form of powder and/or fermented lotus root juice, thereby containing various nutrients such as dietary fiber, vitamin C, potassium, and iron, thereby improving nutritional balance and having health benefits beyond that of a dessert. In addition, the dietary fiber contained in the lotus root powder, especially the lotus root juice, plays a role in absorbing and maintaining moisture in the dough, thereby allowing the moist texture characteristic of the financier to be maintained for a longer period of time and reinforcing the soft texture. Therefore, the characteristic soft sweetness and subtle flavor can be imparted, and the lotus root-buttermilk fermentation can provide a more savory yet light taste and flavor. In addition, the natural lotus root color can be added, thereby imparting a color that is differentiated from that of existing financiers.

Hereinafter, the present invention will be described in detail through examples. However, these examples are provided to explain the present invention in more detail, and the scope of the present invention is not limited by the following examples.

<Dough Stage>

1. First mixing stage

A powder mixture was prepared by mixing 40 g of lotus root powder ground to an average particle size of 200 ㎛ or less from dried raw lotus root, 40 g of cinnamon powder ground to an average particle size of 200 ㎛ or less, 400 g of almond powder ground to an average particle size of 200 ㎛ or less, 600 g of wheat flour (domestic wheat) with an average particle size of 200 ㎛ or less, and 40 g of baking powder.

2. Second mixing stage

1,120 g of sugar powder (Baking Farm Saerom), 400 g of brown sugar, 120 g of honey, 40 g of salt, 1,600 g of egg white, and 500 g of water were mixed and double-boiled at 40°C to prepare a liquid mixture.

3. Third mixing stage

Put 1,120 g of butter in a frying pan, heat at 160℃ until brown, melt, strain through a sieve to remove some of the solids, and cool to 45℃ to make baked butter.

The above powder mixture, the above liquid mixture, and the above baked butter were mixed and kneaded sufficiently to prepare a dough.

<Maturation stage>

The above dough was placed in a refrigerator and left to rest at 3°C for 5 hours to prepare a matured product.

<Forming Stage>

The above-mentioned ripened product was placed in a pastry bag, and the ripened product was squeezed into a mold coated with butter on the inside until it reached 80% full, thereby producing a molded product.

Baking Steps

The above molded product was placed in a convection oven and baked at 160°C for 20 minutes to produce bread.

Topping Stage

Cinnamon syrup (1883 Cinnamon Syrup, Routin SA) was applied to the outer surface of the bread to form a cinnamon syrup layer, and then a topping was sprinkled on the cinnamon syrup layer to make a financier bread. The topping was prepared by mixing roasted coconut powder and cinnamon powder in a weight ratio of 100:6, and the average particle size of the coconut powder and cinnamon powder was approximately 200 μm.

Bread was made in a financier in the same manner as in Example 1, except that in the second mixing step of the kneading step of Example 1, 100 g of the lotus root-buttermilk fermentation prepared in the following step was further mixed to prepare a liquid mixture.

<Manufacturing steps for lotus root-buttermilk fermentation>

A lotus root-buttermilk fermentation product was prepared by mixing 1 g of sugar, 18 g of lotus root juice, 1 g of lemon juice, and 80 g of buttermilk (British) and fermenting in an anaerobic atmosphere at 25°C for 12 hours.

Bread was prepared in the same manner as in Example 2, except that 19 g of heat-treated sugar-lotus root juice prepared in the following step was used instead of sugar and lotus root juice in the lotus root-buttermilk fermentation preparation step of Example 2.

<Preprocessing stage>

Heat-treated sugar-lotus root juice was prepared by putting 1 g of sugar and 18 g of lotus root juice in a frying pan and heating it at 100°C for 10 minutes.

In the step of manufacturing the lotus root-buttermilk fermentation of Example 3, bread was manufactured in a financier in the same manner as in Example 3, except that the fermentation temperature and fermentation time were changed to 5°C and 48 hours.

[Experimental Example 1] Evaluation of flavor and texture characteristics

The flavor and texture (softness, moistness) characteristics of the financier breads manufactured in Examples 1 to 4 were evaluated using the 5-point sensory evaluation method below, and the results are shown in Table 1 below. Specifically, the subjects of the sensory evaluation were a total of 20 men and women, consisting of adolescents aged 12 to 17 and adults aged 18 or older, who tasted each financier bread and evaluated the above characteristics. At this time, the evaluation was performed 5 times in total in the order of 1, 2, 3, 4, and 5 points (higher is better), and the average of the 3 values, rounded to the second decimal place, is shown in Table 1 below.

[Experimental Example 2] Evaluation of the ability to suppress the bitter/rough taste characteristic of lotus root

The breads of Examples 2 to 4 were evaluated in the same manner as the evaluation of Experimental Example 1, but the degree of suppression of the bitter/rough taste unique to lotus root was evaluated, and the results of the evaluation are shown in Table 1 below.

Example Example 1 Example 2 Example 3 Example 4 Lotus root-buttermilk fermentation Presence or absence of pretreatment (heat treatment) X X O O fermentation 25℃, 12 hours O O 5℃, 48 hours O Flavor and texture (smoothness, moistness) characteristics 2.3 3.7 3.8 4.3 Suppresses the bitter/rough taste unique to lotus root - 2.1 3.3 3.6

Claims (6)

A dough step for preparing a dough containing lotus root powder, cinnamon powder, almond powder, wheat flour, sugar powder, egg white, roasted butter, and lotus root-buttermilk fermentation,
A maturing step for producing a maturing product by resting the above dough, and
It includes a baking step of heat-treating the above-mentioned ripened product to manufacture bread,
The above lotus root-buttermilk fermentation is,
A pretreatment step for producing heat-treated sugar-lotus root juice by mixing lotus root juice and sugar and heat-treating them; and
A method for producing financier bread, comprising a fermentation step of mixing and fermenting the heat-treated sugar-lotus root juice, lemon juice and buttermilk to produce a lotus root-buttermilk fermentation product. In the first paragraph,
The above kneading step is,
A first mixing step for preparing a powder mixture comprising lotus root powder, cinnamon powder, almond powder and wheat flour;
A second mixing step for preparing a liquid mixture containing sugar powder and egg white, and
A method for making bread in a financier, comprising a third mixing step of mixing and kneading the powder mixture, the liquid mixture, and the roasted butter to make a dough. In the first paragraph,
The method for making bread in the above-mentioned financier is as follows:
After the above baking step,
It further includes a topping step of applying cinnamon syrup on the outer surface of the above bread and then topping it with a topping material.
A method for making financier bread, wherein the topping comprises roasted coconut powder and cinnamon powder. delete In paragraph 1
A method for making bread in Financier, wherein the fermentation in the above fermentation step is performed at 3 to 15°C for 1 to 5 days. delete