TH15673Y - Recipe for riceberry flour crepe cake and manufacturing process. - Google Patents

Claims (4)

Page 1 of 1. Claims 1. The formula for the Riceberry Flour Crepe Cake consists of: - Riceberry flour 7-10 percent by weight - Cake flour 1-4 percent by weight - White granulated sugar 5-8 percent by weight - Chicken eggs 19-22 percent by weight - Fresh milk 24-27 percent by weight - Melted butter 5-8 percent by weight - Whipping cream 32-35 percent by weight 2. The formula for the Riceberry Flour Crepe Cake, as per Claims 1, with the optimal composition, consists of: - Riceberry flour 8 percent by weight - Cake flour 2 percent by weight - White granulated sugar 6 percent by weight - Chicken eggs 20 percent by weight - Fresh milk 25 percent by weight - Melted butter 6 percent by weight - Whipping cream 33 percent by weight 3. The manufacturing process of the Riceberry Flour Crepe Cake. Under claim 1 or 2, the following steps are involved: 1. Beat the eggs and sugar until well combined. Add the riceberry flour and cake flour. Gradually add the warm milk until all is incorporated. Fold until well combined. Add the warm melted butter. Refrigerate for 1 hour. 2. Heat a pan and grease it with butter. Pour the crepe batter into the pan and swirl it to spread it evenly. Once cooked, remove and let it drain on a wire rack. Repeat until all the batter is used. 3. Whip the whipping cream until fluffy. 4. Place the first crepe on the cake pan. Spread a thin layer of whipped cream over it. Cover with another crepe and repeat until all crepes are used.