Batter composition for walnut cakes and manufacturing method for walnut cakes using the same

Walnut cake batter with improved texture using finely ground rice flour

This technology is a batter composition for walnut cakes, formulated with rice flour ground to 180–200 mesh, combined with specific weight parts of eggs, sugar, salt, butter, soybean oil, fresh milk, baking powder, and baking soda.

Traditional wheat-based walnut cake batter often has a coarse texture, and it has been difficult to maintain a soft texture when incorporating healthy grains like rice into the batter.

By using finely ground rice flour as the main ingredient and employing a process of repeated high-speed and low-speed mixing to ensure homogeneity, this technology enables the production of rice walnut cakes with a soft and savory texture.

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Key Features:

• Walnut cake batter composition containing 100 parts by weight of rice flour ground to 180–200 mesh as the main ingredient
• 70–80 parts by weight of eggs, 20–25 parts by weight of sugar, and 0.1–1.0 parts by weight of salt for flavor and binding
• 8–15 parts by weight of butter, 15–30 parts by weight of soybean oil, and 15–30 parts by weight of fresh milk to provide a soft texture and rich flavor
• 0.6–3.0 parts by weight of baking powder and 0.4–2.0 parts by weight of baking soda for leavening and structure

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