2.6. Rice cupcake making
The cupcake formula for 18 cupcakes consisted of 150 g rice flour with different particle size distributions, 120 g sugar, 2 g salt, 300 g egg, 30 g rice wine and 30 g oil. The egg, sugar and salt were mixed well in a water bath (50 C) and the mixture was transferredto a 2.84 L Hobart mixing bowl.