Chocolate Butter Rice Cake

Description

Production Method:

1. Add ① (Water) to the mixing bowl and mix at low speed for 1 minute until homogeneous.

2. Incorporate ② (Special Premix) and cocoa powder into the mixing bowl, blend at medium-low speed for 2
   minutes until no lumps remain.

3. Melt ③ (Butter) to 40–50°C, add to the mixing bowl, and mix at medium-low speed for 1–2 minutes until smooth
   and non-sticky.

4. Fold in ④ (Baking-resistant Chocolate Chips) and mix at low speed for 1–2 minutes until evenly distributed.

5. Deposit the batter into molds (36–38g per piece) and sprinkle 2g of baking-resistant chocolate chips on the
   surface.

Baking Parameters:

• Rotating oven: 165°C for 15 minutes, then reduce to 145°C for 20 minutes.

Note:

High-fat cocoa powder ensures rich chocolate flavor.

Baking-resistant chocolate chips maintain texture during baking.