Rice chocolate croissant and making process thereof

The invention relates to a rice chocolate croissant and a making process thereof. The rice chocolate croissant comprises, by weight, 100 parts of raw polished round-grained rice powder, 25-35 parts ofvital gluten, 5-9 parts of cocoa powder, 0.5-1.5 parts of yeast, 0.3-0.7 parts of salt, 40-50 parts of butter and 8-12 parts of white granulated sugar. Compared with the prior art, fragrance of riceand strong flavor of chocolates are combined, broken rice can be greatly utilized, the utilization rate of the broken rice is increased, and the croissant is more nutrient, low in heat and suitable for crowds disliking gluten foods, so that the croissant has wide markets. 本发明涉及一种大米巧克力可颂面包及其制作工艺，该面包包括以下重量份含量的组分：生粳米粉100、谷朊粉25～35、可可粉5～9、酵母0.5～1.5、盐0.3～0.7、黄油40～50及白砂糖8～12。与现有技术相比，本发明将大米的清香与巧克力的浓郁风味结合起来，可极大的利用碎米，提高碎米的利用率，不仅而且使得产品更营养、热量更低，而且很适合不喜欢麸质食品的人群，因此具有很广阔的市场。