MANUFACTURING METHOD OF KOREAN CAKE USING A DIOSCOREA JAPONICA THUNB

摘要

PURPOSE: A manufacturing method of Discorea batatas deep-fried honey cookie with enhanced preference and functionality by using Discorea batatas. CONSTITUTION: 10-20 parts by weight of Discorea batatas powder, 0.1-0.3 parts by weight of salt, 0.1-0.3 parts by weight of cinnamon powder, 0.5-1.5 parts by weight of coffee powder, and 1-3 parts by weight of peanut powder are mixed to 100 parts by weight of flour, and 1-3 parts by weight of sesame seed oil and 4-8 parts by weight of cooking oil are additionally added to prepare a deep-fried hony cookie material. Syrup is added to the deep-fried honey cookie materials to knead. The dough is cut with a mold and form sheath in the center then matured for 30-40 minutes at cooled place. The matured material is fried and demulsified, then stored in the syrup liquid for 24-48 hours and removes remaining syrup on the deep-fried honey cookie. The syrup is manufactured by mixing 180-220 parts by weight of water according to 100 parts by weight of sugar and boiled for 5 minutes, then additionally adding 9-10 parts by weight of starch syrup and 9-10 parts by weight of refined rice wine. The syrup liquid is manufactured by mixing 28-32 parts by weight of water, 4-5 parts by weight of ginger slice, 0.4-0.6 parts by weight of cinnamon powder, and 0.4-0.6 parts by weight of coffee powder to 100 parts by weight of rice syrup and heated to form concentrate.