HEALTH FUNCTIONAL WALNUT CONFECTIONERY OF CULTURED WILD-GINSENG AND MAKING METHOD OF THAT

摘要

PURPOSE: A producing method of functional walnut cake with a walnut shape is provided to mix tissue cultured mountain ginseng powder with red bean paste fillings for offering the pharmacological effect to the walnut cake. CONSTITUTION: A producing method of functional walnut cake with a walnut shape comprises the following steps: preparing 1.2kg of weak flour, 70~100g of tissue cultured mountain ginseng, 400~500g of sugar, 10~20g of baking powder, 450~550ml of milk, 500~550g of eggs, 200g~250g of melted butter, and 3~5g of sa using the tissue cultured mountain ginseng, the milk, the sugar, the eggs, and melted butter to make walnut cake skin dough; preparing a red bean paste filling my mixing sugar, boiled red beans, gelatin powder, and tissue cultured mountain ginseng powder; inserting the walnut cake skin dough to a walnut cake making frame, adding 10~15g of red bean paste filling, and adding the skin dough again; and roasting the dough for 15~25minutes at 170~180deg C.