| 摘要 |
The present application relates to a method for preparing red ginseng hodugwaja (Korean walnut cake) in which the outer layer ingredients of the hodugwaja include 5±2.5 wt% of a red ginseng ingredient, and the taste of hodugwaja and the taste of red ginseng can be provided at the same time without deterioration for a long time since the red ginseng ingredient is added in a step of preparing a premix to be used in the preparation of hodugwaja. The present application relates to a technique for preparing and storing red ginseng hodugwaja, comprising: a first step of preparing, as hodugwaja ingredients, a hodugwaja mix and a red ginseng powder; a step of preparing an egg material as an outer layer composition of hodugwaja, wherein a step of separating eggs into egg whites and yolks and a step of mixing the egg material are performed; obtaining a mixture composition (4) by mixing an egg mixture (3) and process water in which milk and water are mixed in a ratio of 1 : 1±0.5; obtaining a premix (5), which is an outer layer composition containing a red ginseng ingredient, by adding the mixture composition (4), obtained in the previous step, and a red ginseng powder on the basis of 100 parts by weight of the hodugwaja mix, adding the egg whites, and kneading the same while high-speed rotating the same; and obtaining the hodugwaja by adding a filling according to a known method for preparing hodugwaja by using the premix (5), and using a grill pan to be maintained in a range of 190±5°C. |
