| 摘要 |
PURPOSE: A method of manufacturing bread is provided to improve the shelf life by infiltrating black garlic extract in the outer cover of the bread, and to have excellent in dietetics by filling the bread with mulberry. CONSTITUTION: Mulberry bread comprises an outer cover(11) baked in a mold frame in a mulberry shape, and stuffing(20) filling inside of the outer cover. The stuffing is manufactured as follows: Fresh mulberry fruits and saccharide are mixed and aged for 3 to 4 months to obtain an aged mulberry product. Fresh mulberry fruits are added to the aged mulberry product and heated. The outer cover is manufactured as follows: Wheat flour 100 parts by weight, sugar 50-70 parts by weight, egg 80-84 parts by weight, milk 35-45 parts by weight, water 10-20 parts by weight, baking soda 0.2-0.4 parts by weight, salt 0.1-0.3 parts by weight and honey 5-15 parts by weight are mixed to outer cover paste. After the mold frame in a mulberry shape is heated to 75-85deg.C, a certain amount of the outer cover paste is injected in the lower mold frame, and stuffing and a certain amount of the outer cover paste again are added in order. Once the outer cover paste begins to expand, the upper mold frame is bound to the lower mold frame, and overturned and baked again. After the baked mulberry bread is separated from the mold frame, black garlic extract is coated on the surface of the hot mulberry bread.
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