| 摘要 |
PURPOSE: A method of manufacturing confectionery is provided to improve convenience for eating the confectionery, and to improve oxidation stability of a product without a frying process in a manufacturing process. CONSTITUTION: A method of manufacturing confectionery includes the following steps: increasing a rate of bubbles to 80 ~ 90 % by mixing whipped egg white with sugar, sorbitol, seasoned salt or salt; adding milk with the whipped egg white and grain powder, cayenne pepper, chili powder, black pepper or bean powder; kneading mixtures to a dough gravity of (0.45~0.9)±0.5; and baking the dough with laver or Laminaria japonica. The dough includes the sugar 100g, the grain powder 90g, the whipped egg white 100g, the chili powder 3g, the black pepper 1g, bean powder 2g, the sorbitol 3g, the seasoned salt 1g, cayenne pepper 2g, and the salt 4g. |
