| 摘要 |
A method of producing confectionery and bread by mixing Cornus fruit with conventional raw material such as soft wheat flour, butter, brown sugar and the like is provided to remove the astringent taste and sour taste of Cornus fruit and gives the efficacy of Cornus fruit, the nutty taste of walnut, the sweet taste of jujube and a chewiness taste to food products. Cornus fruit is soaked in honey or sugar for a predetermined time to remove the astringent taste and sour taste and kneaded with soft wheat flour, butter, brown sugar, oligosaccharide, eggs and baking powder. The dough is mixed with a dried persimmon, walnut and jujube and baked in an oven. |
