| 摘要 |
A method of producing deep-fried honey cookies(yakgwa) by adding soybean curd residue(kongbiji) to conventional raw material containing wheat flour, sesame oil, distilled liquor and then frying in oil is provided. The method is less costly than adding wheat flour and provides the deep-fried honey cookies which are lower in calories than that using wheat flour. To make the titled deep-fried honey cookies, raw material is kneaded in the first step and with a kneader in the second step, formed, fried in oil and soaked in jipcheong(syrup boiled with a ginger, cinnamon, sugar and water). The raw material contains 1 to 3% by weight of salt, 23 to 35% by weight of wheat flour, 35 to 55% by weight of soybean curd residue, 7 to 9% by weight of sesame oil and 7 to 9% by weight of distilled liquor(soju). The syrup is obtained by mixing water and sugar in a ratio of 1:1 and heating at 10 to 15min. The jipcheong is obtained by mixing corn syrup and honey in a ratio of 30:1 and adding 0.5 to 1.0% by weight of each of ginger and cinnamon bark powder to the total weight of the mixture. The frying procedure comprises: a first step at 80 to 100deg.C for 10 to 15min; and a second step at 100 to 120deg.C for 5 to 10min. |
