KR101599110B1 - Bread containing chrysanthemum indicum Linne and the manufacturing method of it - Google Patents
Bread containing chrysanthemum indicum Linne and the manufacturing method of it Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
본 발명은 감국이 함유된 국화빵 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 감국의 유용한 성분이 함유된 것을 특징으로 하는 국화빵 및 그 제조방법에 대한것이다.
본 발명에 따른 감국꽃이 함유된 국화빵은 강력분 30 내지 39중량%, 달걀 4.5 내지 8.5중량%, 우유 11 내지 17중량%, 설탕 3 내지 7중량%, 버터 4.5 내지 8.5중량%, 소금 0.5 내지 1.1중량%, 인스턴트이스트 0.5 내지 1.1중량%, 앙금 26 내지 35중량%, 감국꽃 분말 0.2 내지 0.6중량%, 소보로 0.5 내지 1중량%를 포함한다.
또한, 본 발명에 따른 감국꽃이 함유된 국화빵의 제조방법은 1차 혼합단계와, 2차 혼합단계와, 1차 반죽단계와, 2차 반죽단계와, 1차 발효단계와, 중간 발효단게와, 덖는단계와, 감국꽃 분말 제조단계와, 앙금 혼합단계와, 앙금 분할단계와, 1차 성형단계와, 2차 성형단계와, 3차 성형단계와, 2차 발효단계와, 굽는단계를 포함한다.
본 발명에 의하면 감국꽃 분말을 함유되도록 제조함으로써, 감국의 유용한 성분을 함유한 국화빵을 제공할 수 있다. The present invention relates to a Korean soup bread containing a steamed country and a method of producing the same, and more particularly to a Korean soup bread and a method for producing the same.
According to the present invention, a Korean rice bran containing a red pepper flower comprises 30 to 39% by weight of a strong fraction, 4.5 to 8.5% by weight of eggs, 11 to 17% by weight of milk, 3 to 7% by weight of sugar, 4.5 to 8.5% From 0.5 to 1.1% by weight of instant yeast, from 26 to 35% by weight of sediment, from 0.2 to 0.6% by weight of ginger powder, and from 0.5 to 1% by weight of sorbose.
In addition, the method for producing Korean rice bran containing the red pepper flower according to the present invention comprises a first mixing step, a second mixing step, a first kneading step, a second kneading step, a first fermentation step, , A step of pouring, a step of producing powdery maize flour, a step of mixing sediment, a step of dividing sediment, a primary molding step, a secondary molding step, a tertiary molding step, a secondary fermentation step and a baking step do.
According to the present invention, it is possible to provide a Korean soup bread containing the useful ingredients of Korean steamed rice gruel by preparing it to contain ginger powder.
Description
본 발명은 감국이 함유된 국화빵 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 감국의 유용한 성분이 함유된 것을 특징으로 하는 국화빵 및 그 제조방법에 대한것이다. The present invention relates to a Korean soup bread containing a steamed country and a method of producing the same, and more particularly to a Korean soup bread and a method for producing the same.
감국(Chrysanthemum indicum L.)은 국화과에 속하는 다년생 초본으로, 우리나라 중부 이남의 산간지역에 널리 분포하는 야생국화이다. 예로부터 궁중에서는 국화주로, 민가에서는 고혈압 환자들이 약술로 애용해 왔다. 한방에서는 해열, 소염, 혈압강하, 두통 완화 등을 목적으로 이용되고 있으며, 민간요법으로는 눈이 붉게 충혈되거나 악성종기, 부스럼이 생길 때 등의 치료를 위해서 이용되었다. 최근에는 여러 연구들을 통해서 항균, 항암, 면역조절, 항산화 활성 등이 알려져 있다. Chrysanthemum indicum L. is a perennial plant belonging to the Asteraceae family, and is a wild chrysanthemum widely distributed in the mountainous areas of central and southern Korea. Since ancient times, the royal family has been used as a chrysanthemum in the court, and the hypertensive patients in the private household have been using it as a remedy. In oriental medicine, it is used for the purpose of fever, inflammation, hypotension, relieving headache, etc. Folk remedies are used for treatment such as red eye congestion, malignant swelling and swelling. Antimicrobial, anticancer, immunomodulatory and antioxidant activities have been known in recent years.
국내 등록특허 제10-1130640호는 감국의 물 또는 유기용매 추출물을 유효성분으로 함유하는 골다공증의 예방 또는 치료용 조성물에 관한 것이고, 국내 등록특허 제10-1213054호는 국화 및 주증대황의 혼합 추출물을 유효성분으로 함유하는 아토피 피부염 예방 및 치료용 조성물에 관한 것이다. 이 외에 국내 등록특허 제10-0806754호에서는 한약재의 추출액에 감국의 꽃을 침지시키고 덖은 후 건조하여 외관이 우수하고 감국의 고유향과 한약재의 맛이 조화를 이루어 상품성이 우수한 감국 꽃 차를 제조하는 방법에 관한 것이다. Korean Patent No. 10-1130640 relates to a composition for preventing or treating osteoporosis comprising water or an organic solvent extract of hamsters as an active ingredient and Korean Patent No. 10-1213054 discloses a composition for preventing or treating osteoporosis comprising extracts of chrysanthemum and main- The present invention relates to a composition for preventing and treating atopic dermatitis. In addition, Korean Patent No. 10-0806754 discloses a method for producing a hwangguk flower tea having superior meristems, which has excellent appearance and is harmonized with the taste of herbal medicine by immersing the flower of Hwangguk in the extract of herbal medicine, .
종래에는 차나 아토피 피부염 예방 및 치료용 조성물 등에 감국꽃이 활용되었으나 사람들이 자주 이용하는 빵에는 활용되지 아니하였다. 따라서, 본 발명에서는 감국꽃의 성질을 활용할 수 있는 빵 및 그 제조방법을 제공하는것을 목적으로 한다. In the past, it has been applied to a composition for prevention and treatment of tea and atopic dermatitis, but it has not been utilized in breads frequently used by people. Accordingly, it is an object of the present invention to provide a bread that can utilize the properties of the red pepper flower and a method for producing the same.
본 발명에 따른 감국꽃이 함유된 국화빵은 강력분 30 내지 39중량%, 달걀 4.5 내지 8.5중량%, 우유 11 내지 17중량%, 설탕 3 내지 7중량%, 버터 4.5 내지 8.5중량%, 소금 0.5 내지 1.1중량%, 인스턴트이스트 0.5 내지 1.1중량%, 앙금 26 내지 35중량%, 감국꽃 분말 0.2 내지 0.6중량%, 소보로 0.5 내지 1중량%를 포함한다.According to the present invention, a Korean rice bran containing a red pepper flower comprises 30 to 39% by weight of a strong fraction, 4.5 to 8.5% by weight of eggs, 11 to 17% by weight of milk, 3 to 7% by weight of sugar, 4.5 to 8.5% From 0.5 to 1.1% by weight of instant yeast, from 26 to 35% by weight of sediment, from 0.2 to 0.6% by weight of ginger powder, and from 0.5 to 1% by weight of sorbose.
본 발명에 따른 국화빵의 제조방법은 체에 친 강력분 30 내지 39중량%에 설탕 3 내지 7중량%와 소금 0.5 내지 1.1중량%를 섞는 1차 혼합단계와, 상기 1차 혼합단계에서 혼합된 혼합물에 인스턴트이스트 0.5 내지 1.1중량%를 넣고 섞는 2차 혼합단계와, 상기 2차 혼합단계에서 혼합된 혼합물에 우유 11 내지 17중량%와 달걀 4.5 내지 8.5중량%를 넣고 하나의 덩어리로 뭉치는 1차 반죽단계와, 상기 1차 반죽단계에서 반죽된 반죽물에 버터 4.5 내지 8.5중량%를 넣고 글루텐이 형성될 때까지 치대는 2차 반죽단계와, 상기 2차 반죽단계에서 반죽된 반죽물을 상온에서 약 2배로 부풀 때까지 발효시키는 1차 발효단계와, 상기 1차 발효단계에서는 발효된 반죽물의 가스를 뺀 후, 일정한 크기로 나눠 원형으로 만들어서 랩을 씌우고 실온에서 15분간 발효시키는 중간 발효단계와, 세척 후 건조된 감국꽃을 가마솥에서 4~7분 가량 덖는 것을 3회 반복하는 덖는단계와, 상기 덖는단계에서 덖은 감국꽃을 분쇄하는 감국꽃 분말 제조단계와, 상기 분발 제조단계에서 제조된 감국꽃 분말 0.2 내지 0.6중량%를 앙금 26 내지 35중량%에 넣고 혼합하는 앙금 혼합단계와, 상기 앙금 혼합단계에서 혼합한 앙금을 반죽과 동일한 수량으로 나누어 둥글게 만드는 앙금 분할단계와, 상기 앙금 분할단계에서 분할한 앙금을 중간발효단계에서 발효된 반죽에 앙금을 넣어서 둥글게 만드는 1차 성형단계와, 상기 1차 성형단계에서 둥글게 성형한 반죽의 가운데를 눌러주고 가장자리를 가위를 이용해 국화모양으로 만드는 2차 성형단계와, 상기 2차 성형단계에서 성형된 반죽에 우유를 살짝 바르고 소보로 0.5 내지 1중량%를 얹어주는 3차 성형단계와, 상기 3차 성형단계에서 성형된 반죽에 랩을 씌우고 1.5배로 부풀 때까지 발효시키는 2차 발효단계와, 상기 2차 발효단계에서 발효된 반죽을 200℃로 예열된 오븐에 10~12분정도 구워주는 굽는단계를 포함한다. The method of manufacturing a Korean soup bread according to the present invention includes a first mixing step of mixing 30 to 39 wt% of sieved strength polymer with 3 to 7 wt% of sugar and 0.5 to 1.1 wt% of salt, A second mixing step of mixing 0.5-1.1 wt% of instant yeast and 11- 17 wt% of milk and 4.5-8.5 wt% of milk into the mixture mixed in the second mixing step, and the first dough And 4.5 to 8.5% by weight of butter is added to the kneaded batter in the primary kneading step. The kneading is performed in a second kneading step until the gluten is formed, and the kneaded kneaded in the second kneading step is kneaded at about room temperature An intermediate fermentation step of removing the gas of the fermented kneaded product in the primary fermentation step, dividing the kneaded product into a predetermined size, wrapping the wraps, and fermenting the mixture at room temperature for 15 minutes; A step of repeating the step of repeating the step of shaking the dried germ flower in the cauldron for about 4 to 7 minutes three times, the step of preparing the germanium flower powder for crushing the germanium flower in the germination step, A sedimentation step of mixing 0.2 to 0.6% by weight of flower powder in 26 to 35% by weight of sediments and mixing the sediments; a sedimentation step of rounding sediments mixed in the sedimentation mixing step by the same quantity as the dough; A primary molding step in which the sliced dough is rolled into a fermented dough in an intermediate fermentation step, and a secondary molding step in which the center of the kneaded dough is pressed in the primary molding step and the edge is made into a chrysanthemum shape with scissors A third molding step of lightly applying milk to the dough formed in the secondary molding step and adding 0.5 to 1% by weight of soybeans, And a baking step of baking the dough fermented in the second fermentation step in an oven preheated to 200 DEG C for about 10 to 12 minutes do.
본 발명에 의하면 감국꽃 분말을 함유되도록 제조함으로써, 감국의 유용한 성분을 함유한 국화빵을 제공할 수 있다. According to the present invention, it is possible to provide a Korean soup bread containing the useful ingredients of Korean steamed rice gruel by preparing it to contain ginger powder.
도 1은 본 발명에 따른 감국이 함유된 국화빵의 제조방법에 대한 개념도이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a conceptual diagram of a method for producing Korean rice bran containing red ginseng root according to the present invention. FIG.
본 발명의 일실시예에 따른 감국이 함유된 국화빵은 강력분 30 내지 39중량%, 달걀 4.5 내지 8.5중량%, 우유 11 내지 17중량%, 설탕 3 내지 7중량%, 버터 4.5 내지 8.5중량%, 소금 0.6 내지 1.1중량%, 인스턴트이스트 0.6 내지 1.1중량%, 앙금 26 내지 35중량%, 감국꽃 분말 0.2 내지 0.6중량%, 소보로 0.6 내지 1.2중량%를 포함한다. 바람직하게는 강력분 280g, 달걀 1개(약 50g), 우유 110g, 설탕 40g, 버터 50g, 소금 5g, 인스턴트이스트 5g, 앙금 240g, 감국꽃 분말 1.95g, 소보로 4.68g을 포함한다. According to one embodiment of the present invention, the Korean rice bran containing the deep-fried rice has 30 to 39% by weight of high strength, 4.5 to 8.5% by weight of egg, 11 to 17% by weight of milk, 3 to 7% by weight of sugar, 4.5 to 8.5% 0.6 to 1.1% by weight of instant yeast, 0.6 to 1.1% by weight of instant yeast, 26 to 35% by weight of sediments, 0.2 to 0.6% by weight of powdery mildew flowers and 0.6 to 1.2% Preferably, it includes 280 g of high-strength powder, 1 egg (about 50 g), 110 g of milk, 40 g of sugar, 50 g of butter, 5 g of salt, 5 g of instant yeast, 240 g of sediment, 1.95 g of gypsum flower powder and 4.68 g of sobo.
상기 실시예의 제조방법은 1차 혼합단계와, 2차 혼합단계와, 1차 반죽단계와, 2차 반죽단계와, 1차 발효단계와, 중간 발효단게와, 덖는단계와, 감국꽃 분말 제조단계와, 앙금 혼합단계와, 앙금 분할단계와, 1차 성형단계와, 2차 성형단계와, 3차 성형단계와, 2차 발효단계와, 굽는단계를 포함한다. The manufacturing method of this embodiment is characterized in that the manufacturing method of the embodiment includes a first mixing step, a second mixing step, a first kneading step, a second kneading step, a first fermentation step, an intermediate fermentation step, a shaking step, A sediment mixing step, a sedimentation step, a primary molding step, a secondary molding step, a tertiary molding step, a secondary fermentation step, and a baking step.
1차 혼합단계에서는 체에 친 강력분 280g에 설탕 40g과 소금5g을 섞는다. 2차 혼합단계에서는 1차 혼합단계에서 혼합된 혼합물에 인스턴트이스트 5g을 넣고 섞는다. 1차 반죽단계에서는 2차 혼합단계에서 혼합된 혼합물에 우유 110g과 달걀 1개(약 50g)를 넣고 하나의 덩어리로 뭉친다. 2차 반죽단계에서는 1차 반죽단계에서 반죽된 반죽물에 버터 50g을 넣고 글루텐이 형성될 때까지 치댄다. 1차 발효단계에서는 2차 반죽단계에서 반죽된 반죽물을 상온에서 약 2배로 부풀 때까지 발효시킨다. 중간 발효단계에서는 1차 발효단계에서는 발효된 반죽물의 가스를 뺀 후, 8개로 나누어 둥글게 만들어서 랩을 씌우고 실온에서 15분간 발효시킨다. 덖는단계에서는 세척 후 건조된 감국꽃을 가마솥에서 4~7분 가량 덖는 것을 3회 반복한다. 분말 제조단계에서는 덖는단계에서 덖은 감국꽃을 분쇄하여 분말로 만든다. 앙금 혼합단계에서는 분발 제조단계에서 제조된 감국꽃 분말 1.95g을 앙금 240g에 넣고 혼합한다. 앙금 분할단계에서는 상기 앙금 혼합단계에서 혼합한 앙금을 반죽과 동일하게 8개로 나누어 둥글게 만든다. 1차 성형단계에서는 앙금 분할단계에서 분할한 앙금을 중간발효단계에서 발효된 반죽에 앙금을 넣어서 둥글게 만든다. 2차 성형단계에서는 1차 성형단계에서 둥글게 성형한 반죽의 가운데를 눌러주고 가장자리를 가위를 이용해 국화모양으로 만든다. 3차 성형단계에서는 2차 성형단계에서 성형된 각각의 반죽에 우유를 살짝 바르고 소보로 0.6g씩 얹어준다. 2차 발효단계에서는 3차 성형단계에서 성형된 반죽에 랩을 씌우고 1.5배로 부풀 때까지 발효시킨다. 굽는단계에서는 2차 발효단계에서 발효된 반죽을 200℃로 예열된 오븐에 10~12분정도 구워준다. In the first mixing step, we mix 40g of sugar and 5g of salt in 280g of sieve. In the second mixing step, 5 g of instant yeast is added to the mixed mixture in the first mixing step and mixed. In the primary dough stage, 110 g of milk and 1 egg (about 50 g) are added to the mixed mixture in the second mixing stage and the mixture is consolidated into one mass. In the second dough stage, 50 g of butter is added to the kneaded dough in the first dough stage, until the gluten is formed. In the first fermentation stage, the kneaded dough is fermented in the second dough stage until it is swollen at room temperature about twice. In the intermediate fermentation stage, the gas of the fermented dough is removed in the first fermentation stage, then divided into 8 pieces, wrapped, and fermented at room temperature for 15 minutes. In the step of washing, the dried flower buds are washed three times in the cauldron for 4 ~ 7 minutes. In the powder manufacturing step, the powdery mildew is pulverized into powder by the pulverizing step. In the sedimentation mixing step, 1.95 g of the powdery mildew powder produced in the blending stage is added to 240 g of bottom sediment and mixed. In the sediment separation step, the sediment mixed in the sediment mixing step is divided into eight as in the dough and rounded. In the primary molding step, the sediment divided in the sedimentation step is rounded by putting sediment into the fermented dough in the intermediate fermentation step. In the second molding stage, the center of the kneaded dough is pressed in the first molding step and the edge is made into chrysanthemum shape using scissors. In the third molding step, lightly apply milk to each dough formed in the second molding step and put 0.6g of soy sauce. In the second fermentation stage, the lid is placed on the molded dough in the third molding step and fermented until it is swollen 1.5 times. In the baking step, the batter fermented in the second fermentation step is baked in an oven preheated to 200 ° C for 10 to 12 minutes.
Claims (2)
상기 1차 혼합단계에서 혼합된 혼합물에 인스턴트이스트 0.6 내지 1.1중량%를 넣고 섞는 2차 혼합단계와,
상기 2차 혼합단계에서 혼합된 혼합물에 우유 11 내지 17중량%와 달걀 4.5 내지 8.5중량%를 넣고 하나의 덩어리로 뭉치는 1차 반죽단계와,
상기 1차 반죽단계에서 반죽된 반죽물에 버터 4.5 내지 8.5중량%를 넣고 글루텐이 형성될 때까지 치대는 2차 반죽단계와,
상기 2차 반죽단계에서 반죽된 반죽물을 상온에서 약 2배로 부풀 때까지 발효시키는 1차 발효단계와,
상기 1차 발효단계에서는 발효된 반죽물의 가스를 뺀 후, 일정한 크기로 나눠 원형으로 만들어서 랩을 씌우고 실온에서 15분간 발효시키는 중간 발효단계와,
세척 후 건조된 감국꽃을 가마솥에서 4~7분 가량 덖는 것을 3회 반복하는 덖는단계와,
상기 덖는단계에서 덖은 감국꽃을 분쇄하는 감국꽃 분말 제조단계와,
상기 분말 제조단계에서 제조된 감국꽃 분말 0.2 내지 0.6중량%를 앙금 26 내지 35중량%에 넣고 혼합하는 앙금 혼합단계와,
상기 앙금 혼합단계에서 혼합한 앙금을 반죽과 동일한 수량으로 나누어 둥글게 만드는 앙금 분할단계와,
상기 앙금 분할단계에서 분할한 앙금을 중간발효단계에서 발효된 반죽에 앙금을 넣어서 둥글게 만드는 1차 성형단계와,
상기 1차 성형단계에서 둥글게 성형한 반죽의 가운데를 눌러주고 가장자리를 가위를 이용해 국화모양으로 만드는 2차 성형단계와,
상기 2차 성형단계에서 성형된 반죽에 우유를 살짝 바르고 소보로 0.6 내지 1.2중량%를 얹어주는 3차 성형단계와,
상기 3차 성형단계에서 성형된 반죽에 랩을 씌우고 1.5배로 부풀 때까지 발효시키는 2차 발효단계와,
상기 2차 발효단계에서 발효된 반죽을 200℃로 예열된 오븐에 10~12분정도 구워주는 굽는단계를 포함하는 것을 특징으로 하는 국화빵 제조방법.A first mixing step of mixing 30 to 39 wt% of the sieved intestines with 3 to 7 wt% of sugar and 0.6 to 1.1 wt% of salt,
A second mixing step of mixing 0.6-1.1 wt% of instant yeast into the mixture mixed in the first mixing step,
A first kneading step of mixing 11 to 17% by weight of milk and 4.5 to 8.5% by weight of egg into the mixture mixed in the secondary mixing step,
4.5 to 8.5% by weight of butter was added to the kneaded batter in the primary kneading step, and until the gluten was formed,
A primary fermentation step of fermenting the kneaded material in the secondary kneading step until the kneaded material is inflated to about twice the normal temperature,
An intermediate fermentation step of removing the gas of the fermented kneaded product in the primary fermentation step, dividing the fermented kneaded product into a uniform size, wrapping the wraps and fermenting them at room temperature for 15 minutes,
Washing and drying the dried Tanggu flower for about 4-7 minutes in a cauldron,
In the above-mentioned step,
A sediment mixing step of mixing 0.2 to 0.6% by weight of the powdery mildew powder produced in the powder production step into 26 to 35% by weight of sediment,
A sediment dividing step of dividing the sediment mixed in the sediment mixing step into the same quantity as the dough,
A primary molding step of kneading the sediments divided in the sediment dividing step into a fermented dough in an intermediate fermentation step,
A secondary molding step of pressing the center of the dough formed by rounding in the primary molding step and making the edge into chrysanthemum shape using scissors,
A third molding step in which the dough formed in the second molding step is lightly baked with milk and baking is carried out at 0.6 to 1.2 wt%
A second fermentation step of putting a lap on the dough formed in the third molding step and fermenting the mixture until it is swollen 1.5 times,
And baking the dough fermented in the second fermentation step for 10 to 12 minutes in an oven preheated to 200 ° C.
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