KR20220077326A - Method of manufacturing the pain de campagne and the pain de campagne made by them - Google Patents

Abstract

Disclosed are a campanyu manufacturing method capable of improving the overall flavor and texture of bread, and a campanyu prepared thereby. The campanyu manufacturing method according to the present invention, as described above, uses water, rye, and yeast to make a Pulish dough, and uses water, rye flour, Korean wheat, and honey to make a sourdough dough, and organically Flour, sea salt, sugar, citron leaf tea or citron powder to make citron leaf tangjong dough, and water, sugar, and sweet pumpkin to make sweet pumpkin topping dough; Add lukewarm water to the Pulish dough, the shower bell dough, and the citron leaf Tangjong dough and lightly mix the sweet pumpkin topping dough into the first main dough, add lukewarm water, and knead the second main dough lightly mixed for a preset time. step; First fermenting the secondary main dough at a preset temperature for a preset time; making the main dough flat, then holding one end of the main dough and folding inward, and repeating the operation of holding the opposite end of the main dough and folding inward at least once or more; Secondary fermentation of the folded dough at a preset temperature for a preset time; It consists of a step of baking the second fermented main dough at a preset temperature for a preset time.

Description

Campagne manufacturing method and campagne manufactured thereby {Method of manufacturing the pain de campagne and the pain de campagne made by them}

The present invention relates to a method for producing a campanyu and to a campanyu prepared thereby, and more particularly, to a method for producing a campanyu capable of providing a crispy outside and a moist and chewy texture on the inside, and to a campanyu manufactured by the method .

Gangpagne or Campagne is a bread commonly eaten in Europe and France. Before baguette, it was the most representative staple bread, but now it has been pushed aside by baguette, which is easier to make than gangpagne. At one time, the popularity of baguette was so overwhelming that it was on the verge of disappearing, but it is being re-distributed by bakers.

In Korea, as the marketing of 'healthy bread' without sugar and butter became popular, it became famous at the same time. However, healthy means less sugar and fat compared to other breads, so it is healthy. As it is actually bread, it contains a lot of carbohydrates.

In general, baguette is bread formed by adding flour, water, yeast, and salt to form an elongated baguette, and gangpanyu in the market is made by increasing the ratio of rye and whole wheat and baking it in a round shape. It is also made with sourdough aged with natural fermented species to promote its unique sour taste. In Europe, it is a meal bread, but in Korea, walnuts, cranberries, raisins, various guhwang crops, cheese, cream cheese, etc. are added to make it a snack in many cases.

For example, the Naver blog http://blog.naver.com/PostView.nhn?blogId=leeyj3241&logNo=221912094402 describes a method for producing campanyu. To explain the manufacturing method of campanyu according to this, first, the main ingredients including leuven, strong flour, whole wheat flour, rye flour, sea salt, and water, and sub-materials including spinach powder, sugar-free raisins, and roasted flaxseed are prepared.

Then, add water and flour to the shower dough prepared in advance, mix it so that it is evenly mixed, and hydrate for about an hour.

Next, add LeVin to the dough and mix to mix evenly.

Then, add sea salt to the flour and Levant mixture and mix to mix evenly.

Next, add the desired topping ingredients selected from spinach powder, sugar-free raisins, and roasted flaxseed to the flour and LeVin mixture and mix at low speed to mix evenly.

Then, after about 40 minutes have elapsed, stretching and folding (folding) of the dough is performed, and the process is repeated twice at 40-minute intervals.

Next, the dough is stretched or pressed to form a thin and flat dough, and then the dough is folded in two or three steps. At this time, when about 1 hour has elapsed, the fermented gas begins to appear, and the dough is folded twice at 40-minute intervals, and if you wait, the first fermented dough is completed. Next, the campanyu is molded, put in a half-tong, and secondary fermentation is performed at room temperature for about 1 hour and 30 minutes to complete the secondary dough.

Then, the secondary dough is molded into a preset campanyu shape, the molded campanyu is transferred to parchment paper, and a sheath is formed on the upper part of the campanyu. Then, after preheating the oven to the highest temperature for at least 20 minutes, bake the molded Campanyu.

However, there are many types of such conventional campanyu, but mainly because they are made by changing only the topping materials, the bread's flavor and texture are generally similar.

Naver Blog http://blog.naver.com/PostView.nhn?blogId=leeyj3241&logNo=221912094402

The present invention has been devised in order to solve the disadvantages of the prior art described above, and an object of the present invention is to provide a method for producing campanyu capable of improving the overall flavor and texture of bread, and to provide a campanyu prepared thereby. .

Another object of the present invention is to provide a method for producing campanyu that can not only slow the aging of bread, but also fully reflect the flavor of the fermentation product when fermented at low temperature for a long time, and campanue prepared thereby.

Another object of the present invention is to make bread more chewy and elastic, and when eating bread, make bread more chewy and elastic, and stimulate the secretion of salivary glands It is to provide campanyu.

The campanyu manufacturing method according to the present invention, as described above, uses water, rye, and yeast to make a Pulish dough, and uses water, rye flour, Korean wheat, and honey to make a sourdough dough, and organically Flour, sea salt, sugar, citron leaf tea or citron powder to make citron leaf tangjong dough, and water, sugar, and sweet pumpkin to make sweet pumpkin topping dough; Add lukewarm water to the Pulish dough, the shower bell dough, and the citron leaf Tangjong dough and lightly mix the sweet pumpkin topping dough into the first main dough, add lukewarm water, and knead the second main dough lightly mixed for a preset time. step; First fermenting the secondary main dough at a preset temperature for a preset time; making the main dough flat, then holding one end of the main dough and folding inward, and repeating the operation of holding the opposite end of the main dough and folding inward at least once or more; Secondary fermentation of the folded dough at a preset temperature for a preset time; It characterized in that it comprises the step of baking the second fermented main dough at a preset temperature for a preset time.

The campanu manufacturing method according to the present invention as described above and the campanu manufactured thereby has the following effects.

First, when nuts are used, they not only give off the sweet flavor of the nuts, but also help the activity of yeast and facilitate the action of lactic acid and enzymes, thereby improving the overall flavor and texture of the bread.

In addition, not only can the aging of bread be slowed down, but the flavor of the fermented product can be sufficiently reflected when fermented at a low temperature for a long time, so that it is possible to provide healthy natural fermented bread to consumers.

In addition, when eating bread, the texture of the bread is more chewy and elastic, and by stimulating the secretion of the salivary glands, it is possible to improve the swallowing of the bread even without separately drinking tea, beverages, or water.

1 is a view for explaining a method for manufacturing a campanyu according to a preferred embodiment of the present invention.

1 is a view for explaining a method for manufacturing a campanyu according to a preferred embodiment of the present invention.

First, with reference to Figure 1 will be described the ingredients used in the campanyu manufacturing procedure according to a preferred embodiment of the present invention.

(1) rye

Rye is mainly used as a flour for bread making, as feed for livestock, as a grass plant, and as a raw material for alcoholic beverages. The taste of rye has a slightly sour taste and a firm texture. Rye is rich in carbohydrates and contains small amounts of protein, potassium and B vitamins. In addition, it contains ingredients that control blood pressure, so it has the effect of preventing high blood pressure.

(2) Raisins

Raisins are dried grapes. Grapes for raisins are relatively small, seedless and low in acidity. The finished raisins are known as iron-rich foods. It is said that when you chew raisins, saliva comes out of your mouth due to acidity, etc., and this quenches thirst.

(3) honey

Honey contains 18% water and is soluble in water and crystallizes at 10~18℃. It is slightly acidic and has a sterilizing effect, so it is also used to treat burns and abrasions. It is one of the foods with fast digestion and absorption and is widely used for baking bread, candy, fruit processing, grains, and medicines. Flavor and color depend on the flower from which the honey is obtained. Honey collected and used a lot in Korea is akashi honey, chestnut honey, and rapeseed honey.

(4) Yuzu leaves

Citron leaves have a similar scent and refreshing taste to citron fruit, and unlike other plant cells, vacuoles are greatly developed, and many organic and inorganic substances are contained in the vacuoles, which play a role in the secretion of citron. Citron leaves contain water, carbohydrates, crude protein, crude fat, and vitamin C as general components. In particular, the vitamin C content is 133.1 to 324 mg%, which is higher than that of citrus fruits. It contains phenolic compounds such as hesperidin, water-soluble tannins, and citric acid along with inorganic components such as calcium, potassium, and phosphorus. In addition, there are fragrance ingredients such as linalool, γ-terpinene, and sabinene, and it has been proven to have excellent antioxidant properties in OSI (oxidative stability instrument) test.

(5) sugar

Sugar is a disaccharide in which glucose (α-D-glucopyranose) and fructose (β-D-fructofuranose) are combined by 1→2 glycosidic bonds. This type of sugar is made from sugar cane or sugar beet, and has a sweet taste and is easily soluble in water. It is sometimes made from sugar palm trees or sugar maple trees, but in Korea, these plants cannot be cultivated, so raw sugar is imported to make sugar. The stalks of sugar cane or the roots of beets are machine cut into small pieces and crushed to extract the juice. Raw sugar is made by boiling this juice in a pot and making crystals. This raw sugar is dissolved in water to remove impurities and then boiled again to form white sugar.

Sugar is divided into crude sugar and refined sugar according to the degree of refining, and white sugar, brown sugar, and brown sugar according to the method of removing impurities. In addition, it is divided into powdered sugar, sugar cubes, and ice sugar according to the processing type, and is classified into sucrose, beet sugar, pungsu sugar, palm sugar, nosok sugar, etc. according to the manufacturing raw material.

(6) Sea Salt

Sea salt (天日鹽, cultural language: sun salt, English: sea salt, bay salt, solar salt) is a salt made by evaporating seawater in a salt farm, and is distinct from salt extracted from sedimentary mines. It is mainly used in cooking and cosmetics. do. The composition of sea salt is essentially the same as the ionic composition dissolved in seawater. By dry weight, it consists of 30.8% sodium, 1.1% calcium, 3.7% magnesium, 1.2% potassium, 55.5% chlorine, 7.7% sulfur, etc.

(7) Sweet Pumpkin

Since sweet pumpkin accounts for 15 to 20% of sugar, it is in the spotlight as a food that has a soft and sweet taste without the addition of sugar or syrup. In particular, β-carotene contained in sweet pumpkin shows the effect of vitamin A in our body, and it is known to have anti-cancer effects, as well as to prevent colds, beautify the skin, and prevent constipation. It is also called a treasure trove of vitamins because it contains a lot of vitamins B1, B2, and C.

(8) wheat flour

Flour is a powder made from the endosperm of wheat. It is milled on a large scale by a roll mill in a mill, and the amount of wheat obtained from wheat, which is a raw material, is generally about 70-75%.

Flour does not contain wheat husks or seeds. In the past, wheat was made on a small scale using a mortar, millstone, or small mill, but it is milled on a large scale using a roll mill in a mill.

A commonly used milling method is roll milling. It is ground by passing the wheat grains several times between two rollers of different speeds and rotating in opposite directions. Each time, the wheat grains are passed through a sieve to separate the flour from the bran. There are two types of rollers: a brake roll with grooves on the surface and a smooth surface roll with a smooth surface. The former serves to coarsely crush the wheat to obtain small particles of the epidermis and milk, and the latter serves to crush the grains more finely.

(9) yeast

There are two types of yeast on sale: fresh yeast and dry yeast, and exclusive yeast for bread, frozen dough, and cookie dough is also used.

First, since 65-70% of the weight of fresh yeast is water, the preservation is low and self-extinguishing is easy. This phenomenon is more severe as the storage temperature is higher, so it is preferable to store it in a refrigerator at 0 to 3°C. In addition, it acts as a medium suitable for mold and bacteria, and various germs proliferate while decomposing and softening the yeast, so it should be stored in a clean refrigerator.

In addition, for dry yeast, active dry yeast is made into particles by mixing a thick yeast suspension with additives and spray-drying at a blowing temperature of 70 to 150 ° C. Moisture content is 6-8%, protein content is 6 ~8%. Instant yeast compensates for the shortcomings of dry yeast. Instant yeast has high solubility and dispersibility in water, so it can be mixed directly with wheat flour and its performance is improved compared to activated dry yeast.

Advantages of dry yeast include shortening of (mixing) mixing time, improvement of color of bread, and improvement of flavor of bread.

(10) Eggs

The outside of the egg is wrapped in a hard shell (egg shell), and there are two layers of the inner shell inside. There are many small holes in the outer shell, so it breathes through those holes. In addition, as time passes, carbon dioxide and moisture evaporate through this hole, and microorganisms penetrate and the contents are quickly mixed. On one side between the two-layered inner shell, there is an air house, which is small when it is a freshly laid egg and gradually grows as the moisture and carbon dioxide evaporate over time.

There is an egg white inside the inner shell, a thin white around the outer shell and yolk (yolk), and a hard white in the middle. The yolk is surrounded by a thin membrane and both ends are fixed with a rope. The proportion of each component is 11% shell, 58% egg white, and 31% yolk.

The protein in eggs is very nutritious. The protein of the egg white is composed of 6 types including ovalbumin, conalbumin, ovomucoid, globulin, ovomucin, and avidin. It is composed of two types, lipovitellin and lipovitellenin.

When the whites are heated and cooked, the translucent ones turn white. The whites that do not burn water start to harden at 60℃ and stop flowing at 62℃. The yolk that has not been soaked in water begins to harden at 65℃ and hardens to the point where it does not flow when it exceeds 70℃. Egg protein does not harden without salt, and adding water or sugar to the egg raises the coagulation temperature.

(11) Butter

Butter is made by whisking milk or cream and is pale yellow in color. Butter is a high-calorie food, with about 715㈈ per 100g. Very high in milk fat or butter fat (at least 80%) and low in protein. It has a significant amount of vitamins A and D, and contains calcium and India. The color of butter is due to carotene and other fat-soluble pigments dissolved in fat.

Hereinafter, with reference to FIG. 1, a method for manufacturing a campanyu according to a preferred embodiment of the present invention will be described.

Campanyu manufacturing method according to a preferred embodiment of the present invention, using water, rye, yeast to make a Pulish dough, water, rye flour, Woori wheat, and honey to make a sourdough dough , Organic wheat flour, sea salt, sugar, citron leaf tea or citron powder to make citron leaf tangjong dough, and water, sugar, and sweet pumpkin to make a sweet pumpkin topping dough; A step of kneading the secondary main dough lightly mixed with warm water after adding the sweet pumpkin topping dough to the primary main dough, which is lightly mixed with warm water in the Pulish dough, the shower bell dough, and the Tangjong dough, for a preset time; First fermenting the secondary main dough at a preset temperature for a preset time; making the dough flat, then holding one end of the dough and folding it inward, and repeating the operation of folding inward by holding the other end at least once or more; Secondary fermentation of the folded dough at a preset temperature for a preset time; It consists of a step of baking the second fermented main dough at a preset temperature for a preset time.

Hereinafter, with reference to the accompanying drawings, a manufacturing procedure of the campanyu according to a preferred embodiment of the present invention will be described.

<Example>

1. Making the Poolish dough (S10)

In order to improve the flavor and texture of the bread, the Pulish dough is made by mixing water and flour in a 1:1 weight ratio, adding a little yeast, fermenting it for a certain period of time, and mixing it with the main dough. The manufacturing procedure is as follows.

First, to make raisin seeds, pour 1 ts of sugar and 250ml of water into a container containing 100 g of raisins, close the lid of the container, ferment at room temperature for about a week, and then filter through a sieve to complete the raisin seeds.

Then, mix water: rye and nuts (raisins) in a 1:1 weight ratio and ferment at low temperature for 70 to 120 minutes with a small amount of yeast added, or ferment at room temperature for 5 to 18 hours, then refrigerate for 12 hours Use after ripening. The reason for fermentation at room temperature, which takes a long time, is to reduce acidity.

When kneading such a Pulish dough with Campanyu main dough, it not only gives off a sweet and nutty flavor, but also helps the yeast to work and improves the overall flavor and texture of the bread by facilitating the action of lactic acid and enzymes. .

2. Making sourdough dough (S20)

Sour type means new dough, and it is a fermented type that uses wheat flour or rye flour as a basis to proliferate wild yeast and lactic acid bacteria. can make

Looking at the principle of how shower paper is made, when rye, lactic acid bacteria, and yeast are mixed with water and kneaded, the yeast is activated when the ph is relatively low (preferably below pH 4.5) while the lactic acid bacteria are fermented, and accordingly, the yeast is activated. Fermentation and maturation begin, and additional rice cycles (refresh) can be repeated 1 to 3 times to complete the seedling.

Here, many lactic acid bacteria other than yeast are attached to rye, so when you add water and knead it, the lactic acid bacteria first decompose the carbohydrates (glucose or pentose) in rye and perform "lactic acid fermentation" to produce lactic acid, acetic acid, ethanol, carbon dioxide, etc. creates These products lower the acidity (ph) of the species, and when the pH is below 4.5, the “yeast is activated” attached to the rye. The activity of this yeast promotes alcohol fermentation to produce ethanol and carbon dioxide gas, and "fermentation and aging" of the paper is possible.

The manufacturing sequence of the shower bell used in the preferred embodiment of the present invention will be described as follows.

First, on the first day, put 375g (32℃) of water, 300g of rye flour, and 10g of honey in a mixing bowl prepared in advance, mix well, and ferment at room temperature (24~27℃) for 24 hours.

Then, on the 2nd day, mix 200g of dough for the 1st day, 90g of Korean wheat, 225g of water (32℃), and 90g of rye flour evenly, leave it at room temperature (24~27℃), and change the bell (dough made the previous day) every 12 hours. , It is desirable to change it twice a day.

Then, on the 3rd day, mix 200g of the dough for the 2nd day, 180g of Korean wheat, and 225g (32℃) of water evenly, leave it at room temperature (24~27℃), and change the bell (dough made the previous day) every 12 hours. It is preferable to give

Then, on the 4th and 6th days, the 3rd process is repeated every day, and the ingredients used are 200g of dough from the previous day, 180g of Korean wheat, and 225g of water (32℃).

If you grind the species in this way, the fermented species will be ready enough to make bread after 6 days. A well-finished fermented species may have strong bubbles and a characteristic fermented flavor and a little sour taste, and sour species made from the 7th day can be used.

Sour bells made in this way can not only slow the aging of campanyu bread, but also have the effect of fully reflecting the flavor of the fermentation product if fermented for a long time at low temperature, while the production time of all shower varieties is relatively relatively 18 to 24 hours. Because it takes a long time, it is preferable to make it in advance and use it while aging it at low temperature.

3. Making yuzu leaf Tangjong dough (S30)

Tangjong dough is a method of kneading with boiling water over 100℃ in order to make the bread more chewy and elastic, and to stimulate the secretion of the salivary glands to improve the mouthfeel of the bread even if you do not drink tea, beverage, or water separately. The tangjong kneading method according to a preferred embodiment of the present invention will be described as follows.

First, the young citron leaves are washed and dried in a natural way, then roasted at a temperature of 183~190℃ so that they do not burn, and the roasted citron leaves are crushed to have a uniform particle size using a specific grinder, and filtered to pass through a 40 mesh sieve. After making the particles uniform, seal it and store it in a -20℃ freezer before use.

Next, put 500 g of organic flour, 50 g of sea salt, and 50 g of sugar in a bowl and mix evenly at low speed to make Tangjong dough.

Next, add 1,000 g of citron leaf tea or 50 g of citron leaf powder prepared in advance to the prepared Tangjong dough and mix.

Then, after cooling the finished citron leaf soup to room temperature, it is used while aging at low temperature in the refrigerator.

In a preferred embodiment of the present invention, the reason for peeling citron leaves within the temperature range of 183 to 190 ° C is that the astringent tannin component, which is the most contained in citron leaves, starts to dissolve from 183 ° C., and the peeling temperature of citron leaves is 200 This is because it was confirmed that the citron leaf started to burn partially when it exceeded ℃.

4. Making Pumpkin Topping Dough (S40)

First, cut the pre-washed and dried sweet pumpkin into diced shapes. Put 1,500 g of water, 750 g of sugar, and 2,000 g of diced sweet pumpkin in a heating container and cook thoroughly. Then, after cooling the sweet pumpkin at room temperature, grind it finely with a blender or filter it using a pre-prepared sieve.

Next, in a mixing bowl, put 1,300 g of food type mixed preparation Food additive Fine Soft-T, 160 g of bread flour, 200 g of butter, 20 g of sea salt, 100 g of eggs, 500 g of water, and 300 g of sieved sweet pumpkin in a mixing bowl to mix evenly to complete the filling. do.

5. Making Campanyu Bread (S50)

(1) kneading the dough

In a mixing bowl, add the main ingredients including organic flour 625g, whole wheat 125g, sea salt 8g, dry yeast 4g, polish 200g, shower bell 125g, and tangjong 150g, and 150g lukewarm water. leave it for a while

Next, add 200g of pre-prepared sweet pumpkin topping dough and 150g of lukewarm water to the primary dough and lightly mix the secondary dough into a lump, then transfer it to the workbench.

At this time, the secondary dough is sticky at first, so push and pull the dough on the workbench repeatedly.

(2) Primary fermentation

Knead the secondary dough in a round shape, and place the lumped part down on the workbench. At this time, place both hands on the side of the secondary dough and rotate the lower part of the dough as if rubbing it on the workbench.

At this time, put the dough side down in a bowl lightly greased with salad oil, and let it ferment for 3-4 hours while covered with cling film.

(3) Drain gas

About 30 minutes after the start of the first fermentation, lift the dough during the first fermentation and press lightly to release the gas. Make a round shape again, cover with wrap, and continue to ferment until it swells to 1.5 times.

(4) Put it together in a circle and make it rest

Next, place the folded part face up on the workbench sprinkled with powder, and press lightly with your hand to release the gas. Again, shape into a round shape, cover with cling film, and rest for 20 minutes.

(5) Preparing the fermentation mold

Next, you can prepare a fermenting mold by spraying enough powder on the fermenting mold, or if you do not have a fermenting mold, you can roll the dough into a ball and place it on the oven pan.

(6) Making the shape of campanyu bread

First, press the dough with your hands to make it flat, then divide the dough into 3 equal parts with the eyes and fold the dough by 1/3 while holding one end of the dough. Place this dough vertically and fold 3 folds one more time in the same way.

Then, smooth the surface of the dough into a round shape, and then place your hands on both sides of the dough and rub the lower part on a workbench to match the joined parts, and round it to make the surface smooth and put it in the fermentation mold.

(7) Secondary fermentation

First, cover the fermentation mold with cling film and place it in a warm place to ferment the second time for 1-3 hours until it doubles in size.

(8) Baking Campanyu Bread

In an oven pan lined with parchment paper or oven paper, take out the dough from the fermentation mold and place 3 cuts on the surface of the dough. Then, just before baking, sprinkle plenty of water with a sprayer on the surface of the dough. Then, in an oven preheated to 220℃, spray water twice in the middle and bake for about 10 minutes, then lower the temperature to 180℃ and bake for about 30 minutes, then take it out and cool it.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, these modifications should not be individually understood from the technical idea or prospect of the present invention.

Claims (6)

Use water, rye and yeast to make Pulish dough; use water, rye flour, Korean wheat and honey to make sourdough dough; use organic flour, sea salt, sugar, citron leaf tea or citron powder using yuzu leaves to make Tangjong dough, and using water, sugar, and sweet pumpkin to make a sweet pumpkin topping dough;
Add lukewarm water to the Pulish dough, the shower bell dough, and the citron leaf Tangjong dough, and lightly mix the sweet pumpkin topping dough into the primary main dough, add lukewarm water, and knead the second main dough for a preset time. step;
First fermenting the secondary main dough at a preset temperature for a preset time;
repeating the steps of making the main dough flat, then holding one end of the main dough and folding inward, and holding the opposite end of the main dough and folding inward at least once or more;
Secondary fermentation of the folded dough at a preset temperature for a preset time;
Campanyu manufacturing method, characterized in that comprising the step of baking the second fermented main dough at a preset temperature for a preset time.
According to claim 1,
The Pulish dough is prepared by mixing water and rye in a 1:1 weight ratio, fermenting it at room temperature for a preset fermentation time to reduce acidity in a state of adding a small amount of yeast, and then refrigerated aging for a preset aging time. A method of manufacturing campanyu with
According to claim 1,
The shower type dough,
Put water, rye flour, and honey in a mixing bowl prepared in advance, mix well and ferment at room temperature for at least 24 hours;
Mixing the fermented dough, Korean wheat, water, and rye flour evenly, leaving it at room temperature and grinding the bell (dough made the previous day) at preset time intervals;
mixing the ground dough, wheat flour, and water evenly, leaving it at room temperature, and grinding the bell (dough made the previous day) at preset time intervals;
Campanyu manufacturing method, characterized in that it comprises the step of repeating the grinding step at least 1 to 3 times using the previous day's dough, wheat, and water.
3. The method of claim 2,
The citron leaf Tangjong dough,
Organic wheat flour, sea salt, and sugar are put in a bowl and uniformly mixed at low speed to make tangjong dough, and prepared citron leaf tea or citron leaf powder is added to the tangjong dough and mixed.
5. The method of claim 4,
The citron leaf powder is prepared by washing and drying citron leaves in a natural way, then roasting them so as not to burn them at a temperature of 183 to 190 ° C. How to make campanyu.
Campanue prepared by any one of claims 1 to 4.

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