A Study on the Syrup using for Yackwa

약과(藥果)에 쓰이는 Syrup에 관(關)한 연구(硏究)

  • Chun, Hui-Jung (College of Home Economics, Sook Myung women's univ.) ;
  • Lee, Hyo-Ti (Department of Home Economics, College of teachers Hanyang Univ.)
  • 전희정 (숙명여대 가정대학) ;
  • 이효지 (한양대학교 사범대학 가정학과)
  • Published : 1975.09.28

Abstract

Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.

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