Yakgwa-flavored cannele and method for manufacturing the same

Abstract

A method for manufacturing a yakgwa-flavored canelé according to an embodiment of the present invention comprises the steps of: mixing milk, vanilla essence, butter, egg white, egg yolk, sugar, cake flour, glutinous rice flour, cinnamon powder, ginger powder, rice syrup, and sesame oil to prepare a yakgwa-flavored canelé dough; aging the yakgwa-flavored canelé dough; preheating a mold to hold the yakgwa-flavored canelé dough; applying melted butter to the preheated mold; filling the preheated mold with the yakgwa-flavored canelé dough; baking the yakgwa-flavored canelé dough filled in the preheated mold in a preheated oven; and cooling the yakgwa-flavored canelé baked in the oven.

Description

Technology Field

[0001] The present invention relates to a yakgwa-flavored canelé and a method for manufacturing the same. Background Technology

[0002] Yakgwa is a type of yumilgwa (oil and honey confectionery) whose name means "medicinal confectionery." As a luxurious and high-end treat, it was frequently made and consumed in the first month of the lunar calendar and was an essential food for rites of passage, holidays, banquets, and ancestral rites.

[0003] Generally, yakgwa is made by mixing flour with salt, sugar, and sesame oil, adding ginger juice and honey to form a dough, shaping it, frying it in oil, dipping it in syrup, and then removing it. Fried yakgwa has the problem of being high in calories and having a high potential for lipid rancidity during distribution.

[0004] Recently, with the growing interest in the well-being and globalization of traditional foods, many confectionery and bakery products utilizing traditional foods, such as yakgwa, are being developed.

[0005] A canelé is a small French pastry. Its exterior is caramelized, dark, and thick, while the inside is moist, soft, and custard-flavored. It is flavored with rum and vanilla and shaped by pressing it into a small, striped brass mold (about 5 cm in size) with an indentation at the top. Originally a specialty of the Bordeaux region of France, it can now be found in dessert shops not only in France but also around the world.

[0006] Meanwhile, Korean Patent Publication No. 10-2384686 discloses yakgwa cookies and a method for manufacturing the same, and Korean Patent Publication No. 10-0832148 discloses baked yakgwa and a method for manufacturing the same, but there are no examples of yakgwa-flavored canelés.

[0007] Accordingly, the present invention presents a yakgwa-flavored canelé that can be easily enjoyed by people of all ages and genders, taking into account consumer needs, and a method for manufacturing the same. The problem to be solved

[0008] The objective of the present invention is to provide a new recipe of yakgwa-flavored canelé and a method for manufacturing the same, so as to satisfy the diverse tastes of consumers.

[0009] Furthermore, the objective of the present invention is to provide a yakgwa-flavored canelé and a method for manufacturing the same, which combines the Korean traditional confectionery yakgwa with the Western confectionery canelé to provide a balanced combination of taste and nutrition by preserving the flavor of yakgwa and the texture and mouthfeel of canelé. means of solving the problem

[0010] A method for manufacturing a yakgwa-flavored canelé according to an embodiment of the present invention comprises the steps of: mixing milk, vanilla essence, butter, egg white, egg yolk, sugar, cake flour, glutinous rice flour, cinnamon powder, ginger powder, rice syrup, and sesame oil to prepare a yakgwa-flavored canelé dough; aging the yakgwa-flavored canelé dough; preheating a mold to hold the yakgwa-flavored canelé dough; applying melted butter to the preheated mold; filling the preheated mold with the yakgwa-flavored canelé dough; baking the yakgwa-flavored canelé dough filled in the preheated mold in a preheated oven; and cooling the yakgwa-flavored canelé baked in the oven. Effects of the invention

[0011] The yakgwa-flavored canelé and the method of manufacturing the same according to the present invention apply the manufacturing methods of yakgwa, a Korean traditional confectionery, and canelé, a Western confectionery, to preserve the taste and shape of yakgwa, and to preserve the texture and flavor of canelé, which is caramelized, hard and crispy on the outside, and moist and soft on the inside, thereby providing a balanced nutritional snack.

[0012] The yakgwa-flavored canelé and the method of manufacturing the same according to the present invention have the effect of preventing the oil components contained in the deep-frying process from causing rancidity during storage by manufacturing the yakgwa-flavored canelé by baking it in an oven rather than frying it in oil, which is the method of traditional yakgwa. Brief explanation of the drawing

[0013] FIG. 1 is a flowchart of a method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention. Figure 2 is an actual photograph of a yakgwa-flavored canelé produced by the method for producing a yakgwa-flavored canelé according to one embodiment of the present invention. Figure 3 is an actual photograph of a packaged product of a yakgwa-flavored canelé manufactured by the method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention. Specific details for implementing the invention

[0014] Specific structural or functional descriptions of embodiments according to the concept of the present invention disclosed herein are provided merely for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention may be implemented in various forms and are not limited to the embodiments described herein.

[0015] Terms such as "first" or "second" may be used to describe various components, but said components should not be limited by said terms. For the sole purpose of distinguishing one component from another, for example, without departing from the scope of rights according to the concept of the present invention, the first component may be named the second component and similarly the second component may be named the first component.

[0016] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. Conversely, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. Other expressions describing the relationships between components, such as "between" and "exactly between," or "adjacent to" and "directly adjacent to," should be interpreted in the same way.

[0017] The terms used herein are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as “comprising” or “having” are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described herein, and should not be understood as precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0018] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.

[0019] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings attached to this specification.

[0020] FIG. 1 is a flowchart of a method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention.

[0021] Referring to FIG. 1, a method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention includes a step of manufacturing yakgwa canelé dough (S100), a step of aging the yakgwa canelé dough (S200), a step of preheating a mold (S300), a step of applying melted butter to the preheated mold (S400), a step of filling the yakgwa canelé dough into the mold (S500), a step of baking in an oven (S600), and a step of cooling (S700).

[0022] Process 1: Yakgwa and Canelé dough preparation step (S100)

[0023] First, mix milk, vanilla essence, butter, egg whites, egg yolks, sugar, cake flour, glutinous rice flour, cinnamon powder, and ginger powder to make the yakgwa canelé dough.

[0024] Specifically, milk and vanilla essence are placed in a pot and heated to 80°C to prepare the first mixture. When it reaches 80°C, the heat is turned off, then butter is added to the first mixture and melted while cooling to 35°C to prepare the second mixture.

[0025] In a bowl, combine egg whites, egg yolks, and sugar, and mix for 2 minutes without creating foam to prepare the third mixture. Sift cake flour, glutinous rice flour, cinnamon powder, and ginger powder into the third mixture, then add the second mixture in portions while mixing thoroughly to prepare the fourth mixture. Sift the fourth mixture to prepare the yakgwa canelé dough. At this time, the sugar may be brown sugar or white sugar. When baking the yakgwa-flavored canelé, it is less sticky when white sugar is mixed compared to when brown sugar is mixed.

[0026] Preferably, a yakgwa canelé dough can be prepared by mixing 300 to 365 parts by weight of milk, 14.5 to 17.5 parts by weight of vanilla essence, 10.8 to 13.2 parts by weight of butter, 21.5 to 26.5 parts by weight of egg whites, 36 to 44 parts by weight of egg yolks, 54 to 66 parts by weight of cake flour, 28.8 to 35.2 parts by weight of glutinous rice flour, 10.8 to 13.2 parts by weight of cinnamon powder, and 3.6 to 4.4 parts by weight of ginger powder, for every 100 parts by weight of sugar.

[0027] More preferably, a yakgwa canelé dough can be prepared by mixing 315 to 348 parts by weight of milk, 15.2 to 16.8 parts by weight of vanilla essence, 11.4 to 12.6 parts by weight of butter, 22.8 to 25.2 parts by weight of egg whites, 38 to 42 parts by weight of egg yolks, 57 to 63 parts by weight of cake flour, 30.4 to 33.6 parts by weight of glutinous rice flour, 11.4 to 12.6 parts by weight of cinnamon powder, and 3.8 to 4.2 parts by weight of ginger powder, for every 100 parts by weight of sugar.

[0028] In a method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention, the step of manufacturing the yakgwa canelé dough may further include the step of adding and mixing alcohol or an alcohol substitute into the fourth mixture, and the alcohol or alcohol substitute may be rum or rum resin. Mixing in rum or rum resin can remove off-flavors such as flour or egg odors, thereby enhancing the flavor of the yakgwa-flavored canelé.

[0029] Preferably, 17 to 23 parts by weight of rum resin can be mixed with 100 parts by weight of sugar to prepare the yakgwa canelé dough, and more preferably, 19 to 21 parts by weight of rum resin can be mixed with 100 parts by weight of sugar to prepare the yakgwa canelé dough.

[0030] In the method for manufacturing a yakgwa-flavored canelé according to one embodiment of the present invention, the yakgwa canelé dough may further include rice syrup and sesame oil. By adding rice syrup and sesame oil to the dough, the flavor of yakgwa can be further enhanced.

[0031] For example, egg whites, egg yolks, sugar, and rice syrup are placed in a bowl and mixed for 2 minutes without foaming to prepare a third mixture. Cake flour, glutinous rice flour, cinnamon powder, ginger powder, and sesame oil are sifted into the third mixture, and the second mixture is added in portions while mixing thoroughly to prepare a fourth mixture. The fourth mixture is then strained to prepare the yakgwa canelé dough.

[0032] Alternatively, a second mixture can be prepared by adding butter to the first mixture, melting it, cooling it to 35°C, and then adding sesame oil in three separate additions. Additionally, a third mixture can be prepared by placing egg whites, egg yolks, sugar, and rice syrup into a bowl and mixing for 2 minutes without creating foam to prepare the yakgwa canelé dough.

[0033] Preferably, a yakgwa canelé dough can be prepared by mixing 44 to 60 parts by weight of rice syrup and 7 to 9 parts by weight of sesame oil with 100 parts by weight of sugar, and more preferably, a yakgwa canelé dough can be prepared by mixing 49.4 to 54.6 parts by weight of rice syrup and 7.6 to 8.4 parts by weight of sesame oil with 100 parts by weight of sugar.

[0034] Process 2: Yakgwa Canelé dough maturation stage (S200)

[0035] Wrap the yakgwa and canelé dough to prevent contact with air and let it mature in the refrigerator. For example, it can be matured for 24 hours in a refrigerator at 4°C.

[0036] Third process: Mold preheating step (S300)

[0037] Place the mold in a preheated oven and preheat the mold. For example, place the mold in an oven preheated to 170°C and heat for 5 minutes. At this time, the mold may be a silicone mold in the shape of a yakgwa. The inner diameter of the silicone mold in the shape of a yakgwa may be 5.5 cm. The shape of the mold is not limited to this, and it is also possible to manufacture a yakgwa-flavored canelé using a canelé-shaped mold.

[0038] 4th process: Step of applying melted butter to a preheated mold (S400)

[0039] Apply melted butter to the preheated mold. Alternatively, you can prepare melted butter by placing the butter in a saucepan and melting it for 2 minutes.

[0040] 5th process: Step of filling the mold with yakgwa canelé dough (S500)

[0041] Fill the mold greased with melted butter with the yakgwa canelé dough. At this time, to preserve the unique texture of canelé, which is crispy and hard on the outside and soft and moist on the inside, fill the mold with the yakgwa canelé dough to a height of at least 1.0 cm.

[0042] Process 6: Baking step (S600)

[0043] A mold filled with yakgwa canelé dough is placed in an oven, and the yakgwa canelé dough is baked. The baking step in the oven may include a first baking step (S610) of baking at a first temperature for a first time and a second baking step (S620) of baking at a second temperature for a second time. At this time, the first temperature may be higher than the second temperature, and the first time may be longer than the second time. For example, a yakgwa-flavored canelé can be manufactured by performing a first baking step for 40 minutes in a 160°C oven and a second baking step for 35 minutes in a 140°C oven.

[0044] Process 7: Cooling step (S700)

[0045] Remove the oven-baked yakgwa-flavored canelé from the mold and let it cool. For example, it can be cooled at room temperature for 10 minutes.

[0046] A yakgwa-flavored canelé according to one embodiment of the present invention may further include a step of coating with syrup. The syrup coating step may be performed before or after the oven baking step. Alternatively, the syrup coating step may be performed between the first baking step and the second baking step.

[0047] The method for preparing the juice syrup is as follows. Jucheong syrup is prepared by adding rice syrup, corn syrup, sliced ​​ginger, and water to a pot and boiling it. For example, rice syrup, corn syrup, ginger sliced ​​to a thickness of 0.5 cm, and water can be added to a pot, boiled to 97°C, then the heat is reduced to 95°C and boiled for 5 minutes, after which the mixture is cooled to prepare the rice syrup.

[0048] Preferably, a juice syrup can be prepared by mixing 40 to 60 parts by weight of corn syrup, 6 to 10 parts by weight of ginger, and 25 to 35 parts by weight of water with respect to 100 parts by weight of rice syrup, and more preferably, a juice syrup can be prepared by mixing 45 to 55 parts by weight of corn syrup, 7 to 9 parts by weight of ginger, and 27 to 33 parts by weight of water with respect to 100 parts by weight of rice syrup.

[0049] A yakgwa-flavored canelé according to one embodiment of the present invention may further include the step of applying lime cream to the whole or part of the canelé after baking in an oven. The method for preparing the lime cream is as follows. Sour cream and sugar are placed in a bowl and mixed with a whisk, and then lime juice and lime zest are mixed to prepare the lime cream.

[0050] Preferably, lime cream can be prepared by mixing 270 to 330 parts by weight of lime juice, 90 to 110 parts by weight of sour cream, and 18 to 22 parts by weight of lime zest with respect to 100 parts by weight of sugar, and more preferably, lime cream can be prepared by mixing 285 to 315 parts by weight of lime juice, 95 to 105 parts by weight of sour cream, and 19 to 21 parts by weight of lime zest with respect to 100 parts by weight of sugar.

[0051] Hereinafter, the experimental details regarding the yakgwa-flavored canelé and the method of manufacturing the same according to the present invention will be described in detail.

[0052] The preparation of the yakgwa-flavored canelé according to the present invention will be explained in detail based on an example. Sensory evaluation was conducted on adult men and women suitable for the purpose of this experiment. The sensory evaluation items were the taste, texture, color, aroma, shape, and overall preference of the soy meat gangjeong, and were conducted using a Likert scale method where 9 points were rated as very good and 9 points as very bad.

[0053] <Example 1>

[0054] Prepare the first mixture by adding milk and vanilla essence to a pot 20 cm in diameter and 8 cm in height and heating it to 80°C. Once it reaches 80°C, turn off the heat, add butter to the first mixture, and let it melt while cooling it to 35°C to prepare the second mixture. Prepare the third mixture by adding egg whites, egg yolks, and granulated sugar to a mixing bowl 20 cm in diameter and mixing for 2 minutes without creating foam. Prepare the fourth mixture by sifting cake flour, glutinous rice flour, cinnamon powder, and ginger powder into the third mixture using a 20-mesh sieve, then adding the second mixture in three batches while mixing thoroughly. Strain the fourth mixture to prepare the yakgwa canelé dough. Wrap the yakgwa canelé dough tightly to prevent contact with air, and let it mature in the refrigerator for 24 hours.

[0055] Place butter in a saucepan 20 cm in diameter and 8 cm in height and melt it for 2 minutes. Place a silicone mold shaped like a yakgwa into an oven preheated to 170°C and heat for 5 minutes. Brush the preheated mold with the melted butter. Fill the buttered mold with the yakgwa canelé batter.

[0056] Bake in a 160℃ oven for 40 minutes, rotate the mold, and then bake in a 140℃ oven for 35 minutes. Remove the baked yakgwa-flavored canelé from the mold and let it cool for 10 minutes.

[0057] The weight of the material used in Example 1 is as shown in Table 1.

[0058]

[0059] <Example 2>

[0060] The method of preparing the yakgwa-flavored canelé is similar to that of Example 1, and the yakgwa canelé dough is prepared by further mixing in rice syrup and sesame oil. Specifically, egg whites, egg yolks, sugar, and rice syrup are placed in a bowl and mixed for 2 minutes without foaming to prepare the third mixture. Cake flour, glutinous rice flour, cinnamon powder, ginger powder, and sesame oil are sifted into the third mixture, and the second mixture is added in portions while mixing thoroughly to prepare the fourth mixture. The fourth mixture is then strained to prepare the yakgwa canelé dough, thereby producing the yakgwa-flavored canelé.

[0061] The weight of the material used in Example 2 is as shown in Table 2.

[0062]

[0063] <Example 3>

[0064] The method of preparing the yakgwa-flavored canelé is similar to that of Example 2, and rum resin is further mixed when preparing the yakgwa canelé dough. Rum resin is added to the fourth mixture and mixed for 15 seconds, then filtered through a 20 mesh sieve to prepare the yakgwa canelé dough.

[0065] The weight of the material used in Example 3 is as shown in Table 3.

[0066]

[0067] <Example 4>

[0068] The method of preparing the yakgwa-flavored canelé in Example 3 is the same, but brown sugar is mixed instead of white sugar to prepare the yakgwa canelé dough.

[0069] The weight of the material used in Example 4 is as shown in Table 4.

[0070]

[0071] <Experimental Example 1>

[0072] The method of preparing the yakgwa-flavored canelé is similar to that of Example 2, but the oven temperature and baking time differ during the baking step. Specifically, it is baked in a 150°C oven for 10 minutes, the mold is rotated, and then baked in a 170°C oven for 8 minutes.

[0073] The weight of the material used in Experimental Example 1 is the same as in Example 2.

[0074] <Experimental Example 2>

[0075] The method of preparing the yakgwa-flavored canelé is similar to that of Example 2, but the oven temperature and baking time differ during the baking step. Specifically, it is baked in a 210°C oven for 40 minutes, the mold is rotated, and then baked in a 190°C oven for 35 minutes.

[0076] The weight of the material used in Experimental Example 2 is the same as in Example 2.

[0077] <Experimental Example 3>

[0078] The method of preparing the yakgwa-flavored canelé is similar to that of Example 2, but the oven temperature and baking time differ during the baking step. Specifically, it is baked in a 200°C oven for 25 minutes, the mold is rotated, and then baked in a 190°C oven for 15 minutes.

[0079] The weight of the material used in Experimental Example 3 is the same as in Example 2.

[0080] <Experimental Example 4>

[0081] The method of preparing the yakgwa-flavored canelé is similar to that of Example 1. Below, only the differences compared to Example 1 will be explained. Compared to Example 1, Experimental Example 4 prepares the yakgwa canelé dough by mixing in more rum resin. The rum resin is added to the fourth mixture and mixed for 15 seconds, then filtered through a 20-mesh sieve to prepare the yakgwa canelé dough. Additionally, compared to Example 1, Experimental Example 4 further includes the step of preparing the syrup and the step of soaking the baked canelé in the syrup for 2 hours.

[0082] The method for preparing the syrup is as follows. Add rice syrup, corn syrup, sliced ​​ginger, and water to a pot and boil to 97°C, then reduce the heat and boil at 95°C for 5 minutes, and then let it cool to prepare the rice syrup.

[0083] The weight of the material used in Experimental Example 4 is as shown in Table 5.

[0084]

[0085] <Experimental Example 5>

[0086] The method of preparing the yakgwa-flavored canelé is similar to that of Experimental Example 4. Below, only the differences compared to Experimental Example 4 will be explained. Compared to Experimental Example 4, Experimental Example 5 may include an additional step of applying lime cream to the top after baking the yakgwa canelé dough in an oven. The method of preparing the lime cream is as follows. Sour cream and sugar are placed in a bowl and mixed with a whisk, then lime juice and lime zest are mixed to prepare the lime cream.

[0087] The weight of the material used in Experimental Example 5 is as shown in Table 6.

[0088]

[0089] <Comparative Example 1>

[0090] It is similar to the method of preparing the yakgwa-flavored canelé in Example 1.

[0091] Heat water in a pot, add brown sugar, salt, and corn syrup, mix, and let it cool to prepare the first mixture. Add all-purpose flour, glutinous rice flour, cinnamon powder, and baking soda to a mixing bowl and mix. Add cooking oil to the mixed flour and mix. Sift the flour with cooking oil through a 15mm mesh sieve to prepare the second mixture. Add the first mixture to the second mixture, knead the dough, and let it rest for one hour to prepare the yakgwa dough.

[0092] Divide the yakgwa dough into 35g portions. Divide the dough into 30g and 5g portions, roll them out to a thickness of 0.5cm, and fit the 30g portion into the canelé mold. Fill the canelé mold 80% with lime cream. Cover with the lime cream using the 5g portion of yakgwa dough. Bake in a 150℃ oven for 10 minutes, then bake in a 170℃ oven for 8 minutes. Remove the baked yakgwa-flavored canelé from the mold, brush with juice syrup, and let it harden.

[0093] The weight of the material used in Comparative Example 1 is as shown in Table 7.

[0094]

[0095] The results of the sensory evaluation for the above examples, experimental examples, and comparative examples are shown in Table 8.

[0096]

[0097] Referring to Table 8, it can be seen that the sensory evaluation scores of Examples 2 to 4 are higher than the sensory evaluation score of Example 1. It is determined that the taste and flavor of the yakgwa are enhanced when rice syrup and sesame oil are used compared to when rice syrup and sesame oil are not used, resulting in higher sensory evaluation scores.

[0098] In addition, it can be confirmed that the sensory evaluation score of Example 3 is higher than that of Example 2 or Example 4. It is determined that the sensory evaluation score is high because the flavor of the yakgwa-flavored canelé is enhanced when rum resin is used, and it is determined that the yakgwa-flavored canelé made with white sugar has less stickiness than the yakgwa-flavored canelé made with brown sugar, resulting in a higher sensory evaluation score.

[0099] In addition, it can be confirmed that the sensory evaluation scores of Examples 1 to 4 are higher than the sensory evaluation scores of Experimental Examples 1 to 3. It is determined that the yakgwa-flavored canelé, baked in a 160°C oven for 40 minutes and then in a 140°C oven for 35 minutes, received a high sensory evaluation score because the unique texture and mouthfeel of a canelé, which is hard on the outside and soft on the inside, were enhanced.

[0100] In addition, it can be confirmed that the sensory evaluation scores of Examples 1 to 4 are higher than the sensory evaluation scores of Experimental Examples 4 to 5. The preference for the texture and shape of the yakgwa-flavored canelé that did not undergo the step of soaking in juice syrup is higher, and the preference for the texture, color, and shape of the yakgwa-flavored canelé that did not have lime cream applied is higher.

[0101] In addition, it can be confirmed that the sensory evaluation scores of Examples 1 to 4 are higher than the sensory evaluation scores of Comparative Example 1. In the case of the yakgwa-flavored canelé prepared using all-purpose flour, it is judged that the sensory evaluation score is low because it fails to capture the unique texture or mouthfeel of a canelé, which is hard on the outside and soft and moist on the inside.

[0102] Further scopes of the applicability of the present invention will become apparent from the following detailed description. However, since various changes and modifications within the spirit and scope of the present invention are clearly understood by those skilled in the art, specific embodiments, such as the detailed description and preferred embodiments of the present invention, should be understood as being given merely as examples.

Claims

Claim 1 A method for manufacturing a yakgwa-flavored canelé, comprising: (a) a step of preparing a yakgwa-flavored canelé dough by mixing milk, vanilla essence, butter, egg whites, egg yolks, sugar, cake flour, glutinous rice flour, cinnamon powder, and ginger powder; (b) a step of aging the yakgwa-flavored canelé dough; (c) a step of preheating a mold to hold the yakgwa-flavored canelé dough; (d) a step of applying melted butter to the preheated mold; (e) a step of filling the preheated mold with the yakgwa-flavored canelé dough; and (f) a step of baking the yakgwa-flavored canelé dough filled in the preheated mold in a preheated oven. and (g) a step of cooling the oven-baked yakgwa-flavored canelé; wherein step (a) comprises: (a1) a step of preparing a first mixture by placing the milk and the vanilla essence in a pot and heating it to 80°C; (a2) a step of preparing a second mixture by turning off the heat when the first mixture reaches 80°C, then adding the butter to the first mixture and cooling it to 35°C while melting it; (a3) ​​a step of preparing a third mixture by placing the egg whites, egg yolks, and sugar in a bowl and mixing for 2 minutes without foaming; (a4) a step of preparing a fourth mixture by sifting the cake flour, glutinous rice flour, cinnamon powder, and ginger powder into the third mixture, and then adding the second mixture in three separate additions while mixing thoroughly; and (a5) a step of straining the fourth mixture through a sieve.The above step (a) comprises preparing the yakgwa-flavored canelé dough by further mixing the milk, the vanilla essence, the butter, the egg white, the egg yolk, the sugar, the cake flour, the glutinous rice flour, the cinnamon powder, and the ginger powder with rice syrup and sesame oil; the above step (a3) ​​comprises preparing a third mixture by placing the egg white, the egg yolk, the sugar, and the rice syrup into a bowl and mixing for 2 minutes without foaming; the above step (a4) comprises preparing a fourth mixture by adding the cake flour, the glutinous rice flour, the cinnamon powder, the ginger powder, and the sesame oil to the third mixture, and then adding the second mixture in three installments while mixing thoroughly; the above step (a4) further comprises the step of adding rum resin to the fourth mixture and mixing, and preparing the yakgwa-flavored canelé dough by mixing 19 to 21 parts by weight of the rum resin with 100 parts by weight of the sugar; and the above (f) A method for manufacturing a yakgwa-flavored canelé, comprising: (f1) a first baking step of baking at a first temperature for a first time; and (f2) a second baking step of baking at a second temperature for a second time; wherein the first temperature is higher than the second temperature and the first time is longer than the second time, and wherein the first temperature is 160℃, the second temperature is 140℃, the first time is 40 minutes, and the second time is 35 minutes. Claim 2 delete Claim 3 delete Claim 4 A method for manufacturing a yakgwa-flavored canelé according to claim 1, wherein, in step (a), 315 to 348 parts by weight of milk, 15.2 to 16.8 parts by weight of vanilla essence, 11.4 to 12.6 parts by weight of butter, 22.8 to 25.2 parts by weight of egg white, 38 to 42 parts by weight of egg yolk, 57 to 63 parts by weight of cake flour, 30.4 to 33.6 parts by weight of glutinous rice flour, 11.4 to 12.6 parts by weight of cinnamon powder, 3.8 to 4.2 parts by weight of ginger powder, 49.4 to 54.6 parts by weight of rice syrup, and 7.6 to 8.4 parts by weight of sesame oil are mixed to prepare a yakgwa-flavored canelé dough, wherein, with respect to 100 parts by weight of sugar. Claim 5 delete Claim 6 delete Claim 7 Yakgwa-flavored canelé prepared by the method described in paragraph 1 or 4.

Images