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KMID : 0366519820020000039
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Annual Bulletin Seoul Health
1982 Volume.2 No. 0 p.39 ~ p.44
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A Experimental Study on the Recipe of Yackwa
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Abstract
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1) It was found that Yackwa had its best quality when the proportion of the quantity of eating oil to that of flour was 1 to 10.
2) The use of bee-honey brought about the better form, taste and hole forma-lion than that of syrup.
3) The use some wine was of some help to the hole formation.
4) The temperature of the eating oil had some influence on the preservation of the original form. When the oil was under 140 degrees centigrade, Yackwa was not perfectly fried, and the most suitable temperature was found to be 160 degrees.
5) It was also found that both the quality and the taste of Yackwa were greatly influenced by the variable quantity of materials.
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KEYWORD
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