Amoag may- honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). W´e made a suLstitute, simiiary 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-syup (20%) and water (40%) before boiling for 10 minutes. B syrup´s ccmposition 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 Yaclcwa was 27.23%, 23.05%, 23.05% and 30.35%.
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