The present invention relates to a method for manufacturing oil-and-honey pastry, including: a step in which glutinous rice is dipped for 5 to 20 days in room-temperature water and then washed with cold water, and moisture is removed from the rice a step in which the moisture-removed glutinous rice is ground and mixed for 1 to 2 hours a step in which the ground and mixed glutinous rice is subjected to primary grinding by a stone roller a step in which secondary grinding is performed after 2 to 4 parts by weight of milled beans and 1 to 6 parts by weight of distilled liquor are mixed with 100 parts by weight of the glutinous rice obtained after the primary grinding a step in which dough is produced after adding 2 to 8 parts by weight of glucose to the glutinous rice obtained after the secondary grinding, by steaming the mixture for 40 minutes to two hours at 110 to 150°C a step in which the steamed dough is punched for 20 to 40 minutes after adding 1 to 5 parts by weight of sugar a step in which a flattened sheet is molded by molding the punched dough a step in which the flattened sheet is dried in a dryer and a step in which the dried flattened sheet is put into palm oil, subjected to primary frying for 50 to 70 seconds at a temperature of 110 to 130°C, and then subjected to secondary frying for 80 to 100 seconds at a temperature of 160 to 170°C.COPYRIGHT KIPO 2017본 발명은 유과 제조방법에 관한 것로, 찹쌀을 상온의 물에서 5~20일간 수침한 후, 냉수에 세척하고 수분을 제거하는 단계, 수분이 제거된 찹쌀을 1~2시간 분쇄 혼합하는 단계, 분쇄 혼합된 찹쌀을 돌로라를 이용하여 1차 분쇄하는 단계, 1차 분쇄된 찹쌀 100중량부에 제분된 콩 2~4중량부와 소주 1~6 중량부를 혼합한 후, 2차 분쇄하는 단계, 상기 2차 분쇄된 찹쌀에 포도당 2~8 중량부를 혼합한 후, 110~150℃에서 40분~2시간 증숙하여 반죽물을 제조하는 단계, 상기 증숙된 반죽물을 설탕 1~5중량부를 혼합하여 20~40분간 꽈리치기를 하는 단계, 꽈리치기된 반죽물을 성형하여 반대기를 성형하는 단계, 반대기를 건조기에서 건조하는 단계 및 건조된 반대기를 팜유에 넣고 110~130℃의 온도에서 50~70초동안 1차 튀긴 후, 160~170℃의 온도에서 80 내지 100초동안 2차 튀기는 단계를 포함할 수 있다.
