The present invention relates to a manufacturing method of a manju (traditional Japanese confection) and, more specifically, relates to a manufacturing method of a manju which can be stored for a long term with excellent functions by adjusting ingredients in dough and sediment of the manju. The manufacturing method comprises the steps of: mixing and kneading wheat flour and rice flour after beating an egg and adding salt and condensed milk preparing sediment by steaming and mashing sweet potatoes molding by adding the sediment in the dough applying an egg yolk on the surface of the molded material baking the molded material and packaging after cooling the molded material.COPYRIGHT KIPO 2015본 발명은 만주 (まんじゅう)의 제조방법에 관한 것이다. 보다 구체적으로, 본 발명은 만주의 반죽 및 앙금에 들어가는 성분을 조절하여, 우수한 관능을 가지고 오래 저장할 수 있는 만주의 제조방법에 관한 것이다.
