Bean cream mugwort bread
This is version 2 following version 1 of mugwort bean cream bread that I uploaded last week. This time, I added more mugwort powder to the bread and changed the cream and crumble. This recipe tasted better to me. It's chewy if you eat it when it's freshly baked and warm, so you can feel the taste of Injeolmi a little bit. Savory, soft cream and crispy crumble..It's a bread with a subtle mugwort scent. I think it's a bread that can only be made with homemade bread. Bean cream mugwort bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    235g
  • Mugwort
    25g
  • Sugar
    25g
  • Salt
    4g
  • powdered milk
    6g
  • egg
    1ea
  • Butter
    25g
  • Instant Dryist
    1.5ts
  • Water
    160~170g
  • a bowl of red bean paste
    80g
  • Eggs
    1ea
  • Sugar
    30g
  • Soft flour
    10g
  • bean powder
    40g
  • Milk
    150g
  • Butter
    10g
  • Vanilla Extrack
    1/2ts
  • Butter
    20g
  • Sugar
    20g
  • bean powder
    20g
  • Soft flour
    10g
  • almond
    10g
Cooking Steps
STEP 1/12
First, make bean powder custard. Heat the milk in a saucepan until the edges are fluffy. Beat in the yolk, add sugar, and mix well. Add vanilla extract to this and mix, then add soft flour and mix well.
STEP 2/12
Before adding bean powder, add a little hot milk and mix well with the yolk mixture, then add bean powder and mix well. Then add the rest of the heated milk little by little and mix well with a whisk so that it doesn't clump together.
STEP 3/12
Sift through a sieve, place in a saucepan and make custard over low heat, stirring constantly. If you keep stirring, there's a point when it gets thick. At that point, if you boil it a little longer, a thick custard is made.
STEP 4/12
Remove from heat and melt well with butter when warm. Cover the finished bean powder custard tightly with a wrap and let it cool in the refrigerator.
STEP 5/12
Make a bean powder crumble. Gently dissolve butter at room temperature and add sugar and mix well. After that, sift the bean powder, soft flour, and almond powder, and rub your hands gently to make crumble. You can wrap it around the temperature theory like this and leave it at room temperature for a while.
STEP 6/12
I make mugwort bread. In a baking machine or kneader, knead all ingredients except butter and red bean paste. When lumped together, add butter at room temperature and knead until a transparent film is formed when you spread the dough gently. When the dough is finished, add the red bean paste and make it into a lump. The amount of water can vary depending on the environment, so you can adjust it.
STEP 7/12
First ferment the dough made from a lump. Ferment it to 2.5 times the volume. It took about 50 minutes at a temperature of 27 to 30 degrees.
STEP 8/12
After the first fermentation is completed, roll the dough and cover it with wet cloth at room temperature for 10 to 15 minutes.
STEP 9/12
And then I do plastic surgery. Roll it into an oval shape and spread the bean powder custard. Avoid the edges and apply it.
STEP 10/12
Roll it carefully from the top and pinch the parts that overlap at the end to form a bread shape. Place the dough in an oiled bread mold and pan it with the back of your hand.
STEP 11/12
Sprinkle with the bean powder crumble and press well with the back of your hand. And then the second fermentation. Ferment it to the point where it rises about 1cm above the mold. It took about 40 minutes at around 27 degrees.
STEP 12/12
Preheat the oven to 170 degrees before fermentation is complete, and bake in an oven at 170 degrees for about 30 minutes when fermentation is complete. If the side color is golden brown, it's all cooked.
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