The mugwort scent is... Mugwort hoppang
Mugwort hoppang is perfect for winter snacks.
6 serving
Within 120 minutes
카푸치노
Ingredients
  • Strong rice flour
    150g
  • whole wheat flour
    130g
  • Mugwort
    1TS
  • Sugar
    20g
  • Milk
    100ml
  • Water
    90ml
  • Instant Dryist
    1ts
  • Salt
    1/2ts
  • grape seed oil
    2TS
  • red bean paste
    300g
  • Walnut
    40g
Cooking Steps
STEP 1/4
Place warm milk and water in a baking machine and knead with strong rice flour, whole wheat flour, mugwort flour, sugar, yeast, and salt. When combined, add grape seed oil and knead until smooth.
STEP 2/4
For the filling of the hoppang, add half a walnut to the red bean paste and mix.
STEP 3/4
Remove 35g to 40g of red bean paste and make it round. After 20-30 minutes of medium fermentation, divide it into 8 pieces.
STEP 4/4
Add the red bean paste one at a time to the medium fermentation dough and wrap the dough well. Cut the parchment paper, put one hoppang dough on top, ferment it for 30 minutes for the second time, put it in a steamer, and steam it for 10-15 minutes when the water boils.
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