Mugwort cake with bean paste sauce
I made a mini mugwort cake using mugwort powder and barley rice powder without butter. It's a mini cake that has a delicious taste of pea bowl and a fragrant mugwort scent. If you gently put bean powder on top, it becomes a mini cake for a plausible holiday. It's light and savory, so I ate it delicious. A light and fragrant mini mugwort cake. Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • barley rice
    85g
  • Baking powder
    1/2ts
  • Mugwort
    2Ts
  • Sugar
    60g
  • Salt
    little
  • egg
    1ea
  • grape seed oil
    50g
  • Milk
    75g
  • a bowl of red bean paste
    100g
  • bean powder
    little
Cooking Steps
STEP 1/6
First, soak various exhausts in water enough, remove the water, and mix them slightly with the powder.
STEP 2/6
Put sugar and salt in the sifted barley rice powder, mugwort powder, and baking powder and mix them lightly with a whisk
STEP 3/6
Mix oil, eggs, and milk in a bowl with a whisk
STEP 4/6
Add the powder to the liquid, mix roughly with a whisk, then add the flour-coated beanbags and mix with a whisk.
STEP 5/6
Fill 80% of the mold and bake in a preheated oven at 170-180 degrees for 20-25 minutes. If you poke it with a skewer and it's clean, it's all cooked
STEP 6/6
Remove from the cold tongue mold, cool it in a cooling strainer, and sprinkle bean powder on it!
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