고소한 콩고물 크림이 쏙! '쑥 카스테라' 만들기 : Mugwort Castella with soybean-cream recipe ｜siZning

▼ Tell you more about 'the Mugwort Castella with soybean-cream' made today :) 'Like' and Subscribe' are great for creating content! Hello This is 'siZning'. It's March in spring. In the spring, the fragrant ingredients keep thinking and wanting to eat. I made a soft castella with mugwort, which is in the right season(spring). I also added a lot of cream made with soybean-powder that goes best with mugwort, so It was finished with a delicious dessert that went so well. Butter and oil were used to make the castella moist and soft. The butter is good for using to flavor, but it seems to lack the moistness of the sheet. And the oil is good for using to moistness, but it seems to lack the flavor of the sheet. So I was made by mixing the two ingredients properly and putting them together. That It is well made with a moist & flavor. When you make a castella today, it seems to be a part of checking the whipped condition carefully while making the whipping of eggs. Points that make smooth and solid egg foam is the most important. I hope you get it right through the video. 🧡 ingredients 🔸 Mugwort castella batter Eggs 4ea Honey 15g Sugar 110g Vanilla essence 10-15drops (1t) Cake flour 100g Mugwort powder 10g Butter 20g Milk 25g Cooking oil 10g 🔸 Soy bean powder cream Fresh cream 150g Sugar 15g Soy bean powder 18g 🔸 Rosemary optional(deco) **Prohibit downloading and secondary editing of this video. ‘siZning' We will come to you with good videos and recipes from now on. Many subscriptions please! -------------------------------------------------------------------------------------------- ☆SUBSCRIBE:    / sizning   ☆INSTA:   / sizning   ☆BLOG: https://blog.naver.com/sisdining_8689 --------------------------------------------------------------------------------------------