SUB)쑥 인절미 크럼블 케이크 만들기 Mugwort Crumble Shortcake ｜자도르

Hello, everyone :) Today I made mugwort soybean crumble shortcake. Mugwort and roasted soybean flour are very popular ingredients used by bakers in Korea. Do you know a herb called mugwort? Mugwort is a kind of Korean herb that has a unique aroma and taste. Roasted soybean flour has a nutty taste and is often used in Korean rice cakes and Japanese Mochi. Maybe you can buy these at a Korean mart. It's also on Amazon. (Mugwort powder: http://bitly.kr/fLenGWRI) (Roasted soy flour: http://bitly.kr/xLNOMK2R) I used Turbinado sugar for the crumbles on the cake, which is a kind of unrefined brown sugar. Because the particles are very coarse, they don't melt when baked, giving crumble a very crispy texture. It is highly recommended. If you don't have this, you can replace it with brown sugar. Products used -Egg: USA Large size (50g without shell per one) -White sugar: Domino sugar -Turbinado Sugar: Wholesome (http://bitly.kr/whkr7Xt9) -Power: Swans down -Hand mixer: Nesco (http://bitly.kr/7imXCqiN) -Cake frame: diameter 15cm, height 7cm -Oven: Unox XTF135 (same as Cadco XAF-133 in the US) ▶ Ingredients (for 1 cake) 3 pieces of 1.5cm thick mugwort cake sheets (recipe:    • SUB)촉촉하고 부드러운 쑥 제누와즈 만들기 Mugwort Sponge Ca...  ) (syrup) 35g water, 18g sugar 1) Add sugar to the water and heat it using a microwave or saucepan to melt the sugar. 2) Let it cool completely before use (Soybean flour crumble) 50g butter, 50g turbinado sugar(or brown sugar), 30g bread flour, 20g roasted soy bean flour, 50g almond powder, 1g salt 1) Put all the ingredients in a bowl. 2) Use your finger to rub it into a small crumble. 3) Shape it by hand with the size you want. 4) In the freezer, rest for 10 minutes, harden, and bake 160 degrees C (320℉) for 15 minutes. Baking time may vary depending on the oven and crumble size. (Bean flour diplomat cream) 190 g milk, 42 g Yolk, 38 g sugar, 18 g corn starch, 30 g roasted soybean flour, 150g heavy cream (firmly whipped) 1) Add yolk and sugar to the bowl and mix with a whisk. 2) Add sifted corn starch and mix without lumps. 3) Put the milk in a saucepan and heat only until the edges boil. 4) Mix the warm milk to the yolk side little by little. 5) Pour the mixture back into the pot and reheat. Keep stirring to prevent lumps from forming on the heat. 6) Stir until the lumps are completely loose and change to a thin, shiny texture. 7) When the custard is still hot, add soy flour and mix well. 8) Cover with plastic wrap so that the air does not come in contact, and then put it in the freezer for 10-20 minutes to cool it quickly. 9) After cooling the custard cream, strain it through a sieve and loosen it with a spatula 10) Put half of the firmly whipped cream first, and mix it with a spatula. 11) Put all the remaining cream and gently fold so that the foam does not go out. (Cream for covering) 200g heavy cream, 12g sugar, 10g sweet condensed milk 1) Add sugar and condensed milk to the very cold heavy cream. 2) Put ice water under cream and whip until thick. Mugwort cream used for decoration: Put in suitable amount of mugwort powder that is colored in heavy cream and sugar of 10% of the weight of heavy cream and whipped them together until hard. (Piping tip: No. 234) Mugwort Cream is used for only decoration and can be omitted. Comments that are not polite or unpleasant to me are deleted without notice. Instagram: https: //www.instagram.com/jadore________ -------------------------------------------------- -------------------------------------------------- --- Please specify source when using recipe. Secondary editing and re-uploading of video is prohibited. -------------------------------------------------- -------------------------------------------------- ---