[자막]인절미 쑥카스테라,인절미쑥케이크,생크림카스테라 만들기,how to make mugwort cake,mugwort castella

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sweet red bean paste

🥗Healthier: date paste

💰Cheaper: apple sauce

Date paste provides natural sweetness and is lower in calories.

For injeolmi crumble, combine all ingredients in a bowl and mix until it feels like wet sand.

Shape the mixture as desired and bake at 180°C for 8 minutes, flipping the pan halfway through after 5 minutes.

For mugwort castella, mix egg yolks, honey, and sugar in order, then whip over a double boiler until the sugar dissolves and the mixture is thick and pale.

Warm the milk and oil over the double boiler before adding to the yolk mixture along with vanilla paste.

Whip the chilled egg whites until foamy, gradually adding sugar in three parts until soft peaks form.

Fold a scoop of meringue into the yolk mixture, then gently mix in the cake flour and mugwort powder until just combined.

Fold in the remaining meringue gently.

Prepare a baking pan lined with Teflon sheet, pour in the batter, and smooth the top.

Bake in a preheated oven at 170°C for 23-25 minutes.

For injeolmi cream, whip cold cream with mascarpone, sugar, condensed milk, and soybean powder until the desired consistency is reached.

Using a round cookie cutter, create a deep well in the center of the castella, then fill with injeolmi cream and pipe on top as desired.

Sprinkle with soybean powder and crumble as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens