Mugwort castella with soybean cream / Korean cafe dessert

 

Mugwort castella with soybean cream🍃

About 'Mugwort'

Mugwort is an edible and medicinal herb

commonly found in Korea, Japan, China, and the US.

It has a specific flavor and scent,

so it is used for making rice cakes

or brewing tea.

In the past, ancestors used this herb

to prevent infection of wounds

and to cure cold hands and feet.

I'm not sure if people from other countries

use this herb in desserts,

but here in Korea,

it is a trendy flavor!

Mugwort-flavored macaroons, madeleines,

cakes, and bread can be found

in many Korean cafes.

'INGREDIENTS'

[Mugwort Castella Batter]

- 4 eggs, 15g honey, 110g sugar

- 10-15 drops (1t) vanilla essence

- 100g cake flour

- 10g mugwort powder

- 20g butter, 25g milk, 10g oil

[soy Bean Cream]

- 150g heavy cream, 15g sugar

,18g soybean powder

- Rosemary (optional, for decoration)

I hope this helps! Let me know if you have any other questions.

💬 RECIPE is from the LINK BELOW 💬

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

Plz turn the English sub on!

 

The inside view was so satisfying because I added as much cream as I could

You know, 

the amount of cream MATTERS.😉

Originally, it's made in a large circle mold

with a 12cm diameter.

However, the batter was enough

to fill up one circle mold

and another six cupcake molds!

I decided to use the batter

to fill smaller cupcake molds as well.

To decorate,

I used flower-shaped butter cookies

that I made using a cookie cutter

and yellow-colored sugar icing.

💁 REMEMBER 💁

it's kind of a dilemma.

It's better not to fill the castella with cream

if you're obsessed with

the soft and fluffy texture of it,

because putting the castella

in the fridge to keep the cream fresh

will cause the texture

to become LESS smooth.

However, without some cream,

it doesn't feel as fun to eat. Right?

So, try to fill the cream inside

right before you eat it

or give it enough time

to get back to room temperature

after taking it out of the fridge."

(●'◡'●) COMPLITED (●'◡'●)

😨 Difficult to make?

Not really!

Make sure to make firm foam with eggs,

and give your best attention

not to ruin the foam

during mixing the powder.

Remember to hold your breath

while you sift the mugwort powder.

It tends to fly everywhere in your kitchen.

😋 How's the taste?

The slightly bitter and fragrant flavor

perfectly complements the soybean cream.

Plus, its soft texture

makes it melt in your mouth

as soon as you take a bite. 😏😏