Mugwort Red Bean Bread recipe - ingredients, nutrition and when to eat it
Soft bread combining the gentle aroma of mugwort with sweet red bean paste. It’s a lovely snack with hot tea or coffee and also makes an easy accompaniment to…
Soft bread combining the gentle aroma of mugwort with sweet red bean paste. It’s a lovely snack with hot tea or coffee and also makes an easy accompaniment to a busy breakfast.
Bread & brunch · 100 minutes to cook
Nutrition (per 223g serving): 545.3 kcal · protein 17.8g · carbohydrate 91.2g · fat 11.2g · sodium 392.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cool the red bean paste thoroughly so it doesn’t make the dough too wet.
Tips: For a stronger mugwort aroma, increase the mugwort powder to 1½ tablespoons and reduce the flour by 2 grams.
Tips: Since oven temperatures vary, loosely cover the bread with foil halfway through if the surface browns too quickly.
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Ingredients (1 serving)
- Flour — 70 g
- Mugwort powder — 1 Tbsp
- Cooked red beans — 55 g
- Sugar — 22 g
- Instant dry yeast — 1 tsp
- Salt — 0.2 tsp
- Milk — 35 ml
- Egg — 0.5 pc
- Butter — 8 g