Mugwort Injeolmi Bread recipe - ingredients, nutrition and when to eat it
This snack is made with mugwort-scented bread filled with chewy rice cake and topped with soybean powder.
This snack is made with mugwort-scented bread filled with chewy rice cake and topped with soybean powder. The gentle mugwort aroma, nutty soybean powder, and soft rice cake pair nicely with coffee or tea on a spring day.
Bread & brunch · 150 minutes to cook
Tips: Cut the rice cake into small pieces, since large pieces are difficult to wrap in the dough.
Tips: Sprinkle on a little soybean powder before baking and a little more just before serving to bring out its nutty aroma.
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Ingredients (1 serving)
- Flour — 100 g
- Glutinous Rice Flour — 40 g
- Mugwort Powder — 1 Tbsp
- Soybean Powder — 2 Tbsp
- Instant Dry Yeast — 1 tsp
- Sugar — 1 Tbsp
- Salt — 0.5 tsp
- Milk — 60 ml
- Egg — 0.5 pc
- Butter — 15 g
- Rice cake — 40 g