Mugwort Bread
Mugwort Bread with Bean Cream and Crumble
This is version 2 of the mugwort and bean cream bread I shared last week! This time, I’ve added more mugwort powder and adjusted the cream and crumble for an even better taste. I found this recipe to be more delicious. When eaten warm right after baking, it’s chewy and has a slight taste of ‘injeolmi’ (Korean rice cake). The fragrant and soft cream paired with the crispy crumble and the subtle aroma of mugwort create a truly unique bread. I believe this is a type of bread that can only be made at home. Let’s make some bean cream mugwort bread!
Basic Ingredients
- 1 loaf pan (cornmeal type)
Mugwort Bread Dough
- 235g bread flour
- 25g mugwort powder
- 25g sugar
- 4g salt
- 6g milk powder
- 1 egg white
- 25g unsalted butter, softened
- 1.5 tsp instant dry yeast
- 160-170g water (adjust based on dough consistency)
- 80g cooked red beans (adzuki beans)
Soybean Flour Custard Cream
- 1 egg yolk
- 30g sugar
- 10g cake flour
- 40g roasted soybean flour (kinako)
- 150g milk
- 10g unsalted butter
- 0.5 tsp vanilla extract
Soybean Flour Crumble Topping
- 20g unsalted butter, softened
- 20g sugar
- 20g roasted soybean flour (kinako)
- 10g cake flour
- 10g almond flour
- 235g bread flour
- 25g mugwort powder
- 25g sugar
- 4g salt
- 6g milk powder
- 1 egg white
- 25g unsalted butter, softened
- 1.5 tsp instant dry yeast
- 160-170g water (adjust based on dough consistency)
- 80g cooked red beans (adzuki beans)
Soybean Flour Custard Cream
- 1 egg yolk
- 30g sugar
- 10g cake flour
- 40g roasted soybean flour (kinako)
- 150g milk
- 10g unsalted butter
- 0.5 tsp vanilla extract
Soybean Flour Crumble Topping
- 20g unsalted butter, softened
- 20g sugar
- 20g roasted soybean flour (kinako)
- 10g cake flour
- 10g almond flour
- 20g unsalted butter, softened
- 20g sugar
- 20g roasted soybean flour (kinako)
- 10g cake flour
- 10g almond flour
Cooking Instructions
Step 1
First, let’s prepare the soybean flour custard cream that will fill the mugwort bread. Gently heat the milk in a saucepan until the edges just begin to bubble. In a separate bowl, whisk the egg yolk until smooth, then add the sugar and mix until dissolved. Stir in the vanilla extract. Sift in the cake flour and mix until well combined, ensuring there are no lumps.
Step 2
To temper the egg yolks, gradually whisk in a small amount of the warm milk. This prevents the yolks from cooking. Once incorporated, add the roasted soybean flour and mix thoroughly until smooth. Then, gradually add the remaining warm milk while whisking continuously with a whisk to prevent any clumps.
Step 3
For an even smoother custard, strain the mixture through a fine-mesh sieve into the saucepan. Cook over low heat, stirring constantly with a spatula or whisk. You’ll notice the mixture thickening at some point. Continue to cook for a short while longer until you achieve a thick, rich custard consistency.
Step 4
Remove the custard from the heat. While still warm, add the 10g of butter and stir until it’s completely melted and incorporated, making the custard smooth and glossy. To prevent a skin from forming, immediately cover the surface of the custard with plastic wrap, ensuring it’s in direct contact with the cream. Let it cool completely, then refrigerate until chilled.
Step 5
Now, let’s make the crispy soybean flour crumble topping for the mugwort bread. In a bowl, cream the softened room-temperature butter until smooth. Add the sugar and mix well. Sift in the roasted soybean flour, cake flour, and almond flour. Use your fingertips to rub the ingredients together until the mixture resembles coarse breadcrumbs. If the room temperature is warm, cover the crumble with plastic wrap and let it sit at room temperature for a short while to firm up slightly.
Step 6
It’s time to make the mugwort bread dough! Using a bread maker or stand mixer will make this process easier. Add all ingredients for the mugwort bread dough into the mixer bowl, except for the butter and cooked red beans. Start mixing. Once the dough begins to come together, add the softened butter and continue kneading. Knead until the dough is smooth and elastic, passing the ‘windowpane test’ (you should be able to stretch a small piece of dough thinly enough to see light through it without tearing). When the dough is fully developed, add the cooked red beans and knead briefly just until they are evenly distributed. The amount of water may vary depending on the flour and environment, so start with 160g and adjust by adding 10-20g more if needed.
Step 7
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first proof. Allow it to rise in a warm place (around 27-30°C or 80-86°F) for about 50 minutes, or until it has doubled to about 2.5 times its original size. To check for readiness, gently poke the dough with a lightly floured finger; if the indentation remains, the dough is ready.
Step 8
Gently punch down the dough to release the gas. Reshape it into a ball and let it rest, covered with a damp cloth or plastic wrap, at room temperature for 10-15 minutes. This resting period, called ‘bench rest,’ makes the dough more pliable and easier to shape.
Step 9
After the bench rest, place the dough on a lightly floured surface and roll it out with a rolling pin into a rectangle, approximately 20cm (8 inches) long. Spread the chilled soybean flour custard cream evenly over the rolled-out dough, leaving about a 1cm border along the edges to prevent the filling from oozing out during baking.
Step 10
Starting from one of the longer sides, tightly roll up the dough. Pinch the seam firmly to seal it. Shape the rolled dough into a loaf. Place the shaped loaf into a greased loaf pan, pressing down gently with the palm of your hand to ensure it fills the pan evenly. It’s ideal if the dough fills about 70-80% of the pan’s height.
Step 11
Sprinkle the prepared soybean flour crumble generously over the top of the dough in the loaf pan. Gently press the crumble onto the dough surface with your palm so it adheres well. Cover the loaf pan and let it undergo its second proof in a warm place (around 27°C or 80°F) for about 40 minutes, or until the dough has risen to about 1cm above the rim of the pan. Preheat your oven to 170°C (340°F) towards the end of the proofing time.
Step 12
Once the second proof is complete, carefully place the loaf pan into the preheated oven. Bake for approximately 30 minutes, or until the crust is a deep golden brown. If the sides are also nicely browned, your bread is ready. Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing and enjoying your delicious homemade mugwort bread!
