Misugaru is a Korean cereal powder used to make refreshing milky drinks in summer. This powder can also be used in baking to add a very interesting toasted cereal or plant-based touch, as here, with the taste of mugwort. Discover our recipe for Mugwort Misugaru madeleines.
Time:
Less than 20 minutes:
- 5 minutes preparation
- 8 to 12 minutes cooking
Quantity:
12 to 15 madeleines
Ingredients:
- 90 grams of wheat flour
- 30 grams of Mugwort Misugaru
- 60 grams of rice syrup
- 60 grams of brown sugar
- 2 eggs
- 1 egg yolk
- 120 grams of melted butter
- 3 grams of baking powder
Preparation:
Preheat the oven to 180 degrees Celsius with fan assist.
Whisk the eggs, sugar, and rice syrup until the mixture is light and fluffy.
Add the flour, Misugaru, melted butter, and baking powder to the mixture. Incorporate well until the batter is homogeneous.
Place the batter into lightly buttered madeleine molds. You can also use financier or muffin molds if necessary.
Bake for 10 to 12 minutes or until the madeleines are golden. Remove from the oven and let them cool on a wire rack for about 20 minutes before unmolding.
Enjoy!
See you soon
Pierre
