Mugwort red bean financier
1. Spread room temperature butter on the mold and put it in the refrigerator.
2. Put room temperature fermented butter in a pot and burn it until it bubbles and turns dark brown, stirring occasionally.
3. Prepare cold water in a bowl and put the pot in and cool it.
4. Beat egg whites and add white rum, salt, sugar, and honey and mix.
5. Add sifted cake flour, almond powder, mugwort powder, and baking powder and mix thoroughly.
6. Sieve the burnt butter and add in 3 times and mix (mix thoroughly 20-30 times each time)
7. Wrap the dough and refrigerate for about 1 hour.
8. Take out the dough and mix well, put it in a piping bag, and squeeze only 1/3 of the dough into the mold.
9. Squeeze the red bean paste one line at a time.
10. Squeeze the remaining dough and cover it.
11. Tap the bottom of the mold.
12. Add an appropriate amount of red bean paste
13. Lower the oven temperature from 200 degrees to 190 degrees and bake for 13-14 minutes
Mugwort red bean financier 27-28 servings
Unsalted fermented butter 184g
Egg white 192g
White rum 2g
Salt 1g
Sugar 135g
Honey 16g
Flour 73g
Almond powder 77g
Mugwort powder 14g
Baking powder 1g
Red bean paste 250g
Appropriate amount of red bean paste
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