Steamed bread

This time, I made steamed cheese bread. The finished product had a cheesy flavor. Since I used natural cheese instead of cream cheese, the cheese flavor wasn't as strong as in store-bought versions. […]

I made steamed bread with black beans and brown sugar powder. This time, I added 5g of black bean and brown sugar powder.   The finished product had a dark appearance and a slight kinako (roasted soybean flour) flavor. I feel like if I add a little more powder, the flavor will become more pronounced. […]

This is my third time making Chinese-style steamed buns (with soy sauce and baking soda). This time, to make the flavor richer, I reduced the amount of flour (from 50g to 40g). The finished product had a richer flavor than last time, but perhaps because I reduced the amount of flour, or when steaming […]

This is my second time making steamed bread with black bean brown sugar powder. This time, I added 10g of black bean brown sugar powder. As expected, increasing the amount of powder resulted in a stronger kinako (roasted soybean flour) flavor. The texture was fluffy. Also, […]

This is my second time making Chinese-style steamed buns (with added soy sauce and baking soda). The finished product tasted more like store-bought ma lai gao than last time, but there still wasn't enough soy sauce (and sugar?). There was too much flour […]

This time, I tried adding baking soda (a pinch, about 0.5g?) to the black tea steamed bread. I wanted to see if this amount would make it rise enough and if it would reduce the unique smell of baking soda.   The finished product, compared to using 2g of baking soda, had a slightly reduced fluffiness […]

This time, I tried making a Chinese-style steamed bread by adding soy sauce and baking soda. The finished product had a flavor similar to the store-bought Malai gao (steamed cake), but the taste was too faint, likely because the amount of soy sauce was too little or the amount of flour was too much. I also added a small amount of baking soda to give it a yellowish color, but the color was also light. I need to rethink the recipe. […]

This time, I added 2g of baking soda to my usual steamed egg bread recipe. I wanted to see if the combination of baking powder and baking soda would improve the rise. As I hoped, the finished bread was soft and fluffy. However, it tasted a bit saltier than my usual steamed egg bread, which might be because I used too much baking soda. 2g of baking soda might be too much for a recipe with only about 50g of flour. […]

This time, I tried grinding black tea leaves and adding them to steamed bread. The result was black tea-flavored steamed bread. It often fails if there's too much moisture, but this time, since the tea leaves were ground, it didn't fail. Black tea steamed […]

This time, we made cocoa steamed bread. The finished product had some lumps of flour, but it turned out pretty well. With 5g of cocoa powder, the cocoa flavor was quite prominent. By the way, when I made egg steamed bread last time, the cup molds were cold […]