This time, I ground up black tea leaves and added them to steamed bread.
The result was a black tea-flavored steamed bread. I often fail if there’s too much moisture, but this time, since the tea leaves were ground, it turned out perfectly.
By the way, when making steamed bread, I use a pot filled with water as a steamer. When steaming, it seems that using high heat prevents the steamed bread from becoming sticky.
Japanese link: Black Tea Steamed Bread Recipe
Black Tea Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 pc |
| 2 | Milk | 20 | 13 | ¥4 | |
| 3 | Canola Oil | 15 | 138 | ¥5 | |
| 4 | Black Tea Leaves | 3 | 9 | ¥11 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 50 | 194 | ¥15 | |
| 7 | Baking Powder | 2 | 3 | ¥10 | |
| (Total) | 200g | 632kcal | ¥75 |
Calories and prices are approximate values.
Black Tea Steamed Bread Recipe (Instructions)
(1) Whisk the whole egg, 20g milk, 15g oil, and 3g black tea leaves (ground in a mortar) with a hand mixer for about 1 minute.
(2) Add 50g flour, 50g sugar, and 2g baking powder to (1) and mix lightly with a spatula.
(3) Pour (2) into cup molds (pre-warmed in a steamer) and steam for about 15-20 minutes in a boiling pot (I wrapped the pot lid with a towel to mimic a steamer).
(4) The finished product was fluffy and had a distinct black tea flavor.
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