Today, I tried making steamed cheese bread. Since I didn’t have baking powder, I used baking soda (half the amount of baking powder).
The finished product expanded too much because I used too much baking soda. The taste and texture were fluffy steamed cheese bread. I might have added a bit more moisture.
Japanese link: Steamed Cheese Bread Recipe
Steamed Cheese Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Egg | 60 | 91 | ¥20 |
| 2 | Sugar | 60 | 232 | ¥18 |
| 3 | Flour | 50 | 184 | ¥10 |
| 4 | Cheese | 25 | 89 | ¥31 |
| 5 | Soy Milk | 15 | 7 | ¥3 |
| 6 | Canola Oil | 10 | 92 | ¥9 |
| 7 | Baking Soda | 1 | 0 | ¥1 |
| – | (Total) | 221g | 695kcal | ¥92 |
Calories and prices are approximate values.
Steamed Cheese Bread Recipe (Instructions)
・First, I put 1 egg, 60g sugar, 15g soy milk, and 10g canola oil into a bowl and mixed them well with a hand mixer (for about 1 minute).
・Next, I added the cheese and continued mixing over a hot water bath until there were no more lumps of cheese.
・After that, I sifted in 50g of flour and 1g of baking soda.
・Then, I gently mixed until the powder was evenly incorporated. This completed the dough.
・After pouring the dough into cupcake molds (size 9), I placed them in a pot for steaming.
・I steamed them over medium heat for about 15 minutes. As a result, they expanded so much that they overflowed the cups.
・ The finished product expanded too much because I used too much baking soda. The taste and texture were fluffy steamed cheese bread. I might have added a bit more moisture.
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