Steamed egg bread. The soy milk amount was too much, so it shrunk a bit.

Today, I tried making egg steamed bread using baking soda.

The finished product was a steamed bread that had shrunk significantly because I added too much soy milk midway through. When I broke open the steamed bread, the top part was also a bit moist, so it seems that too much moisture prevents it from becoming fluffy.

Japanese link: Egg Steamed Bread Recipe

Egg Steamed Bread Recipe (Ingredients)

Calories and prices are approximate values.

Egg Steamed Bread Recipe (Instructions)

・First, I put 1 egg, 60g sugar, and 10g canola oil in a bowl and mixed them with a hand mixer.

・Next, I intended to add 15g of soy milk, but I accidentally added 30g.

・Then, I added 50g of flour and about two pinches of baking soda, and mixed until there were no lumps. The batter felt a bit watery.

・I poured the batter into molds and placed them in a pot to steam.

・After about 15 minutes of steaming, the steamed bread overflowed from the cups, so it seems I still used too much baking soda.

・The finished product had shrunk a lot. Also, when I broke open the steamed bread, the top part was very moist. I think this was due to adding too much soy milk midway through. It seems that too much moisture prevents it from becoming fluffy.