This time, I tried making steamed bread using rice oil and instant coffee. Last time, I forgot to add oil, so this time I re-attempted it with oil.
The finished product was much fluffier with the oil. The taste was the same, so it seems the oil improves the texture.
Japanese link: Coffee Steamed Bread Recipe
Coffee Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 piece |
| 2 | Milk | 20 | 13 | ¥4 | |
| 3 | Rice oil | 15 | 138 | ¥13 | |
| 4 | Coffee powder | 3 | 9 | ¥21 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 210g | 670kcal | ¥96 |
Calories and prices are approximate values.
Coffee Steamed Bread Recipe (Instructions)
(1) Whisk the whole egg, 20g milk, 15g oil, 60g sugar, and 3g instant coffee well with a hand mixer for about 2-3 minutes.
(2) Add 50g flour 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 minutes in a boiling pot (a steamer with the lid wrapped in a towel).
(4) The finished product was fluffy, and the coffee flavor was prominent. It seems that using oil improves the texture of the steamed bread.
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