This time, I tried making steamed tea bread with extra oil and milk.
The finished product was even fluffier. I thought increasing the oil and milk (oil: 15→20g, milk: 20→25g) would make it sticky, but a slight increase seems to be fine.
Japanese link: Steamed Tea Bread Recipe
Steamed Tea Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 pc |
| 2 | Milk | 25 | 17 | ¥5 | |
| 3 | Rice oil | 20 | 184 | ¥17 | |
| 4 | Black tea leaves | 3 | 9 | ¥11 | |
| 5 | Wheat flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 220g | 720kcal | ¥91 |
Calories and prices are approximate values.
Steamed Tea Bread Recipe (Instructions)
(1) Whisk the whole egg, 25g milk, 20g oil, 3g black tea leaves (ground in a mortar), and 60g sugar with a hand mixer for about 1 minute.
(2) Add 50g wheat flour and 2g baking powder to (1), and gently mix with a spatula.
(3) Pour (2) into cup molds (pre-warmed in a steamer) and steam in a boiling pot (I wrapped the pot lid with a towel to make it like a steamer) for about 15-20 minutes.
(4) The finished product was even fluffier due to the increased oil and milk. The tea flavor was also prominent.
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