This time, I tried making cocoa steamed bread with extra oil and milk.
The finished product was even fluffier. I thought increasing the milk (from 25g to 30g) might make it sticky, but it was still fine. By increasing the moisture, I was able to recreate the softness of commercially available steamed bread.
Japanese link: Cocoa Steamed Bread Recipe
Cocoa Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 pc |
| 2 | Milk | 30 | 20 | ¥6 | |
| 3 | Rice oil | 20 | 184 | ¥17 | |
| 4 | Cocoa powder | 5 | 14 | ¥22 | |
| 5 | Wheat flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 227g | 728kcal | ¥103 |
Calories and prices are approximate values.
Cocoa Steamed Bread Recipe (Instructions)
(1) Whisk the whole egg, 30g milk, 20g oil, 5g cocoa powder, and 60g sugar with a hand mixer for about 2-3 minutes.
(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 for about 15 minutes in a boiling pot (I wrapped the pot lid with a towel to make it like a steamer).
(4) The finished product was even fluffier due to the increased milk. The inside was not sticky.
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