This time, I tried making tea steamed bread with extra milk and less oil.
The finished product had a soft texture and was slightly sticky. If I were to add any more moisture, it might turn out like uiro (a type of mochi).
Japanese link: Tea Steamed Bread Recipe
Tea Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-sized egg |
| 2 | Milk | 35 | 23 | ¥7 | |
| 3 | Rice oil | 15 | 138 | ¥13 | |
| 4 | Tea leaves | 5 | 16 | ¥18 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 227g | 687kcal | ¥96 |
Calories and prices are approximate values.
Tea Steamed Bread Recipe (Instructions)
(1) Whisk together 1 whole egg, 35g milk, 15g oil, 5g tea leaves (ground in a mortar), and 60g sugar with a hand mixer for about 1 minute.
(2) Add 50g flour and 2g baking powder to (1) and gently mix with a spatula.
(3) Pour (2) into a mold lined with paper lunch cups and steam for about 15-20 minutes in a boiling pot (I wrapped the pot lid with a towel to create a makeshift steamer).
(4) The finished product had a soft texture and was slightly sticky. If I were to add any more moisture, it might turn out like uiro (a type of mochi).
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