This time, I made cocoa steamed bread.
The finished product had some lumps of flour, but it was decent. With 5g of cocoa powder, the cocoa flavor was also quite strong.
By the way, when I made egg steamed bread last time, there were some undercooked parts, possibly because the cups were cold. So, this time, I warmed the cups in the steamer before pouring in the batter, and there were no failures in the steaming process.
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 piece |
| 2 | Milk | 20 | 13 | ¥4 | |
| 3 | Canola oil | 15 | 138 | ¥5 | |
| 4 | Cocoa powder | 5 | 14 | ¥22 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 50 | 194 | ¥15 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 202g | 637kcal | ¥86 |
Calories and prices are approximate values.
Cocoa Steamed Bread Recipe (Instructions)
(1) Whisk the whole egg, 20g milk, 15g oil, and 5g cocoa powder with a hand mixer for about 1 minute.
(2) Add 50g flour, 50g sugar, and 2g baking powder to (1) and mix lightly with a spatula.
(3) Pour (2) into the 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 had some lumps of flour, but it was decent. Perhaps thanks to warming the cups, there were no undercooked parts. With 5g of cocoa powder, the cocoa flavor was also quite strong.
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