This is my fourth time making steamed cheese bread. In my previous attempts, using ingredient ratios that worked well for things like steamed black tea bread, the surface of the bread came out bumpy. So, I decided to revise the ingredient ratios.
The final result had a puffy, pleasant-looking surface. It seems that too much moisture might cause the bumpy texture.
The bread had a strong cheese flavor and a perfect amount of sweetness. The texture was a little denser, probably because I reduced the liquid.
Japanese link: Steamed Cheese Bread Recipes
Steamed Cheese Bread Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Milk | 15 | 10 | ¥3 | |
| 3 | Rice bran oil | 10 | 92 | ¥9 | |
| 4 | Cheese | 25 | 89 | ¥31 | Natural cheese |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 222g | 701kcal | ¥101 |
Calories and prices are approximate values.
Steamed Cheese Bread Recipe: Instructions
(1) I mixed one whole egg, 15g of milk, 10g of oil, 25g of cheese, and 60g of sugar with a hand mixer for about 2 minutes. I mixed it a bit more vigorously while warming it to ensure the cheese was well blended.
(2) To the mixture from (1), I added 50g of flour and 2g of baking powder, and stirred until there were no lumps of flour left.
(3) I poured the mixture from (2) into a mold with paper cups for lunch boxes and steamed it in a boiling pot (I wrapped the lid of the pot with a towel to simulate a steamer) for about 15 minutes.
(4) The finished product had a puffy, pleasant-looking surface. It also had a strong cheese flavor and a perfect amount of sweetness. The texture was a little denser, probably because I reduced the liquid.
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