Steamed Cheese Bread 5: A Stronger Cheese Flavor and Lighter Texture with 35g Cheese

This is my fifth time making steamed cheese bread. This time, I increased the amount of cheese by 10g compared to the fourth attempt.

The finished product had a puffy surface and an even stronger cheese flavor. The texture was also lighter than the fourth attempt. It seems that by increasing the amount of natural cheese, I can get closer to the taste of commercially available steamed cheese bread.

Japanese link: Steamed Cheese Bread Recipe

Steamed Cheese Bread Recipe: Ingredients
Steamed Cheese Bread Recipe: Instructions

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	35	125	¥44	Natural cheese
5	Flour	50	184	¥10
6	Sugar	60	232	¥18
7	Baking powder	2	3	¥10
	(Total)	232g	737kcal	¥114

Calories and prices are approximate values.

Steamed Cheese Bread Recipe: Instructions

(1) I mixed one whole egg, 15g of milk, 10g of oil, 35g 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 surface and an even stronger cheese flavor. The texture was also lighter than the fourth attempt. It seems that by increasing the amount of natural cheese, I can get closer to the taste of commercially available steamed cheese bread.