This time, I tried adding a small amount of lemon juice (5g) to the steamed cheese bread.
The result was that, perhaps because there was too little lemon juice, it only had a lemon scent and almost no flavor.
Also, to prevent the bread from becoming sticky due to the added juice, I increased the amount of flour. However, it seems I added too much, and the texture of the steamed bread ended up a bit dry and crumbly.
Japanese link:Lemon Steamed Cheese Bread Recipe
Lemon 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 | Lemon juice | 5 | 2 | ¥6 | |
| 6 | Flour | 70 | 258 | ¥14 | |
| 7 | Sugar | 50 | 194 | ¥15 | |
| 8 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 247g | 775kcal | ¥121 |
Calories and prices are approximate values.
Lemon Steamed Cheese Bread Recipe: Instructions
(1) I mixed one whole egg, 15g of milk, 10g of oil, 35g of cheese, 50g of sugar, and 5g of lemon juice 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 70g 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 only had a lemon scent and almost no lemon flavor, perhaps because there was too little lemon juice. Also, to prevent the bread from becoming sticky due to the added juice, I increased the amount of flour, but it seems I added too much, and the texture of the steamed bread ended up a bit dry and crumbly.
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