This time, I tried making a Chinese-style steamed bread by adding soy sauce and baking soda.
The finished product had a flavor similar to the store-bought Malai gao (steamed cake), but the taste was too faint, likely because the amount of soy sauce was too little or the amount of flour was too much. I also added a small amount of baking soda to give it a yellowish color, but the color was also light. I need to rethink the recipe.
Japanese link: Chinese-style Steamed Bread Recipe
Chinese-style Steamed Bread Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Milk | 20 | 13 | ¥4 | |
| 3 | Rice bran oil | 15 | 138 | ¥13 | |
| 4 | Soy sauce | 3 | 2 | ¥1 | |
| 5 | Flour | 70 | 258 | ¥14 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| 8 | Baking soda | 2 | 0 | ¥2 | |
| (Total) | 232g | 737kcal | ¥82 |
Calories and prices are approximate values.
Chinese-style Steamed Bread Recipe: Instructions
(1) I mixed one whole egg, 20g of milk, 15g of oil, 60g of sugar, and 3g of soy sauce with a hand mixer for about 2 minutes.
(2) To the mixture from (1), I added 70g of flour, 2g of baking powder, and 2g of baking soda, 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 flavor similar to store-bought Malai gao, but the taste was too faint, likely because the amount of soy sauce was too little or the amount of flour was too much. I also added a small amount of baking soda to give it a yellowish color, but the color was also light. However, the rise was excellent.
コメント