This time, I added 2g of baking soda to my usual steamed egg bread recipe. I wanted to see if the combination of baking powder and baking soda would improve the rise.
As I hoped, the finished bread was soft and fluffy. However, it tasted a bit saltier than my usual steamed egg bread, probably because I used too much baking soda. 2g of baking soda might have been too much for a recipe with only about 50g of flour.
Japanese link: Steamed Egg Bread Recipe
Steamed Egg Bread Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Milk | 25 | 17 | ¥5 | |
| 3 | White sesame oil | 15 | 138 | ¥13 | |
| 4 | Flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 50 | 194 | ¥15 | |
| 6 | Baking powder | 2 | 3 | ¥10 | |
| 7 | Baking soda | 2 | 0 | ¥2 | |
| (Total) | 204g | 627kcal | ¥75 |
Calories and prices are approximate values.
Steamed Egg Bread Recipe: Instructions
(1) I mixed one whole egg, 25g of milk, 15g of oil, and 50g of sugar with a hand mixer for about 2 minutes.
(2) To the mixture from (1), I added 50g 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 was as expected, with a wonderfully soft and fluffy texture. However, the flavor was a bit saltier than my usual steamed egg bread, which might be because I used too much baking soda. 2g of baking soda might be too much for a recipe with only about 50g of flour.
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