This time, I tried adding baking soda (a pinch, about 0.5g?) to the black tea steamed bread. I wanted to see if this amount would be enough to make it fluffy and if it would reduce the unique baking soda smell.
The finished product seemed slightly less fluffy compared to when 2g of baking soda was used. However, the distinctive baking soda smell was gone. It’s a trade-off between fluffiness and smell, so it comes down to personal preference, but it might be better to add a little more baking soda (around 1g).
Japanese link: Black Tea Steamed Bread Recipe
Black Tea Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-sized egg |
| 2 | Water | 20 | 0 | ¥0 | |
| 3 | Taihaku sesame oil | 15 | 138 | ¥13 | |
| 4 | Black tea leaves | 5 | 16 | ¥18 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| 8 | Baking soda | 0.5 | 0 | ¥0 | |
| (Total) | 212.5g | 664kcal | ¥89 |
Calories and prices are approximate values.
Black Tea Steamed Bread Recipe (Instructions)
(1) Mix the whole egg, 20g water, 15g oil, 5g black tea leaves, and 60g sugar with a hand mixer for about 2 minutes.
(2) Add 50g flour, 2g baking powder, and a pinch (0.5g?) of baking soda to (1) and stir until there are no lumps of flour.
(3) Pour (2) into a mold lined with paper lunch cups and steam for about 15 minutes in a boiling pot (I wrapped the pot lid with a towel to make it like a steamer).
(4) The finished product seemed slightly less fluffy compared to when 2g of baking soda was used. However, the distinctive baking soda smell was gone. It’s a trade-off between fluffiness and smell, so it comes down to personal preference, but it might be better to add a little more baking soda (around 1g).
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