This is my second time making Chinese-style steamed bread (with added soy sauce and baking soda).
The finished product had a flavor more similar to commercially available Ma Lai Gao than last time, but it still wasn’t as rich as store-bought Ma Lai Gao. This might be because the amount of soy sauce (and perhaps sugar?) was still too little (or too much flour). It seems I need to increase the amount of soy sauce and sugar a bit more.
Japanese link: Chinese Steamed Bread Recipe
Chinese Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-sized egg |
| 2 | Milk | 20 | 13 | ¥4 | |
| 3 | Canola oil | 15 | 138 | ¥5 | |
| 4 | Soy sauce | 5 | 4 | ¥2 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 60 | 232 | ¥18 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| 8 | Baking soda | 1 | 0 | ¥1 | |
| (Total) | 213g | 665kcal | ¥70 |
Calories and prices are approximate values.
Chinese Steamed Bread Recipe (Instructions)
(1) Whisk the whole egg, 20g milk, 15g oil, 60g sugar, and 5g soy sauce with a hand mixer for about 2 minutes. (It will get quite frothy.)
(2) Add 50g flour, 2g baking powder, and 1g baking soda to (1) and mix until there are no lumps of flour.
(3) Pour (2) into a mold lined with lunchbox paper cups and steam for about 15 minutes in a boiling pot (I wrapped the pot lid with a towel to create a makeshift steamer).
(4) The finished product had a flavor more similar to commercially available Ma Lai Gao than last time, but it still wasn’t as rich as store-bought Ma Lai Gao. This might be because the amount of soy sauce (and perhaps sugar?) was still too little (or too much flour). It seems I need to increase the amount of soy sauce and sugar a bit more.
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