This is my second time making steamed bread with black soybean and brown sugar powder. This time, I added 10g of the powder.
As expected, the finished product had a stronger kinako (roasted soybean flour) flavor due to the increased amount of powder. The texture was fluffy. Also, with about two pinches of baking soda, the smell was barely noticeable.
Japanese link: Black Soybean and Brown Sugar Steamed Bread Recipe
Black Soybean and Brown Sugar Steamed Bread Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium size |
| 2 | Sugar | 60 | 232 | ¥18 | |
| 3 | Flour | 50 | 184 | ¥10 | |
| 4 | Milk | 20 | 13 | ¥4 | |
| 5 | Canola oil | 15 | 138 | ¥5 | |
| 6 | Black soybean and brown sugar powder | 10 | 35 | ¥60 | Kurogonomi |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| 8 | Baking soda | 0.5 | 0 | ¥0 | Two pinches |
| (Total) | 217.5g | 696kcal | ¥127 |
Calories and prices are approximate values.
Black Soybean and Brown Sugar Steamed Bread Recipe (Instructions)
(1) Whisk the egg (whole egg), 20g milk, 15g oil, 60g sugar, and 10g black soybean and brown sugar powder with a hand mixer for about 2 minutes. (It will get quite foamy)
(2) Add 50g flour, 2g baking powder, and two pinches of baking soda to (1) and stir until there are no lumps of flour.
(3) Pour (2) into a mold lined with lunchbox paper cups and steam in a boiling pot (I wrapped the pot lid with a towel to make it like a steamer) for about 15 minutes.
(4) As expected, the finished product had a stronger kinako (roasted soybean flour) flavor due to the increased amount of powder. The texture was fluffy. With about two pinches of baking soda, the smell was barely noticeable.
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