This is my third time making Chinese-style steamed bread (with added soy sauce and baking soda). This time, I reduced the amount of flour (from 50g to 40g) to make the flavor richer.
The finished product had a richer flavor than last time, but it shrank significantly after cooking. This might be due to the reduced amount of flour or perhaps I steamed it for the wrong amount of time (probably too short).
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 medium egg |
| 2 | Sugar | 60 | 232 | ¥18 | |
| 3 | Flour | 40 | 147 | ¥8 | |
| 4 | Milk | 20 | 13 | ¥4 | |
| 5 | Canola oil | 15 | 138 | ¥5 | |
| 6 | Soy sauce | 5 | 4 | ¥2 | |
| 7 | Baking powder | 2 | 3 | ¥10 | |
| 8 | Baking soda | 0.5 | 0 | ¥0 | Two pinches |
| (Total) | 202.5g | 628kcal | ¥67 |
Calories and prices are approximate values.
Chinese Steamed Bread Recipe (Instructions)
(1) Mix 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 40g 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 molds lined with paper lunch 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. (The time might have been a bit too short?)
(4) The finished product had a richer flavor than last time, but it shrank significantly after cooking. This might be due to the reduced amount of flour or perhaps I steamed it for the wrong amount of time (probably too short).
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