Eggs whipped condition of Mushipan 蒸しパン

The egg is good to whipping when making steamed bread using eggs, Is it need only mix, which is what Dekiagaru soft feeling food?.
We tried to make compared with three types of eggs of state.

蒸しパン=Mushi Pan=Steamed bread

☆Ingredient☆
(Use a paper type of 15cm)

1g・・Egg
60g・・Granuated sugar
50g・・Soft wheat flour
2g・・Baking powder
15cc・・Canola oil


How to make mushipan to use the eggs

◇Just mix the eggs only◇




Since only mix the eggs and Ingredients, it is very easy.
Steamed bread horizontally 1.6cm ~ 1.8cm center has swollen to about 5cm.


◇Whip until it is assumed or have the eggs by hand◇




Since beat until it is assumed or have the eggs by hand, tired hands.
Steamed bread horizontally 2 ~ 2.2cm center has swollen to about 5cm.

◇Beat the eggs with a hand mixer◇



Since beat until it is assumed or have the eggs with a hand mixer, it is very easy
Whole also bulge how the dough like a sponge cake was bulge.
Pan whipped steamed until it is assumed or have the eggs with a hand mixer center about horizontal 2.6cm was swelling up to about 3cm.






Left・・Just mix the eggs
Center・・Which was whipped or have eggs by hand
Right・・Which was whipped eggs with a hand mixer

Looking at the only condition bulge left and center, have bulging is more of what was whipped or with the center of the egg by hand.

Texture of when you eat the left towards the center is soft in the firm.

The right-hand side of the egg is not inflated overall were things that whipped with a hand mixer, texture also I think softer than the central.

Three kinds of results that I made the Mushipan, again, the eggs is better to firmly whipped, seems Dekiagaru is Mushipan of soft texture.

Since it is the beat until it is assumed or have the eggs by hand is a very, I think that it can soon be easier to whipped until it is assumed or with a hand mixer.

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