How to make mushipan to use the eggs 蒸しパン

The recipe of steamed bread using eggs。

蒸しパン=Mushi Pan=Steamed bread



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

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

Preparing before making steamed bread

☆Allowed to return to room temperature by issuing the eggs from the refrigerator.
☆The Soft wheat flour and baking powder about two times, to keep sifted together.
☆Keep wet the Chinese bamboo steamer with water
☆Keep boiled with plenty of hot water in the steamer.










How to make mushipan to use the eggs

◇It is not divide the eggs in a bowl, to loosen.
◇Bowl I add the sugar.
Mix until the egg and sugar mix well.

◇Whip until it is assumed or have the eggs with a hand mixer.
Beat by hand if a hand mixer is not.
(We finished early and beat while subjected to hot water)

◇The flour and baking powder, which had been sifted and divided into about two times, is added to the bowl.
Mix quickly the dough.

◇And mix with the addition of Canola oil in a bowl.
◇It poured the dough to cake of paper type.
Strike a cake mold about two times adapt the dough.

◇And put a Chinese bamboo steamer to high heat of the steamer, and steam about 13 minutes.
◇After standing 13 minutes, refers to bamboo skewers, it is confirmed that the dough is not children for bamboo skewer.

◇Once cooked the dough, take out from Chinese bamboo steamer.
◇To cool the steamed bread at room temperature.

This is the completion of the steamed bread soft dough.

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