☆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
◇Add the egg in a bowl.
Sugar is added in portions to about two times.
◇Beat the eggs with a hand mixer.
◇The flour and baking powder, which had been sifted and divided into about two times, is added to the bowl.
Mix the dough.
◇And mix with the addition of Canola oil in a bowl.
◇Put the dough on the type of muffin.
It is easy to divide it and use the disher of ice cream.
◇Muffin-type about two times to adapt the dough by hitting a break even.
◇It puts mushipan in steamer.
◇And put a Chinese bamboo steamer to steamer, steaming about about 13 minutes over high heat.
◇After standing 13 minutes, refers to bamboo skewers, it is confirmed that the dough is not about bamboo skewer.
◇Once cooked the dough, it takes out from Chinese bamboo steamer.
◇Cool mushipan at room temperature.
I am ready plump and it swelled and steamed bread.
It is very tasty mushipan〜♪
