「Japanese information」トップ > Mushipanrecipe > How to make mushipan to use the eggs 蒸しパン
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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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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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