Steamed Japanese cakes (Mushi Pan - 蒸 し パ ン)

[Cooking With Dog]

Steamed Japanese cakes (Mushi Pan - 蒸 し パ ン)

Category: Confectionery

Kitchen: japanese

Ingredients
flour, premium	100 g
matcha tea or cocoa powder	2 tsp
baking powder for the dough	1 tsp
salt	1/4 tsp
egg	1 PC.
soy milk or water	80 ml
sugar	60 g
sweet pastry beans or chocolate chips	60 g

Cooking method

• In a bowl, combine flour, green tea powder, baking powder and salt.

• Crack the egg and separate the white from the yolk. Pour milk into a bowl with yolk and mix, then add sugar and stir until completely dissolved.

• Whisk the protein until stiff peaks.

• Sift the flour mixture into a bowl of yolk, stir until smooth. Add 1/3 of the beaten protein and fold over the dough.

• Next, add the rest of the proteins, using the folding movements of the spatula, bring the mixture until smooth.

• Finally, add the sweet beans (replaced with raisins) and fold the dough again.

• Place paper inserts in frames d = 5 cm. The required size was not found - I used foil molds for cooking.

• Add an equal amount of dough to each mold. Add beans on top for decoration.

• Place a napkin over the lid of the steamer to prevent dripping from dripping onto the surface of the cakes. Bring water to a boil. Then turn off the heating. Place the ramekins in a double boiler and heat the double boiler to a boil again. Next, cover the steamer with a lid and a napkin and cook over medium heat for about 13 minutes.

• Pierce the cake with a wooden skewer, if the skewer comes out clean - they are ready.

• Turn off the heating. Remove and place them on a cooling rack. Remove the cakes from the molds.

• Serve the cakes warm or chilled to room temperature. The structure of a warm cake is difficult to convey in a photograph.

The dish is designed for

6 pcs.

Note

On prescription Cooking With Dog... Thanks to the author!
Mushi Pan - beech. "steamed in a cup" (c). In Japan, there are over 1000 options for making cakes from sweet or savory to vegetable. This recipe interested me in the absence of oil in its composition. When cooking, I made some substitutions, reduced the amount of sugar and replaced the baking powder for the dough by 1/3 tsp. soda. Good option and balanced taste.

[Ilona]

Ilona, the recipe inspires ...
I'm not sure of my "handiness", but you can try.

[Natasha]

Natasha , in my opinion, the cake is much more difficult to prepare, and you also have a medal for the recipe, so there should not be reasons for uncertainty. The cakes are prepared quickly, there is just a lot of text with photos.

Are they not used cold? Why warm?

[Irina]

Irina, it is believed that the taste of cakes is best revealed when served warm or chilled to room temperature. Perhaps I will supplement the recipe. Thank you !

Ilona: rose: bookmarked. We should try exotic!

[Ira]

Ira, thank you for your trust .

I should try

, you know, there is some subtle taste charm in steamed products, and Mushi Pan lovers often create separate threads on the forums, where they share their options in search of the perfect cake. Perhaps you will like dessert too.

And I like it for a couple.
I even made a steam cake))

I even made a steam cake))