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蒸しパン（たまご蒸しパン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

薄力粉 : 120g
牛乳 : 80g
卵 : 1個
グラニュー糖 : 50g
サラダ油 : 大さじ2
ベーキングパウダー : 小さじ1
バニラオイル : 3～5滴

Time required

25minutes

Procedure

1) 生地を作る 02:18
Crack the eggs into a bowl and lightly beat them.
Add granulated sugar and mix quickly.
Add salad oil and mix.
Add milk and mix.
Add vanilla oil and mix.
Sift in the flour and baking powder and mix.
Place the dough into a container with a spout.
2) 型に入れる 04:18
Pour 1 into the mold up to the 8th minute.
3) 蒸す 04:46
Add water (not listed) to a frying pan and bring to a boil.
Turn off the heat and add 2.
Cover and steam for 10 minutes over medium-low heat.
Turn off the heat and remove the raw dough by inserting a bamboo skewer into the dough.
Remove from the mold and cover with kitchen paper to dry the sides.
Complete by serving on a plate.

Point

・Ingredients: 6 size 8 cups.
・Use 6 size 8 heat-resistant silicone cups with paper cups of the same size.
- Granulated sugar can be replaced with white sugar.
・Rice oil can be substituted for salad oil.
- Add the ingredients one by one instead of mixing them all at once.
・If you leave it after adding granulated sugar, the water in the eggs will make it easier to form grains, so mix it quickly after adding it.
・Adding salad oil makes the dough moist.
・When steaming, use 1cm of water from the bottom of the frying pan.
・Can be individually wrapped in plastic wrap and frozen in a storage bag.