蒸しパン（レーズンとアーモンドの蒸しパン）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

Sift (A) into a bowl.
Crack the egg into another bowl and beat it, then add the oil, milk and sugar in that order and mix each time.
Add the egg mixture and honey to (A), mix, and let stand for 4-5 minutes.

Add water (not listed) to a pot and bring to a boil.
Spread a cooking sheet that matches the size of the steamer and put an aluminum cup.
Pour 1 into the aluminum cup until the 7th to 8th minute.

Place the steamer on top of the pot from step 2, cover and steam for 1-2 minutes.
Once the dough has hardened lightly, top with (B).
Cover and steam for 10-13 minutes.
If the bamboo skewer does not stick to the raw dough, turn off the heat and steam for 1-2 minutes.