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蒸しパン（卵蒸しパン）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

pancake mix : 150g
卵 : 1個
牛乳 : 100g
砂糖 : 30g
サラダ油 : 20g

Time required

70minutes

Procedure

1) make a mold 01:10
Cut the milk carton so that it fits.
Engage to form a ring.
Wet a cooking sheet and make wrinkles on it.
Make a bottom with a milk carton.
2) make the dough 03:09
Put the eggs in a bowl and mix with a whisk to cut the whites.
Mix to mix the sugar.
Add salad oil and mix.
Add milk and mix.
Add the hot cake mix and mix until the flour disappears.
3) heat up 04:58
Pour 2 into 1.
Place 3 rolled pieces of aluminum foil in the rice cooker.
Put 2 on the aluminum foil.
Weave a cookie sheet underneath.
Add 1 cm of hot water (not listed) to the edge.
Close the lid of the rice cooker and heat.
Prick it with a toothpick to make sure it doesn't get wet.
4) 仕上げる 06:19
3を取り出して熱いうちに型とクッキングシートを外して完成。

Point

・Recipe for steamed bread made in a rice cooker.
・Use medium size eggs.
・Rice oil or olive oil may be substituted for salad oil.
・As the sugar blends into the dough, the water retention capacity increases and the texture of the finished product improves.
・You can eat it after cooling down.
・You can eat it with jam or honey if you like.