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蒸しパン（アップルティー蒸しパン）｜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

pancake mix : 150g
牛乳 : 100ml
砂糖 : 30g
卵 : 1個
サラダ油 : 大さじ1と1/2
(A)Apple tea leaves : 2g
(A)Hot water : 20ml

Time required

30minutes

Procedure

1) steam tea leaves 02:22
Add (A) to a small bowl and mix.
Cover with plastic wrap and leave for about 5 minutes.
2) make the dough 02:48
Crack the eggs into a bowl and beat.
Add sugar, salad oil, and milk in that order, stirring each time.
Add 1 along with the tea leaves and mix.
Add pancake mix while sieving and mix.
Pour the batter into a container with a spout.
3) put into mold 05:19
Add 2 to the 8th to 9th minute of the mold.
4) 蒸す 05:41
Add water (not listed) to a frying pan and bring to a boil.
Turn off the heat, arrange step 3, cover and steam for 10 minutes over medium-low heat.
Remove from the mold and cover with kitchen paper to remove rough heat.
Complete by arranging on a plate.

Point

・The amount for 8 pieces is listed.
・For the mold, use size 8 silicone cup and paper cup. Place a paper cup inside the silicone cup before starting work. Can be substituted with a cocotte of the same size.
・Sugar can be replaced with granulated sugar or cane sugar.
- Salad oil can be replaced with non-fragrant oil such as rice oil.
・For step 4, use the amount of water that comes from about 1cm from the bottom of the frying pan.
・For step 4, add more water each time it gets low during steaming.
・In step 4, once the steaming is complete, pierce the dough with a bamboo skewer and remove if there is no raw dough sticking to it.
・If you wrap each piece in plastic wrap and put it in a storage bag and freeze it, it will last for about 1 to 2 weeks.