Oatmeal & Sakura Steamed Bread

This is a variation of the oatmeal cinnamon steamed bread.
I wanted to make this cherry blossom flavored steamed bread, so I can feel spring. You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread. Wrapping the lid of the steamer with a cloth and securing it with a rubber band can prevent the steam from dripping when you open the steamer. (Be careful not to let the cloth catch on fire!) Recipe by Miyakojika

Ingredients

  1. 100 grams Oatmeal
  2. 10 blossoms Salt-preserved sakura
  3. 1 tbsp ●Yukari
  4. 2 tbsp ●Boiling water
  5. 100 ml Additive-free soy milk
  6. 100 ml Water
  7. 40 grams Beet sugar (or normal sugar)
  8. 100 grams ★Cake flour
  9. 8 grams ★Aluminium-free baking powder
  10. Toppings:
  11. 8 blossoms Salt-preserved sakura

Method

  1. Change Pulverize the oatmeal into powder using a food processor Combine the yukari and boiling water Pour some water in a steamer and turn on the heat
  2. Change Wash off the salt from the sakura drain and mince If any include the stem and leaves also Rinse and dry the sakura for garnishing
  3. Change In a bowl combine the sakura yukari soy milk water and sugar Add the oatmeal and mix well so that the oatmeal will absorb the liquid
  4. Sift in the ★ ingredients into the batter With a rubber spatula mix them evenly just until incorporated
  5. Change Pour batter into a muffin mold filling 80% of each mold When steam comes out of the steamer place the muffin molds in and steam over high heat for about 15 minutes Insert a bamboo skewer and if it comes out clean it is ready
  6. Change Remove from the mold and let them cool If you place them in a large plastic container and cover it to cool they will not dry out and become moist and chewy
  7. Change This not too sweet bread has a subtle sakura aroma It can be a good snack or a breakfast If you are not having it right away wrap with plastic wrap put in a Ziploc bag and freeze
  8. Change You can use either the quick oatmeal (on the right) or the old-fashioned type (on the left)

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