Oatmeal & Yomogi Steamed Bread

I based this on my recipe for Oatmeal Cinnamon Steamed Bread . I love the crust of kusa mochi (it s the same as chewy yomogi). So, I tried making a steamed pan with that taste. You could use the oatmeal as is, but the texture will be moister and chewier with the extra step of pulverizing it into a powder. Prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don t let the cloth catch on fire!) Recipe by Miyakojika

Ingredients

  1. 100 grams Oatmeal
  2. 150 ml Additive-free (unsweetened) soy milk
  3. 130 ml Water
  4. 40 grams Beet sugar (white sugar)
  5. 1/3 tsp Natural salt
  6. 10 grams Dried yomogi (powdered)
  7. 100 grams ★Cake flour
  8. 8 grams ★Aluminum-free baking powder
  9. Toppings:
  10. 1 Sweetened adzuki beans black sesame seeds or other toppings of your choice

Method

  1. Change Put the oatmeal into a food processor until powdery Put the water into the steamer and heat it up
  2. Change In a bowl combine the soy milk water sugar salt and dried yomogi and mix Add the oatmeal and mix until the oatmeal has absorbed the moisture
  3. Sift the ★ ingredients into the batter and fold with a rubber spatula until smooth and no longer floury
  4. Change Fill the muffin tins 80% full Remove the hot water from the steamer and place the muffin tins inside Steam over high heat for about 15 minutes When a toothpick or skewer inserted into the center comes out clean theyre is ready
  5. Change Remove from the molds and let cool If you put them into a large tupperware box and cover as they cools they will become moist and chewy rather than dry
  6. Change Theyre lightly sweet The aroma of the yomogi is so refreshing! If you arent going to eat them right away wrap them in plastic wrap place them in a Ziplock bag and store them the freezer
  7. Change You can use instant oatmeal (right) or other varieties (left) Either one will work

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