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1
Add the milk to the pancake mix and mix.
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2
As long and the flour and milk blend together it's fine.
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3
Don't overmix.
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4
Pour the batter into the aluminium foil cups about 70% full.
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5
Pour 5 mm - 1 cm of water in a frying pan, and arrange the foil cups in the pan.
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6
Cover with a lid, and start heating the frying pan on high heat.
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7
When the water comes to a boil, turn the heat down to low and steam for 10 to 12 minutes.
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Done.
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9
Be careful not to let the condensation fall on the bread when you remove the lid off.
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10
This is a cocoa version.
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11
I added 1-2 tablespoon of cocoa powder, 1 tablespoon sugar and a little vegetable oil (optional) to the basic batter, and steamed the same way.
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12
The bread looks like this when it's cut open.
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13
So fluffy and light!
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14
Add 1 tablespoon condensed milk and 1 tablespoon skim milk powder, and use 160 ml of water instead of milk.
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15
The cocoa version above is topped with chocolate chips, and made in mini muffin cups.
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16
Chocolate and cocoa do go well together.
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17
We've really been in to raisin steamed bread recently in our family.
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18
Just mix some raisins into the basic batter.
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19
This time the raisins sunk to the bottom.
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20
When I divided the dough into 7, water often got into the cups while cooking, so I tried making 8 instead and this worked a lot better.
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21
So I recommend making 8 at a time.
