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1
Wrap the lid of the steamer with a kitchen towel and tie it up (to prevent condensation from dripping on the the bread).
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2
Bring water to a boil in the steamer.
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3
Put the cake flour, baking powder and sugar together in a bowl and mix together with a whisk.
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4
Add the low fat milk and mix well.
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5
Add the vegetable oil and mix again.
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6
Set the glassine cups in the cocottes, and fill them about 80% full with the batter.
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7
Put the cocottes in the steamer, steam over high heat for 15 minutes, and they're done.
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8
The brown sugar version is delicious too.
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9
If your steamer is too small or you don't have a steamer: Fill a frying pan with enough water to come 1cm up the sides of the cocottes, and bring to a boil.
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10
When the water is boiling, carefully add the cocottes, cover with a cloth-covered lid, and steam over medium-high heat for 15 minutes.
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11
I used a shallow frying pan so the tops of the puffed up breads got stuck to the cloth.
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12
I recommend using a deep frying pan.
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13
These are steamed in a deep frying pan.
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14
Watch the pan to make sure it doesn't boil dry.
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15
Divide the batter into 3 portions and coloring each one differently.
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16
The pink is colored with a tiny bit of red food coloring on the tip of a toothpick, and the green one has 1 scant teaspoon of matcha.
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17
Here I used 170 ml of soy milk instead of the low fat milk.
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18
It's even more moist.
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19
Try using extra rich milk instead of the low fat milk, and increase it to 160 ml.
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20
This version is made with extra-rich milk that I bought in a multi-pack.
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21
The cow on the carton of extra-rich milk is so cute.
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22
You can lightly oil the cocottes and steam the batter in them directly without the glassine cups.
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23
The breads in the photo were steamed in 5cm diameter cups using soymilk in the batter.
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24
They look like cute mushrooms.
