Steamed Bread with an Almond Aroma

1. 1

   Put the bowl on a scale, and measure in the flour, Chinese apricot kernel flour, katakuriko, and baking powder.

2. 2

   Stir with a whisk (as an alternative to sifting the ingredients), add the sugar and salt, and mix again.

3. 3

   Add the soy milk (or milk), then briskly stir without beating the batter.

4. 4

   (A few lumps are okay.)

5. 5

   Fill aluminum cups with the batter, arrange in a steamer, and steam for 8-10 minutes over high heat.

6. 6

   They will turn out better if you leave extra space in the steamer without overcrowding it.

7. 7

   This is the Chinese apricot kernel flour I used.

8. 8

   Here is the plain version.

9. 9

   It's also tasty with raisins.

* Per serving · 4 servings · Values may vary.

No additional tips available.