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1
Put all the ingredients, except for the milk, into a bowl and mix them together well with a whisk.
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2
Add the milk and vegetable oil.
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3
Pour the batter from Step 1 into microwave-safe moulds (something like silicon cups), place them in a larger bowl, then cover with plastic wrap.
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4
It's alright to use a special microwave steaming container.
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5
Microwave the bowl at 500W for 2 to 2 1/2 minutes.
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6
Once the batter has stopped looking raw, allow the bread to sit for 2 minutes to steam.
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7
(See Helpful Hints)
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8
I used mini silicon cups to make these.
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9
I added red bean paste to the two buns on the bottom.
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10
With soybean flour.
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11
To store the bread, place them in a sealable container or a plastic bag and refrigerate them.
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12
Microwaving them for 30 seconds before eating will make them fluffy.
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13
Adding vegetable oil will keep the bread fluffy, even after they've cooled down.
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14
It makes them portable, as you can eat them without warming them.
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15
The recipe pictures show the result after cooling the bread and applying toppings to it.
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16
The aromatic barley flour changes the flavor of the bread and is very delicious.
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17
The cooking time is just a guideline.
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18
Depending on the moulds used, the time required may vary.
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19
Adjust the time at home and make a memo for reference.
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20
If using a 600W microwave, please shorten the cooking time by 20-30 seconds.
