Indulge in the delightful simplicity of homemade Kinako Kuromushi Steamed Bread, a fluffy and subtly sweet treat perfect for breakfast or a comforting snack. This Japanese-inspired recipe blends the nutty warmth of kinako (roasted soybean flour) with the unique, slightly bitter-sweet flavor of kuromitsu (brown sugar syrup), creating a harmonious taste experience. The addition of kuromitsu adds a depth of flavor that elevates this simple bread above the ordinary, offering a sophisticated yet easy-to-make delight. This recipe utilizes the convenience of a rice cooker for effortless steaming, resulting in perfectly textured bread without the need for specialized equipment.
Making this incredibly soft and flavorful bread is easier than you think! Forget complicated techniques and lengthy baking times – this recipe is designed for ease and delicious results. Ready to enjoy the delightful taste and texture of your own homemade Kinako Kuromushi Steamed Bread? Let's dive into the simple step-by-step process below.
Tools Needed
- Rice cooker
- Deep-bottomed container
- Napkin
- Plastic wrap
Ingredients
- Kinako: 60g
- Soy milk: 45g
- Milk: 170g
- Oil
- Flour: 150g
Step-by-Step Instructions
Step 1. Prepare the Batter
- Measure out 60g of kinako, 45g of soy milk, and 170g of milk. You can also use soy milk or other dairy products. Add oil.
- Mix until the powdery texture disappears. Mix until it's well combined. Once it thickens and the powdery texture disappears, it's ready.
- Add 150g of flour. Mix in the same way until it's no longer powdery. If it's no longer powdery, it's OK. If you mix it too much, it will not rise as well, so mix it just right. Let's not mix it up too much. If you let it sit for too long, it won't be as fluffy, so be careful about that.
Step 2. Prepare the Steaming Container
- Prepare a deep-bottomed container. Stick some napkin on it. Stick some plastic wrap on it.
Step 3. Steam the Bread
- Pour the dough into the prepared container. If you don't have a container the right size, you can put the dough in two layers instead of all at once. This time, I put in one. After you put everything in, pour in enough hot water into the rice cooker. Pour in about 2cm of hot water. After you pour in the hot water, put in about one plate. Put one sheet on top and pour the dough in.
Step 4. Cook and Serve
- Press the cook button and wait. It's puffed up and fluffy. It's really hot, so be careful when you take it out.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Don't overmix the dough, or it won't rise as well.
- Don't let the dough sit for too long before cooking, or it won't be as fluffy.
- If your container isn't the right size, you can add the dough in layers.
Nutrition
- N/A
FAQs
1. Can I substitute the kuromitsu?
Yes, you can try using molasses or brown sugar syrup as a substitute for kuromitsu, but the flavor will be slightly different. Adjust the sweetness to your liking.
2. What if I don't have a rice cooker?
You can steam the bread in a steamer basket over a pot of boiling water. Just make sure the water doesn't run out during the steaming process.
3. How can I store leftover bread?
Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Enjoy the delightful aroma and fluffy texture of your homemade Kinako Kuromushi Steamed Bread – a perfect treat for any occasion. This recipe’s simplicity and delicious results make it a surefire winner for both novice and experienced bakers. So, gather your ingredients and embark on this rewarding baking journey!