Kinako Mushi Pan, or fluffy kinako steamed bread, offers a delightful twist on traditional steamed buns. This Japanese treat boasts a wonderfully soft and airy texture, thanks to the delicate sweetness of kinako (roasted soybean flour) and the gentle steaming process. The subtle nutty flavor of kinako complements the light, almost cloud-like consistency, creating a comforting and satisfying snack or breakfast option. It's surprisingly simple to make, requiring minimal ingredients and equipment, making it perfect for even beginner bakers. This recipe focuses on a quick and convenient microwave method.
Forget lengthy proofing times and complicated techniques! This recipe delivers the same delicious results in a fraction of the time. The naturally gluten-free nature of this recipe makes it accessible to a wider range of eaters. Prepare to be amazed by the ease and deliciousness of this fluffy, kinako-infused treat as we delve into the step-by-step instructions below.
Tools Needed
Ingredients
- Kinako (soybean flour)
- Kinu Tofu (silken tofu)
- Eggs
- Sugar (cane sugar recommended)
- Plain Yogurt (unsweetened)
- Baking Powder
Step-by-Step Instructions
Step 1. Prepare the Batter
- Put the silken tofu in a bowl (no need to drain). Mix thoroughly with a whisk until very smooth.
- Crack the eggs into the tofu mixture and mix well.
- Add the sugar and mix well. Adjust sugar amount to your preference.
- Add the plain yogurt and mix well.
- Add the kinako flour and mix well, being careful not to make it mushy.
- Add the baking powder and mix well. The batter is ready.
Step 2. Microwave and Cook
- Lightly grease the inside of the Tupperware container with oil.
- Pour the batter into the prepared Tupperware container. Gently tap the container to remove air bubbles.
- Cover with plastic wrap and poke several holes with a toothpick for air vents.
- Microwave at 600W for 4 minutes (or adjust time based on your microwave and wattage).
- Carefully remove the plastic wrap and check if the bread is cooked through by inserting a toothpick or skewer into the center. If it comes out clean, it's done. If not, heat for a little longer.
Step 3. Remove and Cool
- Remove the bread from the Tupperware (it should easily come out due to the oil).
- Let cool slightly, wrapped in plastic wrap, before serving and slicing.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Use Kinu tofu for a smooth texture; other types may result in a dry bread.
- Lightly oiling the Tupperware makes it easy to remove the bread.
- Add ingredients one at a time, mixing well after each addition to prevent lumps.
- Mash the tofu thoroughly before adding other ingredients to avoid lumps.
- Adjust microwave cooking time as needed depending on your appliance's wattage and container size.
Nutrition
- N/A
FAQs
1. Can I use regular flour instead of gluten-free flour?
No, this recipe relies on the properties of gluten-free flour for its texture. Using regular flour will result in a very different, likely less fluffy, outcome.
2. How can I store leftover Kinako Mushi Pan?
Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Microwave briefly to refresh before eating.
3. What if my microwave doesn't have a steaming function?
You can still make this recipe! Simply add a small bowl of water to the microwave alongside your bread to create steam during cooking. The cooking time might need slight adjustment.
Enjoy your freshly made, fluffy Kinako Mushi Pan! This quick and easy recipe is perfect for a delightful treat any time of day. We hope you savor every bite of this delicious, gluten-free delight.