Recipe of Speedy Oatmeal & Kabocha Squash Steamed Bread
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Prepare Award-winning Oatmeal & Kabocha Squash Steamed Bread. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Oatmeal & Kabocha Squash Steamed Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oatmeal & Kabocha Squash Steamed Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oatmeal & Kabocha Squash Steamed Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Oatmeal & Kabocha Squash Steamed Bread using 9 ingredients and 8 steps. Here is how you can achieve that.
This was adapted from the recipe "Oatmeal and Cinnamon Steamed Bread". I made it to use up some leftover kabocha squash.
You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika
Ingredients and spices that need to be Get to make Oatmeal & Kabocha Squash Steamed Bread:
- 100 grams Oatmeal
- 150 grams Peeled and boiled kabocha squash
- 100 ml Additive-free soy milk
- 100 ml Water
- 40 grams Beet sugar (or normal sugar)
- 1/3 tsp Natural Salt
- 100 grams ★Cake flour
- 8 grams ★Aluminium-free baking powder
- 1/2 tsp each ★Cinnamon, nutmeg
Instructions to make Oatmeal & Kabocha Squash Steamed Bread
- Use a food processor to turn the oatmeal into a powder. Put water in your steamer and turn it on.
- Roughly mash up the kabocha with a fork. (Mash it to a creamy paste with about 1 cm chunks remaining).
- Mix the soy milk, water, sugar, salt and mashed kabocha together on a bowl. Stir in the oatmeal and stir well so that it absorbs the liquid.
- Sift in the ★ ingredients, and gently fold in using a rubber spatula until it is no longer floury and is uniform throughout.
- Fill the cups 80% full. Once steam begins to rise from the steamer, put the muffins in, and steam for about 15 minutes on high heat. They are done once you stick them with a bamboo skewer and it comes out clean.
- Remove from the muffin cups and cool. ＊If you leave them to cool in a big Tupperware container with the lid on, they will stay rich and moist without drying out.
- These are not too sweet. Have it for breakfast or as a snack. Wrap whatever you aren't going to eat right away in plastic wrap, put into a ziplock bag, and store in the freezer.
- By the way, you can use either quick oatmeal (right), or regular oatmeal (left) to make this.
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