Steps to Make Speedy Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Perfect Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed, 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 Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed 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 Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed using 7 ingredients and 7 steps. Here is how you can achieve that.

I made this recipe because I wanted to use up some yogurt and honey. The mild sweetness was a big hit. The honey makes it moist and the yogurt gives it a mild flavor. For pink colouring, I used hibiscus tea and for green I used matcha. Enjoy making your own variations with cocoa, kinoko (powdered soy beans), cheese, chocolate, jam, peanut butter, black sesame, etc. Recipe by mini

Ingredients and spices that need to be Make ready to make Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed:

1. 70 grams Cake flour
2. 4 grams Baking powder
3. 2 tbsp ☆Honey (or sugar)
4. 1 tbsp ☆Olive oil (or vegetable oil)
5. 4 heaping tablespoons ☆Yogurt (or milk)
6. 1 ☆Egg
7. 1 Matcha or food coloring

Steps to make to make Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed

1. Separately prepare the ＊-marked dry ingredients and the ☆-marked liquid ingredients and mix each well with a whisk.
2. Mix the dry and liquid ingredients by lightly folding them in. Tip: Avoid kneading and over-mixing.
3. Add the food coloring. Use a spoon to fill the molds to 80% full. (If using thin paper or foil, put a cup or other container inside for better shaping.)
4. Steam on high heat for about 12 minutes. Insert a skewer into the center of the cakes and if it comes out clean, they're done. Let them cool.
5. If you don't have a steamer: 1. Place the cakes into 1/3 cup of water poured into a frying pan or saucepan and steam, covered, over medium heat. The heat will circulate quickly, so check them after about 8 minutes.
6. You can wedge cooking chopsticks under the lid so you won't need to use a cloth to catch the condensation.
7. If microwaving: Cover the cakes loosely with plastic wrap. Microwave at 500W for about 1 minute 30 seconds. Check and microwave for an additional 30 seconds at a time (if you overcook them they'll harden, so be careful).

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