Toasted Barley Flour (or Soybean Flour) Steamed Bread, Made in the Microwave

Name: Toasted Barley Flour (or Soybean Flour) Steamed Bread, Made in the Microwave
Yield: 10 servings
Cuisine: American
Ingredients: 60 grams Cake flour; 10 grams Toasted barley flour (or soybean flour); 25 grams Sugar (cane sugar is optimal); 1 tsp Baking powder; 130 ml Milk; 1 tsp Vegetable oil (optional); 1 to 1 (as needed) Toasted barley flour (or soybean flour) and powdered sugar

cookpad.japan @cookpad_jp

I thought of this as a snack for my soon-to-be 2 year old nephew. It's also a memo for me.

Step 1 can be done using a food processor. In Step 3, if the batter still looks raw after 2 minutes in the microwave, microwave it for another 30 seconds to just under a minute. Please monitor the state of the bread as it cooks. If the bread is overcooked, it will harden as it cools, so please be careful. If making small breads, please cook them for 2 minutes. Recipe by miyuki12

I thought of this as a snack for my soon-to-be 2 year old nephew. It's also a memo for me.

cookpad.japan @cookpad_jp

I thought of this as a snack for my soon-to-be 2 year old nephew. It's also a memo for me.

Saved

Ingredients

10 servings

60 gramsCake flour
10 gramsToasted barley flour (or soybean flour)
25 gramsSugar (cane sugar is optimal)
1 tspBaking powder
130 mlMilk
1 tspVegetable oil (optional)
Topping
1to 1 (as needed) Toasted barley flour (or soybean flour) and powdered sugar

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Steps

1

Put all the ingredients, except for the milk, into a bowl and mix them together well with a whisk. Add the milk and vegetable oil.
2

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. It's alright to use a special microwave steaming container.
3

Microwave the bowl at 500W for 2 to 2 1/2 minutes. Once the batter has stopped looking raw, allow the bread to sit for 2 minutes to steam. (See Helpful Hints)
4

I used mini silicon cups to make these. I added red bean paste to the two buns on the bottom.
5

With soybean flour.
6

To store the bread, place them in a sealable container or a plastic bag and refrigerate them. Microwaving them for 30 seconds before eating will make them fluffy.
7

Adding vegetable oil will keep the bread fluffy, even after they've cooled down. It makes them portable, as you can eat them without warming them.
8

The recipe pictures show the result after cooling the bread and applying toppings to it. The aromatic barley flour changes the flavor of the bread and is very delicious.
9

The cooking time is just a guideline. Depending on the moulds used, the time required may vary. Adjust the time at home and make a memo for reference.
10

If using a 600W microwave, please shorten the cooking time by 20-30 seconds.