Oatmeal & Sakura Steamed Bread

Name: Oatmeal & Sakura Steamed Bread
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Oatmeal; 10 blossoms Salt-preserved sakura; 1 tbsp ●Yukari; 2 tbsp ●Boiling water; 100 ml Additive-free soy milk; 100 ml Water; 40 grams Beet sugar (or normal sugar); 100 grams ★Cake flour; 8 grams ★Aluminium-free baking powder; 8 blossoms Salt-preserved sakura

cookpad.japan @cookpad_jp

This is a variation of the oatmeal cinnamon steamed bread.
I wanted to make this cherry blossom flavored steamed bread, so I can feel spring.

You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread.

Wrapping the lid of the steamer with a cloth and securing it with a rubber band can prevent the steam from dripping when you open the steamer. (Be careful not to let the cloth catch on fire!) Recipe by Miyakojika

This is a variation of the oatmeal cinnamon steamed bread.
I wanted to make this cherry blossom flavored steamed bread, so I can feel spring.

You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread.

cookpad.japan @cookpad_jp

This is a variation of the oatmeal cinnamon steamed bread.
I wanted to make this cherry blossom flavored steamed bread, so I can feel spring.

You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread.

This is a variation of the oatmeal cinnamon steamed bread.
I wanted to make this cherry blossom flavored steamed bread, so I can feel spring.

You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread.

Saved

Ingredients

6 servings

100 gramsOatmeal
10blossoms Salt-preserved sakura
1 tbsp●Yukari
2 tbsp●Boiling water
100 mlAdditive-free soy milk
100 mlWater
40 gramsBeet sugar (or normal sugar)
100 grams★Cake flour
8 grams★Aluminium-free baking powder
Toppings:
8blossoms Salt-preserved sakura

Saved

Steps

1

Pulverize the oatmeal into powder using a food processor. Combine the yukari and boiling water. Pour some water in a steamer and turn on the heat.
2

Wash off the salt from the sakura, drain and mince. If any, include the stem and leaves also. Rinse and dry the sakura for garnishing.
3

In a bowl, combine the sakura, yukari, soy milk, water and sugar. Add the oatmeal and mix well so that the oatmeal will absorb the liquid.
4

Sift in the ★ ingredients into the batter. With a rubber spatula, mix them evenly just until incorporated.
5

Pour batter into a muffin mold filling 80% of each mold. When steam comes out of the steamer, place the muffin molds in and steam over high heat for about 15 minutes. Insert a bamboo skewer and if it comes out clean it is ready.
6

Remove from the mold and let them cool. If you place them in a large plastic container and cover it to cool, they will not dry out and become moist and chewy.
7

This not too sweet bread has a subtle sakura aroma. It can be a good snack or a breakfast. If you are not having it right away, wrap with plastic wrap, put in a Ziploc bag and freeze.
8

You can use either the quick oatmeal (on the right) or the old-fashioned type (on the left).