Oatmeal Cinnamon Steamed Bread

Name: Oatmeal Cinnamon Steamed Bread
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Oatmeal; 100 ml Additive-free soy milk; 150 ml Water; 30 grams Beet sugar (or normal sugar); 1/3 tsp Natural salt; 100 grams ★ Cake flour; 8 grams ★ Aluminum-free baking powder; 2 tsp ★ Cinnamon

cookpad.japan @cookpad_jp

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread" by user "nathu "I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the extra effort 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!) For 6-8 muffins. Recipe by Miyakojika

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread" by user "nathu "I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the extra effort to pulverize it into a powder.

cookpad.japan @cookpad_jp

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread" by user "nathu "I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the extra effort to pulverize it into a powder.

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread" by user "nathu "I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the extra effort to pulverize it into a powder.

Saved

Ingredients

6 servings

100 gramsOatmeal
100 mlAdditive-free soy milk
150 mlWater
30 gramsBeet sugar (or normal sugar)
1/3 tspNatural salt
100 grams★ Cake flour
8 grams★ Aluminum-free baking powder
2 tsp★ Cinnamon

Saved

Steps

1

Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
2

Combine the soy milk, water, sugar, and salt in a bowl, add the oatmeal, and mix well to allow the water to absorb.
3

Sift in the ★ ingredients, then use a rubber spatula to fold the batter as if cutting it, until the flour is well constituted and the batter is evenly incorporated.
4

Fill the muffin cups 80% full. Once steam rises from the steamer, place the cups inside, and steam for about 15 minutes over high heat. They are ready when a skewer inserted to the middle comes out clean.
5

Remove them from the muffin cups and cool. They will turn out moist and chewy and not dry if you allow them to cool in a lidded resealable container.
6

These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.
7

When steaming in a pound cake mold (8.5 cm by 17.5 cm), steam for 20-25 minutes.
8

For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
9

The following are variations of this recipe: Brown Rice Bun-like Miso Steamed Bread
10

Oatmeal and Sweet Potato Steamed Bread
11

Oatmeal and Corn Steamed Bread
12

Oatmeal and Black Sesame Seed Steamed Bread
13

Cocoa Steamed Bread with Oatmeal and Walnuts
14

Oatmeal and Pickled Sakura Blossom Steamed Bread
15

Oatmeal and Pumpkin Steamed Bread
16

Oatmeal and Yomogi (Japanese Mugwort) Steamed Bread
17

Oatmeal, Matcha, and White Sesame Seed Steamed Bread
18

Kuromitsu (Brown Sugar Syrup) Steamed Bread with Oatmeal and Walnuts