I knew how to make oil-free steamed bread, so I made a chewy version.You could use juice or coconut milk instead of milk.To get the marbled effect, when the dough is done, fill all the muffin cups halfway. Mix in a tablespoon of cocoa powder (or instant coffee or matcha) to the remaining batter and pour into the half-filled muffin cups. Drag a toothpick through the batter to swirl the two batters.If it's a bother, you can just make two different types of batter without the marbleized effect. Recipe by nathu

I wanted to try out an easy recipe to make steamed bead for my friend who can’t eat egg or dairy.Now it's turned into my breakfast staple.In step 1, combine the dry ingredients well. You don’t have to measure exactly, don't worry too much about small differences.In Step 2, try not to mix the batter too much otherwise you won't get a fluffy bread.Be careful to adjust microwaving times with your machine at home.You can also add matcha powder or kinako soybean powder for variety. Recipe by Ruridama. This recipe uses 1 small tupperware container.

For people watching calories (like me!) I made oil-free bread.Besides, it only takes 30 minutes from rising the dough to finish baking.The sugar is also reduced to the minimum.You can make it in no time whenever you want.This recipe is almost identical to"Authentic and Easy Bread in 30 Minutes".There is no particular helpful hint.I have never failed using this recipe.Without the sugar, the bread does not rise well, so a minimum amount is used. Recipe by papiraki

I wanted to make an impressive bread that I could serve at house parties or when I'm hanging out with friends.The pie is topped with a lean dough that has been coated in an egg wash and arranged in a lattice pattern to give a pie-style effect.The bread dough on the bottom is soft with the juices of the filling.・ The cooking time may vary so please adjust it according to your type of oven.・ You can replace the 100 g strong bread flour + 100 g cake flour with 200 g bread flour or 200 g cake flour instead.・ You can cut the lattice pattern out of the dough really easily if you use a lattice roller. Recipe by itarunrun

I wanted to create a recipe for a snack I could make easily with my children.Just mix it up and steam.If using a frying pan to steam the bread, use a deep one so that the tops of the puffed up bread won't get stuck to the kitchen towel.If you're using regular or extra-rich milk, I think you can increase it to 160 ml. Recipe by milk*cocoa

Missing my home country so I made a bread inspired from pandesal# I currently don't have oven yet

I wanted to create a quick breakfast.After adding the flour, mix the batter with a spatula, taking care not knead or over-mix.The firmness of the batter will change with the addition of jam, so make sure to add just a little milk (the recipe says 1 teaspoon, though the amount required depends on the consistency of the jam). Recipe by AyakoOOOOO

Steamed bread made with rice flour instead of wheat flour makes bread that doesn't go hard as quickly, so I recommend this method.After a few experiments I tried adding more sugar to this recipe to improve the flavour.When steaming the bread, please make sure the steamer is steaming before adding the bread.Steaming the bread over high heat will give them a nice texture.You can make 4 muffin cups instead if you'd prefer. in that case, steam them for 15 minutes. Recipe by papiraki

I had leftover snow cone syrup and leftover pumpkin paste and wondered if I could use these up in the steamed bread.It is hard to mix the mayonnaise and water, so I recommend adding a small amount of water at a time. Personally, I mix them all at once even though it is hard to do. Either ways would make the bread fluffy and chewy. Also, you will not taste the mayonnaise at all, so don't worry. Recipe by Zakurero

This is an easy-to-make macrobiotic snack.There's not much to it, except to wait for plenty of steam to rise before steaming, or else the bread will not rise properly.Try adding 2 teaspoons unsweetened cocoa or kinako. You can fill these with raisins or sweet potato, too. Recipe by Mille=miru

I came up with this when I was hungry but had nothing in the house.The key is to steam it in the microwave. Recipe by Parufe

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue