Oatmeal, Walnut, and Kuromitsu Steamed Buns

Name: Oatmeal, Walnut, and Kuromitsu Steamed Buns
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Oatmeal; 100 ml Additive-free soy milk; 140 ml Water; 5 tbsp Kuromitsu; 1/3 tsp Natural Salt; 100 grams ★ Cake flour; 8 grams ★ Aluminium-free baking powder; 15 grams Walnuts

cookpad.japan @cookpad_jp

This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread".

You can use the oatmeal as is, but the texture will become moist and chewy if you 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!) Recipe by Miyakojika

This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread".

You can use the oatmeal as is, but the texture will become moist and chewy if you 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!) Recipe by Miyakojika

cookpad.japan @cookpad_jp

This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread".

You can use the oatmeal as is, but the texture will become moist and chewy if you 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!) Recipe by Miyakojika

This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread".

You can use the oatmeal as is, but the texture will become moist and chewy if you 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!) Recipe by Miyakojika

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Ingredients

6 servings

100 gramsOatmeal
100 mlAdditive-free soy milk
140 mlWater
5 tbspKuromitsu
1/3 tspNatural Salt
100 grams★ Cake flour
8 grams★ Aluminium-free baking powder
Toppings:
15 gramsWalnuts

Saved

Steps

1

Pulse the oatmeal into a powder in a food processor. Chop the walnuts roughly. Pour water into the steamer and turn on the heat.
2

Mix the soy milk, water, kuromitsu, and salt together in a bowl, add the oatmeal and mix well so that it absorbs the moisture.
3

Sift in the ★ ingredients, then use a rubber spatula to fold the batter until it is fully integrated and the batter is evenly incorporated.
4

Pour into the muffin cups and top with the walnuts. When steam rises from the steamer, place the cups inside and seam for about 15 minutes on a high heat. They are ready when an inserted skewer comes out clean.
5

Remove from the muffin cups and let cool. Store in a large tupperware container with the lid on as they cool, and they'll retain their moist and chewy texture without drying out.
6

Enjoy these subtly sweet breads for breakfast or as a snack. To store in the freezer, wrap in cling-film and put in a ziplock bag.
7

You can use other liquid sweeteners such as maple syrup instead of kuromitsu. Making lots of variations.
8

You can use 40 g of brown sugar instead of kuromitsu (if the sugar is lumpy, pulse it together with the oatmeal in the food processor.) Use 150 ml of water.