When I bought sakura leaves in order to make sakura 'an' paste , I bought a pack that had 50 leaves, and figured I'd use them to make steamed bread . Please definitely give this light Sakura colored and flavored bread a try for the Japanese Doll Festival.There seem to be a lot of different kinds of Salted Sakura leaves. This time I used the type that can be used right away, and it isn't a good idea to just quickly wash them and them wipe them dry when making Sakura 'an' paste, and there are time that you have to let soak for a while first to get rid of the salt.I used a mixed rice package that already had the Sakura flour in it. You can skip the flowers if you don't have them. You need a very small amount of the red food coloring. If the pink is too strong, then it won't turn out so good in the end, so please be careful. If you don't have a steamer: You can still make steamed bread. For 4 aluminum cup cake molds. Recipe by Shirufi-

I often see the sakura bean paste buns at bakeries so I tried making some myself.The salted sakura blossoms are too salty to use as-is, so you should soak them in water for 30 minutes or so. You can use smooth or chunky red bean paste instead of the sakura flavored type if you want. Recipe by Tamagorou

I wanted to put together a sakura dessert.Do not open the lid while steaming. Recipe by cherry

I thought the rabbit steamed buns would become cute if I added a flower decoration as an accent. I thought a long time about what ingredients I should use for the flower hair pin. In the end I used ingredients that I had on hand and am completely satisfied with how cute the finished product turned out.-Step 6: The amount of flour changes according to the moisture of the potato. Adjust the flour so that it is roughly the texture of an earlobe.-The filling tastes better if it's soft. Please adjust the texture according to your taste.-Step 14: As time passes, the flower will absorb the moisture from the steamed buns and melt, so please add the flower as close as possible to the time of eating. For 10 steamed buns. Recipe by Sumireno usagi

I've always wanted to make fluffy and tender steamed buns.Adjust the steaming time to your steamer. It's so easy because it's just about mixing everything together. I've made it several times without any failure. Recipe by Setsumika

I wanted to add a touch of spring to my steamed buns.If the batter seems to be too thick at Step 3, adjust by adding milk gradually.You can add other kinds of jam and they will be delicious as well. Recipe by Benio

I’m on my journey to find the best recipe for steamed buns or mantou. This is so far the best recipe I ever came across. Very fluffy, not too sweet, just the right balance of flavor and texture.

I often used baking soda in the past, but the recipe turned out bitter, so I tried using baking powder instead. When I added kabocha, I ended up with a delicious springy steamed bun.The dough mixture will stretch a lot, but if you make it too thin, the bean paste will leak out after steaming. Keep the dough thick when wrapping the bean paste. For 20 x 4 cm sized buns. Recipe by mipon

This simple and basic steamed bun recipe can be adjusted for a variety of flavours.Once you add milk, transfer to steamer as soon as possible. Otherwise it won’t rise well.This has a soft texture so I recommend placing cupcake holders in ramekins or cups. Recipe by Ringono recipe

I made a brown sugar version of my plain steamed buns.All you have to do is stir it around and then put it in the steamer.If you don't mix the brown sugar in completely, the finished product actually looks really nice in my opinion.If using regular milk, increase the amount to 160 ml.If the finished dough seems be a bit hard, you can add in 10 ml more of milk. Recipe by milk*cocoa

You can fill Chinese buns with any filling you like. I made carrot buns this time. They were delicious.Be sure to let the buns rise (2nd rising) until they've doubled in bulk. Let the buns rest in the steamer with the lid on after they're done cooking - don't take the lid off right away! For 12 buns. Recipe by Masako Bishoku

This recipe was inspired by Jamie Oliver's 15 minute meals, these take a bit longer than Jamie's buns did because it was my idea to stuff the buns with the duck. You could eat them plain ala Jamie, or stuff them with whatever mix you liked!