I'm challenging myself to make many different versions of steamed bread. There was a sale on frozen goods at my supermarket, so I bought these raspberries. I think homemade raspberry jam tastes much better than store-bought jam!Don't forget to cover the lid of the steamer with a cloth. Once they've cooled, wrap them in plastic wrap and store at room temperature. When you eat them they are soft and the scent of raspberry is delightful. Recipe by Asamato

I had a sudden craving for steamed cheese bread, but it was too much of a hassle to go to the convenience store. So I made some myself with what I had in my kitchen.(Recipe by Hazukicchi)

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

I used to make carrot steamed bread as baby food for my eldest daughter when she was young. I was using pancake mix everyday but now I use cake flour to save money. The photo shows the ones with soy milk and brown sugar.In Step 4, make sure the kitchen towel (to prevent water dripping onto the bread) is tightly wrung or it will touch the bread. For those using a gas range, pay extra attention. If you are using shallow ramekins, I suggest using a steamer rack (available at 100 yen shops). Using ramekins works best and helps the bread to expand fully.I made them less sweet so adjust to taste.It would be great if you could let me what way you decide to make these. Recipe by Genkimaria

I wanted to make steamed bread with rice flour, but I wasn't satisfied with the results but they were fine with wheat flour. After trial and error, I came up with a recipe using rice powder"Gateau au Chocolat Steamed Bread with Rice Flour"Just cover the lid of the steamer with a towel. When cool, wrap the bread and store at room temperature. These are easy and can be made in about 15 minutes. Recipe by Asamato

I wanted to give steamed bread a Western spin.When steaming, cover the lid with a towel. You can store these at room temperature wrapped in plastic wrap, but it's fine to chill them in the fridge (the texture will slightly change). Unlike other steamed bread recipes, this has slightly more oil and milk. This is mainly to balance the bitterness of the black tea. Recipe by Asamato

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

I created this recipe because I wanted to make very light and chewy bread.I think this bread is softer than baby's bum!This recipe is too easy so there are no special tips, but please handle the bread gently since freshly baked ones are very tender.If you are eating these the day after they're baked, microwave them and they'll become light and fluffy again! Recipe by *koro mama *

I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.Wrap the steamer lid with cloth. If you reduce the proportion of the dough and fill with lots of anko, the bread will resemble manju. If the kabocha squash is watery, the surface of the bread will not crack, but it won't make a difference in the taste. Recipe by Asamato

I created this recipe because I'm hooked on baking steamed bread.A hint is to wrap the steamer lid with cloth. When the bread cools, wrap with plastic wrap to keep at room temperature. It would be very delicious on the next day even if you make the bread a day before you go out for cherry-blossom viewing. Recipe by Asamato

I was experimenting with shiratamako and tofu, and ended up with this lovely fluffy bread.The dough is a little bit runny during Step 1 and 2, but when the dry ingredients are added during Step 3, it will come together, and will be easy to bring together. Recipe by robicat

Please try it out in anko bread or cream bread since it works with those as well .Please mash it up a little if the ingredients of the curry you are using are big.Use a small amount of curry when wrapping it up.Make sure not to let the oil from the curry get near the edges. I've made several burst by doing this! There have been many sacrifices! This is really important! Recipe by Runchan