Steamed Bun with Yuzu 柚子蒸しパン

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Isn't it beautiful ?

I have been enjoying those fantastic view for a week.

What a luxsuary !

 

 

When the autumn foliage reflects on the lake in the morning, it is breathtaking !

 

I cannot resist visiting there in early morning everyday these days, when the air is still cold as everything look most beautiful in the morning.

They change their looks as the time passes.

 

 

There are lots of Sakura trees here, so the spring here is also beautiful.

But I would say the autumn foliage looks even more splendid.

 

 

 

 

The morning here is already cold and I always want something hot to keep myself warm. 

So I am going to share one of the recipes which cheers me up on cold days.  

 

It is “Yuzu Mushipan” / “Steamed Bun with Yuzu Lemon”

 

Steaming is the cooking method which is common in Asian cuisine.

I would say the baking is a water depriving cooking, whereas the steaming is a water adding cooking.

Therefore the food cooked by steaming is moist and gentle compared with baking.

I consider this way of cooking is more suitable for me during winter season as it is cold and the air is very dry in where I live.

If you also live in the similar climate, I recommend you to add this cooking method frequently to your cooking.

 

 

Steamed Bun with Yuzu Lemon

 (Gluten-free, Sugar-free, Vegan)

柚子蒸しパン　（米粉、甘酒　バージョン）

  

This bun has subtle sweetness from amazake.
If you prefer sweeter taste, add 1~2 Tbsp of sugar. 

Ingredients

 100g Confectionery Rice flour (Seikayo Komeko)

*The water absorption of the rice flour varies greatly depending on brands (in the other word, the method of flour making). Therefore you may not get the same result as it is shown here when you use the different brand of rice flour.  It might turn out to be more dense and less fluffy. 
I used “Mizuhochikara for confectionery” for today’s recipe.

 1tsp Baking Powder

 1~2 Yuzu (sub : lemon)

60g Amazake (sub:20g sugar + 30g water)

90g Soymilk or other plant based milk

1/8 tsp salt

1 Tbsp oil (cold pressed virgin oil recommended)

 4 Round cake molds (about 5cm dia.)

4 Lining paper to fit in mold

Procedure

1.    Line the molds with the lining papers.

 

2.    Fill the steamer with water, lay the towel between the pot and the lid to prevent the water from dripping onto the bun while steaming.  Start heating the pot.

3.    Zest a Yuzu with the greater, and then squeeze it to obtain 15~20g juice.

* You may need more than one Yuzu to obtain this amount of juice as some yuzu have more seeds than juice.

 

 

4.    Combine the rice flour and the baking powder.

 

5.    Combine the rest of the ingredients, Yuzu, Amazake, soymilk, salt and oil. 

*Use a whisk so that the oil and the other liquid can be emulsified more easily.

 

 

6.    Combine the dry and the wet, (“4” and “5”)

 

7.    Divide the mixture into the prepared molds.

 

8.    Put them into the steaming pot, and cook for 15 min over medium heat.

*Be careful not to burn yourself with the hot steam.

 

9.    Take the cakes out of the pot, and enjoy it while it is still hot.

 

 

This bun gets along well with the salad or with the savory dishes.

 

If you have a sweet tooth, you can enjoy it with the jam of your choice.

Topped with the jam made from Yuzu and beetroot sugar.

 

Topped with the jam made from Yuzu and Amazake.

Happy Cooking！

タグ：YUZU GlutenFree SUGARFREE Vegan macrobiovegan macrobiotics japanesecuisine Japanesecooking steamcooking japanesevegancookingclass riceflour 柚子 蒸しパン マクロビオティック ビーガン 小麦粉不使用 米粉 アレルギー対応 卵不使用 マクロビオティック料理教室 ビーガン料理教室 ヘルシー