Japanese double chocolate steamed bread (Mushipan). While Chinese steamed bun called Mantou (饅頭) uses yeast as a leavening agent, Japanese steamed cakes use baking powder. After WWII, when a massive amount of wheat flour was imported from the U. S., and the Japanese started to eat more bread.
The double cheese mushi pan is an easier way to make the cheesecake in less time and achieve a similar texture and taste.
And you can get all the ingredients from any supermarkets.
This recipe does NOT require any special "Japanese ingredients" which may be difficult to get if you live outside of Japan.
Kalian dapat menyiapkan Japanese double chocolate steamed bread (Mushipan) memakai 6 ramuan dan 4 langkah. Berikut cara kalian siapkan ini.
Ramuan
- 90 g Cake flour.
- 1 teaspoon Baking powder.
- 25 g Cacao powder.
- 45 g Chocolate chip.
- 25 g Granulated sugar.
- 110 cc Fresh milk.
Mushipan in Japanese means steamed bread but it is more cake-like than bread-like. Make a caramel sauce for pudding. Heat the pot at medium heat. Let it sit until the color changes to light brown.
Petunjuk
- Prepare a steamer..
- Mix cake flour, baking powder and cacao powder in a bowl. Sieve this flour mixture..
- Add milk and granulated sugar. Mix well with using spatula. Add chocolate chip and mix again..
- Spoon the mixture into baking cups. Steam them for 10 minutes on high. Enjoy!.
Swirl the pot and evenly spread the brown color to entire caramel. Heat until the color gets darker and stop the heat soon before it. Mushipan in Japanese means steamed bread but it is more cake-like than bread-like. Apart from the "Japanese Steamed Sweetcorn Bun(Mushipan)" and "Japanese Steamed Matcha Cake" that I made recently. Here is another Steamed Chocolate Cake recipe which I have adapted from Nami from Just one Cookbook.