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Steamed Bread with an Almond Aroma

Steamed Bread with an Almond Aroma

Use Chinese apricot kernel flour to make something other than almond tofu.

Ingredients: 10 buns [to fill small aluminum baking cups]

Flour (cake flour)
90 g
Chinese apricot kernel flour
15 g
Katakuriko
10 g
Baking powder
1 teaspoon
Salt
a pinch
Light brown sugar
25 g
Soy milk (or milk)
100 ml

Steps

1. Put the bowl on a scale, and measure in the flour, Chinese apricot kernel flour, katakuriko, and baking powder. Stir with a whisk (as an alternative to sifting the ingredients), add the sugar and salt, and mix again.
2. Add the soy milk (or milk), then briskly stir without beating the batter. (A few lumps are okay.)
3. Fill aluminum cups with the batter, arrange in a steamer, and steam for 8-10 minutes over high heat. They will turn out better if you leave extra space in the steamer without overcrowding it.
4. This is the Chinese apricot kernel flour I used.
5. Here is the plain version.
6. It's also tasty with raisins.

Story Behind this Recipe

I wanted to make sweets using Chinese apricot kernel flour other than almond jelly.
To enhance the sponginess, I used katakuriko and soy milk, but it is also tasty with just flour (increased to 100 g), and using regular milk.
These are low in sugar, since almond powder is sweet.