Japanese steamed bread(ri shi man tou )

Japanese style steamed bread:

Raw materials for making Japanese steamed bread:

90 g condensed milk, 45 g sugar powder, 1 egg, 2.2 g soda powder, 188 g low gluten flour, 250 g white bean paste and 250 g chestnut.

Steps of making Japanese steamed bread:

1. Sift the low gluten flour with soda powder and sugar powder.

2. Boil the water, red bean paste and cabbage.

3. Add eggs and condensed milk to make a dough and roll it into a piece of dough.

4. Mix white bean paste and chestnuts well.

5. Wrap the dough into 20 grams of stuffing, brush with egg water, bake for 15-20 minutes, heat 180 degrees, heat 150 degrees.

Japanese steamed bread

Food, cooking, pastry, food, life

Characteristics of dishes

Food, cooking, pastry, food, life

90 g condensed milk, 45 g sugar powder, 1 egg, 2.2 g soda powder, 188 g low gluten flour, 250 g white bean paste and 250 g chestnut

practice

1. Sift the low gluten flour with soda powder and sugar powder

2. Add egg and condensed milk to make a dough, and make a dough

3. Mix white bean paste and chestnuts well

4. Wrap the dough into 20 grams of stuffing, brush with egg water and steam for 15 ~ 20 minutes

nutritive value

It is rich in nutrition.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ri Shi Man Tou