Steamed Cake Recipe - Mushi-Pan Recipe (蒸しパン)

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Get ready to tantalize your taste buds with a delightful and unique dessert - Steamed Cake Mushi Pan! This dish combines the soft, fluffy texture of a steamed cake with the rich, savory flavor of a traditional Asian savory custard. The result is a perfectly balanced and satisfying treat that is perfect for any occasion. Whether you're a fan of sweet and savory flavors, or simply looking for a new and exciting way to enjoy steamed cakes, this recipe is guaranteed to impress. So, gather your ingredients, preheat your steamer, and let's get started on creating this delicious masterpiece!



HISTORY:

Steamed Cake Mushi Pan, also known as Japanese Steamed Bread or Mug Cake, has a long and rich history in Japanese cuisine. It is believed to have originated in the late 19th century, when Western-style bread was first introduced to Japan. Over time, Japanese bakers and Japanese home cooks began to experiment with the bread and added their own unique twist to it, resulting in the creation of Mushi Pan.

Mushi Pan is a type of steamed bread that is made using a special pan called a Mushi Nabe. This pan allows the bread to be steamed evenly and produces a soft, fluffy texture. The batter for Mushi Pan is typically made with flour, sugar, eggs, and milk, and can be flavored with various ingredients such as fruit, nuts, chocolate, or spices.

The popularity of Mushi Pan quickly spread throughout Japan and became a staple in the country's tea culture. It was often served as a sweet snack or dessert and was also used as a filling for various baked goods such as cakes and pastries.

Today, Mushi Pan continues to be a beloved treat in Japan, and its popularity has also spread to other parts of the world.

While the traditional recipe remains a classic, there are now many variations and creative twists on the dish, making it a versatile and adaptable dessert.

 

 

 

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Skill Level:	Time: 1 Hour
Price:	Makes: 12 Cakes

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Put cupcake liners inside each rameking, and tie a kitchen towel aroung the lid of the deep frying pan or pot you'll use later on to steem the cakes. Set everything aside.

02 - Using a large frying pan or pot, boil some water over a very very low heat, in fact, the lowest heat you have. The ramekins will have to go inside and only be half submerged, so don't put too much water.



03 - Combine Flour and Baking Powder in a medium or large bowl.

04 - Using a second bowl, whisk: Eggs, Milk, Oil and Sugar, until well combined, making sure the Sugar has dissolved.

05 - Now it's time to combine bown mixtures. Gently pour the Egg mixture into the Flour mixture and mix until you'll have obtained a smooth Batter. Do not overmix.

06 - Pour the Batter into each cupcake liner.

07 - And place the ramekins into the boiling water for about 8-10 minutes, or when a skewer inserted comes out clean.

08 - Turn off the heat, remove the rameking from the boiling water and let them cool on a rack. Serve the cakes warm or cool.

Notes:

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- Store the Steamed Cakes in an airtight container or wrap them in cling film for a couple of days.

- A lot of people freeze them and resteam them. This process might make the Cakes soggy. We'd discourage you from freesing such awesome Cakes!

- If the Steamed Cakes come out doughy and dense, it means the batter got mixed too much and it developed too much gluten. Don’t forget to mix until just combined and smooth.

NUTRITIONAL VALUE:

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Per Serving:

Calories	456kcal
Total Fat	20g
Saturated Fat	13g
Polyunsaturated Fat	-
Monounsaturated Fat	-
Trans Fat	12g
Cholesterol	137mg
Sodium	417mg
Potassium	181mg
Total Carbohydrate	48g
Fiber	2g
Sugars	19g
Protein	12g

Vitamin A	307 IU
Vitamin B-12	-
Vitamin B-6	-
Vitamin C	1mg
Vitamin D	-
Vitamin E	-
Calcium	266mg
Caffeine	-
Catechins	-
L-Theanine	-
Iron	1mg

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Written by: Uncut Recipes

Disclaimer

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