It's perfect for winter. Rice hoppang? Rice Jjinppang? I make it
It's easy to buy and eat, but COVID-19 is boring at home~ It's so simple and when you taste it, you can't talk. It doesn't have a fermentation process, so it's great for those who are impatient! I changed the flour from the recipe of miku's fulu to rice flour.
2 serving
Within 60 minutes
lemonsatelier
Ingredients
  • Slice cheese
    4piece
  • Milk
    60g
  • egg
    1ea
  • Sugar
    40g
  • Cooking oil
    20g
  • whipped cream
    25g
  • Powerful rice flour
    100g
  • Baking powder
    5g
Cooking Steps
STEP 1/7
1. Melt the cheese and milk in a microwave oven
If you put it in a small cup, it's going to be a mess, so in a big bowl like me.
STEP 2/7
2. Mix the eggs and sugar evenly with the melted cheese milk.
STEP 3/7
3. Mix the remaining ingredients one by one, and the dough is complete.
STEP 4/7
Put parchment paper on a silicon cup
Pour in seven parts of the dough and steam for 15 minutes.
That's it. It's simple, right?
The density of steamed bread is like a baby butt.
STEP 5/7
Apply it to make other flavors
I put in coffee
STEP 6/7
I added mugwort powder, too. As expected, it's the best!!
STEP 7/7
Mugwort-jjinppang... I personally like mugwort scent...
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