かぼちゃ蒸しパンの作り方☆フライパン&ホットケーキミックスで簡単！ふわふわ蒸しパン♪-How to make Pumpkin steamed bread-【料理研究家ゆかり】

かぼちゃ蒸しパンの作り方☆フライパン&ホットケーキミックスで簡単！ふわふわ蒸しパン♪-How to make Pumpkin steamed bread-【料理研究家ゆかり】

Today I made pumpkin steamed bread, which is easy to make in a frying pan. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I would like to make pumpkin steamed bread, which is easy to make in a frying pan. This time it is a steamed bread series. This is a very delicious steamed bread that makes the most of the sweetness of pumpkin, a summer vegetable that is in season right now. This time I will make a steamed bread whose surface cracks open. And the pumpkin in the dough will not use the skin. So I will also introduce a very simple recipe that uses the skin. I hope you’ll have a great time. Please have a look at it. Now let’s get started. Here are the ingredients. Here are the ingredients: pancake mix, milk, pumpkin, honey, salad oil. I will make it with these ingredients. If you use flour, you can add 5 grams of baking powder to 150 grams of pancake mix, plus about 10 grams of sugar. I will use two different pumpkins here, one to put in the dough and one to use as a topping. And here are the size 8 paper cups we will be using this time. This was purchased at a 100 yen store, Candu. Since it is thin like this, if you use only this paper cup, the cup will inevitably spread out, so use it in a silicon cup or a container of similar size like this one. This one should be pre-set like this. If we use this amount, it will make 6 cups of size 8. Now let’s start by cutting the pumpkin for the one that will go into the dough. First I will cut the pumpkin into the appropriate size. Have ho. At this time, be careful not to cut your hands on the pumpkin skin, which is very hard. This is about the same size. Cut roughly about a bite-size piece. The pumpkin you put inside will not use this skin, so scrape off the skin with a knife like this. It’s a little difficult to do with the larger ones, so I recommend cutting them like this and then scraping the skin off the pumpkin. Cut into pieces like this. I’m going to waste this pumpkin skin, so I’ll show you a simple recipe later. So be sure to wash the pumpkin skin properly before cutting it. And then I’m going to heat it in the microwave to soften it, and then I’m going to cut it in half to make it easier to cook. Cut into small pieces like this. Then put it in a heatproof bowl. Then fluff the plastic wrap. Heat this in a microwave oven at 600 watts for 3 minutes. Finished heating. Now I will mash it with a masher or fork or spoon. If it is still a little hard at this point, try heating it for an additional 30 seconds. The bowl is also very hot, so be careful not to burn yourself. Crush firmly and finely. Crushed like this. Then I want to further filter it once this time. This process is not a must, but if you strain it, you can get rid of the pumpkin threads, so please strain it when you have time. Now, please prepare a strainer with a slightly finer mesh. Or you can use a colander with a fine mesh. Well, you can find these at 100 yen stores, so please check them out. Put the mashed pumpkin on here. Then strain the pumpkin. It’s a bit time-consuming, but you can make it taste good just by doing this, so please try it when you have time. This is how I ended up with a very smooth pumpkin. The pumpkin is now ok. Next is the pumpkin for the topping. I would like to cut it into small colocollo size. Have ho. Again, be careful not to cut your hand because it is hard. I will use this topping with the skin. I will cut this in half to roughly 1 cm squares. This is ok for the topping. This is also placed in a heatproof container, covered with fluffy plastic wrap and heated in a microwave oven at 600 watts for 1 1/2 minutes. Cooked for 1 minute. Remove plastic wrap. Be careful not to burn yourself. Leave this to cool a little. Now let’s make the dough. First, put the pumpkin that you just made into a paste in a large bowl. Add salad oil. Then mix well. Pumpkin paste this way, let’s stretch it out a little bit. If you put it in a lot of milk or something from the beginning, it tends to become lumpy, so blend it with oil at the beginning when the amount is small. Then honey. Mix with this. Add milk a little at a time. If you add the milk all at once, it tends to form lumps, so add a little at a time and blend it in. I think it is best if you divide it into about 3 parts. Add the rest of the milk. And let’s mix it. If it mixes properly like this, it is OK. Next, sift the pancake mix and add it to the mixture. Be sure to sift the pancake mix. If you add it as is, it can become quite lumpy. Also, be sure to add powders last. The same is true for thin flour, but if you mix the flours first, they tend to lump together, so put them in last. Mix well. This is ok. Make the dough as chunky as this. The firmness of this dough may vary depending on the amount of water in the pumpkin. If the dough is not as firm as this, try adding 10g of pancake mix at a time. If the dough is too hard, use milk to loosen it up. The dough is about this firmness. It is about this blotchy. About this much firmness to make. Now, put the dough into this mold that you have prepared. This dough is hard, so scoop it up with a spoon and put it in. Fill the dough to about the 7-8th part of the large shape. Now I want to put it in with a bang. I put in the dough. This time, it will be enough for 6 pieces. The amount of water in the pumpkin may vary slightly, so I would say that it should be about 6-7 pumpkins. Tongue from a little bit higher like this so that there are no cavities. Then, prepare the surface by twirling it with a bamboo skewer like this. This is OK. Now going to decorate the top with the pumpkin topping that I just made. I made the topping like this. This topping is your choice. Now let’s start steaming this one in a pan. I will fill the pan with about 1cm of water and bring it to a boil. Water is now boiling. Then I turn off the heat. Be careful not to burn yourself as steam rises in a puff of steam when the fire is turned off. Then I line up the molds here so as not to burn ourselves. After arranging the molds like this, I turn on the fire again and set the heat a little bit high, medium heat. Then put the lid on and steam for 10 minutes. If you run out of hot water during the process, add more water as it is fine. Now I would like to continue steaming at this point. Ten minutes have passed and I will turn off the heat. Now I open it. Be careful not to burn yourself. Open. Ta-da. The top is cracked open like this, and the delicious steamed bread is complete. The finished product looks like this. Now I take it out of the pan so that it doesn’t burn. You can take it out after it has cooled down a little bit. It is completed like this. Then I take it out of the mold to avoid burns. The sides of this cup are a little damp, so we dry this once. Once you’ve finished steaming, you should also check at the end to make sure it’s done properly. If you stick a bamboo skewer into the dough and no raw dough sticks to it, it’s done. I think it would be good to do this as soon as it is steamed. If the raw dough is still attached, try heating it for an additional minute at a time. Lightly remove from heat by placing a fluffy cookie sheet on top to prevent the surface from drying out. Now I would like to make kabocha kenpi with the leftover pumpkin skin. Here are the ingredients. Here are the ingredients: pumpkin peel, sugar, and salad oil. I would like to make it easy with these ingredients. First of all, pumpkin peels. We cut this into pieces about 5mm wide. This is ok. Cut it like this. Now put salad oil in the frying pan. Put on heat. Heat pan for 30 seconds while extending salad oil. After 30 seconds, add pumpkin. Stir fry. Stir-fry in this manner to remove the moisture from the pumpkin. When browned like this, add sugar. Then fry until the sugar is mixed in and the color changes a bit. When the sugar is mixed like this, it is ready. Like this. I sprinkled a little white sesame seeds at the end. Pumpkin kenpi is now complete. Pumpkin steamed bread is now complete. This is how it turned out. The top also cracked open like this, resulting in a very tasty, fluffy steamed bread. The color of the pumpkin is coming out beautifully. Now, I would like to eat Excuse me for grabbing. Split. Fluff. Let’s eat. It is very tasty with the added sweetness and richness of pumpkin. Honey also goes very well with pumpkin. It is fluffy and moist. I’ll take a portion with toppings. The topping is very tasty and the pumpkin flavor is enhanced by the topping. And then we have kabocha kenpi made with the leftover kernels. It’s very savory and has a great pumpkin flavor. Please subscribe to my channel It finished deliciously today. This is the key point of this pumpkin steamed bread. First, cut the pumpkin into bite-size pieces and then peel off the skin. I think it is easier to shave the skin that way. When heating further, try cutting them in half further after removing the skin as it will speed up the cooking process. The time for heating may vary depending on the type of microwave oven you use, but if you don’t need more heat, try heating them for an additional 30 seconds each. And now I strain the mashed pumpkin. Then it is mixed well with the dough to make a very moist and smooth dough. If you want to enjoy the texture of pumpkin, you can mash it coarsely and mix it as it is. I’m not sure about the consistency of the dough, but the consistency may vary depending on the amount of water in the pumpkin. So if the dough is too loose, add pancake mix and if the dough is too hard, use milk to loosen the dough and adjust. This time I made a steamed bread with a cracked top. The key to making a crackable steamed bread is to make the dough a little firm and steam it over high heat. So this time I steamed it over a high medium heat. If you do this, you may run out of hot water in the middle of steaming, in which case you can just add a little water and continue steaming. I think it would be better if you put the toppings on the top of the rice and push them in a little bit. If you only put the toppings on lightly, the pumpkin may come off when steamed, so I would suggest that you put the toppings on as if you were embedding them in the pumpkin. A very moist and tasty steamed bread with the flavor of pumpkin. A simple and easy to make recipe. Today I made pumpkin steamed bread. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回はかぼちゃ蒸しパンを作りました☆ホットケーキミックス&フライパンで簡単に作れます♪夏野菜のかぼちゃの甘みを生かした蒸しパンです。しっとりふわふわ食感でとても美味しく仕上がりました☆そして、余ったかぼちゃの皮で簡単な「かぼちゃけんぴ」も作りました♪とても簡単で美味しいので、是非作ってみて下さい☆

Hello ☆ I’m Yukari, a cooking researcher ♪
This time I made pumpkin steamed bread ☆ You can easily make it with hot cake mix & frying pan ♪ It is a steamed bread that makes the best use of the sweetness of pumpkin of summer vegetables. It has a moist and fluffy texture and is very delicious ☆ And I also made a simple “pumpkin kenpi” with the surplus pumpkin skin ♪ It is very easy and delicious, so please try it ☆
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【材料】
□蒸しパン
・ホットケーキミックス 150g
・牛乳 100ml
・かぼちゃ 100g/30g
・はちみつ 30g
・サラダ油 大さじ1

□かぼちゃけんぴ
・かぼちゃの皮 適量
・砂糖 10g
・サラダ油 少々

【ingredients】
□steamed bread
・ 150g Pancake mix 1
・ 100ml Milk
・ 100g / 30g Pumpkin
・ 30g Honey
・ 1 tbsp Vegetable oil

□ Pumpkin Kenpi
・ Pumpkin skin
・ 10g Sugar
・ Vegetable oil

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