【栄養の宝庫“酒粕”】小麦粉も油も牛乳も使わない！満腹感が持続する米粉と酒粕で作る腸活＆美肌蒸しパン

【栄養の宝庫“酒粕”】小麦粉も油も牛乳も使わない！満腹感が持続する米粉と酒粕で作る腸活＆美肌蒸しパン

Fluffy Sake Lees Steamed Bread This time, we will introduce a fluffy steamed bread with the scent of sake lees.The moist and gently sweet steamed bread is filling and perfect for a snack.We will also explain the points to avoid making mistakes, so please enjoy it till the end.First, let’s start with the dough. Boil some water in a pot so that you can steam it as soon as it’s done.If you add too little water, the water will run out during steaming and you’ll end up with an empty boil, so put in plenty of water.Wrap the lid with a dish towel or washcloth.This will cook with steam. Due to the nature of cooking, water droplets tend to collect on the lid , and this is to prevent water from falling onto the steamed bread and making it soggy.You can just put a dish towel between the lid and the pot, but if the dish towel hangs down, there is a risk of it catching fire, so it is important to fold it tightly over the top. If possible, prepare a mold in advance.You can use a large mold or a small mold.The mold I used this time is a heat-resistant container with a size of 10 cm x 10 cm and a height of 5 cm.Place it with parchment paper so that it comes out cleanly.Cut it roughly into a cross shape. Then put it in the mold and it will fit neatly. You are now ready. First, put 50g of sake lees into a bowl. This time I am using rose lees . It will be hard at first, so knead it with a rubber spatula to make it soft. Once the sake lees has loosened, pour the boiling water into the pot. Take 1 tablespoon from the kneaded rice cake and add it to the sake lees to soften it. If you are using sake lees that are already soft, such as kneaded lees, you don’t need to add this hot water. If you make it with kneaded lees, you won’t have to worry about loosening it like this, so if you are planning to purchase sake lees from now on, I recommend kneaded lees. Once the hot water and sake lees are mixed to a certain extent, switch to a whisk and mix well. If it becomes creamy like this, it’s OK. If it doesn’t become a paste and is lumpy, add 1 tablespoon of hot water. Add the egg and mix well. Make sure the sake lees is completely soft before adding the eggs. Once the eggs and sake lees are well mixed, add 1 tablespoon of honey . Next, add 50 g of rice flour. 1 teaspoon of baking powder . If the baking powder is old, it may not rise. Please be careful as there will be some dust. Mix until it’s no longer powdery. Once it’s no longer powdery, transfer it to a mold. Once it’s in the mold, smooth out the surface. If you leave it alone after making the dough, the baking powder that reacts with the moisture will release all the gas before baking. This will make it difficult for the dough to rise, so start steaming it immediately after putting it in the mold.This is an important point.Putting a cloth on the bottom before placing the mold will prevent it from wobbling.Another point is to steam it while it is boiling. It’s okay to lower the heat. Steam in this state for 20 minutes. If you’re using a small cup, steam for about 15 minutes. When opening the lid, be sure to let the steam escape to the back, as opening it toward the front can cause burns. It will puff up nicely. If you pierce it with a bamboo skewer and it doesn’t get a sticky batter, it’s OK.It contains soft sake lees, so some grains will stick to it, but you don’t have to worry about that because it’s sake lees.If the batter sticks, steam it for an additional 3 minutes.It will turn out delicious. Freshly steamed meat is soft and crumbles easily, so you want to let it cool down before removing it from the mold.Cover it with plastic wrap or a lid to prevent the surface from drying out, then wait for a while until it cools down.Once it has cooled down, remove it from the mold and remove the kitchen paper.It feels good when you touch it. It’s chewy and fluffy. It smells like sake lees and looks delicious. It has a gentle sweetness and you can really taste the sake lees. It ‘s chewy and satisfying, and it feels like it’ll keep you full. It’s also delicious with red bean paste on it. It’s made with rice flour, so This steamed bread has a chewy texture.If you want it to be more fluffy than chewy, try substituting half of the rice flour with wheat flour.It will last for about 5 days in the refrigerator, but it gets dry and dry with each passing day, so I made it in a single serving size.You can double the amount if you like. Please try making it.I think the alcohol in the sake lees is gone because it is steamed for 20 minutes, but I don’t know if it is completely gone, so please be careful if you don’t like alcohol.Thank you for watching until the end [Sake lees steamed bread] 1 10cm cube / 3-4 cups Rice flour 50g 1 tablespoon honey 1 egg 50g sake lees 1 tablespoon hot water (according to the hardness of the sake lees + 1 tablespoon) Baking powder 1 small

今回は混ぜて蒸すだけで簡単に作れる、酒粕蒸しパンの作り方をご紹介しました！

小麦粉や油、砂糖も乳製品も使いません😊
蜂蜜も最小限です。

腹持ち抜群で少量食べただけで満足感がありますよ♪
酒まんじゅうのような美味しさで、あんこをいれても美味しいです✨

自家製あんこのレシピも多数ご紹介していますので、是非試してみてくださいね🥰

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▼きな粉蒸しパンのレシピ▼

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【酒粕蒸しパン】
10cm角1個分・カップ3～4個分

米粉　　　50g
蜂蜜　　　大さじ1
卵　　　　1個
酒粕　　　50ｇ
お湯　　　大さじ1
(酒粕の硬さを見て＋大さじ1)
ベーキングパウダー　小1
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09:23　分量一覧

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#酒粕
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#砂糖不使用