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Oatmeal & Kabocha Squash Steamed Bread Recipe

Oatmeal & Kabocha Squash Steamed Bread Recipe
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Serving : 6
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Prepare the ingredients before making Oatmeal & Kabocha Squash Steamed Bread in your home. Then, follow these steps below to serve Oatmeal & Kabocha Squash Steamed Bread for your family or friends.

Ingredients: Oatmeal & Kabocha Squash Steamed Bread

  • 100 grams Oatmeal
  • 150 grams Peeled and boiled kabocha squash
  • 100 ml Additive-free soy milk
  • 100 ml Water
  • 40 grams Beet sugar (or normal sugar)
  • 1/3 tsp Natural Salt
  • 100 grams ★Cake flour
  • 8 grams ★Aluminium-free baking powder
  • 1/2 tsp each ★Cinnamon, nutmeg

How to Make Oatmeal & Kabocha Squash Steamed Bread

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Oatmeal & Kabocha Squash Steamed Bread in your home by yourself.

    Step 1
  • Use a food processor to turn the oatmeal into a powder. Put water in your steamer and turn it on.
  • Step 2
  • Roughly mash up the kabocha with a fork. (Mash it to a creamy paste with about 1 cm chunks remaining).
  • Step 3
  • Mix the soy milk, water, sugar, salt and mashed kabocha together on a bowl. Stir in the oatmeal and stir well so that it absorbs the liquid.
  • Step 4
  • Sift in the ★ ingredients, and gently fold in using a rubber spatula until it is no longer floury and is uniform throughout.
  • Step 5
  • Fill the cups 80% full. Once steam begins to rise from the steamer, put the muffins in, and steam for about 15 minutes on high heat. They are done once you stick them with a bamboo skewer and it comes out clean.
  • Step 6
  • Remove from the muffin cups and cool. *If you leave them to cool in a big Tupperware container with the lid on, they will stay rich and moist without drying out.
  • Step 7
  • These are not too sweet. Have it for breakfast or as a snack. Wrap whatever you aren't going to eat right away in plastic wrap, put into a ziplock bag, and store in the freezer.
  • Step 8
  • By the way, you can use either quick oatmeal (right), or regular oatmeal (left) to make this.
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