Ganzuki: Brown Sugar Steamed Bread from Iwate Prefecture

• 150 grams Cake flour
• 130 grams Dark brown or light brown sugar or tama sugar (a type of brown sugar)
• 2 tsp Bicarbonate of soda (not baking powder)
• 1 large Egg
• 2 tsp Honey
• 1 tsp Vegetable oil
• 100 ml Milk
• 50 ml Vinegar
• 1 tbsp Toasted black sesame seeds for topping

1. Prep: Line the cake pan you will use with parchment paper cut bigger than the pan.
2. Wrap the lid of the steamer with a large kitchen towel to prevent condensation from dripping on the bread.
3. Start boiling water in the steamer.
4. Combine the ingredients and sift together (Crush any lumps in the brown sugar beforehand.)
5. Mix the egg and honey together in a bowl.
6. Add oil milk vinegar in that order, mixing well between each additions.
7. Add the egg mixture from Step 3 to the flour mixture from Step 2 in several batches.
8. Fold together, taking care not to knead the batter, until it's no longer floury.
9. Pour the batter into the lined pan.
10. Sprinkle sesame seeds on top.
11. Put the pan in the steamer, cover with the lid and steam for 10 minutes over high heat, then 15-20 minutes over medium heat.
12. It's done when a skewer stuck in the middle comes out clean.
13. It will be delicious made with white castor sugar too, but traditionally it's not made with white sugar.
14. White sugar won't make a white ganzuki.

flour, brown, bicarbonate, egg, honey, vegetable oil, milk, vinegar, black sesame seeds

Taken from cookpad.com/us/recipes/170670-ganzuki-brown-sugar-steamed-bread-from-iwate-prefecture (may not work)