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
- Prep: Line the cake pan you will use with parchment paper cut bigger than the pan.
- Wrap the lid of the steamer with a large kitchen towel to prevent condensation from dripping on the bread.
- Start boiling water in the steamer.
- Combine the ingredients and sift together (Crush any lumps in the brown sugar beforehand.)
- Mix the egg and honey together in a bowl.
- Add oil milk vinegar in that order, mixing well between each additions.
- Add the egg mixture from Step 3 to the flour mixture from Step 2 in several batches.
- Fold together, taking care not to knead the batter, until it's no longer floury.
- Pour the batter into the lined pan.
- Sprinkle sesame seeds on top.
- 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.
- It's done when a skewer stuck in the middle comes out clean.
- It will be delicious made with white castor sugar too, but traditionally it's not made with white sugar.
- 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)