Oatmeal, Walnut, and Kuromitsu Steamed Buns
Oatmeal, Walnut, and Kuromitsu Steamed Buns

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, oatmeal, walnut, and kuromitsu steamed buns. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Great recipe for Oatmeal, Walnut, and Kuromitsu Steamed Buns. This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread". You can use the oatmeal as is, but the texture will become moist and chewy if you pulverize it into a powder.

To get started with this particular recipe, we have to prepare a few components. You can have oatmeal, walnut, and kuromitsu steamed buns using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Oatmeal, Walnut, and Kuromitsu Steamed Buns:
  1. Make ready 100 grams Oatmeal
  2. Prepare 100 ml Additive-free soy milk
  3. Take 140 ml Water
  4. Take 5 tbsp Kuromitsu
  5. Get 1/3 tsp Natural Salt
  6. Make ready 100 grams ★ Cake flour
  7. Take 8 grams ★ Aluminium-free baking powder
  8. Prepare Toppings:
  9. Take 15 grams Walnuts

Remove from the oven and let cool for a few. Stir in the raisins and walnuts. How to serve sweet steamed buns: Sweet steamed buns are best served with vanilla blueberry sauce and cream. To make it a bit healthier, but just as tasty, I use xylitol instead of sugar when making the sauce (you can't spot the difference, compared to using sugar), and add some plain yogurt instead of cream.

Instructions to make Oatmeal, Walnut, and Kuromitsu Steamed Buns:
  1. Pulse the oatmeal into a powder in a food processor. Chop the walnuts roughly. Pour water into the steamer and turn on the heat.
  2. Mix the soy milk, water, kuromitsu, and salt together in a bowl, add the oatmeal and mix well so that it absorbs the moisture.
  3. Sift in the ★ ingredients, then use a rubber spatula to fold the batter until it is fully integrated and the batter is evenly incorporated.
  4. Pour into the muffin cups and top with the walnuts. When steam rises from the steamer, place the cups inside and seam for about 15 minutes on a high heat. They are ready when an inserted skewer comes out clean.
  5. Remove from the muffin cups and let cool. Store in a large tupperware container with the lid on as they cool, and they'll retain their moist and chewy texture without drying out.
  6. Enjoy these subtly sweet breads for breakfast or as a snack. To store in the freezer, wrap in cling-film and put in a ziplock bag.
  7. You can use other liquid sweeteners such as maple syrup instead of kuromitsu. Making lots of variations.
  8. You can use 40 g of brown sugar instead of kuromitsu (if the sugar is lumpy, pulse it together with the oatmeal in the food processor.) Use 150 ml of water.

These steamed buns are easy to make and can have a great variety of fillings. I first made them for a char siu bao (barbecued pork bun) recipe challenge and realised how versatile and wonderful this dough is. It can be so lovely, light and fluffy. I followed the recipe in The dumpling sisters cookbook… Directions. In a large saucepan, bring water to a boil; add oats and butter.

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