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

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, oatmeal, walnut, and kuromitsu steamed buns. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Oatmeal, Walnut, and Kuromitsu Steamed Buns is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Oatmeal, Walnut, and Kuromitsu Steamed Buns is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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

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