mushipan or japanese steamed cup bread (actually they taste more cake than bread) seem to be all the rage these days. i've tried them from a few local bakeries and thought they tasted artificially soft and fluffy, as if emulsifiers had been used. the cute shape and endless flavor combinations caught my attention so i bought three books on mushipan just to try out (crazy, i know).
to be frank, i felt these were pretty one-note. while the matcha flavor did stand out and was a nice contrast with the pickled sakura, i got bored with it after awhile. perhaps a "surprise center" like a red or white bean paste would be nice and that is exactly what i would do if i were to make these again. plus side is they're steamed so its good for the health-conscious, and very easy to make. i'll be trying somemore from my two other books so we shall see then!
recipe source : cup bread by akemi komatsuzaki
ingredients : (makes 4-5 regular muffin-sized cupbread)
1 egg
40g sugar
60ml milk
100g cake flour
1 tbsp matcha powder
1 tsp baking powder
1 tbsp veg oil
2 tsps pickled sakura
directions :
1. soak pickled sakura in water for 15 mins, pat dry with paper towel and chop finely, reserving 5 pcs for garnishing.
2. in a bowl sift together matcha powder, cake flour & baking powder. set aside.
3. in another bowl, lightly whisk eggs and sugar. add in milk, flour mixture and whisk until combined. add in oil then fold in chopped sakura.
4. pour mixture into muffin cups until 3/4 full then top each cup with a sakura. place the cups in steamer or pot then pour in hot water until it comes up to 1/2 the height of the cups. line pot cover with tea towel and steam on medium high heat for 15-20 mins or until a cake tester or bamboo skewer inserted into the cakes come out clean.
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