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Satsumaimo no mushi pan
Satsumaimo = sweet potato mushi = steam pan = bread
Recently, the mornings and evenings have become cooler, and it feels more like autumn.
This is a recipe for mushi pan, which uses sweet potatoes, which are in season in autumn. (Mushi pan means a steamed bread or steamed pancake.)
Warm mushi pan, steamed with plenty of steam, is a perfect menu for the chilly season.
It is slightly sweet and does not make you feel heavy, so it is GOOD for a light meal.
It is a traditional dish, so it is popular in various variations, such as toppings with cocoa, matcha, brown sugar, raisins, etc.
Water or heavy cream can be used instead of milk.
In any case, the process is just to put the ingredients in a bowl and mix them.
It takes about 30 minutes from the time you think about making it to the time of completion.
Please feel free to give it a try.
Mushi pans can be flat, like the one in this recipe, or have a rounded, puffy surface or a mountain-like, cracked surface.
This depends on the amount of water and the temperature when steaming.
The higher the temperature, the more it expands and the more likely it is to crack the surface.
The most common type of mushi pan is one with a mountain-shaped cracked surface.
Also check out the sweet potato rice recipe. 👉 Taste of Autumn Sweet Potato Rice
The difference between dry yeast and baking powder
Dry Yeast
“Yeast” is that makes dough rise when making bread.
It has a strong leavening power and produces a fluffy and soft finish.
In general households, dry yeast is often used. Dry yeast does not require pre-fermentation and can be added directly to the dough.
Instant dry yeast is made by artificially cultivating bacteria that exist in nature and are suitable for bread making, then heat-treating it to make it into granules.
Instant dry yeast breaks down the sugar in the dough to produce carbon dioxide and alcohol, and the carbon dioxide is retained in the gluten membrane to make the dough rise.
It takes time for the bacteria instant dry yeast to ferment and release carbon dioxide, so it is necessary to let the dough rest for a certain amount of time and to control the temperature.
Baking Powder
Baking powder is sodium bicarbonate (baking soda).
Its leavening power is not as strong as yeast, so it creates a lighter texture.
Baking powder reacts with water and heat to produce carbon dioxide gas, which causes the dough to rise.
There is no need to let the dough rest, so you can start shaping and baking it right away.
In fact, it is better to heat it quickly to prevent excess carbon dioxide gas from being produced.
NUTRITION FACTS
1100kcal Protein 18.8g Fat 14.3g Carbs 229.9g Salt Equivalent 1.4g
INGREDIENTS ( 6 pieces)
- Sweet potato (150g)
- Flour (150g)
- Baking powder (4g)
- Sugar (60g)
- Salt (0.5g)
- Milk (150g)
- Oil (6g)
COOKING INSTRUCTIONS
① Wash the sweet potatoes to remove any surface dirt.
② Cut them into 1cm cubes and soak in water for 5 minutes.
③ Drain lightly, sprinkle with 10g sugar, cover with plastic wrap and microwave for 3 minutes.
The key here is to leave a little moisture in the sweet potatoes rather than draining them completely. If you drain them completely, the sweet potatoes will be too dry.
④ Mix the flour, baking powder, sugar and salt well with a whisk.
⑤ Add the milk and mix with a rubber spatula.
⑥ Add the oil and cooled sweet potatoes and mix roughly.
⑦ Pour the batter into a heat-resistant container.
⑧ Add 1cm of water to a frying pan and bring to a boil.
⑨ Place the heat-resistant container on top of the frying pan, cover and steam for 13 minutes.
Leave a small gap in the lid to allow air to escape. Be careful not to get hot water into the heat-resistant container.
⑩ Keep the water at a gentle boil while steaming.
⑪ If you stick a skewer into it and nothing comes out, it’s done.
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