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Provide Cake flour.
Use Toasted barley flour (or soybean flour).
You need to prepare Sugar (cane sugar is optimal).
You need Baking powder.
You need Milk.
You need Vegetable oil (optional).
Use Topping.
Provide to 1 (as needed) Toasted barley flour (or soybean flour) and powdered sugar.

Roasted soybean flour is available for purchase at Japanese grocery stores, or it. Barley flour is a non-wheat flour made from grinding whole barley. Excellent flour for baking products such as Breads, muffins, cookies etc. You should always read the labels, warnings and instructions provided with the product before using or consuming it and not solely rely on the.

Put all the ingredients, except for the milk, into a bowl and mix them together well with a whisk. Add the milk and vegetable oil..
Pour the batter from Step 1 into microwave-safe moulds (something like silicon cups), place them in a larger bowl, then cover with plastic wrap. It's alright to use a special microwave steaming container..
Microwave the bowl at 500W for 2 to 2 1/2 minutes. Once the batter has stopped looking raw, allow the bread to sit for 2 minutes to steam. (See Helpful Hints).
I used mini silicon cups to make these. I added red bean paste to the two buns on the bottom..
With soybean flour..
To store the bread, place them in a sealable container or a plastic bag and refrigerate them. Microwaving them for 30 seconds before eating will make them fluffy..
Adding vegetable oil will keep the bread fluffy, even after they've cooled down. It makes them portable, as you can eat them without warming them..
The recipe pictures show the result after cooling the bread and applying toppings to it. The aromatic barley flour changes the flavor of the bread and is very delicious..
The cooking time is just a guideline. Depending on the moulds used, the time required may vary. Adjust the time at home and make a memo for reference..
If using a 600W microwave, please shorten the cooking time by 20-30 seconds..

Made with a mixture of barley and all-purpose flour, this Bread with Barley flour has lovely light herb flavor due to the addition of fresh rosema. Combine the two types of flour, the oil, and the yeast dissolved in the water. Add the remaining water gradually and knead the dough until it is smooth and. I add gluten which helps lighten it up, and just bought some diastatic barley malt because I It's automatically added to all purpose flour and bread flour in the U. However, the lactic bacteria in sourdough also breaks down the starch into.

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