Japanese steamed sausage cakes
13 July 2011 | 57 comments
Posted in 30-minutes recipe, cake/ muffin, Chinese, Featured Articles, Japanese
Posted in 30-minutes recipe, cake/ muffin, Chinese, Featured Articles, Japanese
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RECIPE FOR JAPANESE STEAMED SAUSAGE CAKES
Source: 松软可口! 杯子蒸面包(Oishii Mushipan/ Cupbread by Akemi Komatsuzaki)
Make: 5 cakes (7cm diameter x 3.5cm depth pudding mould) – Note 1
Ingredients:
1 large egg (64g) – at room temperature
40g castor sugar
60ml fresh milk
100g cake flour (low protein flour)
1 tsp double acting baking powder – Note 2
1 tbsp salad oil – Note 3
1 small sausage (50g) – Note 4
¾ tsp sweet paprika powder – refer to photo at the right and Note 5
15g finely grated cheese (parmesan/ cheddar)
Dash of white pepperMethods:
- Mix cake flour and baking powder together. Sieve and set aside.
- Cut sausages into thin slices/ small cubes. Heat a little bit oil in a small skillet, sauté sausage lightly and dish out. Set aside some as toppings.
- Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack. Wrap the lid with a piece of cloth to avoid condensation during steaming (refer to photo below).
- In a mixing bowl, use a hand whisk to beat egg until foamy.
- Add in sugar. Continue beating until well combined and the sugar is dissolved.
- Add milk and oil in sequence. Mix until well combined for each addition.
- Add in flour mixture from step (1) in 2-3 batches. Use the same hand whisk to mix until well combined and no traces of flour.
- Add in oil and mix well.
- Add in paprika powder, grated cheese and pepper. Combine well.
- With a rubber spatula, use folding method (Note 6) to gently incorporate the batter. This is to avoid any flour mixture sticking at the bottom of the bowl. Make sure the batter is smooth and has no lumps.
- Lastly, add in sliced or cubed sausages. Combine well.
- Spoon the batter into the lined ramekin/ muffin/ pudding moulds until 85% full. Decorate the top with a few sliced or cubed sausages.
- Steam on medium high heat for about 12-15 minutes (depending on the size of your moulds/ ramekins).
- Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
- Best to serve warm.
Notes:
- These cakes must be supported with moulds, ramekins, or small bowl as base so they can rise nicely. It is not advisable to put the batter on cupcake liners/ soft papercup as they are too flimsy. I bought these pudding moulds from Daiso.
- Double acting vs single acting: Most baking powders are double-acting, which means the the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America)
- Salad oil means any edible vegetable oil that might be used in a salad dressing. You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find.
- You can substitute sausages with either frozen green peas (a vegetarian version) or chicken. For chicken, marinate diced chicken (breast) with light soya sauce, sugar and cornflour for at least half an hour. Heat a little bit oil in a small skillet, sauté chicken until fully cooked.
- Paprika powder is made from bell peppers/ capsicum. It can range from mild to hot. You can replace sweet paprika with chili powder, cumin powder or curry powder.
- Folding method – Cut down into the center of the batter and sweep the spatula up the side of the bowl, scooping up batter from the bottom of the bowl and bringing it to the top. Repeat the folding stroke, giving the bowl a partial turn after each, until the batter is uniform. (Source: Diana Desserts.)
- Extra cakes can be frozen in the fridge for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the buns are soft. Best to be consumed within 2 days.
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I was so intrigued by your blog title and it really does look super yummy! Your photography is beautiful btw – loving the natural light!
Janine: Thanks for dropping by and your wonderful compliments!
Oishii!!!! I love steamed cake. And your sausage sure look great!
Ellena: I love your steamed cake a lot! They really inspire me to bake some for myself too!
Gosh.. the steamed cake looks very delicious and pretty. I’m sure my family loves this steamed cake if I make one at home.
Anncoo: Thanks!!! Looking forward to your feedback!
These are so cute even with sausages and I love your little picks
Xiaolu: Thanks!! The little picks was collected from the restaurant and “recyled” by me.
Wow~~~~ Your mushipan looks BEAUTIFUL! And the cover picture…. gosh, it’s like a photo from a magazine! This is great for kids. Even perfect for lunch! Thank you for the link.
Nami (JOC): Thanks for your wonderful compliments!! Your mushipans look beautiful too!! I also love seeing your two adorable kids in action. You definitely deserve the link back.
I adore the texture of steamed cake! I love that this has a savory edge to it.
Joanne: Thanks!! I never expect this savoury cake can turn out so well and I really fall in love with it.
Beautiful colour and looks moist and delicious.
Mary Moh: Thanks!!
I love making steamed cakes. I’ve never tried adding a savory element like sausage. This variation looks delicious
Kirbie: This is also unusual to me too. Yes, they are a hit in my family now.
you have such a gorgeous blog and the photos are stunning! This is a very different kind of cupcake and looks absolutely perfect.
Kankana: Thanks for dropping by and your nice comment!
Is that a savory cake? I don’t think I have tried mushipan before :O
Tigerfish: Yes, it’s a savory cake. It’s idiot-proof. Give it a try!
I love the color! my daughter would like them!
Peachkins: Thanks! Give it a try!
May I know what’s salad oil and paprika powder?
TIA
Questions: Salad oil means any edible vegetable oil that might be used in a salad dressing. You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find. To read more, please refer to this link – http://www.ochef.com/1005.htm. Paprika powder is made from bell peppers/ capsicum. It can range from mild to hot. I am using sweet paprika powder. You can refer to the photo in the recipe.
This mushipan looks great! I have to put it in my list! Thanks for the link.
Alice: Thanks!! Do give it a try! Don’t mention that. You deserve it.
Your mushi pan looks so pretty! I have a Japanese cookbook just featuring mushipan and have tried a couple of recipes from it… I am now tempted to go back to it again… sigh, so many recipes so little energy and time!
Shirley: Thanks!! Yes, I have the same problem too. My to-bake list is getting longer and longer now.
They are really gorgeous, love the golden hue ^^
Noobcook: Thanks!!
Wow, they look so pretty. I love Mushi-pan too because they only need simple ingredients and easy to make. Thanks for sharing this one, would love to try one day.
Min: Thanks!! It’s my pleasure to share. Looking forward to hearing your feedback.
Wow savoury cakes… Have yet to try them. Your photos are really great!
The Sudden Cook: Thanks!!! Give it a try!! Highly recommended to cheese and sausage lovers.
Gorgeous! I would have never guessed by the photo that these were steamed.. they look just like a muffin. I love the savory idea, though – I’m always the one who were prefer salty to sweet.
Sasha: Thanks for dropping by and your kind words. It tastes just as good as savory muffin. Give it a try!
I think I might
Sasha: Looking forward to your feedback soon.
Those sausage bites look so great on the steamed muffins and for sure give them some extra flavours and textures.
Angie: Yes, you said it all!
Love the color and this savory steamed cake is definitely new to me.
Ching: Thanks!! It’s very easy to do. Why not give it a try?
We have a restaurant called “Yamazaki” here in Hong Kong and they serve this steam cake.
I am so happy that you shared this authentic recipe with us…
Purabi naha: It’s my pleasure to share. Thanks for dropping by!
Really looks oishii!
Lee Mei (MCH): Thanks!!
Looks really good LK! Love the savoury flavours and the gorgeous colour
Why does’nt my cake rise and become sticky after steaming?
Clairance: So sorry that I overlooked your comment. Did you follow my recipe closely? Did you use DOUBLE ACTING baking powder? Anything that you had omitted? I need more information before I can troubleshoot for you.
By chance I got to know your web and I tried this recipe over the weekend. I have got questions if teacher (“you”,
) can help me? I followed almost everything except for the paprika powder. I sustitued corb nibblets instead of sausages for little one. I pour the paprika powder only for 2 moulds + sausuages for myself. I am not sure why mine did not rise as beautifully as yours? I panicked and I steamed longer. In the end, I got yellow moulds, hardly rise and hard steam cakes. Did I put the baking powdert too little? I Definitely screwed up by steaming at least 15 mins longer than your recipe. 40g of castor sugar is too sweet for me and I will reduce the next time to suit my taste bud. Let me know can? Thank you so much in advance. 
Mrs Ng: Thanks for your kind feedback. I’m still a novice and definitely do not qualify to be a teacher at this stage. However, I will try to troubleshoot for you. How did those muffins with corn niblets turn out? How much corns did you add into the 3 moulds? How much paprika powder and sausages did you add in the 2 moulds? What makes you think that you added too little baking powder? How did you measure all your ingredients? If you bake your muffins too long, they will turn hard. Do you mean that both versions taste too sweet for you?
hi there, the corn niblets turned out fine – not too hard. I added about 5 niblets in each mould. paprika powder – 1/2 teaspoons.
baking powder – because my MIL said so.
yup- both versions i thought is a little too sweet….
Mrs Ng: Did you use cooking measuring spoons to measure your ingredients? Did you add in cheese in the muffins? I still can’t figure out the reason why the savoury version is sweet to your taste bud as sausage, cheese and paprika powder will bring more saltiness than sweetness to the muffins.
I shall attempt this during the deepavali holiday! My daughter loves eating sausage buns but i dont like buying one whole bun for her cos she can finish one whole sausage and sometimes she gets smart and spits out the bread..
With this i know what goes into the batter and i can moderate the amt of sausage too!
Sandra: Glad you like this recipe. Hope it suits your daughter’s palate.
I am so going to make this! Lai Kuan, your blog is a treasure trove!
Shirley: Thanks for your lovely words! Happy trying!