Let's make cheese buns from scratch in just about 30 minutes! It’s surprisingly simple to make. Use one bowl, stir well and bake! No yeast, no baking soda needed.
Do you know "pão de queijo" ? It is a popular Brazilian Cheese bun made with tapioca flour. I made it using some Japanese ingredients.
So, let's enjoy Brazilian cheese buns, with a Japanese twist !!
How cute! Cute little green colored buns. The color comes from Yomogi (Japanese mugwort), which has been eaten as food and taken as a herbal medicine over long history. Read more about it in our blog article.
This recipe is used dried Yomogi powder to make it easier.
Yomogi (Japanese mugwort)
These buns are surprising! The cheese and Yomogi flavors complement each other really well. Cheese and the Yomogi flavor are good match.
The light and soft texture of the buns coming from Shiratamako(glutinous rice flour) could give you a new experience.
Let's start baking!
Yomogi Cheese Buns Recipe
[ For 8 buns ]
100g / 3.5oz of shiratama flour (glutinous rice flour)
100g / 3.5oz of milk
3g (about 1 heaping tbsp) of Yomogi powder
1 egg yolk
1 tbsp of oil
40g / 1.5oz of parmesan, grated
pinch of salt
・Preheat the oven to 180℃/360F
1 In a bowl, place the milk and the Yomogi powder. Set aside for 5 minutes to soak.
2 Add the Shiratamako(glutinous rice flour) to the milk and Yomogi, stir well using a spatula until well combined.
3 Add the egg yolk, grated cheese, and oil, stir well with a spatula until well combined.
4 Cut into 8 pieces. Use your hands to roll into uniform-sized balls. You need to stir more if the dough is too sticky to form.
5 Bake them at 180℃/ 360F for 20-30 minutes.
It's perfect for snacks. Children will like them a lot.
Dried Yomogi powder from Aomori. Add the powder into pancakes, cookies and cakes. Enjoy it as tea ,pouring hot water in a cup.
・Shiratamako (glutinous rice flour)
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