[Banana Steamed Buns Made with Kurikyu's Magewappa Seiro]

My family uses the seiro to make banana steamed buns on weekdays and holidays when we have a little extra time. When the sweet smell of bananas wafts through the kitchen, it sweetly enchants my heart and creates a happy feeling to start the day.

Recently, I tried making banana steamed buns with Kurikyu's Magewappa Seiro, which I started using the other day and have been experimenting with for various dishes. The traditional Japanese rice steamer is 185 mm tall and deep, so even if the steamed bun dough expands significantly, it doesn’t stick to the lid. The heavy lid stays firmly in place, allowing steam to circulate efficiently, resulting in moist and fluffy buns.

The finished buns fit perfectly on Yoshita Handi-Design Studio's Tegakari, which we use as a cutting board. They can be sliced beautifully with Tadafusa's Bread Knife, so we encourage you to try it.

Ingredients (Makes 1 batch using Kurikyu's Magewappa Seiro):
2 bananas
1 egg
*80 g beet sugar or regular sugar
*100 ml milk or water
*10 g honey
*15 g rice oil
160 g cake flour
6 g baking powder
Walnuts (as desired)

Instructions:
1. Crack the egg into a bowl and whisk thoroughly.
2. Add the * ingredients, sliced bananas (to your preferred thickness), and 2/3 of the walnuts to the bowl, and mix well.
3. In a separate bowl, sift the cake flour and baking powder, then gradually add them to the batter in several batches.
4. Mix until smooth with no lumps. Pour the batter into the seiro lined with parchment paper, and top with the remaining bananas and walnuts.
4. Steam over high heat for about 20 minutes. Check with a skewer; if it comes out clean, the buns are ready.

Kurikyu's Magewappa Seiro
https://www.shokunin.com/en/kurikyu/seiro.html
Tadafusa's Bread Knife
https://www.shokunin.com/en/tadafusa/houchou.html
Yoshita Handi-Design Studio's Tegakari
https://www.shokunin.com/en/yoshita/tegakari.html