Hokkaido cheese steamed cake
Directions
- 1Preheat the oven for 170°C (338°F).
- 2Put cream cheese, processed cheese, milk and vegetable oil in a pan.
- 3Whisk until the cheese melts on low heat.
- 4Separate the egg yolk and egg white into two different bowls.
- 5Add 1/3 of the sugar to the egg yolk and whisk until frothy and pale in color.
- 6Add the warm cheese mixture in three stages to the egg yolk, mixing well each time.
- 7Set the egg yolk mixture aside until the meringue is ready.
- 8Start whisking the egg white on low speed.
- 9When it starts forming, add the rest of the sugar in two stages.
- 10Continue whisking until the meringue looks like a soft whipping cream.
- 11Gently fold the meringue into the egg yolk mixture.
- 12Divide the batter into six equal portions in parchment-lined muffin tins.
- 13Stick a chopstick in the muffin tin and draw a circle to remove air bubbles inside.
- 14Set the muffin tin on a baking tray in the middle rack of the preheated oven.
- 15Pour hot water onto the baking tray, after it's set in the oven.
- 16Cook in the oven for 12 to 13 minutes.
- 17Take the cakes out from the oven and cool them on a wire rack.
- 18Press the cakes on a frying pan to give them a nice brown color on the surface like the real product.
Ingredients
- 36 g processed cheese
- 20 g cream cheese
- 60 ml whole milk
- 20 g vegetable oil
- 40 g sugar
- 40 g all-purpose flour
- 1 large egg
Equipment
panwhiskbowlhand mixerspatulabamboo steamermuffin tinbaking traychopstickwire rackfrying pan
Tips
- The meringue should not be stiff, but like a soft whipping cream.
- It is much safer to deal with the hot water for baking after placing the tray in the oven.
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