Hokkaido cheese steamed cake

13 mins
Serves 6
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Directions

  1. 1Preheat the oven for 170°C (338°F).
  2. 2Preheat the oven for 170°C (338°F).
  3. 3Preheat the oven for 170°C (338°F).
  4. 4Put cream cheese, processed cheese, milk and vegetable oil in a pan.
  5. 5Put cream cheese, processed cheese, milk and vegetable oil in a pan.
  6. 6Put cream cheese, processed cheese, milk and vegetable oil in a pan.
  7. 7Whisk until the cheese melts on low heat.
  8. 8Whisk until the cheese melts on low heat.
  9. 9Whisk until the cheese melts on low heat.
  10. 10Separate the egg yolk and egg white into two different bowls.
  11. 11Separate the egg yolk and egg white into two different bowls.
  12. 12Separate the egg yolk and egg white into two different bowls.
  13. 13Add 1/3 of the sugar to the egg yolk and whisk until frothy and pale in color.
  14. 14Add 1/3 of the sugar to the egg yolk and whisk until frothy and pale in color.
  15. 15Add 1/3 of the sugar to the egg yolk and whisk until frothy and pale in color.
  16. 16Add the warm cheese mixture in three stages to the egg yolk, mixing well each time.
  17. 17Add the warm cheese mixture in three stages to the egg yolk, mixing well each time.
  18. 18Add the warm cheese mixture in three stages to the egg yolk, mixing well each time.
  19. 19Set the egg yolk mixture aside until the meringue is ready.
  20. 20Set the egg yolk mixture aside until the meringue is ready.
  21. 21Set the egg yolk mixture aside until the meringue is ready.
  22. 22Start whisking the egg white on low speed.
  23. 23Start whisking the egg white on low speed.
  24. 24Start whisking the egg white on low speed.
  25. 25When it starts forming, add the rest of the sugar in two stages.
  26. 26When it starts forming, add the rest of the sugar in two stages.
  27. 27When it starts forming, add the rest of the sugar in two stages.
  28. 28Continue whisking until the meringue looks like a soft whipping cream.
  29. 29Continue whisking until the meringue looks like a soft whipping cream.
  30. 30Continue whisking until the meringue looks like a soft whipping cream.
  31. 31Gently fold the meringue into the egg yolk mixture.
  32. 32Gently fold the meringue into the egg yolk mixture.
  33. 33Gently fold the meringue into the egg yolk mixture.
  34. 34Divide the batter into six equal portions in parchment-lined muffin tins.
  35. 35Divide the batter into six equal portions in parchment-lined muffin tins.
  36. 36Divide the batter into six equal portions in parchment-lined muffin tins.
  37. 37Stick a chopstick in the muffin tin and draw a circle to remove air bubbles inside.
  38. 38Stick a chopstick in the muffin tin and draw a circle to remove air bubbles inside.
  39. 39Stick a chopstick in the muffin tin and draw a circle to remove air bubbles inside.
  40. 40Set the muffin tin on a baking tray in the middle rack of the preheated oven.
  41. 41Set the muffin tin on a baking tray in the middle rack of the preheated oven.
  42. 42Set the muffin tin on a baking tray in the middle rack of the preheated oven.
  43. 43Pour hot water onto the baking tray, after it's set in the oven.
  44. 44Pour hot water onto the baking tray, after it's set in the oven.
  45. 45Pour hot water onto the baking tray, after it's set in the oven.
  46. 46Cook in the oven for 12 to 13 minutes.
  47. 47Cook in the oven for 12 to 13 minutes.
  48. 48Cook in the oven for 12 to 13 minutes.
  49. 49Take the cakes out from the oven and cool them on a wire rack.
  50. 50Take the cakes out from the oven and cool them on a wire rack.
  51. 51Take the cakes out from the oven and cool them on a wire rack.
  52. 52Press the cakes on a frying pan to give them a nice brown color on the surface like the real product.
  53. 53Press the cakes on a frying pan to give them a nice brown color on the surface like the real product.
  54. 54Press 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
  • 36 g processed cheese
  • 36 g processed cheese
  • 20 g cream cheese
  • 20 g cream cheese
  • 20 g cream cheese
  • 60 ml whole milk
  • 60 ml whole milk
  • 60 ml whole milk
  • 20 g vegetable oil
  • 20 g vegetable oil
  • 20 g vegetable oil
  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 1 large egg
  • 1 large egg
  • 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.