Hokkaido cheese steamed cake
Directions
- 1Put cream cheese and processed cheese in a pan and cook on low heat until the cheese melts.
- 2Put cream cheese and processed cheese in a pan and cook on low heat until the cheese melts.
- 3Put cream cheese and processed cheese in a pan and cook on low heat until the cheese melts.
- 4Whisk until the cheese melts.
- 5Whisk until the cheese melts.
- 6Whisk until the cheese melts.
- 7Separate the egg yolk and egg white.
- 8Separate the egg yolk and egg white.
- 9Separate the egg yolk and egg white.
- 10For egg yolk, add 1/3 of the sugar and whisk until fluffy and pale in color.
- 11For egg yolk, add 1/3 of the sugar and whisk until fluffy and pale in color.
- 12For egg yolk, add 1/3 of the sugar and whisk until fluffy and pale in color.
- 13Add warm cheese mixture in three stages.
- 14Add warm cheese mixture in three stages.
- 15Add warm cheese mixture in three stages.
- 16Mix well each time.
- 17Mix well each time.
- 18Mix well each time.
- 19Add shifted flour.
- 20Add shifted flour.
- 21Add shifted flour.
- 22Whisk until well combined and make a smooth paste.
- 23Whisk until well combined and make a smooth paste.
- 24Whisk until well combined and make a smooth paste.
- 25Set aside until meringue is ready.
- 26Set aside until meringue is ready.
- 27Set aside until meringue is ready.
- 28Start whisking on low speed.
- 29Start whisking on low speed.
- 30Start whisking on low speed.
- 31When it starts foaming, add the rest of the sugar in two stages.
- 32When it starts foaming, add the rest of the sugar in two stages.
- 33When it starts foaming, add the rest of the sugar in two stages.
- 34Gently fold in the meringue.
- 35Gently fold in the meringue.
- 36Gently fold in the meringue.
- 37Divide the batter in six equal portions in parchment lined muffin tin.
- 38Divide the batter in six equal portions in parchment lined muffin tin.
- 39Divide the batter in six equal portions in parchment lined muffin tin.
- 40Stick in a chopstick and draw a circle to remove the air bubbles inside.
- 41Stick in a chopstick and draw a circle to remove the air bubbles inside.
- 42Stick in a chopstick and draw a circle to remove the air bubbles inside.
- 43Set the baking tray in the preheated oven in the middle rack.
- 44Set the baking tray in the preheated oven in the middle rack.
- 45Set the baking tray in the preheated oven in the middle rack.
- 46Pour in the hot water after set in the oven.
- 47Pour in the hot water after set in the oven.
- 48Pour in the hot water after set in the oven.
- 49Cook in the oven for 12 minutes.
- 50Cook in the oven for 12 minutes.
- 51Cook in the oven for 12 minutes.
- 52Take it out from the oven and cool on a wire rack.
- 53Take it out from the oven and cool on a wire rack.
- 54Take it out from the oven and cool on a wire rack.
- 55For the finishing touch, press it on the frying pan to give it a nice brown color on the surface, like the real product.
- 56For the finishing touch, press it on the frying pan to give it a nice brown color on the surface, like the real product.
- 57For the finishing touch, press it on the frying pan to give it a nice brown color on the surface, like the real product.
Ingredients
- 2 slices processed cheese
- 2 slices processed cheese
- 2 slices 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
panwhiskbowlelectric mixerspatulabamboo steamermuffin tinbaking traychopstickovenwire rackfrying pan
Tips
- The meringue should not be stiff, but it looks like a soft whipping cream
- It's much safer to deal with the hot water
- Press it on the frying pan to give it a nice brown color on the surface