Hokkaido cheese steamed cake
Directions
- 1Put cream cheese and processed cheese in a pan and cook on low heat until the cheese melts.
- 2Whisk until the cheese melts.
- 3Separate the egg yolk and egg white.
- 4For egg yolk, add 1/3 of the sugar and whisk until fluffy and pale in color.
- 5Add warm cheese mixture in three stages.
- 6Mix well each time.
- 7Add shifted flour.
- 8Whisk until well combined and make a smooth paste.
- 9Set aside until meringue is ready.
- 10Start whisking on low speed.
- 11When it starts foaming, add the rest of the sugar in two stages.
- 12Gently fold in the meringue.
- 13Divide the batter in six equal portions in parchment lined muffin tin.
- 14Stick in a chopstick and draw a circle to remove the air bubbles inside.
- 15Set the baking tray in the preheated oven in the middle rack.
- 16Pour in the hot water after set in the oven.
- 17Cook in the oven for 12 minutes.
- 18Take it out from the oven and cool on a wire rack.
- 19For 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
- 20 g cream cheese
- 60 ml whole milk
- 20 g vegetable oil
- 40 g sugar
- 40 g all-purpose flour
- 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
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