Japanese•indulgent

Double cheese mushipan ダブルチーズ蒸しパン

double cheese mushipan recipe

Ingredients

Quantities are shown as originally provided.

1
Preheat the oven to 170 degree celsius.
2
Tear the sliced cheese into small sizes. Place them in a saucepan with cream cheese, milk, and oil.
3
Heat the saucepan over medium heat and when all the cheese has melted, turn the heat off and set aside.
4
Mix half of the sugar (35g) and yolks in a large mixing bowl.
5
Add the cheese mixture gradually to the yolk mixture bowl and combine them well.
6
Add sifted flour into the egg yolk and mixture to combine.
7
In a separate bowl, beat the egg whites and remaining sugar to make meringue. Beat the egg whites until it forms fine peak.
8
Add 1/3 of meringue into the yolk mixture and fold it in and repeat the same for the remaining amount.
9
Divide the mixture into 8 muffin tin filling each muffin form about 80%.
10
Place the muffin tin in a deep roasting tray and pour water around the muffin tin. Steam bake the mushipan for 15-20 minutes in the preheated oven.
11
Take the muffin tin out and remove the lining paper and cool them down on a rack.
12
Change the oven setting to grill at 180 degree celsius. Place the steam baked Mushi Pans on a flat oven tray lined with baking sheet.
13
Grill the surface of the cakes for about one and half minutes depending on the oven. Keep a close watch on them because they brown quickly.
14
When the surface has browned, take the tray out and cool them down. You can serve the cake warm or cold. Either way is delicious.