Cheese Mushipan (Steamed Bread)

Name: Cheese Mushipan (Steamed Bread)
Yield: 6 servings
Cuisine: American
Ingredients: 3 slice Sliced cheese; 100 grams Cake flour; 6 grams Baking powder; 1 large egg Egg; 60 grams Sugar; 50 grams Milk; 20 grams Vegetable oil; 20 grams Heavy cream or Chocolate sypru

cookpad.japan @cookpad_jp

Steamed bread tends to be rather dry, so I tried many times to reproduce the fluffy light texture the cheese mushipan sold at convenience stores. It was really difficult. But my children told me that Mom's was the best. Aren't families great?

If you use four slices of cheese, the flavor will be even stronger. Please try increasing it to your taste. If you beat the egg and sugar too much in the beginning the sponge will shrink later on, so just beat until the sugar has dissolved. Recipe by Arutopi-no

cookpad.japan @cookpad_jp

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Ingredients

6 servings

3 sliceSliced cheese
100 gramsCake flour
6 gramsBaking powder
1 largeegg Egg
60 gramsSugar
50 gramsMilk
20 gramsVegetable oil
20 gramsHeavy cream or Chocolate sypru

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Steps

1

Sift the cake flour and the baking powder together. Beat the egg in a bowl, add the sugar (I usedcane sugar this time) and beat lightly.
2

In a small pan, add in the milk and ripped up cheese, and simmer over low heat. Once the cheese has melted, add the vegetable oil and heavy cream and mix well.
3

Pour the contents of the pan to the bowl with the beaten egg and sugar and mix. Add the sifted dry ingredients and mix well. Keep mixing until you can't see any more flour. If you overmix the batter until it's totally smooth though, the batter won't rise as well. This is the key point!
4

Line a muffin tin with paper muffin cups, and fill about 80% of the way with the batter. Put the tin in a preheated steamer and steam for 15 minutes. In order to ensure the cakes or breads have a smooth surface, cover the steamer with a cloth to prevent the condensation from the lid from dripping on them.
5

Once the cakes are done steaming, take them out of the tray and put them on a cooling rack. They are very tender when piping hot of course, but even when they have cooled down they don't get stiff since there is no butter in the batter.
6

Recently I've been into a more cheesy flavor, and have been using 4 slices of cheese and increased the heavy cream to 30 g. I recommend this version too.