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Cheese Mushipan (steamed Bread) Recipe

Cheese Mushipan (Steamed Bread) Recipe
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Serving : 6
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Prepare the ingredients before making Cheese Mushipan (Steamed Bread) in your home. Then, follow these steps below to serve Cheese Mushipan (Steamed Bread) for your family or friends.

Ingredients: Cheese Mushipan (Steamed Bread)

  • 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

How to Make Cheese Mushipan (Steamed Bread)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Cheese Mushipan (Steamed Bread) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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!
  • Step 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.
  • Step 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.
  • Step 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.
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