Double Cheese Mushi Pan Recipe

Introduction

Double cheese mushipan is a delightful Japanese steamed cake infused with a rich blend of two cheeses for a creamy, melt-in-your-mouth experience. Light yet flavorful, it combines the softness of steamed cake with the depth of cheese, perfect for a unique dessert or snack.

Ingredients

• 4 sliced cheese
• 30 g cream cheese
• 120 ml milk (1/2 cup milk)
• 2 tbsp rice bran oil
• 2 large eggs
• 70 g sugar
• 70 g plain flour

Instructions

1. Step 1: Preheat the oven to 170 degrees Celsius.
2. Step 2: Tear the sliced cheese into small pieces. Place them in a saucepan with cream cheese, milk, and rice bran oil.
3. Step 3: Heat the saucepan over medium heat until all the cheese has melted. Turn off the heat and set aside.
4. Step 4: In a large mixing bowl, mix half of the sugar (35g) with the egg yolks.
5. Step 5: Gradually add the warm cheese mixture to the yolk mixture, combining well.
6. Step 6: Sift the plain flour into the bowl and mix to incorporate it evenly.
7. Step 7: In a separate bowl, beat the egg whites with the remaining sugar until fine peaks form to make meringue.
8. Step 8: Fold one third of the meringue gently into the yolk mixture, then fold in the remaining meringue carefully to maintain the airy texture.
9. Step 9: Divide the batter evenly into 8 muffin tins, filling each about 80% full.
10. Step 10: Place the muffin tin inside a deep roasting tray. Pour water around the muffin tin to create a steam bath, then steam bake in the preheated oven for 15 to 20 minutes.
11. Step 11: Remove the muffin tin from the water bath, take off the lining paper, and cool the cakes on a rack.
12. Step 12: Change the oven setting to grill at 180 degrees Celsius. Place the steam-baked mushipan on a flat oven tray lined with baking paper.
13. Step 13: Grill each cake’s surface for about 1.5 minutes, watching closely to prevent burning. The tops should turn a light golden brown.
14. Step 14: Remove from the oven and allow to cool. Serve warm or cold, both are equally delicious.

Tips & Variations

• Use a gentle folding technique when combining the meringue to keep the batter light and fluffy.
• If you don’t have rice bran oil, a mild vegetable oil can be substituted without affecting flavor.
• For extra flavor, add a pinch of nutmeg or herbs such as chives before steaming.
• You can replace the sliced cheese with your favorite melting cheese, like mozzarella or mild cheddar, for different taste profiles.

Storage

Store leftover mushipan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold. Avoid prolonged storage as the delicate texture is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mushipan without steaming?

Steaming is essential for achieving the soft, moist texture characteristic of mushipan. Baking alone will result in a firmer, less delicate cake.

What milk alternatives can I use?

You can substitute regular milk with plant-based options like almond or soy milk, but this may slightly alter the flavor and texture.

Double Cheese Mushi Pan Recipe

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★★★★★

4.4 from 112 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

Double Cheese Mushipan is a delightful Japanese steamed and grilled cheese muffin that combines the rich creaminess of melted cheese with a light, fluffy texture. This recipe features a blend of sliced and cream cheeses incorporated into a soft, sweet batter, steamed to perfection and finished with a quick grill for a golden, slightly crispy top. Perfect as a unique snack or dessert, these cheesecakes can be enjoyed warm or cold.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 4 slices cheese, torn into small pieces
• 30 g cream cheese
• 120 ml milk (1/2 cup)
• 2 tbsp rice bran oil

Batter

• 2 large eggs, separated
• 70 g sugar, divided (35 g for yolks, 35 g for egg whites)
• 70 g plain flour, sifted

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Instructions

1. Preheat Oven: Preheat your oven to 170°C (338°F) to prepare for steam baking the mushipan.
2. Melt Cheese Mixture: Place the torn sliced cheese, cream cheese, milk, and rice bran oil into a saucepan. Heat over medium heat, stirring occasionally until all the cheese melts into a smooth mixture. Remove from heat and set aside to cool slightly.
3. Mix Yolks and Sugar: In a large mixing bowl, combine the egg yolks with half of the sugar (35 g). Whisk until the mixture becomes pale and thick.
4. Combine Cheese and Yolks: Gradually add the warm cheese mixture into the yolk and sugar mixture while stirring continuously to blend well without curdling.
5. Add Flour: Fold the sifted plain flour into the combined mixture gently to avoid deflating the batter.
6. Make Meringue: In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 35 g sugar and continue beating until stiff, fine peaks form, creating a smooth meringue.
7. Fold Meringue: Incorporate one-third of the meringue into the yolk-cheese batter gently to lighten it. Then fold in the remaining meringue in two additions, taking care not to deflate the mixture.
8. Prepare Muffin Tins: Divide the batter evenly into 8 muffin cups, filling each about 80% full to allow room for rising.
9. Steam Bake: Place the muffin tin into a deep roasting tray. Pour hot water around the muffin tin to create a water bath for steam baking. Bake in the preheated oven at 170°C for 15-20 minutes until the mushipan is set.
10. Cool and Remove: Remove the muffin tin from the water bath, peel away muffin liners, and cool the mushipan on a wire rack.
11. Preheat Grill: Adjust the oven setting to grill mode and set the temperature to 180°C (356°F).
12. Grill Mushipan Tops: Arrange the steamed mushipan on a baking sheet lined with parchment paper. Grill the surface for about 1.5 minutes or until lightly browned and golden. Watch carefully to prevent burning.
13. Final Cooling and Serving: Remove from the grill and let cool slightly. Serve warm or cold, both ways offering deliciously creamy and fluffy delights.

Notes

• Use fresh eggs for better meringue volume and stability.
• Maintaining a gentle folding technique preserves the airy texture of the batter.
• The water bath during baking helps the cheesecakes retain moisture and ensures a smooth texture.
• Grilling at the end adds a lovely caramelized flavor and texture contrast.
• Adjust grill time according to your oven’s strength to avoid burning the top.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Steaming and Baking (steam baking followed by grilling in oven)
• Cuisine: Japanese

Keywords: Double Cheese Mushipan, Japanese cheesecakes, steamed cheese muffin, oven grilled dessert, fluffy cheese cake