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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 170°C (338°F) to prepare for steam baking the mushipan.
- 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.
- 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.
- Combine Cheese and Yolks: Gradually add the warm cheese mixture into the yolk and sugar mixture while stirring continuously to blend well without curdling.
- Add Flour: Fold the sifted plain flour into the combined mixture gently to avoid deflating the batter.
- 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.
- 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.
- Prepare Muffin Tins: Divide the batter evenly into 8 muffin cups, filling each about 80% full to allow room for rising.
- 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.
- Cool and Remove: Remove the muffin tin from the water bath, peel away muffin liners, and cool the mushipan on a wire rack.
- Preheat Grill: Adjust the oven setting to grill mode and set the temperature to 180°C (356°F).
- 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.
- 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
