Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
I was attracted to this Japanese steamed cake posted by Agnes [here] then by Zoe [here]. Agnes and Zoe did mention that we can make these steamed cakes with various flavours such as pandan, matcha, corn, chocolate and with azuki/red-bean flavour
The cake's sweetness is just nice, taste good especially with the bites of raisins and nuts, the cream cheese filling definitely makes the cupcake perfect
If you don't do this, your pound cake slices will look like Swiss cheese. Combine butter, cream cheese, sugar and salt in bowl of stand mixer and beat with paddle attachment on medium speed until smooth and well combined
I had baked this chiffon Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian] 烫面黄金芝士戚风蛋糕 twice after seeing Jess [Bakericious] and Jeannie's [Baking Diary] post which looks so soft, spongy and golden in colour
![Japanese Steamed Cake [Mushi Pan] 蒸しパン](http://cdn.mytaste.org/i?u=group2%2FM00%2F69%2F9B%2FCgAIN1gJHfKAa3KFAAEFc-yJtxA473.jpg&w=330&h=270&c=1)
![Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian Method]](http://cdn.mytaste.org/i?u=group2%2FM00%2F70%2FAB%2FCgAIN1gJfQaAe2dNAACDmGMLrVM040.jpg&w=330&h=270&c=1)
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