Puto Cheese


First and foremost, let me just say, I have been looking all over the internet for a specific Puto Cheese and I finally found it!!! Have tried some Puto Cheese recipes and they're just not quite right, I mean, they're not the Puto Cheese I've been longing to make myself. And now the search is finally over. Thanks to "babytiger" for posting the recipe.

I have some specific notes about the process so for those who are also looking for this Puto Cheese recipe, you might want to scroll down and check out the procedures with pictures below. Happy steaming to all of us.. Cheese!!! I mean, Cheers!!! :)

1. Mix the dry ingredients: flour, half of the sugar, salt, and baking powder.

2. Combine water or Sprite and evaporated milk.

If using water, you might want to add about 1/4 cup sugar to the flour. I would prefer Sprite because it's tastier compared to plain water. But there are some of us who prefer a lesser sweet Puto Cheese, so by all means, use water and disregard the 1/4 cup sugar addition.

3. Combine the dry and wet ingredients. Mix well. Set aside.

4. Beat the egg whites until frothy and add the cream of tartar. Make sure that the egg whites are at room temperature before working with them.

Cream of tartar helps increase egg white's volume and high heat resistance. Also egg whites at room temperature create more volume than egg whites straight from the fridge.

5. Continue to beat the egg whites at low speed until the cream of tartar are well incorporated.

6. Add the remaining sugar, 1 to 2 tablespoons at a time. Beat after each addition. When the sugar is well incorporated with the egg whites, you may now beat at high speed until stiff peak is achieved. Stiff peak is when lifting the beaters, the peak will no longer droop back down into the batter.

7. Add the egg whites into the batter, divided into 3 or 4 additions. Fold into the batter slowly but surely in order not to deflate the egg whites.

8. Fold until all the egg whites are now fully blended, white streaks can no longer be seen in the batter.

9. Pour the batter in the cupcake liners then top with cheese. Steam for 10 minutes.

Steaming time may vary since some will be using 2 to 3 levels of steamers (I only use 1) or your puto liners are bigger than mine so you may want to extend the time. To make sure if your Puto Cheese are really done, insert a toothpick or bamboo skewer. When it comes out clean, you can now take your Puto Cheese off your steamers. Let cool on a wire rack.

Some of you might be wondering what I used to keep the cupcake liners standing. I confess I still don't have cupcake molds at this point in time. I don't feel the need yet because my muffin pan alternative proved to be useful even in steaming these delightful Puto Cheese.

One last note is to place a handkerchief or cloth over the steamer first before putting back the cover. This is to ensure that no water droplets are going on top of our Puto Cheese.

10. Serve these delicious Puto Cheese to your family and friends. Enjoy!


P.S.
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