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1
Sift the cake flour and the baking powder together.
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2
Beat the egg in a bowl, add the sugar (I usedcane sugar this time) and beat lightly.
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3
In a small pan, add in the milk and ripped up cheese, and simmer over low heat.
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4
Once the cheese has melted, add the vegetable oil and heavy cream and mix well.
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5
Pour the contents of the pan to the bowl with the beaten egg and sugar and mix.
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6
Add the sifted dry ingredients and mix well.
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7
Keep mixing until you can't see any more flour.
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8
If you overmix the batter until it's totally smooth though, the batter won't rise as well.
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9
This is the key point!
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10
Line a muffin tin with paper muffin cups, and fill about 80% of the way with the batter.
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11
Put the tin in a preheated steamer and steam for 15 minutes.
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12
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.
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13
Once the cakes are done steaming, take them out of the tray and put them on a cooling rack.
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14
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.
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15
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.
