Absolutely! The dish in your image appears to be a variation of Japanese soufflé-style cheese bread or mini cheese puffs, made in muffin tins. These fluffy, cheesy, slightly sweet bites are light as air with a rich, creamy flavor. Let’s dive into a full-blown detailed recipe package for these golden clouds.
Heavenly Japanese Cheese Puffs – The Golden Cloud Treat
Introduction
Japanese cheese puffs, often referred to as Soufflé Cheesecakes or Cheese Buns, are a delicately balanced baked good that bridges the gap between sweet and savory. They are airy like a soufflé, yet rich like cheesecake—perfect for breakfast, tea time, or even dessert. Their rise and puffiness make them a joy to watch in the oven, and their pillowy texture makes them irresistible.
Ingredients
Dry Ingredients:
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons cornstarch
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs (separated)
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120ml) milk
- 4 oz (115g) cream cheese (softened)
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Optional: zest of 1 lemon
Others:
- A few drops of lemon juice or cream of tartar (for egg whites)
- Powdered sugar for dusting (optional)
Instructions
Step-by-Step Method:
- Preheat Oven:
- Set oven to 320°F (160°C).
- Grease a muffin tin or line with parchment sleeves.
- Melt Cheese Mixture:
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth.
- Let it cool slightly and mix in vanilla extract and lemon zest if using.
- Separate and Beat Eggs:
- Separate egg whites and yolks.
- Add yolks to the cooled cheese mixture and stir until smooth.
- In another bowl, beat egg whites with a few drops of lemon juice until foamy.
- Gradually add sugar and beat until soft peaks form.
- Mix and Fold:
- Sift flour, cornstarch, and salt together, then add to the yolk-cheese mixture.
- Gently fold in 1/3 of the egg whites to lighten the batter, then fold in the rest in two more parts, being careful not to deflate the mix.
- Pour and Bake:
- Pour batter into muffin cups about 80% full.
- Place the muffin tin into a larger pan filled with hot water (bain-marie).
- Bake for 25–30 minutes until golden and puffed. Avoid opening the oven early!
- Cool Slowly:
- Let sit in the oven with the door ajar for 10 minutes to avoid collapse.
Formation & Tips
- Use a piping bag for evenly filled cups.
- To achieve extra height: chill the batter before baking.
- Always use a water bath to maintain a moist baking environment.
History
The Japanese soufflé cheesecake and its mini puffs are inspired by the classic French soufflé, reimagined with a lighter texture and uniquely Japanese minimalism. Their popularity boomed in Japan in the 1980s and spread globally due to their cloud-like texture and viral appearances.
Benefits
- Low in Flour: Lighter than regular bread or muffins.
- High Protein: Thanks to the eggs and cream cheese.
- Gluten-Optional: Can substitute with gluten-free flour.
- Low Sugar Option: Can adjust sweetness or go fully savory.
Nutritional Information (Per Piece – Approximate)
- Calories: 110
- Protein: 4g
- Carbohydrates: 8g
- Sugar: 5g
- Fat: 7g
- Calcium and Vitamin D from dairy content
Conclusion
Japanese cheese puffs are the perfect balance of indulgence and lightness, ideal for celebrations or cozy mornings. Whether you eat them warm out of the oven or chilled with jam, they’re sure to disappear fast.
Lovers of This Recipe
- Kids: For their soft texture and sweetness.
- Bakers: For the joy of watching them rise and brown perfectly.
- Health Seekers: Because they feel indulgent without being heavy.
- Cheese Lovers: Creamy, cheesy, and satisfying!
Would you like a printable version or a video demo link next? I can also adjust this for savory or low-carb needs!