Make about 16 pieces
85g cream cheese
85g fresh milk
2 eggs yolk
2 eggs white – put into a electric mixer bowl
20g cake flour
1. Preheat oven to 150°C(my oven 160°C)
2. Get ready a baking tray for steam bath and a kettle of boiling water
3. Grease the mould with butter
4. In a saucepan, double boil the butter, cream cheese and milk and use a hand whisk and mix till mixture are well mix and without lumps
5. strain the mixture into a large mixing bowl and leave to cool
6. When cool, add in egg yolks and use a hand whisk and mix well
7. Sift in cake flour and corn flour and mix well
8. Turn on the electric mixer, using whisk attachment and whisk on high speed until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.
9. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.
10. Fold the egg white into the egg yolk mixture
11. Take 50g batter and mix well with 3/4 tablespoon Cocoa powder then pip the paws
12. Bake in oven for 2 mins then remove from the oven
13. Top the mould with 16g white batter to and bake in the baking tray filled with hot water (about half way of the mould) for 25 min steam bath
14. Transfer to a wire rack, face down and leave to cool before unmoulding.