Origami Water Bomb Cheese Cake おりがみ 風船 チーズケーキ
(Recipe from: Mosogourmet)
Ingredients:
100 g Flour
7 g Baking Powder
60 g Cream Cheese, softened
60 g White Sugar
1 large Egg, beaten
50 g Milk
50 g Whipping Cream
10 g Unsalted Butter, melted
10 pcs (15x15cm) Oven Wax Paper
Instructions:
Make 10 wax paper origami boxes (traditional water bomb/paper balloon).
Preheat the oven to 160 °C.
In a medium bowl, sift together flour and baking powder. Set aside.
In a large bowl, add-in the softened cream cheese; stir until smooth and creamy.
Add-in sugar in two batches (roughly half the sugar, mix, and then add the rest of the sugar). Mix well.
Mix the egg into the cream cheese mixture half at a time; mix until thoroughly combined.
Pour-in the milk, and the whipping cream into the cream cheese mixture. Mix thoroughly to combine.
Add the flour with baking powder into the cream cheese mixture half at a time; blend well until smooth and lump-free.
Add-in the melted butter, mix thoroughly to combine.
Put your cheese cake batter into a piping/pastry bag.
Pipe-in the cheese cake batter into each origami box (one box per approximately 35g).
Then place them on a tray, and bake them in the preheated oven for 15 minutes.
Serve warm; Unwrap, and Enjoy!! :)
Note:
Pipe leftover batter into sturdy cupcake liners, and bake them.
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How to make Water Bomb (Traditional Japanese Origami):
