Origami Water Bomb Cheese Cake おりがみ 風船 チーズケーキ

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):

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