After 5 long years I made it! My husband was grinning at me this afternoon after tasting it. He had to endure, 5 years of my failed puto attempts after all. He was more surprised than me that I got it right this time.All these years, all I've been missing is the egg white! That's the secret to the soft and delicate puto.
For more of the drama surrounding this recipe, please proceed to my travel blog "Cat's walks".
Puto Cheese
3 cups all purpose flour
1 cup sugar
8 egg whites
1 1/2 cups water + 2 tbsps water or milk
2 tsps baking powder
1 tsp cream of tartar
cheese (cut into strips or grated)
1. Mix all ingredients except the egg whites and the cream of tartar until smooth.
2. Beat the egg whites with an electric mixer until soft peaks stage at maximum speed. Remember to add the cream of tartar when the bubbles are already even before the whites reach the soft peaks stage.
3. Fold the egg whites into the batter.
4. Spoon into muffin pans lined with paper. Top with cheese.
5. Bake in a baño maria (put the pan inside a pan with about an inch of water inside an oven; make sure your fire is only at the bottom otherwise cover the big pan containing the puto with aluminum foil to protect the puto from being cooked from the top) for 15 minutes at 180 C.
If you want to make puto pao, just put asado or Filling 1 of my siopao recipe in the middle of the puto.
Technorati tags: puto+recipe puto+pao puto+cheese puto+puti puto puto+pao+recipe puto+cheese+recipe puto+puti+recipe Filipino+food Filipino+recipe
12 comments:
i tried your recipe but its not soft. I bake it in 350 F for 30 minutes. My wife said she likes the puto that I bake using the bisquick recipe.
That's strange. I made it several times now and it is always soft. Did you use the bano maria and made sure that the fire is only down? Because if there is fire up then the top part of the puto will be cooked differently.
P.S.
I edited the recipe to stress this step.
Oh I love this recipe. After my wife fixed it for my friends they couldn't believe I dont weigh 300 lbs eating good food like this!
Hi, ilan mo ang yield ng puto recipe nyo? salamat.
Thanks for the recipe,it did helped me with my 8 eggwhites(yolks were used for the leche flan), it was soft and it tasted good. More power to you
Hi....im Catherine from Appleton.....i just wanna ask you if i can use my nuwave oven to use this puto recipe? thanks for sharing your recipe...happy new year to you and your family!
hi! pwede bang gumamit ng steamer instead of oven? na try mo na ba?
Hi Catherine- I don't know what a nuwave oven is...
I did not try to use a steamer yet.
Cheers!
Cathy
Hello! I'm Oween from the Philippines. Just like you I experimented puto many many times. Although I didn't achieve what I wanted, I went on because I've learned many things about puto making. However, I stopped last year, after the bottle of coconut toddy I kept in the kitchen exploded. After many failures and the accident, it made me swear not to do it again.
But I've changed my mind, and I'll be more careful this time.
I would like to ask your opinion on using coconut shells as puto starter.(Kindly view videos entitled "How to make puto!!!!" and "mike, my brother making puto!" on youtube.com. Both videos by ronbrendon.) I have done the process many times but I haven't made it right.
I also would like to know what would make my puto starter have enough yeast. Is it the rice? Or should I use wheat? I've cultured my starter as long as 10 days, but still the puto didn't expand. I've also done feeding the starter everyday, but the result were the same.
By the way, are the the bubbles in the starter are really yeasts? Or are they just another bacteria?
In the articles I've read, the puto were leavened in earthen jars. These jars were "prepared" for a year, and that these were made using the soil(or mud) in one of the barangays of Calasiao. Hence, the puto can only be made in Calasiao.
I don't believe this. The first time I've tasted the puto was in General Santos City, and in the video and pictures I saw in the net, the puto were leavened in plastic containers.
That's it for now, I hope this would not be a bother to you, and that I'm welcome to ask queries from you again. Good day!
yucks! i've been making puto cheese my whole life and this one is the worst i've ever seen
YOU CAN USE STEAMER. I am using it now recently and thank God it was delicious i have different recipes for it too.. and Im selling it and had orders. :)
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