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".
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.
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