Mini Jap Cotton Cheese Puffs with Peach Jam Filling

Japanese Cotton Cheese Cake Batter Recipe: Please refer to my Japanese Cotton Cheese Cake Recipe -->  http://wokandbatter.blogspot.sg/2014/06/japanese-cotton-cheese-cake.html 

Ingredient:

Peach Jam (You may use any preferred fillings)

Soft Butter

Method:

1. Preheat oven at 160 deg C

2. Prepare Cheese cake batter from the link provided above

3. Prepare a mini muffin tray and grease with butter

4. Scoop the cheese cake batter and fill up half of the muffin hole

5. Add peach jam and drop the jam at the centre of the muffin hole

6. Add cheese cake batter on top of the jam ensuring the batter totally covers the jam 

7. Repeat until whole muffin tray is filled up

8. Bake in the oven, middle rack, (Water bath method - See my recipe for Japanese cotton cheesecake) at 160 deg C for 25 minutes

9. Decrease oven temperature to 145 deg c and bake for another 25 minutes or the cake tester comes out clean when insert

10. Remove the water tray. Let cool the cheese puff tray in the oven and leave the oven door slightly ajar using a spatula for 20-30mins

Note:

- Different oven brand have different performance my result may not equivalent to yours so you have to be familiar with your oven performance to achieve the desired result