My first intention why I labored hard and broke sweats to perfect a mamon recipe , even though I already have a simple mamon recipe , was to make something that I can sell . When I got the recipe right, I accepted orders from my trusty , trusty friends at work because they were so nice and offered to taste them and to market them to their friends as well.
But boy, oh boy! While I had fun making batches after batches of mamon, I think my sleep- loving body did not think that baking for selling is something it enjoys. I don’t know, I swear I wanted to have my own bakery, but I did not imagine that baking big amounts was that exhausting. Maybe it was just the time pressure of having to make everything ready for the thanksgiving ( those were all for Thanksgiving orders) or the time of my womanly cycle, but I was really exhausted.
Anyways, I think I ‘d still give baking for selling a shot, but maybe with something that requires less effort and less time, something that is appropriate for a lazy and sleep- loving person like me. Maybe that will be less exhausting, and also let me make it clear that I am not closing my doors!
So here is the recipe. I hope you enjoy these and bake lots and lots!
ps. If you make these, please tell me how it goes? Thanks!
- 85 g cream cheese
- 50g butter
- ½ cup milk
- 2 tbsp canola oil
- 8 egg yolks
- ¾ cup cake flour
- ½ tsp baking powder
- 8 egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- In a double boiler or in a heat proof bowl set over a pot of 3 inches simmering water, melt the cream cheese and butter together with the milk and oil. Whisk occasionally until mixture is smooth. Let this cool.
- Add the egg yolks to the mixture and mix with a whisk until smooth.
- Sift the flour and baking powder over the egg yolk mixture. Mix with a spatula until smooth.
- Using a stand mixer or a hand held mixer, whisk the egg whites until frothy . Add in the cream of tartar and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture , ⅓ of the egg whites at a time. The final mixture should be uniform in color.
- Spoon the batter into 12 large muffin molds . I used this silicone cups*.
- Arrange the cups in a rimmed baking pan and place in a 350F preheated oven. Gently pour about ¾ cup of water into the baking pan. Be careful not to pour any water into the cups.
- Bake for 25-30 minutes or until a toothpick inserted into the middle a mamon comes out clean. Cool in a wire rack and if desired, remove from cups before serving.
- note: You can also use regular sized baking cups instead of big ones , just reduce the baking time to 12-15 minutes. If you are using a cupcake pan, line it with cupcake liners and set it over a larger rimmed baking pan where you can put the water.