Hokkaido Milky Soufflé Cupcakes - by Hycinth Lim

Hokkaido Milky Soufflé Cupcakes
Recipe adated by: Master Pastry Chef William Tan.
A:  Egg yolks.100g                 
Caster Sugar. 30g             
Superfine flour. 110g          
B: Dairy Whipping Cream 100g
C:Egg whites. 200g                 
Cream of tartar.1/4 tsp
Caster sugar. 80g
1). Whisk(A) till well combined. Add in (B) and mix well
2). Whisk (C) till stiff and fluffy by adding sugar in 3batches
3). Combine 1/2 of whisked egg white into (1) and mix till well combined. Add rest of egg whites and mix till well incorporated.
 4). Pour well combined batter into Hokkaido paper cups
5). Bake at pre heated oven 175 degree for 20-25 minutes
6). Leave to cool before pipe in whipped cream and decorate with fruits
100g non dairy whipping cream
10g instant custard
Whisk both ingredients till stiff then pipe into cooled Hokkaido cupcakes

Fiona Lau

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