Hokkaido Milky Soufflé Cupcakes

Recipe adated by: Master Pastry Chef William Tan.

Recipe:

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

 

Method: 

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

 

Fillings:   

100g non dairy whipping cream

10g instant custard

Whisk both ingredients till stiff then pipe into cooled Hokkaido cupcakes