Chocolate Hokkaido Milk Buns

Yield: 8 Buns

Ingredients:
30 g Whipped Cream
1 Large Egg
27 g Fresh Chocolate Milk
90 g Tang Zhong
270 g Bread Flour
4 g Salt
4 g Milk Powder
43 g Sugar
11 g Instant Yeast
24 g Melted Butter

Instructions:
1.  Add all ingredients except butter into the Breadmaker.
2.  Set to Dough Function.
3.  Add the melted butter once a dough is almost formed.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and roll it tightly like a swiss roll.
8.  Place each roll into the greased loaf pan as shown in the photo.
9.  Let them prove for 45 min.
10.  Brush egg wash on the dough.
11.  Bake in preheated oven at 175°C for 20 min.

Hokkaido Chiffon Cupcakes with Lemon Curd

Yield: 9 Cupcakes

Ingredients:
(A)

4 Egg Yolks

30g Sugar

30g Canola Oil

30g Fresh Milk

35g Cake Flour

(B)
4 Egg Whites
50 g Sugar
0.5 tsp Cream of Tartar

(C)
Lemon Curd Filling

Instructions:
1.  Preheat oven at 180°C.
2.  Beat the yolks and sugar till light and fluffy. 
3.  Whisk in milk and oil for 1 to 2 minutes.
4.  Sift in cake flour and mix well and set aside.
5.  Whisk the egg whites in (B) till soft peaks appear.
6.  Add sugar and cream of tartar and continue to whip till stiff.
7.  Divide the egg white batter into 3 portions to mix with the egg yolk batter till well combined.
8.  Fill the paper cups with the batter till 3/4 full.
9.  Bake in preheated oven for 15 to 18 minutes.
10.  Remove from oven and leave them aside to cool.
11.  Pipe in the lemon curd filling once the cupcakes are cooled.
12.  Refrigerate before serving.

P/s: You may replace the lemon curd filling with any other fillings of your preference and sprinkle with sifted icing sugar.  Original Hokkaido Cupcakes are filled with Custard Cream.