How to Make Hokkaido Cupcakes

Dōng Hǎi Dào cupcake Egg yolks Rice cake(Serves 14)
Muffin Ingredients:
a：Egg yolk 80 grams, salad oil 60 grams, fresh milk 80 grams,Low-gluten flour 110 grams, rum 3 grams, Egg whites
b：160 grams, sugar 80 grams, Lemon juice 2 grams Custard cream
Mascarpone cheese Butter：
Egg yolks for custard: 30 grams, sugar 30 grams, low flour 10 grams, fresh milk 140 milliliters, vanilla bean half a piece, salted Unsalted butter 5 grams, natural animal cream Mascarpone cream 40 grams
Step one:
1. Add rum to the egg yolks, mix in fresh milk and salad oil, then add sifted low-gluten flour to form a smooth egg yolk batter.
2. Beat the egg whites in three stages with sugar until 90% stiff peaks formed, creating fine meringue that holds without dripping when lifted.
3. Take one-third of the meringue and gently fold it into the egg yolk mixture using a spatula (avoid circular motions to prevent deflation).
4. Return the remaining meringue to the egg yolk batter and continue folding until smooth and fine.


5. Carefully fill the square cupcake liners with batter, about 80% full (overfilling may cause cracking or overflowing).
6. Preheat oven to 180°C for 10 minutes then reduce to 160°C for another 15 minutes. Cool and set aside.



Step two: Make the custard cream Mascarpone cream
1. Beat egg yolks, mix with sugar until well combined, then sift in low flour and blend thoroughly.
2. Gradually add fresh milk while mixing, ensuring smoothness of the custard mixture.
3. Carefully split open the vanilla bean pod, scrape out the seeds, and add both to the mixture.
4. Cook over low heat, stirring continuously with a whisk to prevent lumps or bottom burning.
5. Once the mixture thickens, remove from heat and mix well to avoid bottom scorching. Cook until patterns appear, then turn off immediately.
6. Add melted butter while hot and mix thoroughly to form smooth custard cream. Cool quickly with ice water while stirring continuously until cooled.
7. Allow to cool completely, cover with cling film, and refrigerate for storage.
8. Whip the mascarpone cream to a glossy texture without flowing, about 70% stiff peaks.
9. Remove the custard from the refrigerator and mix well before folding in whipped mascarpone cream;
10. Mix until smooth to form vanilla cream cheese (i.e., vanilla mascarpone). Ensure the cupcake is fully cooled before filling with this mixture.
11. Insert a piping bag with a flower tip into the center of the cupcake and fill until slightly puffed, avoid overfilling to prevent cracking.



Tips:
1 This cupcake tastes best fresh; if refrigerated, let it warm up for 1 hour before eating.
2 Normal shrinking is expected due to the lack of stiff peaks in the meringue.
3 Ensure the cupcake has completely cooled before filling with custard to prevent melting.