• Please note that I have included two methods below for tangzhong making and dough kneading using either Thermomix or conventional bread machine so do take note of the sub-headings.

[THERMOMIX] Tangzhong & Dough Kneading

• To make tangzhong, place 20g high protein flour and 100g water/milk in mixing bowl, cook for 1min/75°C/spd 2 and let stand for 10-15 minutes until temperature lowers down to 37°C.
• Once temperature hits 37°C, add milk, whipping cream, sugar, egg and yeast, then mix 30 sec/spd 2.
• If you want your dough to turn out pink, this is when you'd add in the purple sweet potato powder. Followed by high protein flour, milk powder, salt and butter then mix 30secs/spd 6. Proceed to knead 4 min.
• Transfer dough to pastry mat, shape into ball and let rise, covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes).

[CONVENTIONAL] Tangzhong & Dough Kneading

• Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
  
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool. You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. If you've chilled your tangzhong, ensure to return it at room temperature first before using.
• Add all ingredients into breadmaker; first the wet ingredients (tangzhong, egg, milk, cream), then followed by the dry ingredients (in order of sugar, salt, flour, milk powder, yeast). If you want your dough to turn out pink, you'd add in the purple sweet potato powder along with the bread flour.
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. My breadmaker's dough kneading cycle is 23 minutes. 
• Transfer dough to pastry mat, shape into ball and let rise, covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes).

Apple Filling

• Whilst dough is proofing, prepare apple filling. Peel, core and cut each apple into small cubes.
• CONVENTIONAL: Place apples in microwavable bowl, add sugar and cinnamon then stir to coat. Cover bowl with clingwrap and poke holes over the top. Microwave on high for 4 minutes until apple is tender. Stir and then drain apple over a sieve. If you do not have a microwave, you may cook apples over stove. Place apples, sugar and cinnamon powder in a pan and cook over medium heat until apple becomes almost tender. This should take approximately 6-7 minutes. Stir and then drain apple over a sieve, then set aside to let cool.
• THERMOMIX: Place apple pieces, sugar and cinnamon powder into TM mixing bowl. Cook at 100°C/Reverse/Soft Spd for 10 minutes. Stir and then drain apple over simmering basket then set aside to let cool.

Dough Shaping

• When dough has doubled in size approximately 45-60 minutes later, punch down dough to deflate.
• Divide dough into 12 equal portions weighing approx 50g each and pre-shape by rolling into a round ball. Leave the dough to bench rest for 15-20 minutes, covered so the dough will be easier to handle.
• Grease or line a regular cupcake tin. Break pocky stick into 1-inch pieces.
• To fill buns, flatten dough with greased rolling pin – like a pancake. Spoon a heaping tbsp of apple filling in the center. To encase filling, gather up the sides to the center and pinch to seal.
• Placing seam side down, perform the chafing action by applying a light, downwards pressure to the sides, whilst you simultaneously rotate the dough in a steady circular motion. Continue until dough is formed into a smooth, even round ball. Place dough seam side down in tin. Repeat for all dough.
• Let proof for approximately 25-40mins. I usually heat up a cup of water in the microwave for 60 seconds then proceed to leave dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.
• After dough has doubled in size, brush egg wash on the dough surface. Gently stick a piece of broken Pocky stick on top of each bun. If using pumpkin seeds as "leaf", gently place it next to Pocky stick.
• Bake at 180°C for 15-20mins until golden brown. Remove from oven, and transfer each bun onto a wire rack to let cool completely. If using fresh mint leaves, you may garnish once buns have cooled down.
• These buns are best served fresh on the same day! If you wish to store bread, ensure to allow buns to completely cool down before storing in air tight container for up to 2-3 days.