Friday, October 24, 2014

Pumpkin Raisins Bread

















I didn't know the 1st and last time I baked the pumpkin bread was almost a year ago, that was Jessie's recipe. Since this is pumpkin month, of course pumpkin bread is one of the cannot be missed item! I took the recipe from Jessie again lol. 

I am going in for meeting soon, cannot"eat snake" to do blog visiting, hope I can be out by lunch time to do the blog hopping heeheehee....

Recipe from Jessie Cooking Moments and Helena's Kitchen


Main Ingredients:
500g bread flour
100g mashed pumpkin, sifted (I didn't sift)
80g egg + some extra for egg wash
80g caster sugar
160ml milk
2 tbsp milk powder
1 tsp salt
6g instant dried yeast

40g butter, chopped

Other Ingredients:
100g raisins


Topping :

Coarse sugar
Cheddar cheese
Pumpkin seeds

Method:
1. Place all main ingredients, except butter in a big mixing bowl. With low speed, knead until a smooth and ightly elastic dough is formed.
2. Add butter and knead until the dough has become elastic & it can be stretched out to a transparent sheet like bubble gum.
3. Add raisins and mix.
4. Place dough in a greased bowl. Spray with some water & let to proof in a warm place until double in size, about 1 hour.
5. Remove air bubbles.
6. Divide dough into the desire portions in same weight Rest for 10 minutes.
7. Shaped the dough and place in the greased baking pan. Repeat for the rest of the dough.
8. Spray with some water and let to proof until double in size, about 40 minutes.
9. Brush some egg wash on top, follow by sprinkle of sesame seeds.
10. Bake in a 175C preheated oven until golden, about 16 minutes.
    
Notes :
1. I divided the dough into 2 portions, in 8" square pan, I shaped round 9 x 40g dough. I drizzle a lot of sugar and cheddar cheese ass topping. For this, I had over baked that's why the top was a bit too browned.
2. For the balance dough I shaped in oblong shaped and used in 6" square pan.
3. The dough is very sticky so I had to add in some bread flour.


Verdict?
The bread is still stay soft in 2 days, I cannot tell is it still soft after that as the bread was finished within 2 days. Actually the one with sugar and cheese topping, finished within a day. I baked in the morning, brought some to my mum place. I got to eat one while I was shooting then no chance to eat more cos when I was back from my mum's place, the bread was gone lol. Definitely a keeper!


 


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.







 & co-hosted by Charmaine of Mimi Bakery House.
                              

Tuesday, October 21, 2014

Kuih Pumpkin Cara Manis 南瓜小甜点




 

This was actually baked 1st, however my black beauties might look different from the rest of my blogger friends so I decided to post the other one 1st :P.

Recipe adapted from Eileen's Dairy and Butter, Flour and Me and here.


Ingredients :

100g cake flour
100g pumpkin, cooked and mashed
200ml coconut milk (about)
1 egg
some salt
some gula melaka


Method:

1. Pre-heat oven to 200C and greased a baking pan.

2. Using a hand whisk to mix all the above ingredients and sift.

3. Put the greased pan into oven to heat for 2-3 mins. 
4. Pour mixture into the hot baking pan and fill up to half, add in some gula melaka, and pour more mixture to fill up the baking pan.

5. Bake until golden brown or skewer comes out clean when tested. (Bahulu mould takes about 20 mins)  

Notes : 
1. Initially I only used 100ml of coconut milk but the batter is too too thick that can't even be sifted so I kept adding more coconut milk until is liquid form like Joceline step to step pix.
2. My kuih like volcano eruption, even I baked the 1/2 filled batter 1st for 5 mins then removed from oven, added in gula melaka then filled up the balance pan with the batter. The end result still some will volcano eruption but I find actually look quite pretty too and can be differentiated from the other recipe heeheehee...

Verdict?
These kuih are also quite nice to eat too, with the gula melaka added, it becomes so addictive, can pop into your mouth non-stop heeheehee....




This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.







 & co-hosted by Charmaine of Mimi Bakery House.

Monday, October 20, 2014

Kuih Bakar Pumpkin 烤南瓜小糕点







When Eileen asked me to take out my bahulu mould to join the post-together event for today, I immediately agreed. I never bake this little pretty kuih before, dun think I even ever eat before as I am not a kuih person so this is a good chance for me to give it a try. 

I didn't manage to find my mould, haiz... a small storeroom piling up with tons of stuff, I think is challenging to find it. After hunting for sometimes, I finally give up as may be it has threw away by dear husband when he cleared the storeroom sometimes ago, as the mould is very old that was hand me down by someone, and most importantly, it has not been used ever since passed to me lol. Thus I decided to get one but luck is not at my side again, can't find it at the shops near my house. However, I managed to get one which is aluminum version that I can't bake from the stove.


Eileen told me beside May's version, there is another version from her and Joceline. Thinking to bake only one version but ended up baking both hahahah....

My colleague gave me a packet of pumpkin floss, I only remembered during the last pouring of mixture so can only drizzled on 2 kuih :P

Recipe adapted from 厨苑食谱 and Helene's Kitchen


Ingredients :

60g sugar

1 cups of flour

1/2 cup of mashed cooked pumpkin

200ml coconut milk

1.5 large eggs

1 tbsp melted butter, plus some to grease the mould

pinch of salt


sesame seeds (optional)



Method:

1. Pre-heat oven to 165C and greased a baking pan.

2. Using a hand whisk to mix all the above ingredients except butter and sesame seeds until well combined. Add in oil and mix well.

3. Put the greased pan into oven to heat for 2-3 mins. Pour mixture into the hot baking pan (till full) and sprinkle with some sesame seeds. 

4. Bake until golden brown or skewer comes out clean when tested. (Bahulu mould takes about 20 mins)  

Notes :
1. I missed out putting in the melted butter, I only realised this mistake when I was trying to type out the recipe, really cannot bake in rush hahaha.....
2. I baked at 200C for 20 mins as if is using 165C, my kuih are very pale in color.
3. My aluminum pan can make 40+ pieces.

Verdict?
These kuih are quite nice to eat, it seem that will automatically pop another one in your mouth after finish one hahaha...

I will share another version tomorrow.






This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.







 & co-hosted by Charmaine of Mimi Bakery House.



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