Thursday, October 30, 2014

Pumpkin Mixed Fruits Butter Cupcake











I am looking forward for today's posting as I know there are sure a lot of pumpkin cupcakes posts today! Too bad I need to go to meeting soon so can't do any blog hopping now :(. Recently our division almost need to camp in the meeting room, 吃喝拉撒all in there hahahaha... too exaggerating lah :P But everyday having lunch meeting and eat those fast food like pizza, KFC, McDonald really no joke, making me waist keep expanding :(

When I got this mission to post pumpkin cupcakes for today, I had decided that I must try out Eileen's recipe as I am attracted by the texture of the cake. On top of that, I have not tried beating the batter over the bowl of warm water before, really interesting. I double up her recipe and make into cupcakes and loaf size.

Recipe adapted with modification from Eileen's Diary

Ingredients : (yield 8 cupcakes and 1 8" x 3.5" x 3")

80g pumpkin puree
4 eggs
140g caster sugar (I reduced to 100g)
120g cake flour
40g corn flour
180g unsalted butter (melted)
100g raisins/dried cranberries/dried apricot (soaked with rum)

Topping :
some almond flakes

 Method :
1. Mix cake flour and corn flour and sift.
2. Place the mixing bowl on top of a bigger bowl of warm water, whisk eggs and sugar until fluffy and pale.
4. Add in mashed pumpkin and continue to beat until ribbon stage (use the beater to draw a "8" and the batter only disappear after a few sec)
5. Take a few tbsp of flour and mix into the melted butter.
6. Add the balance flour in a few addition into the egg mixture, use spatula to fold until no trace of flour.
7. Take 1/4 of the batter and mix into the butter batter, mix well.
8. Pour it into the flour batter, fold it gently to mix well, be careful not be deflate the batter.
9. Coated the dried fruits with flour and fold into the batter.
10. Pour the batter into the cake pan and cupcakes cases 80% full and bake in pre-heated oven at 170C for 10 mins. 
11. Remove from oven and drizzle the almond flakes and continue to bake for 10-15 mins for cupcakes, 25 mins for cake pan.

Verdict?
The cake is so soft and moist, sweetness is just ok due to the added dried fruits, however if is just plain by itself it is not really sweet, I had reduced the sugar too much liao lol. But this cake is really nice, dear husband and I think that this cake is actually tasted even better than the previous pumpkin butter cake. Definitely a keeper!


Notes :
1. the batter is quite running so actually added the dried fruits / raisins in the batter will sink in the bottom even coated with a lot of flour.








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.

Wednesday, October 29, 2014

Soda Pandan Xi Pan 香兰喜粄 -苏打汽水发酵版





I actually thought that I will post all about pumpkin for Oct month but I just realised this hee pan from my pool of backlog postsm which was made quite sometimes ago. Must faster post it up to catch the event of Bun in My Hot Steamer.

As dear daughter love to eat hee pan, when I saw Joceline posted using ice cream soda, it attracted me to make it for my daughter. I made twice, once using concentrated pandan extract which is from Joceline, once using Crystal's method of using a few pandan leaves to cook with the water for 10 mins and also added in 1 tsp pandan extract and 1 drop green coloring.

Recipe adapted from Butter, Flour and Me and 厨房找快乐

Ingredients :
125g plain flour, sifted
125g gluntinous flour, sifted
60g castor sugar
4g instant yeast
50g concentrated pandan extract (10 pandan leaves blend into juice and kept in fridge for a few days and only used the concentrated bottom layer)
125ml ice cream soda
15g corn oil
panadn leaves 10 pieces

Method :
1. Mix the instant yeast into pandan extract and stir to mix well.
2. Add both types of flour, castor sugar and pandan mixture into the mixing bowl.
3. Pour in the ice cream soda slowly and knead until form into dough.
4. Add in the corn oil slowly and knead till dough is smooth.
5. Divide dough into 10 portions, each about 50g, brush some oil on palm and roll into balls.
6. Place the ball onto the greased banana leaves and flatten it using palm.
7. Place the hee pan into the steamer tray, cover and rest for 35-40 mins. Use finger to press the hee pan, fermented hee pan will be spongy.
8. Once is ready can start to boil the water. 
9. Once water is boiled, put back the steamer tray into the steamer and steam the hee pan  for 12 mins at medium fire.
10. Turn off the fire immediately. Open the steamer lid a bit for 5-10 mins, then remove the lid carefully not to let water drip on the hee pan.
11. Remove the hee pan and cool on the rack.

Verdict?
The hee pan is as nice as the previous pandan hee pan I made, can't recall exactly what is the different but dear daughter like it a lot too. For this recipe, using concentrated pandan extract is so much fragrance than just using the pandan water, the pandan taste for the pandan water version is very very mild. And with the added green coloring, although is just a drop but looks so artificial and scaring lol compared to Crystal's one, may be her a drop is a small small drop but I put too big a drop hahaha...






This post in joining Best Recipes for Everyone October Event : Bun In My Hot Steamer



 

Tuesday, October 28, 2014

Caramel Pumpkin Ice Cream 焦糖南瓜雪糕


 




 

I am amazed by myself, able to make it for so many posts in a month. I will be able to hit my record of the most posts of the month if I can continue to post everyday to finish off my pumpkin posts by this month :D.

The color of the ice cream is actually bright orangy, quite close to the color of the pumpkin at the background. Probably due to low light, after many snaps still cannot captured the actual color of the ice cream, the color looks so pale in the photos :(.

Recipe adapted from Dear猪 and 福田淳子《我冰淇淋》

Ingredients : made about a full square tub 5.5" x 5.5" x 2"
180g pumpkin puree
100ml milk (I used coconut milk)
2 egg yolks
50g caster sugar
120ml dairy whipping cream (I used 38% fats)
1 tsp homemade vanilla extract (may use cinnamon powder)

Method :
1. remove skin and seeds from pumpkin, cut into cubes and steamed till soften for about 10 mins. Use fork to mash into pumpkin puree.
2. Whisk egg yolks and sugar until thick and pale.
3. Heat up the milk until boil with low fire, slowly pour the hot milk into the egg yolks mixture.
4. Return the mixture into the pot and heat up with low fire, once the mixture become thicken, remove from heat, set aside to cool and sift it.
5. Mix the pumpkin puree and the egg yolks mixture, add in vanilla extract/cinnamon powder, add in the dairy whipping cream and mix well.
6. Pour into the shallow base container and freeze.
7. Take out from the freezer every 40 mins to whisk with mixer then pour back to the container and put back to the freezer again. Repeat the cycle for 4-5 times.
8. Freeze for at least 4 hours, then serve.

Caramel Sauce : (optional)
50ml dairy whipping cream
40ml brown sugar
5ml water


Method :
1. Heat up sugar and water in the pot with low fire, remove from heat once the sugar has caramelized.
2. Slowly add in the dairy whipping cream and mix well, set a side to cool.
3. During the last whisking of the ice cream, pour in some ice cream to the container then drizzle in some caramel sauce, alternate until finish pouring both the ice cream and caramel sauce. Use a chopstick to whirl for marble effect. (I have whirled too much then can't really see the caramel sauce.
4. Freeze for at least 4 hours, then serve.

Verdict?
The ice cream is smooth and creamy, the sweetness is just nice too. The pumpkin taste cannot detect much but very fragrant probably due to the coconut milk. As for the caramel sauce, I actually can't really taste much, may be I have whirled too much and mixed into the pumpkin ice cream. The ice cream is hard after freeze for 4 hours and more, you need to let it stand at the room temperature for a few mins to let it soften a bit, if not is difficult to scope out the ice cream. It will not melt as fast as the chocolate ice cream I made previously due to the egg yolks added. After I took the ice cream out from freezer for about 30 mins, the ice cream will soften like whipped cream, it will not melt into watery form like
chocolate ice cream
Although this ice cream flavor is not dear daughter favourite but she did admit that it tasted good. I brought some to my colleagues and all also given compliments.




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.
                              



 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 
I'm linking this post to Cook-Your-Books #17 organised by Joyce from Kitchen Flavours.

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