Friday, October 31, 2014

Pumpkin Pizza


Time flies, just a blink of eyes already end of Oct, which means the golden month is going to end.... and I still have not completed my menu list for pumpkin yet :(. During this month, I sleep and eat with pumpkin hahahah... so exaggerated again :P. But it is for sure that pumpkin is always in my mind, whenever I see any pumpkin recipes, will definitely got me hooked. My colleagues and family whenever got food offered by me, will ask "pumpkin?", my mil will even helped to lug back pumpkin from market for me lol. And last nite when I got home, my helper told me "Mdm, Ah ma's friend bought you a big pumpkin!" Look like my pumpkin is not going to end today, the stories will be continued.... lol. Haiz... how I wish that Oct will not end so soon....:p

Anyway I must really thanks to Eileen, if is not her, definitely will not make me discover another good ingredient. Because of her, I got to know and explore the different ways to  handle pumpkin. And because of her, making my family and friends realize that food with pumpkin can be so tasty.  Thank you Eileen!

Now back to today's post, dear daughter has been asking for pizza so instead of regular pizza, I decided to add in mashed pumpkin in for the golden October month. This is also a chance to get my family to consume pumpkin lol.

Recipe adapted from here.

Ingredients: (make 3 x 10"-12" pizza dough)
250g bread flour
50g plain flour
200g mashed pumpkin
50ml lukewarm water

1/2 teaspoon salt
1 1/2 teaspoons instant yeast
1 tablespoon olive oil

1.Place bread flour, plain flour, salt, yeast in a mixing bowl. Mix well and make a well in the center and add olive oil, mashed pumpkin and water. Mix the ingredients gradually to form a soft dough, continue to mix until the dough become smooth and elastic.
2. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3.Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 3 equal portions. Shape into 3 balls, cover loosely with cling wrap and let the doughs rest for about 10mins.
4.Roll or press out each portion to a round, about 10"-12" in size. Place dough on baking tray lined with parchment paper or on a greased pan.
5.Spread some pizza sauce over the dough to within 1 cm (0.5 inch) of the edge, followed by your preferred toppings. Sprinkle the top all over with grated mozzarella and cheddar cheese.
6.Bake in a preheat oven at 220C for 15-20mins or until the crust has turned golden and the cheese has melted. Serve warm.

There pumpkin taste cannot be detected, no one know that the pumpkin dough is made of pumpkin.I had made another batch of pizza dough without adding in the mashed pumpkin, compared to pumpkin pizza dough which the color is so yellowish bright, the regular pizza dough looked so dull heeheehee.... Surprisingly, the pumpkin pizza finished faster than the regular one, dear daughter and dear husband commented that it is more tasty than the regular dough. I brought some to my office and those who tasted, all given thumbs up! My future pizza making definitely will add in pumpkin again!

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.

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.

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.

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.

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.

Monday, October 27, 2014

Pumpkin Veggie Bao

I actually wanted to make bao long time ago as my family likes to eat bao. However always think that baking bao is difficult and also lazy to cook the fillings so this project has been on hold. Thanks to Eileen's pumpkin event, given me the force to finally proceed to bao making. 

My pleating is so horrible, making the bao looks like alien hahaha.... watching the video on the pleating is like so easy but when doing it, damn tough manz hahahaha... Need to make more bao to improve my pleating skill :P.

My mil volunteered to cook the veggie fillings for me, I am not sure what condiments did she use to stir fry the fillings but basically should be just pepper, soya sauce, fish sauce. The ingredients used are about 800g of turnips, 1 carrot, 5 mushroom, 1 small bowl of dried prawn.

Recipe from adapted from 厨苑食谱 and Copycake Kitchen

Ingredients :
200g mashed pumpkin
400g bao flour (I used hong kong flour)
80g caster sugar
22g shortening (I replaced with sunflower oil)
70-80g water
5g instant yeast

Method :

1. Combine flour, instant yeast and sugar and pumpkin puree and mix well.
2. Add in the oil, mix until resembles coarse meal. Add in water gradually and knead till the dough is smooth.
3. Cover with a wet towel and rests for 60 mins.
4. Divide the dough into small portion of 50g each and shape into small balls, rest for 10 mins.
5. Knead the dough and shape into disc shape with the corner is thinner than the center.
 6. Place a tbsp of filling in the center of the disc, wrap and pleat to seal. Place it on a parchment paper, seal side up.
7. Cover with cling wrap and rest for 15 mins or until the dough is springy to touch.
8. Boil the water and arrange the bao into the steamer, leave about 1" gap in between. Steam about 12 mins in high fire. Off the fire and leave the bao inside the steamer for a few mins before open the lid.
9. Remove the bao from the steamer and serve while hot.

The bao is so soft and puffy, dear daughter and dear husband gobbled down 2 bao at one go. Everyone tasted the bao said is very delicious, the bao skin itself is already very tasty. Definitely a keeper!
For 50g dough, the bao is huge after adding in the filling, much bigger than the regular big bao we can get in Spore. Next time, I will decrease to 35-40g dough should be sufficient. I can made 16-18 pcs of bao, can't remember the exact quality as I forgot to record down.


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.

  And I am also linking this to  Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

 & co-hosted by Charmaine of Mimi Bakery House.

Friday, October 24, 2014

Pumpkin Raisins Bread - Straight-Dough Method 直接发酵法

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

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.

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


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...

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.


Related Posts with Thumbnails