Pumpkin Hee Pan (南瓜喜板)

This bun/kueh is very popular among the Chinese Blogs and had received a lot of good compliments. Same like other, I'm curious of it taste too. So today I tried it out. Frankly said, the first bite was quite ok it soft and taste like steamed bun with chewy texture. The next bite I have to shook my head, this is not the kind of kueh which I like. Oh...but my younger boy loved it, he ate two.



Recipe source from 'Y3K Traditional Kuih-Muih'.

Recipe

Ingredients
Starter dough:
80g plain flour
1tsp instant yeast
75ml water

120g pumpkin (pared off skin)
60g glutinous rice flour
30g plain flour
1/4tsp baking powder
50g sugar
some water to bind
2tbsp veg. oil

banana leaf cut into around 12pcs of 10cm x 8cm

Steps:
Starter dough:
1. Dissolve instant yeast in water.
2. Pour into flour and mix well.
3. Cover and set aside to proof for 1-2 hours.

Main dough:
1. Cut pumpkin into small pieces and steam till cook.
2. Mashed into paste while it hot, set aside.
3. Add sugar and baking powder into starter dough and mix well.
4. Add glutinous rice flour, plain flour, pumpkin paste, veg. oil into starter dough mixture and mix well.
5. Add some water if necessaries in order to bind into soft dough. (I didn't add any water as my pumpkin paste is too wet due to over steaming.)
6. Put dough in a bowl, cover and rest for 10mins.
7. Grease palm with oil and divide dough into 40g each.
8. Roll into balls and flatten slightly.
9. Place dough on an oil-glazed banana leaf, cover and rest for another 20mins.
10.Preheat steamer, bring water to a rapid boiling.
11.Arrange snacks on steaming rack with some gap in between buns for expansion.
12.Steam snack over medium heat for 10mins.

M & M Cookies

Hahaha...it so nice I'm taking a break for June school holiday too. What I had planned to do; baking, shopping, medical appointments n laze at home with my boys. :)


Recipe

Ingredients
120g unsalted butter
65g icing sugar
1/4tsp vanilla paste
1/4tsp salt
150g plain flour
20g potato starch
30g ground almond

adequate amount of m&m chocolate

Steps:
1. Preheat oven at 175C.
2. Sift flour, potato starch, ground almond and salt together, set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Add vanilla paste and beat until well combined.
5. Add in flour mixture in a few portions into Step 4, beat at low speed till a soft dough is formed.
6. Pinch some dough, shape into round ball and flatten it slightly.
7. Arrange them on a greased tray.
8. Press m&m chocolate at the centre of the cookies dough.
9. Lightly brush surface with egg wash.
10.Bake in a preheated oven for 15-18mins.
11.Cool on wire rack and keep in an airtight containers.

Milo Ice-cream

Recipe

Ingredients
1 egg
1tbsp sugar

1cup milk
6tbsp sugar
1/2cup milo
1/2cup heavy whipping cream
1/2tsp vanilla paste

4 Ferrero Rocher chocolate (crushed)

Steps:
1. In a large saucepan boil sugar, milo and milk over medium heat, stir constantly.
2. Once milk begin to boil, lower heat.
3. Stir in whipping cream and vanilla paste.
4. Simmer for a minute, off heat and remove from stove.
5. With an electric hand whisk, whisk eggs and sugar until light and fluffy.
6. Pour some of the warm mixture over the egg batter and mix well.
7. Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of the spoon.
8. Remove saucepan from stove and allow mixture to cool.
9. Once cool, chill mixture in the fridge for at least 2 hours.
10.Pour chill mixture into ice cream maker.
11.Churn about 25-30 minutes or according to manufacturer's instructions.
12.Half way churning, add in crushed chocolate.
13.Scoop ice-cream into container, cover and put it in the freezer to chill till set.

Topo Map Love Cake

A hot...hot...lazy afternoon, I baked this interesting cake which I had bookmarked for quite some time.



Recipe source from 'Table for 2 or more' - Topo Map Love Cake.

Black Sesame & Black Rice Mixed Instant Cereal Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
1/4tsp salt
3tbsp veg. oil
1pkt black sesame & black rice mixed instant cereal (28g)
95g soya bean milk/fresh milk (warm)
70g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
55g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and instant cereal together, set aside.
3. Use a hand whisk, whisk egg yolk, salt and sugar together.
4. Add in cereal mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove from pan, slice and serve.

Earl Grey Chiffon Cupcakes

I missed baking very much. :( I had book marked quite a few recipes to test out. Unfortunately each time after I had completed most of the household chores I was really exhausted and can't bring myself to bake anything. This evening I am free :) as my hubby brought my elder son for a wedding dinner and left me with my younger sick boy. Hehehe... boy is resting so I can bake.



I am submitting this post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground.


Recipe

Ingredients
40g egg yolk
1tbsp caster sugar
1/4tsp salt

40g veg. oil
1 earl grey teabag
60g hot water

80g cake flour
1/2tsp earl grey tea powder

135g egg white
55g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and earl grey tea powder together, set aside.
3. Put tea bags in a cup and pour hot water into cup.
4. Set it aside for 5mins, discard teabag and leave it to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
6. Add oil, tea and follow by flour into egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Fill piping bag with cake batter.
13.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
14.Arrange cups on tray and bake in a preheated oven for 25mins.
15.Remove from oven, invert cake and leave it cool.

2 ways for cooling chiffon cupcakes on muffin tray .

White Coffee Cake

Recipe

Ingredients
110g unsalted butter (soften)
70g demerara sugar
1/4tsp salt
2 eggs (lightly beaten)
2tbsp 3-in-1 instant white coffee mix
75g whipping cream
80g self-raising flour
65g plain flour

adequate chocolate rice

Steps:
1. Preheat oven to 170C.
2. Line base of a loaf pan with greaseproof paper and set aside.
3. Sift self-raising flour and plain flour together into cake mixer bowl.
4. Add in sugar, salt, white coffee mix, soften butter, eggs and whipping cream.
5. Beat the mixture at low speed until well blended.
6. Switch to medium speed and continue to beat till smooth, about 3mins.
7. Lastly, fold in chocolate rice.
8. Pour batter into prepared pan and scatter chocolate rice on the surface.
9. Bake in preheated oven for 40mins.
10.Remove pan from oven and leave it to cool on a wire rack for 10mins.
11.Remove cake from pan and cool it on a wire rack.