Pumpkin Chiffon Cupcakes (Rice flour)

I'm joining Best Recipes for Everyone December 2014 Event Theme - My Little Cupcakes by Fion of XuanHom's Mom.

Recipe

Ingredients (yield 5cupcakes)
38g egg yolk
1/4tsp salt
20g veg. oil
20g milk
50g mashed pumpkin
50g rice flour (sifted)

80g egg white
35g caster sugar

Steps:
1. Preheat oven to 155C.
2. Warm milk and oil together, set aside.
3. In a big bowl whisk egg yolk, salt, warm milk mixture and mashed pumpkin together till combined.
4. Add in flour and mix till combined.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the rest of the meringue in two portions lightly until well combined.
9. Fill piping bag with cake batter.
10.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
11.Arrange cups on tray and bake in a preheated oven for 25mins.
12.Remove from oven, invert cake and leave it cool.

Mini Oreo Square Cake

Recipe

Ingredients
120g unsalted butter (room temperature)
75g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla paste
3tbsp milk
50g mini oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 175C.
2. Grease baking tray and set aside.
3. Sift flour into a mixer bowl.
4. Add in sugar, butter, eggs, milk and vanilla paste.
5. Beat at low speed till well mixed.
6. Switch speed to medium high and beat mixture until smooth and pale, about 2-3mins.
7. Fold in crushed oreo cookies.
8. Spoon batter into baking tray about half filled and place an oreo cookies on it.
9. Bake in preheated oven for 20mins.
10.Remove cakes from tray and cool it on wire rack.

Cotton Soft Sponge Cake

Recipe

Ingredients

40g unsalted butter
60g plain flour (sift twice)
60g milk
3 egg yolk (about 58g)
28g egg
1/4tsp vanilla paste

3 egg white (about 140g)
55g caster sugar

Steps:

1. Preheat oven to 140C.
2. Line base of a 7 inches round loose base pan with grease proof paper and set aside.
3. Melt butter in a small saucepan over low heat.
4. Remove from heat and quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Mix egg yolk, 28g beaten egg and vanilla paste together.
7. Add in egg mixture a little at a time, with a spatula and beat till smooth.
8. Add in milk and mix till well blended.
9. Strain batter and set it aside.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till stiff peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan into an 8 inches round pan and steam-bake in preheated oven for 45-50mins.
16.Remove cake pan from oven, invert pan onto another loose base cake pan (remove base) and cool it on wire rack.

Apricot Mango Yogurt Buns

I'm joining Best Recipes for Everyone November 2014 Event Theme: Fresh from Oven ~ My Bread Storyhosted by Fion of XuanHom's Mom.

Recipe

Ingredients
Bread dough:
250g bread flour
1tsp instant yeast
45g sugar
75g milk
100g mango yogurt
1/3tsp salt
25g butter

70g apricot (cut into small pieces)

Topping:
75g milk
30g instant custard powder

Steps:
1. Combine all ingredients in a mixer, except butter and apricot.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Add in apricot and beat till well mix.
5. Put dough in a big bowl, cover bowl and let it prove for an hour.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 12 equal portions about 48g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it proof for 45mins until it doubled in size.
10.Preheat oven to 180C.
11.Mix instant custard powder and milk together till smooth.
12.Spoon custard into piping bag and pipe it on each proved buns.
13.Bake in a preheated oven for 15mins until buns is browned.
14.Remove buns from tray, brush surface with butter and cool it on a wire rack.

Pumpkin Madeleines

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Recipe

Ingredients
2 egg
50g caster sugar
65g butter (melted)
90g cake flour
1/4tsp baking powder
1/4tsp salt
65g steamed pumpkin (mashed)

Steps:
1. Preheat oven to 180C.
2. Grease and lightly floured madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. With a cake mixer, whisk eggs and sugar till light and fluffy.
5. Switch cake mixer to low speed, add in mashed pumpkin and whisk till well mix.
6. Fold flour into egg batter in three portions till well blended.
7. Mix in warm melted butter into cake batter and mix till well blended.
8. Fill each madeleine well with batter till full.
9. Bake in preheated oven for 12-14mins till golden brown.
10.Remove madeleines from mold and cool them on a wire rack.

Pumpkin Brown Rice Congee

Recipe from here.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Tokyo Banana Cake (Honey sweet potato custard filling)

This weekend I squeezed out sometimes to try out this cute cake share by my nephew on facebook.

You can check out here for demo on Tokyo Banana cake.

Recipe

Ingredients
Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

Filling:
70g mashed honey sweet potato
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
75g milk
few drops of vanilla essence

Steps:
Filling:
1. Mix all the ingredients except vanilla essence into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in vanilla essence and set aside to cool.

Sponge:
1. Preheat oven to 190C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift flour and salt together, set aside.
4. With a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Mix milk and oil together and fold into batter until well combined.
9. Pour batter into prepared tray and smooth surface.
10.Bake in preheated oven for 10mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 4 equal pieces.
3. Spoon custard into piping bag.
4. Tear a piece of plastic cling wrap and place it on table top.
5. Place sponge on it, pipe custard onto sponge and roll it up.
6. Twist both ends to secure roll. Do not roll too tight as sponge will flatten.
7. Arrange cake into a semi-circle/half round loaf pan.

8. Rest cake in fridge to stabilize it shape.
9. Remove plastic wrap and serve.