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Pumpkin/orange Chiffon

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Pumpkin/orange Chiffon

Ingredients:

100g Cake flour
70g Corn Oil
50g Orange Juice + zest of one orange
70g pureed pumpkin
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar


Method:

1. In a large mixing bowl, place yolks, oil, pumpkin, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Pumpkin Christmas Tree Buns

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Pumpkin Chiffon Cake

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IMG_0548Pumpkin Chiffon Cake
Serves 10 (154 calories/65g each – based on a 2000 calories diet)

100 gm self raising flour

40 gm UHT or fresh milk
50 gm coconut oil or corn oil
1 tsp vanilla extract
1/2 tsp salt
6 egg yolks (from 65g eggs)

100 gm pumpkin puree (roast pumpkin with skin on for 30 minutes or until soft; scoop out the flesh then mashed it with a fork and weigh out the amount required)

6 egg whites
100 gm caster sugar
1/4 tsp cream of tartar

You need a 20 cm tube pan for this cake.

Method:

1. Preheat oven to 180C.

2. With a hand whisk, mix coconut oil, vanilla, egg yolks, milk, and salt together until combined.

3. Add pumpkin puree and mix again to combine.

4. Sift flour into the egg yolk batter and mix until lump free. Set aside.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until stiff peaks but not dry. Meringue should be glossy and smooth.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. I usually use the hand whisk to mix in the first 2 portions. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Pour the batter into a 20cm tube pan from a height slowly to release trapped bubbles. Even out the top.

7. Place pan into a preheated oven and bake for 80 mins at 160C or until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if the crust is getting too brown. Test for doneness by pressing lightly on the top. Cake should spring back. If not, continue to bake for about 3-5 minutes and test again.

8. Once baked, immediately remove from oven and invert it to cool completely before unmoulding.

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Comments (8)

YOGHURT LOAF BREAD

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This latest bake using normal bread flour, shaped in one large swiss roll

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Amazing height!

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Add 60g of chopped cranberries for variation

YOGHURT LOAF BREAD
INGREDIENTS:
300g Japanese Kobe Bread Flour
30 g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
3g salt
1 egg (60g)
100g plain yoghurt
50g full cream milk -reserve 20ml to add only when needed
30g unsalted butter (soften)

Baking pan size: 8” x 4” x 4” (20 x 10 x 10cm)
Baking temperature : 170C Baking Time: 40-45 minutes (indicative only)

Method:
1. Place all dry ingredients into the stand mixer. Try to place the sugar, salt and yeast in separate spots so that they are not touching.
2. Mix yoghurt with 30g milk and egg and mix well before pouring into the mixer. Start kneading the dough. If the dough is too dry, slowly add the reserved 20g milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Pour into a lightly floured work top and divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise to double it’s original size.
4. Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.

Notes:  1) I used a Kenwood Titanium Major to knead for 20 minute at speed 2-3.  It won’t work if your dough is not smooth and pliable enough. It must pass the window pane test.

2) Also proof it well before baking. I let it proof in a warm oven with a glass of hot water until it reaches 80-90% of its original size.

3) Do not over baked it. This is important for all kinds of bread. I noticed if I bake bread until too brown, the bread crust is hard and rubbery the next day. I guess that’s the reason why sometimes we get our loaves from the bread man with the crust sliced off?

 

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Comments (8)

Pumpkin Spice Sponge Cake

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@30 Sept 2016

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Dust some cocoa powder after pouring in half the batter to create the lines

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Pumpkin Spice Sponge Cake
Ingredients:
140g pumpkin puree
60g coconut milk
30g water (add more if your pumpkin puree is thick)
1 tsp vanilla
1/2 tsp salt
80g oil
6 large eggs (65g) yolk
150g self raising flour
1 tsp ginger powder

6 egg whites
150g sugar
1/4 tsp cream of tartar

Method:

1. Preheat oven to 160C. Line the bottom of an 8″ round pan and grease the sides.
2. In a large mixing bowl place oil, pumpkin purée, salt, vanilla and yolks and mix until well blended.
3. Add the flour and mix to combine. Set aside.
4. In the stand mixer, place egg whites and beat until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar until meringue is at firm stage. when you lift up the whisk, it should be able to drip back and sit on top of the meringue without disappearing.
5. Fold in 1/3 of the meringue into the yolk batter and mix well before adding the next portion. Make sure you fold until no streaks of yolk batter can be seen.
6. Pour into prepared pan at a height and give it a few taps to remove big bubbles.
7. Bake with Bain Marie on the lowest level at temperature of 160C for 75-80 minutes.
8. Remove from oven and wait about 3-5 minutes till the cake has pulled away from the side of the pan before unmoulding.
9. Return to oven to dry the sides once you have unmoulded the cake.

img_2163@30 Sept 2016

Comments (4)

Pumpkin Rolls – two fillings

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Pumpkin Rolls with two types of fillings

Ingredients:

400g bread flour
200g pumpkin, peeled, sliced, steamed and mashed
20g caster sugar
1 large egg
1/2 tsp salt
1 1/2 tsp instant active yeast
100ml fresh milk (If pumpkin is dry, add a bit more milk)
60g butter

Directions:

In the bowl of an electric mixer, mix all ingredients except butter to form a rough dough.
Add butter and continue to knead until dough is smooth and pulls away from sides of bowl.The bottom may stick to the bottom but that’s alright.
Gather into a ball and place in a lightly floured bowl and allow to rise in a warm place until doubled in size; about an hour.
Punch dough down and divide the dough into 8 pieces and add your filling and shape. Let rise until double, about 30 minutes.
Preheat oven to 170C degrees. Bake fot 20 minutes or until golden.

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Comments (2)

Pumpkin Sponge Cake

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Pumpkin Sponge Cake

100 gm pumpkin puree (roast/steam pumpkin until soft and scrap out the flesh and mash with a fork)
35 gm Coconut milk (santan)
35 gm vegetable oil
1 tsp vanilla extract
100 gm cake flour
100 gm egg yolks (6 eggs – grade B)
200 gm egg whites (6 egg whites)
100 gm castor sugar

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Instructions:

Preheat oven to 170C. Line the bottom of an 8″ round pan and grease the sides.

1. In a big mixing bowl, add pumpkin puree, egg yolks, coconut milk, vanilla extract and oil. Use a hand whisk to blend together before adding flour. Whisk to combine and set aside.

2. Beat egg whites with an electric mixer until foaming before gradually adding castor sugar. Continue to beat until firm peaks form.

3. Add 1/3 of the meringue and mix into the pumpkin batter. Fold with hand whisk to combine before adding another 1/3 portion. Repeat with remaining meringue and fold until no streaks of yolk batter can be seen.

4. Transfer batter into baking pan and tap a few times on counter top to remove big air bubbles and also helps to even out the batter.

5. Bake with water bath (bain marie) at 170C for 15 minutes, then reduce to 140C for 50 minutes. Remove water and reduce temperature to 100C and continue to bake for another 10 minutes.

6. Unmould when cake has pulled away from the side of cake pan and cool completely on a rack before serving.

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Comments (13)

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