Posts Tagged pumpkin

Pumpkin Rolls

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Ingredients:

380g bread flour
160g mashed pumpkin
20g castor sugar
1/2 tsp salt
4g yeast
1 egg, lightly beaten and keep a tablespoon for eggwash
80g full cream milk (reserve 20g to add slowly, if needed)
30g butter

METHOD:

1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide into desired sizes. Mine was about 600g for the loaf and I got another dough leftover for 3 sausage rolls.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash (for sausage rolls) and bake in preheated oven at 170C for 25-30 mins (for loaf) and 18-20 minutes at 160C (for rolls) or until golden brown. Tent the bread once the desired colour is achieved.

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Pumpkin Rolls (sourdough method)

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Pumpkin Rolls (sourdough method)

Ingredients:

400g bread flour
200g mashed pumpkin
30g castor sugar
50g young starter (fed and allowed to ferment to doubled)
1/2 tsp salt
1 egg, lightly beaten and keep a tablespoon for eggwash
120g full cream milk (reserve 20g to add slowly, if needed)
50g butter

METHOD:
1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide the rolls into desired sizes. Mine was about 72g each and I got a total of 12 portions.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash and bake in preheated oven at 170C for 30mins or until golden brown. Tent the bread once the desired colour is achieved.

 

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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 Sourdough Batard

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Pumpkin Sourdough Batard

Ingredients:

250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
85g water
5g salt

Method:

1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.

Follow the pictures for instructions.
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After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours.  Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning too much. Cool completely before you slice the bread.

NOTE: DO BE EXTREMELY CAUTIOUS WHEN HANDLING THE DUTCH OVEN AS IT IS VERY HOT. WEAR VERY THICK MITTENS!

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Pumpkin Chiffon

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img_4558Pumpkin Sponge Cake adapted from Barry Apek’s Durian Chiffon

Ingredients:

5 yolks (65g)
90 gm caster sugar
90 gm steamed or roasted pumpkin flesh
110 gm coconut milk  (santan) (add more if batter is still thick)
105 gm corn oil
150 gm flour
1.5 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

6 eggwhites
50g caster sugar
1/2 tsp cream of tartar

Instructions:

1. Line bottom and grease the sides of a 8″ round or 7″ square pan. Preheat oven to 160C.

2. Puree the 90 gm of pumpkin in 110gm of coconut milk then strain to remove fibre. Measure out 180 gm.

3. In a large mixing bowl use a hand whisk to blend together pumpkin puree, yolks, oil, salt, vanilla and 90 gm sugar until sugar dissolved.

4. Sift together flour and baking powder and add to the yolk mixture. Stir with hand whisk until evenly incorporated. Set aside.

5. Whisk egg white until frothy then add cream of tartar and continue to whisk whilst gradually adding the 50g sugar until soft/firm peaks is achieved.

6. Add 1/3 of the meringue to the yolk batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 75-80 minutes or until golden brown. Follow your own oven temperature and time please.

7. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

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Pumpkin Japanese Cotton Cheesecake

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Ingredients:

250g cream cheese
120g pumpkin flesh (steamed and mashed, nett weight)
5 egg yolks
60g castor sugar
60g butter
150g full cream milk
50g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
70g castor sugar

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Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. Add mashed pumpkin and milk and use an immersion blender to blend until smooth. Remove from heat.

4. Add egg yolks one at a time and whisk well after each addition until smooth.

5. Add vanilla, and whisk again.

6. Sift flour and fold into mixture until fully combined. Set aside.

7. Whisk whites in a clean, dry bowl at low speed till foamy.

8. Add cream of tartar and increase speed while gradually add sugar (70g) and beat till before soft peaks stage.

9. Fold whites into batter 1/3 at a time. Fold with a hand whisk until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Remove 3 tablespoons of batter and add a teaspoon of cocoa powder. Gently mix with a spoon until well combine. Careful not to deflate batter too much.

10. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

11. Bake in a waterbath at 160C (no fan) for 80 minutes on lowest rack in the oven.

12. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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Comments (10)

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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