Pumpkin Chiffon Cake

Just out of the sudden, I feel like baking a chiffon cake. I've not baked a chiffon for a long time. Lately, I was more into breads since I usually have them for breakfast. Wanting to practice my chiffon again, I did a Pumpkin Chiffon Cake. I agreed with a friend that my chiffon wasn't good looking. Until I find the time to learn from her, I'll just continue to bake them based on my understanding. :p

Recipe for Pumpkin Chiffon Cake, adapted from Honey Bee Sweets.
(Makes a 9" cake)

Ingredients:

5 Egg yolks
60g Caster sugar
60g Vegetable oil
100g Mashed steamed pumpkin
95g Whole milk
150g Plain flour

5 Egg whites
1 tsp Fresh lemon juice
70g Caster sugar

Method:

1. Preheat the oven to 170C.
2. In a large mixing bowl, beat the egg yolks with the caster sugar till well blended. Then blend in the vegetable oil and mix well.
3. Now add in the pumpkin puree and milk, mix well again. Finally add in the sifted flour and whisk till everything combined together well. (I added some almond nibs because I had some leftovers.)
4. In another large mixing bowl, beat the egg whites and lemon juice till foamy. 
5. Then add the caster sugar gradually and beating at the same time till all is added in and the batter is stiff and glossy.
6. In 3 separate portions, add the whites into the yolk mixture and gently fold in to combined.
7. Gently pour the batter into the tube pan and bake in the oven for 40 minutes till browned.

Pumpkin and Pumpkin Seed Loaves

My recent favourite baking is breads. It is a staple in my family. Especially when I have attended several bread workshops, I have more confidence in baking better breads for my family.

Recipe for Pumpkin and Pumpkin Seed Loaves, modified from天然麵包香Natural Breads Made Easy.
(Makes 2 loaves, or 1 1/2 loaves with 6 buns)

Ingredients:
Pre-ferment dough
411g Bread flour
235g Water
4g Instant Yeast
6g Fine salt
12g Milk powder

1) Prepare pre-ferment dough: Mix yeast with water, then combine the rest of the ingredients.  Knead till smooth dough. Cover and keep in fridge for at least 17 hours before use. (I kept this for about 24 hours.)

Main dough
176g Bread flour
18g Milk powder
6g Fine salt
2g Instant yeast
59g Fine sugar
59g Water
41g Liv unsalted butter
135g Mashed cooked pumpkin
88g Raw shredded pumpkins

100g (approx) Pumpkin seeds for decorations

Method:
2) Mix all ingredients for main dough except shredded pumpkins till combined. Gradually add in the pre-fermented dough, piece by piece and knead to get a smooth dough. (about 5mins on low speed)

3) Add in the shredded pumpkins and butter and knead to form a smooth and elastic dough. (about 5 mins on medium speed) Check for window pane test. Cover and proof the dough for 30 minutes.

4) Divide the dough equally into two if doing two loaves. Shape the dough and place aside and let it rest for 15mins.

5) Roll the dough out flat, and roll it up tight like swiss rolls and seal it tightly.

6) Spray the top and sides with water. Then roll it on a tray of pumpkin seeds.

7) Place it into a bread loaf pan and let it proof for 45mins.

8) Bake in preheated oven of 180C for 30-35 minutes till golden brown.

9) Remove from the baking pan immediately after baking. Let it cool completely before consuming.

Maple Roasted Pumpkin Salad

My first experience for new year 2014 was to make a Maple Roasted Pumpkin Salad. It was so good the salad was finished within minutes with my family members. Enjoy a healthy start to a new year!

Recipe for Maple Roasted Pumpkin Salad, adapted from Martha Stewart.
(Makes for about 6 persons)

Ingredients:
300g Pumpkin peeled, seeded, and cut in 1 1/2-inch chunks
5 tbsp Olive oil
6 Garlic cloves, unpeeled
A pinch red pepper flakes
Coarse salt and black pepper
Smoked Paprika powder
2 tbsp plus 1 tsp pure maple syrup
3 tbsp Fresh lemon juice
1 tbsp Dijon mustard
2 packets (200g) Wild Rockets, washed and dried
1 packet Cherry tomatoes, washed and dried
1 packet Fresh Mozzarella cheese, sliced
Some crushed toasted almonds

Method:

1. Preheat oven to 200 degrees. On a baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, smoked paprika, salt, and black pepper. Roast together with garlic cloves, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
2. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let it cool.
3. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a bowl. Add lemon juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
4. Add wild rockets and tomatoes, toss to combine. Drizzle the dressing and mix well. 
5. Serve salad topped with pumpkin and mozzarella cheese and sprinkled with toasted almonds.

Steamed Pumpkin Peanut Butter Buns

After making my pumpkin cupcakes, I was left with some (canned) pumpkin puree. As I didn't want to waste it, I decided to make some pumpkin buns. Deciding between HBS's Soft Pumpkin Milk Loaf or Pumpkin Pork Floss Steamed Buns. Since I still have a packet of Hong Kong flour, I decided to make the Steamed Buns instead.

However, as I had no Pork Floss on hand, and not wanting to have plain steamed pumpkin buns, I decided to spread some peanut butter on the dough instead.

Recipe for Steamed Pumpkin Peanut Butter Buns, adapted from Honey Bee Sweets.
Makes 40 buns

Ingredients:
Starter dough:
120g Hong Kong flour
1/2 tsp Instant yeast
80g Warm water
pinch of salt

Method:

1. Knead all the ingredients together till it comes together to form a soft, smooth dough. Chill in the fridge up to 6-8hrs before use.

Main dough:
200g Starter dough (all of starter dough)
3tsp Instant yeast
600g pau flour
360g Steamed pumpkin (I added half canned pumpkin puree & fresh steamed pumpkin. I added slightly more pumpkin than the recipe. Therefore, the dough was slightly moist)
40g Water
80g Caster sugar
1/2tsp Fine salt

Creamy Peanut Butter

Method:

1. Place everything in a large mixing bowl and knead till it comes together. Continue kneading till it is elastic and smooth.
2. Place the dough in a greased bowl and let proof till double in size. Punch out the air and divide the dough into 4 portions. Roll round and let rest for 5 minutes.
3. Take a dough portion and roll it out with into a big flat rectangle. Spread them with creamy peanut butter. (I made two rolls of plain buns and two rolls of peanut butter buns.)
4. Roll it up from the long side like a swiss roll and then slice it up into 10 equal portions. Place on a grease proof paper and let proof in the steamer (cold) for 10 minutes.
5. Start the stove fire, once the water boils, lower it to medium low and let steam for 10 minutes. Then turn off the fire and let the buns stay into the steamer for another 5 minutes before taking them out. (As I need to steam twice, I removed the buns immediately after steaming and put in the second batch.)

Pumpkin Cupcakes

This post is sponsored by Liv butter.

During my trip to Orlando and New York City recently, I had the opportunity to visit hypermarket like Walmart and departmental stores like Macy's. When you go to places like this, you're just tempted to to into their baking sections - both ingredients and accessories. I couldn't resist to buy back some beautiful cupcake liners and even cupcake carriers and cake stand! My hubby was very kind to help me lugged those back. Not that Singapore stores don't have, but it's cheaper there and the variety is good!

Since it was the Halloween season, I bought some Halloween related cupcake liners and sticks. And I decided to make Pumpkin Cupcakes so that I can use the liners and make the occasion more real!

Recipe for Pumpkin Cupcakes, adapted from Hummingbird Bakery
Makes 12 regular (American size) cupcakes

Ingredients:
120g Plain flour
100g Caster sugar
1 tbsp Baking powder
1 1/2 tsp Ground Cinnamon
A pinch of salt
40g Liv Unsalted butter, room temperature
120g Whole milk
2 Eggs
200g Canned pumpkin puree

Method:

1. Put the flour, sugar, baking powder, cinnamon, salt and butter in a large mixing bowl.
2. Beat on slow speed until you get a sandy consistency and everything is combined.
3. Gradually pour in the milk and beat until well mixed.
4. Add the eggs one at the time to the mixture and mix well. Stop and scrape the sides.
5. Stir in the pumkin puree using a spatula, until evenly dispersed.
6. Spoon the batter into the paper cases until 2/3 full.
7. Bake in a preheat oven of 170C for about 20mins, or until browned.
8. Leave the cupcakes to cool slightly in the tray before turning into a wire cooling rack to cool completely.

Cream Cheese Frosting

Ingredients:

80g Icing sugar, sieved

60g Liv Unsalted butter, room temperature

125g Cream cheese

Method:

1. Beat the icing sugar and butter together in a mixing bowl until they are creamy and well mixed.
2. Add all the cream cheese and beat until completely incorporated.
3. Continue beating until the frosting is light and fluffy.

 
Frosting:

1. Using an off-set spatula, frost the cupcakes with the cream cheese generously.
2. Sprinkle some cinnamon powder on the cream cheese.
3. Add cupcake sticks to beautify.

Steamed Pumpkin Cake

I bought a whole two weeks back and decided to make steamed pumpkin cake. My mother makes very good steamed pumpkin cakes. She hasn't been free to make it recently and I missed it very much. Then I decided I shall make it myself. Most of us know that our older generation cook or bake by estimations. Similarly, my mum couldn't specify exactly how much water I should put to the rice flour. So I decided to use the Daikon Pudding recipe from Corner Cafe, modified it to make my Steamed Pumpkin Cake.

Recipe for Steamed Pumpkin Cake, modified from Corner Cafe.
Makes a 9" 3" tall, and 8" 3" tall round

Ingredients:
(A)
1kg Shredded pumpkins (approximately 1 small pumpkin)
4 tbsp Cooking oil
5 Shallots, peeled and sliced
80g Dried shrimps, soaked and pounded
12 Large mushrooms, soaked and cut thinly

(B)
1000g Water
1pc Chicken stock cube
Salt, to taste
Pepper, to taste
Soya Sauce, to taste

(C)
720g Rice flour
240g Corn flour
1250g Water
Slowly pour the water into the rice and corn flour and use your hands to feel the lumps to mix well.


Method:

1. In a heated large wok, add oil and stir fried the shallots until golden brown.
2. Add in the pounded dried shrimps and stir fried till fragrant.
3. Add in the mushrooms and stir fried.
4. Add in the shredded pumpkin, followed by water from (B).

5. Add in the remaining ingredients from (B), mix well. Bring to a boil.
6. Then slowly add in ingredients (C).
7. Stir well until it thickens.

8. Scoop and pour them into the two prepared pans.
9. Steam them in a prepared pan for 1 hour.
10. Remove from the steamer and let it cool thoroughly before removing it from the pan.
11. Slice and serve.
12. Keep the remaining steamed cakes in the fridge.