Friday, October 31, 2014

Pumpkin Pizza




 




Time flies, just a blink of eyes already end of Oct, which means the golden month is going to end.... and I still have not completed my menu list for pumpkin yet :(. During this month, I sleep and eat with pumpkin hahahah... so exaggerated again :P. But it is for sure that pumpkin is always in my mind, whenever I see any pumpkin recipes, will definitely got me hooked. My colleagues and family whenever got food offered by me, will ask "pumpkin?", my mil will even helped to lug back pumpkin from market for me lol. And last nite when I got home, my helper told me "Mdm, Ah ma's friend bought you a big pumpkin!" Look like my pumpkin is not going to end today, the stories will be continued.... lol. Haiz... how I wish that Oct will not end so soon....:p

Anyway I must really thanks to Eileen, if is not her, definitely will not make me discover another good ingredient. Because of her, I got to know and explore the different ways to  handle pumpkin. And because of her, making my family and friends realize that food with pumpkin can be so tasty.  Thank you Eileen!

Now back to today's post, dear daughter has been asking for pizza so instead of regular pizza, I decided to add in mashed pumpkin in for the golden October month. This is also a chance to get my family to consume pumpkin lol.

Recipe adapted from here.

Ingredients: (make 3 x 10"-12" pizza dough)
250g bread flour
50g plain flour
200g mashed pumpkin
50ml lukewarm water

1/2 teaspoon salt
1 1/2 teaspoons instant yeast
1 tablespoon olive oil

Method:
1.Place bread flour, plain flour, salt, yeast in a mixing bowl. Mix well and make a well in the center and add olive oil, mashed pumpkin and water. Mix the ingredients gradually to form a soft dough, continue to mix until the dough become smooth and elastic.
2. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3.Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 3 equal portions. Shape into 3 balls, cover loosely with cling wrap and let the doughs rest for about 10mins.
4.Roll or press out each portion to a round, about 10"-12" in size. Place dough on baking tray lined with parchment paper or on a greased pan.
5.Spread some pizza sauce over the dough to within 1 cm (0.5 inch) of the edge, followed by your preferred toppings. Sprinkle the top all over with grated mozzarella and cheddar cheese.
6.Bake in a preheat oven at 220C for 15-20mins or until the crust has turned golden and the cheese has melted. Serve warm.

Verdict?
There pumpkin taste cannot be detected, no one know that the pumpkin dough is made of pumpkin.I had made another batch of pizza dough without adding in the mashed pumpkin, compared to pumpkin pizza dough which the color is so yellowish bright, the regular pizza dough looked so dull heeheehee.... Surprisingly, the pumpkin pizza finished faster than the regular one, dear daughter and dear husband commented that it is more tasty than the regular dough. I brought some to my office and those who tasted, all given thumbs up! My future pizza making definitely will add in pumpkin again!







This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.






 & co-hosted by Charmaine of Mimi Bakery House.


Thursday, October 30, 2014

Pumpkin Mixed Fruits Butter Cupcake











I am looking forward for today's posting as I know there are sure a lot of pumpkin cupcakes posts today! Too bad I need to go to meeting soon so can't do any blog hopping now :(. Recently our division almost need to camp in the meeting room, 吃喝拉撒all in there hahahaha... too exaggerating lah :P But everyday having lunch meeting and eat those fast food like pizza, KFC, McDonald really no joke, making me waist keep expanding :(

When I got this mission to post pumpkin cupcakes for today, I had decided that I must try out Eileen's recipe as I am attracted by the texture of the cake. On top of that, I have not tried beating the batter over the bowl of warm water before, really interesting. I double up her recipe and make into cupcakes and loaf size.

Recipe adapted with modification from Eileen's Diary

Ingredients : (yield 8 cupcakes and 1 8" x 3.5" x 3")

80g pumpkin puree
4 eggs
140g caster sugar (I reduced to 100g)
120g cake flour
40g corn flour
180g unsalted butter (melted)
100g raisins/dried cranberries/dried apricot (soaked with rum)

Topping :
some almond flakes

 Method :
1. Mix cake flour and corn flour and sift.
2. Place the mixing bowl on top of a bigger bowl of warm water, whisk eggs and sugar until fluffy and pale.
4. Add in mashed pumpkin and continue to beat until ribbon stage (use the beater to draw a "8" and the batter only disappear after a few sec)
5. Take a few tbsp of flour and mix into the melted butter.
6. Add the balance flour in a few addition into the egg mixture, use spatula to fold until no trace of flour.
7. Take 1/4 of the batter and mix into the butter batter, mix well.
8. Pour it into the flour batter, fold it gently to mix well, be careful not be deflate the batter.
9. Coated the dried fruits with flour and fold into the batter.
10. Pour the batter into the cake pan and cupcakes cases 80% full and bake in pre-heated oven at 170C for 10 mins. 
11. Remove from oven and drizzle the almond flakes and continue to bake for 10-15 mins for cupcakes, 25 mins for cake pan.

Verdict?
The cake is so soft and moist, sweetness is just ok due to the added dried fruits, however if is just plain by itself it is not really sweet, I had reduced the sugar too much liao lol. But this cake is really nice, dear husband and I think that this cake is actually tasted even better than the previous pumpkin butter cake. Definitely a keeper!


Notes :
1. the batter is quite running so actually added the dried fruits / raisins in the batter will sink in the bottom even coated with a lot of flour.








This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.





 & co-hosted by Charmaine of Mimi Bakery House.

Wednesday, October 29, 2014

Soda Pandan Xi Pan 香兰喜粄 -苏打汽水发酵版





I actually thought that I will post all about pumpkin for Oct month but I just realised this hee pan from my pool of backlog postsm which was made quite sometimes ago. Must faster post it up to catch the event of Bun in My Hot Steamer.

As dear daughter love to eat hee pan, when I saw Joceline posted using ice cream soda, it attracted me to make it for my daughter. I made twice, once using concentrated pandan extract which is from Joceline, once using Crystal's method of using a few pandan leaves to cook with the water for 10 mins and also added in 1 tsp pandan extract and 1 drop green coloring.

Recipe adapted from Butter, Flour and Me and 厨房找快乐

Ingredients :
125g plain flour, sifted
125g gluntinous flour, sifted
60g castor sugar
4g instant yeast
50g concentrated pandan extract (10 pandan leaves blend into juice and kept in fridge for a few days and only used the concentrated bottom layer)
125ml ice cream soda
15g corn oil
panadn leaves 10 pieces

Method :
1. Mix the instant yeast into pandan extract and stir to mix well.
2. Add both types of flour, castor sugar and pandan mixture into the mixing bowl.
3. Pour in the ice cream soda slowly and knead until form into dough.
4. Add in the corn oil slowly and knead till dough is smooth.
5. Divide dough into 10 portions, each about 50g, brush some oil on palm and roll into balls.
6. Place the ball onto the greased banana leaves and flatten it using palm.
7. Place the hee pan into the steamer tray, cover and rest for 35-40 mins. Use finger to press the hee pan, fermented hee pan will be spongy.
8. Once is ready can start to boil the water. 
9. Once water is boiled, put back the steamer tray into the steamer and steam the hee pan  for 12 mins at medium fire.
10. Turn off the fire immediately. Open the steamer lid a bit for 5-10 mins, then remove the lid carefully not to let water drip on the hee pan.
11. Remove the hee pan and cool on the rack.

Verdict?
The hee pan is as nice as the previous pandan hee pan I made, can't recall exactly what is the different but dear daughter like it a lot too. For this recipe, using concentrated pandan extract is so much fragrance than just using the pandan water, the pandan taste for the pandan water version is very very mild. And with the added green coloring, although is just a drop but looks so artificial and scaring lol compared to Crystal's one, may be her a drop is a small small drop but I put too big a drop hahaha...






This post in joining Best Recipes for Everyone October Event : Bun In My Hot Steamer



 

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