as shown here. I immediately hooked up with the recipe as cream cheese is required on it, which is the most interesting part of it. I can imagine the used of cream cheese on cottony Japanese cheese cake and Feather Light cheese cake but not on common butter cake or pound cake. I am totally delighted with the outcome and it was actually out of my expectation. On the same day, I bring the cake along to have tea with a bunch of friends and I only managed to brought back two slices of them. How not to be happy ! hehe....
250gm cream cheese
125gm butter, softened
280gm mashed pumpkin
375gm flour (equal to 3 cups)
1/2 tspn cinnamon powder
1/2 tspn baking soda
2 tspn baking powder
1/4 tspn salt
2 tspn 'Singng dog' vanilla bean paste
(1) combine flour, baking powder, baking soda & salt into a big bowl and mix well, set aside.
(2) cream butter, cream cheese and sugar till creamy smooth.
(3) add in eggs one at a time and continue beating till everything well combined.
(4) next, stir in mashed pumpkin, vanilla & milk and mix well.
(5) now, fold in flour mixture till everything well mixed.
(6) pour batter to a 9" or 10" greased bundt cake pan and bake at preheated oven 175'C for about 50-60 mins or till cake tester came out clean.
(7) once its done, remove from oven and let to rest an 20 mins before unmoulding the cake.
Wednesday, April 23, 2014
Sunday, April 20, 2014
Please refer the pumpkin steamed kuih recipe here. However, you can try to reduce the amount of water depending on how moist is the mashed sweet potato that you have.
100gm glutinous rice flour
150gm all purpose flour
1 tspn yeast
100gm mashed purple sweet potato
150ml warm water
50ml cooking oil
* extra cooking oil for hand coating
*1 big banana leaf, run through hot water to soften the leaf then cut small
(1) combine everything into a big mixing bowl and knead till smooth
(2) once its done, divide dough into 50-55gm each and round it (coat your hand with cooking oil), then let it sit on banana leaf by flattened the dough between 2 leaves.
(3) next, let dough rest for an hour.
(5) finally, steamed dough for 10 minutes over high heat.
Thursday, April 17, 2014
I have heard of 'Pai Bao' so often but haven't really try making it at home. 'Pai bao' is the kind of sweet bun arranged & baked in long shaped rows, and it tastes eggy soft. According to some blogger, 'pai bao' is one of the famous sweet bun in Hong Kong. Since I have not tasted one before, I have no idea what was the original taste of it at all. However, I've checked out some of the recipes over at the Chinese blogger site and finally came out with this NOT SO origin recipe. haha.....
Sponge dough/Starter dough
150gm bread flour
1/4 tspn yeast
150ml coconut milk
(100ml thick coconut milk mix with 50ml water)
Mix all ingredients to form a soft dough then set aside to rest for an hour. Once its ready, wrap dough with plastic sheet then keep refrigerated for overnight or not less than 12 hours before used.
350gm bread flour/high protein flour
1 pkt coconut powder
3 TB sugar
2 tspn yeast
1 egg, do not beat
100ml coconut milk
80gm butter, chopped
1 tspn salt
all sponge dough, break into pieces
*1-/2 cups raisins for filling
(1) combine all ingredients into a big mixing bowl, mix to form a soft dough then set aside to rest for 2 hours or till double in size.
(2) when its ready, punch dough to release air and knead to smooth dough.
(3) place dough to a slightly floured working table and divide dough into 12 portions, let to rest for 10 mins before shaping.
(4) now, flatten dough into oblong shape and spread on some raisins, roll dough by the longer side to form a long bread roll.
(5) leave rolled dough to rest on greased baking tray for 30-45 mins or till double in size.
(6) finally, brush on egg glazing and bake at preheated oven 185'-190'C for about 20 mins or till golden brown.
meat jerky. Definitely, its not the dog food. haha.....Its the Chinese meat jerky where its widely sold during the Chinese New Year. Enjoy guys !