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Archive for December, 2016
Pumpkin Chiffon
Pumpkin 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.
Chicken floss Bread rolls
Chicken Floss bread rolls
Ingredients
-
- 300g bread flour
- 30g sugar
- 2g salt
- 1 small egg (50g without shell)
- 145g milk
- 1 and 1/2 teaspoon instant yeast
- 15g cream cheese (softened)
- 30g unsalted butter at room temperature
Instructions:- In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading until you get a smooth, elastic and soft dough.
- Remove the dough on to a slightly floured surface and grab one end and smash it several times on the surface to strengthen the gluten.
- Roll into a ball and place in a large bowl, and allow to proof until doubled.
- Transfer the dough out and roll out the dough to about 4-5mm thick. Using a pizza cutter, cut out 11 x 11cm square. Transfer into a lined 11 x 11cm pan. Press into the corners. ( I shaped the left over dough into two buns). Cover with a damp cloth and allow to proof 30 minutes before baking in a preheated oven at 170C for 20 minutes. Rotate half way to get even browning.
- Once cooked, remove from oven and cool down. Once cooled, cut a few shallow slits on the bread and apply mayonnaise all over.
- Sprinkle chicken floss on top and roll up as you would a swiss roll. Cut into 1 inch slices, and apply mayonnaise on the cut sides and stick on more chicken floss.
- Enjoy!
