 lovely day ~
trying to capture every moment in our days, because it's so precious.
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Hi-Tea
written on Tuesday, August 09, 2011 @ 9:53 am ✈
We had a little afternoon tea last week. I baked some steam cakes and chiffon from the pumpkin and choux pastry with napoleon. It was a lot for both of us, but i was so in the mood of baking. :)
Choux Pastry is baked using the recipe from Nasi Lemak Lover. I love it, it reminds me of Papa Bread.
Chiffon Pumpkin,
I made several adjustment for the recipe, it turned out to be a good one :)
5 egg yolks
5 egg whites
225 gr granulated sugar
200 gr cake flour
1 tsp baking powder
1/2 tsp baking soda
100 ml vegetable oil
100 gr pumpkin puree (steam and puree in the food processor)
100 ml skim milk
Preheat oven 320 F. Mix cake flour, baking powder, baking soda, and a pinch of salt in the mixing bowl. Add the pumpkin puree and vegetable oil, mix until well blended. Add the egg yolk one by one, and well blended for every time you adding the egg yolk, until smooth. Next, add the skim milk a little and keep on mixing it well until the skim milk is finished.
On the other bowl, cream all the egg whites until it has whites bubbles, then add a little sugar and keep on whisking until the all the sugar is finished and reach the soft peak, fluffy white.
Mix half of the white eggs into the pumpkin batter, until the color look same, and add the rest of the egg whites. Well mix the batter.
Pour into the pan, and bake for 1 hour in 320 F, and continue to bake for 10-15 minutes in 350 F. Every oven is different, keep on checking the cake for a better result.
Steam Pumpkin Cake ( Apem Labu)
I used to eat this cake in my hometown as our breakfast, they have many varieties of colors, and we always it with shredded coconut.
120 gr pumpkin ( steam and make into puree)
150 gr granulated sugar
1 egg
100 ml coconut milk + 50 ml warm water
Mix all the above ingredients together, and leave it.
In another mixing bowl,
3 tbs all purpose flour
2 tsp yeast
1 tsp granulated sugar
3 tbs warm water
Mix it well, and leave it for 5-10 minutes.
Put 200 gr all purpose flour and 1 tsp baking powder together in another mixing bowl, mix it well and sieve well.
Mix the all purpose into the pumpkin puree, until the batter smooth. At last, add the yeast batter and mix it well, cover the mixing bowl with tablecloth, leave it for one hour.
Boil the water, then pour the batter into the individual cupcake pan, steam for 15 minutes.
I am thinking about what to make for this week now, have some yams in stock ;) Labels: apem, baking, chiffon, summer
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Hi-Tea
written on Tuesday, August 09, 2011 @ 9:53 am ✈
We had a little afternoon tea last week. I baked some steam cakes and chiffon from the pumpkin and choux pastry with napoleon. It was a lot for both of us, but i was so in the mood of baking. :)
Choux Pastry is baked using the recipe from Nasi Lemak Lover. I love it, it reminds me of Papa Bread.
Chiffon Pumpkin,
I made several adjustment for the recipe, it turned out to be a good one :)
5 egg yolks
5 egg whites
225 gr granulated sugar
200 gr cake flour
1 tsp baking powder
1/2 tsp baking soda
100 ml vegetable oil
100 gr pumpkin puree (steam and puree in the food processor)
100 ml skim milk
Preheat oven 320 F. Mix cake flour, baking powder, baking soda, and a pinch of salt in the mixing bowl. Add the pumpkin puree and vegetable oil, mix until well blended. Add the egg yolk one by one, and well blended for every time you adding the egg yolk, until smooth. Next, add the skim milk a little and keep on mixing it well until the skim milk is finished.
On the other bowl, cream all the egg whites until it has whites bubbles, then add a little sugar and keep on whisking until the all the sugar is finished and reach the soft peak, fluffy white.
Mix half of the white eggs into the pumpkin batter, until the color look same, and add the rest of the egg whites. Well mix the batter.
Pour into the pan, and bake for 1 hour in 320 F, and continue to bake for 10-15 minutes in 350 F. Every oven is different, keep on checking the cake for a better result.
Steam Pumpkin Cake ( Apem Labu)
I used to eat this cake in my hometown as our breakfast, they have many varieties of colors, and we always it with shredded coconut.
120 gr pumpkin ( steam and make into puree)
150 gr granulated sugar
1 egg
100 ml coconut milk + 50 ml warm water
Mix all the above ingredients together, and leave it.
In another mixing bowl,
3 tbs all purpose flour
2 tsp yeast
1 tsp granulated sugar
3 tbs warm water
Mix it well, and leave it for 5-10 minutes.
Put 200 gr all purpose flour and 1 tsp baking powder together in another mixing bowl, mix it well and sieve well.
Mix the all purpose into the pumpkin puree, until the batter smooth. At last, add the yeast batter and mix it well, cover the mixing bowl with tablecloth, leave it for one hour.
Boil the water, then pour the batter into the individual cupcake pan, steam for 15 minutes.
I am thinking about what to make for this week now, have some yams in stock ;) Labels: apem, baking, chiffon, summer
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we live under the same sky
“To put away aimlessness and weakness, and to begin to think with purpose, is to enter the ranks of those strong ones who only recognize failure as one of the pathways to attainment; who make all conditions serve them, and who think strongly, attempt fearlessly, and accomplish masterfully.”
- James Allen Quotes
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