Saturday, October 25, 2014

Pumpkin Cheesecake


Pumpkin Cheesecake

Ingredients:
Base
40g digestive cookies, crush finely
50g oreo cookies, crush finely
50g melted butter 
*Mix crushed digestive & oreo cookies with butter & press them firmly on the base of the prepared pan. Chill in the refrigerator for later use. 

Cream Cheese filling:
250g Cream cheese

70g light brown sugar
3 Eggs
1 Tbsp Rum
120g Libby's pumpkin puree
3 Tbsp plain flour, sifted


Method: 
1. Beat cream cheese & sugar until smooth & creamy. 
2. Add in pumpkin puree & rum, mix well. 
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Pour batter into prepared baking pan.
5. Bake at pre-heated oven @ 150C for 30mins.


 

Wednesday, October 22, 2014

Pumpkin Scones


Pumpkin Scones 
(recipe adapted & modify slightly from joyofbaking)  

Ingredients:
130g plain flour
35g light brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
60g Liv cold unsalted butter, cut into pieces 
100g Libby's pumpkin puree
1 tsp rum

Method:
1. In a large bowl, whisk together flour, sugar, baking powder, soda & salt. Blend butter into the flour mixture till it resembles coarse crumbs. In a separate bowl mix together pumpkin puree & rum. Add the pumpkin mixture to the flour mixture. Mix just until the dough comes together.

2. Transfer to a lightly floured surface & knead dough gently to about 4cm thick. Cut into 6 wedges.

3. Bake in a preheated oven @ 180C for 20mins.

Sunday, October 19, 2014

Mini Pumpkin Doughnuts


Mini Pumpkin Doughnuts  

Ingredients  
110g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
40g Liv unsalted butter
30g pumpkin puree
50g light brown sugar
1 egg, lightly beaten
1/2 Tbsp Rum
1/2 cup low fat yoghurt
cinnamon chips 

Method: 
1. Sift together flour, baking powder & baking soda. Set aside.
2. Mix together yoghurt & rum.
3. Beat butter & sugar till light. Add in puree till combined.
4. Add in the egg slowly.
5. On low speed, beat in flour & yoghurt mixture in 3 additions.
6. Pour some batter into the pan & sprinkle cinnamon chips, cover with more batter on top. 7. Bake in a preheated oven @ 160C for 15mins.  

 

Wednesday, October 15, 2014

All Time Favourite

Happy Birthday to my Sister =)

Oreo Cheesecake
(recipe adapted & modify slightly from Anncoo)

Ingredients:
250g Cream cheese
70g Sugar
3 Eggs
1 Tbsp Rum
100ml low fat yoghurt
3 Tbsp plain flour, sifted
4 packets Oreo cookies, break into smaller pieces
peanut butter chips

Method: 
1. Beat cream cheese & sugar until smooth & creamy. 
2. Add in yoghurt & rum, mix well. 
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Add in Oreo cookies & peanut butter chips, fold in with a rubber spatula. Pour into prepared baking pan.
5. Bake at pre-heated oven @ 150C for 30mins.

Monday, October 13, 2014

Pumpkin Cupcakes

Pumpkin Cupcakes

Ingredients:
113g LIV unsalted butter 
60g light brown sugar 
2 egg yolks 
1 Tbsp Rum 
130g Libby's pumpkin puree 
125g plain flour  
1 tsp baking powder 
1/4 tsp salt  

Meringue: 
2 egg whites   
40g sugar

Method:

1. Cream butter & sugar till light & fluffy.
2. Combine pumpkin puree with egg yolks & rum. 
3. Sift in 1/3 of flour mixture into (1) & blend well. Alternate with the pumpkin mixture until all flour & pumkpin mixture are used up.
4. Prepare the meringue. Fold it into the cake batter & scoop into cupcake liners.
5. Bake in a preheated oven @ 160C for 16mins.

Friday, October 10, 2014

Pumpkin Loaf


Pumpkin Loaf

Ingredients:
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour

**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
2 Tbsp sugar
120g Libby's pumpkin puree
175g bread flour
1/2 tsp instant yeast
10g Liv salted butter 


Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 45mins. 

 
 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Tuesday, October 7, 2014

Pumpkin Yam Bread


Pumpkin Yam Bread 

Ingredients:
Pumpkin dough

130g bread flour  
10g plain flour  
80g pumpkin puree  
20g sugar  
1/2 tsp yeast
20g water  
15g shortening 

Yam dough 
130g bread
10g plain flour
10g yam powder
10g sugar
1/2tsp yeast
90g water
15g shortening 

*Direct Method