Mini Pumpkin, Feta and Buttermilk bread 迷你南瓜乳酪面包

Just realised I omitted to set auto schedule to publish this write-up before moving back from Auckland. This was the final episode of Pumpkins series demostrated by Cushla.

Pumpkins Series – Part three

Continuing on the pumpkin series, this was the third pumpkin dishes that Cushla had prepared for us. For this recipe, she used butternut pumpkin. This buff-coloured, pear shaped pumpkin has dense, dry, sweet-tasting flesh, making it the most versatile type for cooking. For this recipe, she has used about 350g, about ¼ of butternut.

You can also make this into gluten free diet by substituting gluten free self-raising flour. These delicious little loaves best served with soup and freeze well.

Pumpkin is a very versatile vegetable and it goes well with either sweet flavors or savory ones. When ripe, pumpkin can be boiled, baked steamed, roasted or even stir fry. Besides baking ideas, you can also check out these old pumpkin recipes that I had shared to blend into Asian cuisine, adding colour, flavour and nutrition to your fall table.

 

MINI PUMPKIN, FETA & BUTTERMILK BREAD Mini Pumpkin, Feta and Buttermilk bread 迷你南瓜乳酪面包 INGREDIENTS: 2/12 cup self-raising flour 1 cup cooked mashed pumpkin, cooled 1 small onion (cut into thin wedges) 40g cold butter, chopped 150g feta, crumbled 1cups buttermilk (approx) 1 tbsp vegetable oil Homemade Buttermilk: Combine 1 ½ tbsp lemon juice or vinegar into a small jug, then topping it up to 1 cup with milk, stir until foamy. METHOD: Preheat oven to 200C Celsius. Grease 4 mini loaf tins, or 8 large muffin tins Heat oil in a small frying pan over moderate heat. Add onion, sauté and stir for 5 minutes until soft Sift flour into large bowl. Using fingertips, rub in cold butter. Make a well in the centre add pumpkin and half each of the onion and feta. Using a round bladed knife, stir in enough buttermilk until mixture forms soft sticky dough. Turn out dough on to a lightly floured surface, knead briefly to combine (dough should be soft and sticky). Press into prepared pans. Sprinkle tops with remaining onion and feta. Baked bread for 25 minutes or until golden. 迷你南瓜乳酪面包 材料： 2 / 12杯自发面粉 (你也可以用免面筋自发面粉) 1杯煮熟的南瓜泥，冷却 1小洋葱（切块成薄片） 40克冷牛油，切碎 150克羊乳酪，切碎 1杯酪乳; 白脱牛奶（约） 一汤匙植物油 自制酪乳/ 白脱牛奶： 混合1个半汤匙柠檬汁或醋倒入一个小罐子，然后加入1杯牛奶，搅拌至泡沫状。 方法： 1）烤箱预热至摄氏200℃。 2）油脂4个小面包烤盘，或8个松饼烤盘 3）把平底锅烧热油至中热。 4）加入洋葱，炒约5分钟至软. 5）面粉筛入大碗中, 加入牛油碎使用指尖揉搓。 6）加入南瓜和一半的洋葱片和羊乳酪采用圆刃刀，倒入适量的酪乳搅拌，直到面团成粘软形式。 8）把面团倒在有面粉的台面轻轻揉搓至结合起来（面团要软又粘）。 9）按入烤盘准备，洒上剩余洋葱和羊乳酪。 10）放进预热了200C摄氏烤箱烤25分钟或至金黄色为止。

Missing In Action

Home sweet home - Malaysia

Just a short note to say hi. I'm back in Malaysia and now in transition to settle down. With the house in the mess, no landline for internet access and my boy schooling matters to settle, I will be missing in action for a while. But no worry once all these settled, I will have my new Malaysian Kitchen up and running soon.

Keep tuning in to check out my new recipes. See you again!

Milky Cinnamon Rolls 牛奶肉桂卷

This may well be the last blog post from Auckland. By the time this post was published (I set scheduled post), it would be our last day in New Zealand. Very heavy hearted to leave but with family commitments back home, we had to make our move. Farewell New Zealand, it has been a truly fantastic 2 years here, picturesque sceneries, pleasant weather and most importantly warm and friendly people especially the great friendships we had that made us felt so homely and cared for as if this was our first home. We will cherish all these for life!

E noho rā Aotearoa, Goodbye New Zealand! Till we meet again.

This was my last batch of homemade bread using our Auckland kitchen. As can be read from my last few posts, lately I was quite diligent in baking especially into bread making. This was partly because I needed to clear the baking stock in my pantry besides attempting as many bread recipes as I could knowing that I might not have the proper oven facility when I got back to my own Malaysian kitchen.

In my time here in Auckland, this small kitchen especially the oven stove meant so much to me. Not only did I expand my interest in cooking with it, it also helped to take me out of my cooking comfort zone into the baking world. Besides expanding my cooking skills, it brought me into the blogging world. Fingers crossed that I would have the time and opportunity to continue this baking interest.

This milky cinnamon rolls recipe was another Tangzhong recipe I adapted from 65度C汤种面包, 陈郁芬. After a few successful batches of bread making using Tangzhong starter with outstanding result, I was encouraged to try more.

For this recipe, I increased the quantity of the ingredients in proportion to the original recipe to make 15 rolls instead of 9 rolls.  I made this last Sunday afternoon. Ming Ray was the first to taste the rolls. He devoured 3 rolls in one go and even ordered to reserve another two rolls for his Monday school lunch. After he had finished, he came to me and said “Mommy, do you know how many points I give to this roll?”  “I give 8 out of 10 points”.  When I asked him why and how to improve to perfect 10, he gave me these suggestions, “I will give 9 out of 10, if there is ice cream topping and 10 out 10 with chocolate chips in it too! “ J

MILKY CINNAMON ROLLS (makes 12-15) INGREDIENTS: A 350g High grade flour (bread flour) 55g Caster sugar 5g Salt 9g Instant dry yeast B 40g egg, lightly beaten (1 egg reserve the leftover for egg wash) 110g Tang zhong (water-roux)* 110ml milk C 22g unsalted butter *Tang zhong (water-roux) starter 25g bread flour 125ml milk (Refer here for making tanzhong, substitute water with milk) Filling: 1 tbsp Cinnamon powder (to your liking ) 30g Brown/Raw sugar ( I would add more) 80g raisin (optional, I didn’t add as my son doesn’t like it) 25g unsalted butter, melted   Hand Knead Method: 1.       Mix all the A dry ingredients in a mixing bowl. Make a well in the centre and add in egg and Tangzhong mix well. 2.       Slowly add in milk, mixture will really sticky, use spatula to mix for 5 min, dough will form rough dough. 3.       Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins.It helps to have a dough scraper or butter knife on hand to scrape up the dough as your knead. 4.       Knead in melted butter, be ready to deal with oily dough and be persevering to knead until dough becomes smooth and elastic. This should take about another 10-20 min (much depend on your kneading skill). Test doneness, if dough can be pulled into a thin membrane without tearing/breaking apart easily, dough is ready to set aside to proof. 5.       Place dough in a lightly greased mixing bowl, cover with light greased cling wrap and let proof in room temperature or warm spot around 28 to 30 degree Celsius for about 2 hour, or until double in bulk. 6.       Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture. 7.       Once dough double test doneness using finger test, slightly poke a finger into dough and if impression remained, dough has nicely risen. Remove and punch down the dough from the bowl. 8.       Roll the dough into a rectangle, about 25cm by 40cm. Brush surface with melted butter. 9.       Sprinkle the cinnamon/sugar mixture over the dough surface. Roll over the surface with a rolling pin; this is to make sure the fillings will stick onto the dough. 10.   Roll up the dough to form a log shape. Pinch the edges to seal. 11.   Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 15 equal pieces. 12.   Arrange the rolls cut-side up lined with parchment paper (or in a greased) square pan or any suitable baking tray. 13.   Leave some space in between the rolls to allow further expansion. Cover with damp cloth or cling wrap and leave shaped dough to proof for the second time for about 45mins, or until double in size. 14.   Brush top with egg wash (mix leftover egg with 1 tbsp water) and sprinkle the reserved cinnamon sugar mixture over the top. 15.   Bake in pre-heated oven at 180 deg C for 15-20 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container. 牛奶肉桂卷 香甜可口奶味浓的汤种肉桂卷， 吃了齿留香！ A、面包粉 350克、细砂糖 55克、盐 5克、干酵母 9克 B、全蛋 40克、牛奶水 110克、汤种 110克 C、无盐牛油 30克 D、细砂糖 30克，1 大匙肉桂粉（份量随你的喜好）、 葡萄干 80克 （可选） 作法： 1、所有A料+B料入盆揉成面团，注意盐和酵母不能碰到，不然酵母会死掉。牛奶水最后慢慢加入揉约10分钟。 2、作法1中加C料继续揉到三光（面光、手光、盆光）到扩展阶段，盖湿布室温（室温26-28度）发酵至2倍大。 3、面团排气后拍平，擀成长方形（25cm*40cm），下面要撒手粉。用毛刷在上面刷一层牛油。 4、D料中的糖和肉桂粉拌匀，均匀撒在刷过牛油的面团上，将葡萄干均匀撒上（我没有用）。 5、面团由上往下卷起，收口处捏紧，分割成12-15等份，切面朝上将面团放在纸模中进行最后发酵。 6、发到2倍大后约45分钟，表面刷全蛋液，入预热180℃的烤箱，烤15-20分钟至表面金黄。 7．出炉后表面刷一层熔化的牛油。