PUMPKIN SHAPE BREAD BUNS

 These Pumpkin Bread Buns recipe was shared by Happy Home Baker which I had bookmarked since last year but did not do it until recently.

The thought that it is difficult to make the buns look like pumpkins is the main reason why I took so long to try.  Thanks to HHB for her very informative post and I learned a lot from there.

These buns looks so cute and they aren't difficult to make if you watch video here.  I love the pumpkin paste filling for its' tastes, moisture and buttery aroma.  The sweetness is just perfect not overly sweet like the store-bought ones.

Ingredients for Filling
150 gm mashed steamed pumpkin
30 gm sugar
30 gm butter

1. Pan fry mashed pumpkin in a non stick pan together with sugar and butter until fairly dry and leaves the side of pan clean.
2. Dish up and leave to cool. 
   
   
   

Ingredients for the bread dough

[makes 8 buns]

250 gm bread flour [I used 200 gm bread flour and 50 gm wholemeal flour]
15 gm  caster sugar
1/2 tsp salt
1 tsp instant yeast
80 ml milk
100 gm mashed pumpkin
1 tbsp butter
*8 pieces of kitchen twine [90 cm each] soak in oil

How to make the bread dough

1. Knead all the dough ingredients [except butter] in a mixing bowl into a rough dough. Add in butter and continue to knead until soft, smooth and elastic.
2. Shape in a round ball, cover and leave to rest for 20 minutes or double in size.
3. Punch down dough. Divide the dough into 8 equal portions. Roll each dough into smooth rounds.
4. Roll each dough into a round disc.  Wrap each dough with one heaped tablespoon of the pumpkin filling. Pinch and seal the seam tightly.  
5. For each wrapped dough, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments [note-do not wrap too tight].
6. Place seam side down on a baking tray lined with parchment paper with some space in between. Leave  to proof for  about 40 minutes or double in size.
7. Bake in pre-heated oven at 180 degrees C for 15 minutes or until golden brown.  Brush lightly with melted butter.
8. Remove from oven and leave to cool on wire rack.
9. Remove the kitchen twine and store immediately in an airtight container.
   
   
   
   
   
   

Note: If there are any leftovers after the second day, store them in the fridge, reheat/warm in oven before serving.

AROMATIC SPICY CHICKEN WINGS

There are many recipes to try from my selected cookbook for this month [Yum Yum Magazine No. 48] for Cookbook Countdown Event.

I have bookmarked this recipe to try earlier but keep putting it off cos' it is chicken wings.  I love chicken whole legs more than chicken wings.  Today, luck was with me, the chicken vendor was very kind to de-bone 6 chicken wings for me without extra charges.  Many thanks to him, much time is saved.

These chicken wings are tender, aromatic and delicious.  Simple recipe yet awesome in taste.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients

6 chicken wings [cut half or deboned and keep whole]1-2 tbsp oil
5 slices ginger
1 tsp chopped garlic
2 dried chillies - cut into small pieces
1 red chilli - shredded
1 green capsicum - shredded
Marinade
1/4 - 1/2 tsp salt
1 tsp sugar
1 tbsp light soy sauce
dash of sesame oil
Seasoning
1 tbsp each of light soy sauce and oyster sauce
1 tsp sugar
200 ml water

1. Marinate chicken wings with marinade for at least 30 minutes or more.
2. Heat up a non stick wok, add oil and pan fry chicken wings until both sides are golden brown.  Push aside.
3. Add in sliced ginger, dried chillies and fry until aromatic.  Add in chillies and seasoning, fry over high heat until well mixed. 
4. Simmer until sauce has thickened.
5. Dish up to serve.
   
   
   
   
   

This post is linked to Cookbook Countdown #5 hosted by

Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZCR#56 - BRAISED PORK, EGGS AND MUSHROOM

Prepared this One Dish Meal, too eager to eat it and didn't bother much with taking more photos. As I like to savour it hot with the rice, I didn't dish up onto a serving plate for some photo shots. This can be served as a dish, not necessary as a One Dish Meal over a plate of rice.

It is homey, Mama flavour dish.

This is the kind of 'non-elaborate' meal which I cooked when my hubby isn't home or on busy days. 

The combination of ingredients can be according to own preference. It is the seasoning that is more important to the overall taste of this dish.

Ingredients

[serves 2]

150 gm lean pork - sliced

1 packet Ernygii mushrooms - cut wedges

several stalks of siew pak choy - halved

2 eggs

1 tbsp chopped ginger

some sliced chillies - optional

200 ml water

1 stalk spring onions - cut

Seasoning

2 tbsp each of light soy sauce and cooking wine

1 tbsp oyster sauce

dash of pepper and msg to taste

1. Marinate sliced pork with 1 tbsp light soy sauce and 1/2 tbsp cornflour.  Set aside.
2. Heat up 1-2 tbsp oil in non-stick wok, fry eggs [sunny up] until cooked and edges are crispy.  Dish up.
3. Add in marinated pork, stir fry until 50% cooked.  dish up.
4. Add in ginger and mushrooms, fry until aromatic and mushrooms are slightly brown.  Return meat and eggs to the wok, add seasoning and water.  Bring to boil.
5. Top with vegetables, cover to cook for a minute.  Remove lid and cook till gravy is reduced.  Lastly add in spring onions.
6. Dish up over a plate of rice.
7. Serve hot with cut chillies.

THERMAL COOKER - GINGKO NUT AND WATERCHESTNUT DESSERT

This is a lovely sweet dessert which I prepared using my Thermal Cooker.  It is so easy that I leave it to cook without having to watch over the stove.  Cooking it this way, the water does not vapourised yet the ingredients especially the white fungus are soft and smooth.  The gingko nuts are not bitter and the water chestnuts stay crunchy and tasty.

I don't mind preparing it again.  It can be served warm or chilled.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

The recipe below uses normal pot to prepare.

If using Thermal Cooker

• place white fungus in inner pot with water, bring to boil for 10-15 minutes. Add in remaining ingredients, boil for a further 15 minutes.
• Cover with lid and transfer to outer pot. Leave to cook for a further 1 hour or so. 
• Serve immediately or bring to boil again before serving, or chilled in the fridge.

Ingredients
20 gingko nuts or more 

6-8 waterchestnuts - peeled and cubed

10 red dates

2 florets white fungus - soaked and break into smaller florets

quail eggs - boiled and shelled[I omit]

2-3 blades screwpine [pandan] leaves

1.5 litres water

70 gm rock sugar

1. Put all ingredients [except eggs] into a big pot.  Bring to boil over high heat for 10-15 minutes.
2. Lower heat and simmer for 1 hour.  Lastly add in the eggs [if using].
3. Ladle into individual bowls to serve.

This post is linked to Cookbook Countdown #5 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZ BAKED YAM BUNS

Yam is one of my favourite ingredient for cooking and baking. I like the soft and cottony texture and it tastes good either sweet or savoury. Has a unique aroma.

These baked buns are soft, light and fluffy.  They stay soft  even by the third day.  Moreover, the filling is easy to prepare.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients for Filling

300 gm yam

100 gm sugar

50 ml thick coconut milk [you can use dairy whipping cream]

a pinch of salt

1. Steam yam until soft.  Mash it into a paste while still hot.  Transfer to a non-stick wok, add in sugar, coconut cream and a pinch of salt.  Stir over low heat until dry but still moist.  When the paste leaves the side of wok clean, it is ready.  Dish up and leave to cool before use.

Ingredients For Dough

[makes 20 buns]

500 gm bread flour [high protein flour]

15 gm instant dry yeast[I used 4 tsp]

1/4 tsp salt

1 1/2 tbsp milk powder

50 gm castor sugar

1 egg [set aside 1 tbsp for glazing]

200 ml water or more [depending on size of egg]

2 tbsp butter

some toasted black and white sesame seeds

1. Line small tart tins with paper cases.
2. Put all dough ingredients [except butter] into a mixing bowl, beat at medium speed until a rough dough is form.  Add in butter and continue to knead until soft, smooth and elastic.  Shape into a round ball, cover to rest for 20 minutes or double in size.
3. Punch down and divide into 20 equal portions.  Shape each into round, flatten and wrap filling.  Seal the edges well and roll into round.  Place on paper cases.
4. Leave to proof for 40-50 minutes or double in size.
5. Brush with egg glaze and sprinkle some sesame seeds.
6. Baked in preheated oven at 180 degrees C for 15-20 minutes.
7. Remove to cool or serve warm.

This post is linked to Cookbook Countdown #5 hosted by
Kitchen Flavours and Emily's Cooking (Makan2) Foray