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Thursday, 30 October 2014

南瓜杯子蛋糕(Pumpkin Cupcakes)







轰轰烈烈的南瓜月即将来到尾声,再次接到通知要为这个金光耀眼的十月天来个闭幕典礼。祝贺好朋友把十月天染红,大放光彩。

这个南瓜杯子蛋糕是在三年前万圣节时做过的,之后老公也有叫我从做,但是我太多要试的食谱,没能轮到它。乘着这次的南瓜杯子蛋糕theme,让我又有机会从做,太好了。很喜欢这个食谱,想不到把它冷落了三年,如今得宠了,又把它列入我的“常做list”里了。

Ps: 谢谢May给我送上心头好,我在大马某百货看了看,动了动,没有买下,竟然让你看穿我心意。那个托盘太好看了。感恩!


Ingredients:

1 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/2 cup packed light-brown sugar (I used ¼ cup + 1 tbsp)
1/4 cup granulated sugar
125g unsalted butter, melted and cooled
2 large eggs, lightly beaten
½ can pumpkin puree (180g ) or mashed steam pumpkin

Methods:
1. ) Preheat oven to180°C. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2.) In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3.) Divides the batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

125g cream cheese, softened
125g unsalted butter, room temperature
2 -3 tbsp icing sugar (taste to your liking)
3 tbsp top and fill caramel

Method
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese butter  and caramel until smooth. Add confectioners sugar and beat until smooth.  . Add more sugar to taste and get the right consistency.


















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).

Wednesday, 22 October 2014

金瓜糕 (Pumpkin Kuih)




 大马回来后,我和医院的合约就正式开始。没了可以挑日子去工作,没了想走就走的自由,心里有一点苦恼。那份合约想了很久,签还是不签,终究还是把名字给押了上去了。。就看着办吧。。

我的印籍同事说想念炒菜头糕了,我说这个月不能做菜头糕,只可以做金瓜糕顶替因为这个月是好朋友金瓜月,嘻嘻。。于是成就了今天这个金瓜糕。翻做之前上过的食谱

材料:
500g金瓜()
40g米干
2条腊粹)
4冬菇(粹)
蒜米,小洋葱适量
500ml

糊:
350g粘米粉
50g薯粉
1匙澄面粉
600ml

味料:
胡椒粉1茶匙, 2茶匙, 2大匙, 1茶匙,精粉1茶匙, 麻油1茶匙,耗油1大匙
(或依自己口味味)

炸小葱,青葱,辣椒,炒香芝麻

做法:
1. 混合
2. 爆香小葱米,金瓜,香菇,加入味料。
3. 加入600ml水炒至金瓜稍
3. 拌米,倒入用小火不停煮至稠,盛起倒入一个7寸正方型蒸,大火蒸45即可。
4. 完全冷却后,洒上装,切食用.








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).


Sunday, 19 October 2014

Frozen Cake (Happy Birthday Emalee)






为了这个Frozen蛋糕,我找遍了很多商家,也拜托了EileenJoceline帮我到处寻觅那个snow flakes的模子。原来这个模真的不太好找,因为Frozen卡通当红的关系吧,各个地方都似乎断货了,幸好最后是Angie出手相救,慷慨的把自己的模送了给我,真的太感谢她帮了我一个大忙,感恩!