Oh you know what ? I totally don’t get all the pumpkin spice memes out there, and all those addiction and crazy things people do for pumpkin spice. but you know what ? Whenever people get over serious for pumpkin spice and all things pumpkin-y, you know Fall is here.
Although, really pumpkin is available all year round here, why limit it to just the last few months of the year ? So while pumpkin spice latte is NOT my thing, I’ve decided to make a pumpkin spiced doughnut in celebration of fall. In case you don’t know, fall doesn’t happen in Malaysia. All we get at this time of the year is either haze, rain or worse, flood. But you know what ? Nothing like a fried (ahem, deep fried), slightly spicy and comforting doughnut to warm things up.
These doughnuts are not those that are super light and fluffy in the center. The texture is more cake-like and if you want to bake it, you can too. It also does not contain YEAST, hence the texture unlike regular doughnuts. Since the dough had pumpkin puree, it made the doughnut quite dense as to using just regular water to mix the dough. But it gives it a nice sweetness and earthy flavour from the pumpkin. They also tend to be quite soft and hard to handle, so, handle with care?
Pumpkin spice is really, just a mixture of some spices. You can easily mix it up as you may already have some of the spices at home. If you want to make your own pumpkin spice latte, get your regular favourite coffee and add a sprinkle or two of pumpkin spice!
Pumpkin Spice Mix (1 tsp)
1/2 tsp cinnamon powder
1/4 tsp ground ginger
1/8 tsp ground all spice or ground cloves
1/8 ground nutmeg
The process may take some time as you would need to steam the pumpkin till it softens, cooled, then mixed into the dough. As the dough can be rather soft, I also left it in the freezer for 30 minutes. It doesn’t require any proofing time, as it doesnt have any yeast. So you can say that the proofing time has replaced to resting time. Original recipe from Serious Eats.
Pumpkin Spiced Doughnuts
- 2 cups (300g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice (refer recipe above for homemade mix)
- 1 large eggs
- ½ cup (90g) sugar, divided
- ¼ cup (45g) light brown sugar, firmly packed
- ½ cup (130ml) buttermilk
- 1 tbsp melted butter
- 2 tsp vanilla extract
- ½ cup (120g) pumpkin puree
- ½ teaspoon cinnamon
- 1 cup (190g) caster sugar
- canola oil, for frying
- Peel a approx 200-250g pumpkin, remove seeds and cut to smaller cubes. Place on a plate and steam for about 15 mins or till the pumpkin is soft. Test with a fork, it should insert easily. Remove and mash till fine.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In the mixing bowl with a beater attached, combine eggs, sugar, and brown sugar beating until combined and slightly foamy. Add buttermilk, melted butter, vanilla, and pumpkin puree. Stir until smooth.
- Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil. Divide dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or up to overnight.
- Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. (Note the dough is EXTREMELY sticky, don't be shy about adding flour until it's workable). Gently pat the dough to about ½ an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts on a well floured sheet of parchment paper. Collect any scraps and roll out dough to cut more doughnuts until all the dough is gone.
- Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium high heat to 160 C. Using a shallow, heat resistant strainer, drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time).
- Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, toss in a paper bag with sugar and cinnamon.
- Or you may drizzle with white chocolate
Well I’m pretty sure everyone has their own banana bread recipe up their sleeves. I often regard banana bread as a breakfast or tea time treat, not like a cake cake kinda thing. Whenever I have any brown bananas or those often too ripe, I will make them into banana breads and it won’t last long in the household.
Relatively easy to make, kinda a 1-bowler banana bread recipe.
However, banana bread will not be the same again for me with this new edition of having a cream cheese filling inside. I mean, seriously. It’s time to add this into the repertoire of recipes that wow. If you already have a winning banana bread recipe, I urge you to just make the cream cheese layer and add it in it. It’s like a cream cheese layer but not as creamy. It just gives it a tangy taste and different texture to an otherwise plain banana bread.
When I saw this recipe here, I knew that one day I’m going to make it. So when my nieces came over for the weekend, I asked them to help me make it, since they are always “Let me help u crack eggs” “Let me help u pour in” whenever I bake, I just asked them to make it entirely.
So they measured everything and mixed everything by hand (whisk and spatula I meant). Out came a soft, moist banana bread with cream cheese inside! The next time I make this, I want to substitute the flour to nuts meal and make it a little healthier and wholesome.
Cream Cheese Filled Banana Bread
- 1 large egg
- 90g light brown sugar, packed
- 50ml liquid-state coconut oil (canola or vegetable or melted butter may be substituted)
- 50g sour cream (Greek yogurt may be substituted)
- 1 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 3-4 berangan bananas)
- 150g self-raising flour (If using all-purpose flour, add ½ tsp baking powder and ½ tsp baking soda)
- pinch salt, optional and to taste
- 1 large egg
- 125g cream cheese
- ¼ cup caster sugar
- 15g all-purpose flour
- Preheat oven to 175C. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To make Banana Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
- Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside in the fridge.
- To make the Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Hello all! What a gloomy Monday it is.
Well, don’t feel too sad that you should be tucked in bed right now instead of (insert where you don’t prefer to be) cause I have here for you, a Key Lime Pie. I’m still sorting out my photos and travelogues from my Summer trip to London and Europe, so I guess you won’t be able to see posts for that for a while. But I will make it up by posting more cakes Or tarts.
How come it’s not green ? Yeah cause there’s no colouring aight? A salty crumbly biscuit base, milky sweet and tangy custard filling topped with a lightly whipped whipped cream. Oh hang on. What is the difference between a tart and pie ?
A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. A pie crust is traditionally made of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked.
A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.
(source : The Kitchn)
So traditionally, key lime pies, are made in pie moulds which is sloped, and deep. But because I couldn’t get any decent ones (I can’t be bringing ceramic pie moulds to my baking demo classes and risk breaking them) I decided to just make it in a tart mould, hence I really think it should be called key lime tart.
The ingredients are fairly simple. As you may or may not know, I conduct demo classes in Jaya Grocer in Intermark, KL (Sundays) and Empire Shopping Mall in Subang Jaya (Saturdays). Each session only takes about 1 hour, hence I need to make things which are simple, easy and quick for home makers or just people who want to have free food while grocery shopping (HAHA).
For the filling, use key lime juice (Limau Nipis), condensed milk and egg yolk. But if I may stern on it, it is IMPORTANT (actually, make that vital) to use imported condensed milk for this. Here’s why. (read this too if you have time)
Look at the ingredients list the next time you shop for local condensed milk and compare it with the imported ones. The main ingredient, milk solids, is actually replaced by ‘something else’. Now if you google homemade condensed milk, you’d know that the key to making condensed milk is by cooking milk and sugar till the water evaporates and thus, leaving you with a thick, dense sweet milk. The milk solids fat from a real tin of condensed milk will set when baked with it’s help by combining egg yolks. It gives it a nice velvety and creamy texture. So really, my fellow Malaysians, please, the next time you buy something from the supermarket, check the ingredients.
Did I talk too much ? hehe.
Key Lime Pie
- 150g Digestive biscuit (ground)
- 40g Salted Butter, melted
- 20g Sugar
- 1 can Condensed milk (400g, only use imported condensed milk)
- 4 nos Yolks
- 100ml Lime juice (8-12 lime / limau nipis)
- 1 tsp Lime zest
- 100ml Whipping Cream
- Lime zest
- Blend digestive biscuits to a crumb that is not too fine. Add melted butter and sugar, and mix well.
- Press mixture evenly onto 9” deep pie tin. Bake at 170 C for 5 minutes. Remove from oven and let it cool.
- For the filling, whisk egg yolks for 2 minutes, add in condensed milk and whisk for another 2 minutes. Gradually pour in lime juice and whisk another 2-3 minutes to let mixture be homogenized.
- Strain mixture over a fine sieve to remove fine bubbles. Add in lime zest. Mix. Pour into pie shell.
- Bake at 170 C for about 15 minutes or until set. Allow to chill in the fridge for 1 hour then top with whipped cream and lime zest (optional).
Since I demonstrated how to bake this, some of my regular students have made it a few times with different decorations and different crust. Happy teacher then