Thursday, October 30, 2014

Pumpkin Scone

Recipe adopted from Christine's Recipes

  • 200 gm plain flour / all-purpose flour
  • 40 gm cake flour
  • 3 tsp baking powder
  • 15 gm caster sugar
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • salt, to taste
  • 35 gm cold unsalted butter, cubed
  • ½ egg, whisked
  • 75 ml milk
  • 100 gm pumpkin puree
  • 30 gm pepitas
  • 1 Tbsp milk + 2 tsp whisked egg, for egg wash
  1. Preheat oven to 200C / 390F.
  2. Heat pepitas in a small pan without any oil over medium heat until aromatic. Remove from heat and let cool completely.
  3. Sift the flours, baking powder, sugar, ground cinnamon, ground nutmeg and salt together and combine well. Transfer to a food process and add the butter. Pulse about 15 times, just to combine. Transfer into a large mixing bowl. Add whisked egg and reserve 2 to 3 teaspoons to adjust the dough consistency. Use a spatula to lightly combine all ingredients. Fold in the pumpkin puree and pepitas. If the dough is too dry, gradually stir in some milk. If it’s too wet, sprinkle some plain flour. The basic idea is to get a non-stick dough surface.
  4. Transfer to a floured surface. Knead the dough a few times. Be sure not to over knead it. Otherwise gluten is generated and the scones will turn hard. Roll out into a disc about 2cm in thickness. Cut into 8 equal portions. Carefully transfer onto a lined baking tray. Lightly brush the surface with milk and egg mixture. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven and let them cool on a wire rack. Serve warm with cream and favourite jam.
  • To make pumpkin puree: Peel, deseed and cut the pumpkin into small chunks. Cook in a microwave oven or steam in a wok. Press with a knife or process in a food processor to a paste.
  • If you adapt the method of steaming, cover the pumpkin in order to avoid any water drips from making the puree too wet.
  • As the water content in pumpkin varies, it’s better to reserve some milk to adjust the dough consistency.
  • The secret to make light and fluffy scones: don’t ever over knead the dough. Move quickly and just combine the ingredients.

Wednesday, October 29, 2014

Pakis (wild fern) with coconut milk & papaya

          Pakis Cook with coconut milk & turmeric
                      Bought this Tenggiri fish
Fresh Papaya