Durian Chiffon Cupcakes

You would think that fruits durian, kumquat and even cranberries are seasonal fruits that only available certain times of the year. But with the help of proper packing and freezing methods, you can practically have these fruits all year round! So when you crave for that durian chiffon cake or egg tart, remind yourself to buy extra next time to keep in the freezer for "rainy days". I would usually freeze in smaller packs of 100 g which would be easier to when I use them for baking. 

Today I will be sharing this lovely Durian Chiffon Cupcake recipe which you can, yes you can, bake as and when you have some durian whether fresh or frozen. I used only 200 g of durian flesh, which is only about 4 fruit amount of D24....okay lah, you are not wasting anything when you use it to bake, it still goes into your tummy!

My first trial on this recipe and really glad that it still manage to turn out so wonderful. When I started off writing this recipe, I had the idea of a chiffon cake texture which is not too soft or mushy. I want soft but still springy and a slight bite to it. I would feel substantial enough after eating one. So if I compare this with Ogura cake, this is contains slightly more substance, not that melt away feel when you eat an Ogura steam baked cake. Perhaps it is my own personal preference, I love mine this way. But if you love Ogura cake, hop over here and here to check out my recipes. :)

Ingredients for Durian Chiffon Cupcakes

5 egg yolks

50 g caster sugar

1/3 tsp salt

200 g durian flesh

100 ml evaporated milk

50 ml organic cold pressed coconut oil ( you can use vegetable oil or melted butter)
150 g cake flour (sifted)
1 tsp baking power

5 egg whites

80 g caster sugar

• Separate the egg yolks from the egg whites. I usually use cold eggs from the refrigerator, much easier to separate.

• Whisk the egg yolks and 50 g of the caster sugar till it is double in volume and creamier.

• In the blender, add the durian flesh and 100 ml evaporated milk. (Note that evaporated milk is creamier then fresh milk, so try not to substitute it) Blend till mixture is smooth and creamy. Set aside for use later.

• Whisk the blended durian cream into the egg yolk batter. Then add in coconut oil and combine as well.

• Next sift in the cake flour, baking powder and salt, and whisk to combine till no visible lumps and creamy.
• Preheat the oven to 160C, prepare cupcake liners. I baked about 14-15 of these 4 oz cupcakes.
• Beat the egg whites with the remaining caster sugar till it reaches stiff peaks.

• In 3 separate portions, gently fold in the meringue to the egg yolk batter. Do not overtax and deflate the egg whites.

After well combined, carefully scoop the cake better into the cup liners. Divide equally. Of course you can also bake a whole chiffon cake, no problem there. For small cupcakes, bake for 15-17 minutes till tester comes out clean whole chiffon of 22 cm diameter, it will be 28-30 minutes or till tester comes out clean.

I bought my square cupcake liners at Phoon Huat. Unfortunately, they come in packs of 50 or 100, so you will take a longer time to finish using them. 

The main reason why I baked this batch of chiffon cupcakes was for my brother whom was back to visit. I always try my best to bake for him when he returns, because he enjoys simple home baking even though he travels so much and tried so many different cuisines. And awesome idea to bake durian cake for him when he came back during off season. So he gets to enjoy this even when there was no real durian to eat haha! 

That fluffy soft texture! So fragrant too! Who would have thought that durian and coconut bake can be so awesome. Another good point for the healthy coconut oil. So versatile and yet great in most bakes. 

Do try this out when you have some durian flesh to spare. Or do like me, buy more and freeze for rainy days. You and your family can enjoy these delicious chiffon cake even in February Chinese New year time haha! Hurry and go stock up now...December month has some too. ;)

Happy baking everyone!

Santa Claus Bread

If you asked me how many types of bread have I baked up to date. I don't think I will be able to answer that. :P It is really beyond me to remember that huge number (and still counting) which also includes the unrecorded / un-blogged ones. Like I said it before, I love baking and cooking more then writing. Having this blog was to mainly keep a record of those recipes that are worth sharing. And today, this Santa Claus bread is perhaps another one in the record. People that knows me, knows that I have been such passion for bread baking. Well mainly the soft asian breads. They are much easier in my opinion and my kids prefer them too. And since Christmas is so near, I decided to bake another fun one; Santa Claus!

There is more fun in baking then eating for me! Besides, the little ones are always amused by the fun shapes that I conjured out. But I have to say taste is still the top priority over looks. I cannot stand those that only looks good but tastes horrible. :P

This recipe uses super ripe bananas and straight dough method. Almost leaves you with no excuse not to try it. :P The recipe allows me to make a Santa Claus and two small loaf of cinnamon chocolate rolls.

Recipe for Santa Claus Bread  & Chocolate Cinnamon rolls (Banana bread dough) 

380 g bread flour

175g banana Super ripe

35g caster sugar

4 g salt

5 g yeast

150 ml milk

25 g unsalted butter room temp

2 large dried raisins (eyes)

1/8 tsp of red food colouring (to colour his stocking cap and cheeks)

• In a large mixing bowl, add in all the ingredients except for the butter and start kneading. 

• Dough will be rather sticky initially. Continue kneading and resist from adding more flour as it will not turn out soft if you do. (I have so many readers asking me why the bread turned out hard but left out the detail that they had actually added more flour into the dough recipe. :P So bottom line is, if you cannot stick to the recipe, I cannot help answer your queries). Continue kneading till the dough pulls away from the side of the bowl.

• Now add in the unsalted butter at room temp and continue to knead the dough again. And when the dough once again pull away from the sides, it is ready to proof. (Note that my dough actually lift out by the hook.)

• Grease the same kneading bowl and then place the dough in it to proof till double in size. Once proofed, stick a finger into the dough, if it doesn't bounce back up, means it is ready.

• Divide the dough into the following : 180 g , 150 g, 100 g, 80g, 4x 50g. As for the remaining dough, I divided them into 2 equal portions and made them into cinnamon rolls (recipe later).
• Take the 180 g dough portion and roll it into a big tear drop shape. as shown below:

• The specs are the banana's seed, so don't freak. Next you take the 150 g dough portion and roll it into a semi circle shape, as shown below. 

• Then you start snipping the semi circle using a kitchen scissors into strips but not all the way, leaving the center still intact.

DO NOT worry if you didn't cut it all pretty. It doesn't matter, really. Once you start placing the dough portions together, you cannot tell how badly you have cut the dough, just make sure you don't cut all the way to the end. Carefully place this semi circle over the tear drop dough. Start twisting the strips of the semi circle so it looks like locks.

•  Repeat till all the strips are twisted as shown above. Again, no worries if it is not the prettiest looking locks, it will still bake out nicely later. Then use the 80g and again roll into a semi circle but small one this time and snip the strips again. This smaller portion is for his moustache. Again carefully place slightly above the beard.
• Take the 100 g dough portion and roll into a thin log that is just the length of this stocking hat top which Santa is wearing.
• Roll the 50 g portions into 2 ovals and 2 circles. Ovals for his cheeks and rounds for his nose and the white ball on the tip of his stocking hat. (note that you can adjust the size of these portions to your liking, bigger nose, smaller cheeks, it's really up to your creativity, no restriction there)

• Lastly add in the two raisins as eyes and leave the dough to proof for a good 30 minutes. In the meantime, preheat the oven to 170C.
• Once proofed, bake in the oven for 20-25 minutes till the bread it slight gold brown. Once baked, remove from the oven and let cool on the rack. At this point, you can choose to colour the stocking hat and his cheeks to make it more cheerful.

This banana bread is actually good on it's own or with some salted butter. My kids just devoured it...no problem on the cuteness haha. For the chocolate cinnamon rolls on how to shape them and the filling, please refer to my previous post here.

Will be loading the video on how I made this Santa Claus bread on my FB HoneyBeesweets Kitchen soon, so stay tune. 

And if you do attempt this, do share it with me! I would love to see your Santa Claus bread as well. ;)

Happy Holidays and Merry Christmas!