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Saturday, 8 December 2018

How To Make Steamed Buns / Bread Recipe

Here is my new and improved version of steamed bread recipe. The best soft and fluffy bread I've ever had. Fresh bread without the addition of preservatives.

Makes 28 mini / 14 large 

• 260g, 1 cup, cold milk
• 45g, 3 tbsp granulated sugar
• 8g, 2 tsp dried yeast
• 420-450g plain flour
• 1 tbsp corn oil / olive oil

Bread dough method:
1) In a large bowl, Pour milk, sugar, yeast and plain flour. Kneading the dough by hand, about 10 minutes. Adding oil a little bit at a time, push the dough up and down, beat until no longer stick to your hands.

3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 30 minutes to 1 hour until triple in sized. Ideal rise temperatures are between 35°C. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces, any shape, and filling you want.

5) Place the dough onto a steamer and rise again for another 20 minutes with boiled water on the underneath to help your dough rise perfectly.

6) Steam in high heat for 20 minutes and stay at least 10 minutes before open the cover lid and then transfer to a plate. Serve warm!

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 24 November 2018

🦁 Lion Chicken Floss Buns - Milk Bread Recipe - Dinner Rolls - Soft Buns

Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish!
Impress your family, kids and friends. It's also a good Christmas homemade buns gift idea.


Bread dough
• 165g bread flour
• 1 tsp, dried yeast
• 120g, cold milk
• 20g, sugar
• 20g butter

Above is the bread dough ingredients
and read the method here

Drawing batter
• 1 tbsp plain flour
• 1/4 tsp baking powder
• 1 tsp cocoa powder
• water, adjust by yourself

Chicken floss

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 21 November 2018

The Best Moist & Delicious Banana Bread Recipe Ever!

These loaves bake up incredibly tall, soft, moist and rich, packed full of banana-ry goodness. The perfect banana cake, and recipe can be make only only loaf. Just like grandma used to make!


• 40g salted butter, (melted)
• 40g granulated sugar
• 1 large, 2 small bananas, (over-riped)
• 1 tbsp whole milk
• 1/4 tsp vanilla extract
• 1 whole egg

• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

1) In a large bowl, Add melted butter and sugar.
2) Mix together cake flour, baking powder and baking powder.
3) Use the bottom of a spoon press down until the banana is well mashed.
4) Add milk, vanilla extract and whole egg into a bowl.
5) Use a whisker or a fork to beat them well until combined.
6) Rest for at least 10 minutes before baking.
7) Pour batter into prepared pan, Bake in preheated oven 170°C for 35 minutes.

Recipe Source: JosephineRecipes.Co.Uk 

Wednesday, 14 November 2018




5.5 x 3.5厘米

• 45克 粘米粉
• 12克 马铃薯淀粉
• 12克 澄面粉
• 65克 水 (可以使用相同数量的椰奶代替)

• 145-160克 水
• 35克 黄糖
• 10-20克 椰子糖 (可以使用相同的黄糖代替)
• 15-30克 黑糖

• 椰丝 蒸熟 并准备使用

1)在碗中加入 (A) 粘米粉,马铃薯淀粉,澄面粉和水,搅拌均匀。


Steamed Rice Cakes 缽仔糕 - Kuih Kosui Recipe

One of my childhood favourites. It's a old fashioned steamed rice cake, similar to nian gao, Chinese new year cake. Same as caramel and coconut flavor, but without the sticky and much more chewy texture. Topped with a desiccated coconut and goodness! That are perfect for coconut lovers and healthy, low in fat dessert ideas to serve at your tea party.

Makes 8-10 mini ceramic ramekins
5.5 x 3.5cm

• 45g rice flour
• 12g, potato starch
• 12g, wheat starch
• 65g, water
(you can skip it and use the same amount coconut milk instead)

• 145-160g water
• 35g brown sugar
• 10-20g, coconut palm sugar
(you can skip it and use the same amount 
brown sugar instead)
• 15g-30g dark muscovado sugar

Above is adjust the sugar level from less sugar to lightly sweet. Everyone's taste buds work differently. so, give it a try! 

To Assemble
• desiccated coconut
(steamed and ready to use)

1) In a bowl, add (A) rice flour, potato starch, wheat starch and water, stir until just combined. 
2) To make the sugar water, pour the water in a saucepan. add the brown sugar, dark muscovado sugar and coconut palm sugar, stir in the pan to dissolve the sugar completely. 
3) Pour the hot sugar water to (1) flour mixture and strain the batter until smooth and free of lumps.
4) Transfer the rice mixture into the prepared mini ramekins. 
5) Make sure that mini ramekins and the steam is at very high heat. Steam for 18 minutes. Set aside to cool at least 15 minutes before serving. Kept it at room temperature and it will last for 24 hours. 

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 10 November 2018

How To Make Chocolate Cheesecake Swirl Cupcakes

I am so excited to share this chocolate cheesecake, swirl cupcakes. it is delicious, soft and moist chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. Topped with a cream cheese that's light and fluffy, also decorate with candy sprinkles. They are a wonderful option for any special occasion!


Makes 9-12 cupcakes
1 - 23cm square cake and 6 inch cake

• 3 egg yolks
• 30g, 3 tbsp sugar
• 20g, 4 tbsp vegetable oil
• 28g, 41/4 tbsp milk
• 8g, 1 tsp vanilla extract
• 15g, 21/4 tbsp cocoa powder
• 45g, 6 tbsp cake flour

• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 50g, 5 tbsp sugar

To Assemble
• 300g soft cheese or cream cheese
• 50g, 5 tbsp sugar 
• 1 large egg whites

1) In a bowl, Add (A) egg yolks, sugar, vegetable oil, milk and vanilla extract, sieved cocoa powder and cake flour, stir until just combined. Be careful not to over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated!

4) Bake at preheated oven, on the lowest oven rack at 150°C -5 minutes for the first layer of cupcakes and then taking it out from the oven, and spread the (C) cream cheese mixture and the remaining batter and bake again for another 20 minutes, and 23cm square pan for 15 minutes and then bake again for another 30 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool at least 10 minutes. Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.
Decorate with candy sprinkles if you like.

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 31 October 2018

French Chocolate Macarons Recipe

After making Macarons more than 10 times with lots of note taking, They aren's super easy, It takes practice and time, effort and lot of love. This recipe for chocolate macarons is my all-time favorite. Tonight and my husband said they are the best macarons he's ever had. You can do whatever shape or pattern you like and I believe it will quickly become your favourite too, by far the tastiest, not too sweet, rich, chocolatey, soft and chewy. Great for a Birthday/Christmas gifts or You can match virtually any cake or party decor to make your celebration special.

Makes 25-30


4 tbsp powdered sugar, (make your own or purchase on store)
3/4 cup, 14 tbsp, ground almonds, (extra fine)
2 tbsp cocoa powder,  (sieved)

2 aged egg whites (L)
4 tbsp granulated sugar

A drop of almond extract

• 100ml fresh double/whipping cream (original pack)
• 100g dark chocolate chips (dr oaetker 1 pack of 100g)

1) Place the granulated sugar in a food processor and process on high until powder forms, and continue place the ground almonds, blend them very fine.

2) Add the powdered sugar, extra fine ground almonds and sieved  cocoa powder into a bowl, and mix well.

3) Whisk the aging egg whites and add sugar a little bit at a time, until stiff peak, about 3 minutes. then sift the (1) dry ingredients into the whites and fold in using a spatula, lifting and turning gently. Do not over mixed the batter.

4) Fill an piping bag with batter and snip off the corner. Pipe onto the sheet/mat making small blobs around an inch big. Leaving a little space between each. llightly tap your baking mat/sheet after piping your macarons to release the air bubbles and then pop them with a metal skewer/toothpick then leave for 2 hours to dry out or until a skin develops.

5) Baked at 120C for 23 minutes. Let them cool completely before you peel or grab them off of the mat/sheet and store in a airtight container and it keeps fresh in the refrigerator for up to 5 days. of course you can pipe the filling in the same day. When macarons are freshly baked, the shell is crispy outside, chewy inside and they are actually not ready to eat. It taste perfectly when "ripened" in the fridge for 24-48 hours.

6) To make the filling, In a small saucepan, Cook the double cream over middle low heat, add dark chocolate chips, and whip until smooth. Leave to thicken for at least 30 minutes. Pipe filling between two shells.

Helpful Tips:
1) Aging egg whites basically means separating your egg whites and yolks, and storing your egg whites in an airtight container in a fridge for overnight.
2) Allow the shells to stand at fan oven to speed up the drying process about 1 hour, until a skin forms on the surface. The batter should not stick to your fingers. This will prevent them from cracking in the oven.
3) It's best to bake at a lower temperature for a longer period of time and avoid them crack and no feet.
4) If your ground almonds not finely enough or you skip the steps of lightly tap your baking mat/sheet after piping your macarons. This makes for macaron shells not smooth and shiny.
5) Click below link, if you use the kitchen scale to measure by weight for baking instead,

Recipe Source: JosephineRecipes.Co.Uk