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Friday, 22 February 2019

教你做香草戚風蛋糕 約瑟芬的食譜






伴有雞蛋,和淡淡的香草味兒,口感輕盈,不太膩人。基本上蛋糕烤好後,就可以吃了。不過也可以用來做各式各樣的蛋糕卷。在蛋糕裝飾上,可以選擇當季的新鮮水果,也可依個人喜愛裝飾上裱花,会更添典雅大方。或做成好吃的生日蛋糕,翻糖蛋糕、結婚蛋糕或各式節日的甜點。

材料:
(A) 蛋黃糊:
• 69克,3个蛋黄
• 22克糖
• 22克玉米油
• 1茶匙香草精
• 28克牛奶
• 48克低筋面粉

(B) 蛋白霜:
• 105克,3個蛋清
• 1/4茶匙的塔塔粉
(可以用1/2茶匙新鮮柠檬汁代替)
• 40克糖

方法:
1)準備一個碗加入(A)蛋黄,糖,玉米油,香草精,牛奶,以及過篩的低粉,攪拌直到麵糊光滑。

2)在另一个乾淨,无油无水的碗,先打发蛋白,之后加塔塔粉,細砂糖分三次,打發至偏干性發泡, 直到出現大彎勾,大约3分钟。

3)蛋黃糊和打發好的蛋白, 一定要用翻拌手法,以免消泡, 並拌勻。

4)烤盤上墊上油紙,把拌勻的麵糊從高處均勻倒入6寸圓型蛋糕模,使用刮板刮平。雙手提起烤盤,左右抖動幾下,使麵糊更平整。摔兩下除去氣泡。

5)放烤箱中層,熱水浴150°c度,上下火烤45分鐘。烤好後,打開烤箱門, 冷卻至少10分鐘。出炉后, 再摔兩下,才不会出现塌陷。每個人的烤箱不一樣, 自己要調整。做好的蛋糕,可以用保鮮模包覆密封,放冰箱,不要超過2天。如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!

版權聲明:凡本網原創作品,未經允許,不得轉載。
轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜




Saturday, 16 February 2019

Super Soft Milk Bread Loaf



The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 2
2 lb Loaf Tin, 21 x 11cm (8,5" x 4.5")

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour

(B)
• 70g, 7 tbsp cold milk
• 1 whisked egg
• 30g, 3 tbsp sugar
• 2 tbsp, 15g milk powder
• 4g, 1 tsp dried yeast
• 300g, 2 cup bread flour

 (C)
• 1 tbsp olive oil or 20g butter if you like
• a pinch of sea salt or 1/4 tsp normal salt

Bread dough method:
1) In a frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

2) 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 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 you want. Pressing it down and roll into a three rectangle.

5) Place the dough onto a baking tray and rise again for another 30 minutes to 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

6) Bake in no preheated oven 150°C on a lower rack and bake for 35 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

7) Remove from the oven and transfer to a wire rack. Serve warm!

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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


Sunday, 10 February 2019

Super Soft & Fluffy Milk Bread {The Best Homemade Bread Recipe EVER} 🌻🌻🌻
















A lovely looking bread that will impress your guests, and such a pleasure to bake and eat.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
1 tbsp mild, olive oil / vegetable oil

(C)
For the glaze:
1 tsp golden syrup + 1 tbsp boiling water = sugar syrup
1/2 tbsp whisked egg + 1 tbsp milk = egg wash

Method: 
1) Place the (A) ingredients, bread flour, dried yeast, cold milk, sugar and milk powder into the zip seal food & freezer bag. cold rise overnight in the fridge.

DAY 2
2) Transfer the dough to a greased work top, rest for 30 minutes. Divide the dough into 6 pieces. shape into a round balls and make a flower shaped. wet the dough before adding sesame seeds on top, and place them on a prepared tray.

3) Let it rise again for a further 30 minutes to 1 hour. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. Lightly brush the bread with egg wash or sugar syrup before baking.

4) Preheat the oven to 150°C. Bake for 18 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

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.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°CUsing a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: JosephineRecipes.Co.Uk


Friday, 8 February 2019

Super Soft & Fluffy Milk Bread {The Softest Homemade Bread Recipe}



















The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 2
1 lb Loaf Tin, 15 x 9 cm (6" x 3.5")

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour

(B)
• 70g, 7 tbsp cold milk
• 1 whisked egg
• 30g, 3 tbsp sugar
• 2 tbsp, 15g milk powder
• 4g, 1 tsp dried yeast
• 300g, 2 cup bread flour

 (C)
• 1 tbsp olive oil or 20g butter if you like
• a pinch of sea salt or 1/4 tsp normal salt

Bread dough method:
1) In a frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

2) 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 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 you want. Pressing it down and roll into a three rectangle.

5) Place the dough onto a baking tray and rise again for another 30 minutes to 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

6) Bake in no preheated oven 150°C on a lower rack and bake for 35 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

7) Remove from the oven and transfer to a wire rack. Serve warm!

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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


Tuesday, 22 January 2019

煎堆 不開裂 不回縮 外酥裡糯 超好吃 Sesame Balls Recipe
































2019年新年就要來臨了,農曆新年必備美食, 煎堆轆轆,金銀滿屋,煎堆,不開裂,不回縮,外酥裡糯,一看就知道,超好吃😋 新手零失敗的賀年食品。

做10 - 每個麵團21克

配料:
(A)
•100克,3/4杯糯米粉
•1茶匙,3克泡打粉
•2湯匙,22克糖
•100ml,80g開水
•1茶匙植物油

(B)

•甜紅豆沙
自製或商店購買

(C)
用於浸漬後油炸
•白開水
•白芝麻
•油,煎炸

如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!轉載請註明:來源網址。食譜原作者: 約瑟芬的食譜 版權聲明: 凡本網站原創作品,未經允許,不得轉載

Monday, 21 January 2019

The Best Peanut Cookies Recipe 入口即化的花生酥 约瑟芬的食谱















Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-your-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks. 传统小吃,花生酥,充满花生香,超酥,入口即化。做法简单,新手0失败。贺年小吃,送给家人朋友,一口接一口,大人小孩都喜欢。绝对让人留下美好的回忆。

Makes 35 peanut cookies

Ingredients:

(A)
烤盐花生碎 roasted salt peanut, chopped 120g, 1/2 cup
糖霜 icing sugar 38g, 3 tbsp
普通面粉 plain flour 100g, 1/2 cup
花生油 groundnut oil 45g, 5 tbsp

(B)
蛋黄 egg yolk 1, beaten for glazing

(C)
摄氏150 / 华氏300 烤 25 分钟
Bake at 150°C / 300°F for 25 minutes

提示:
1) 视频0:09, 食谱(C) 也提到了摄氏150 / 华氏300 烤25分钟。每个人烤箱都是不同的。你需要自己调整。最后步驟, 如果你的烤箱太热了 只是一个建议。
2) 如果未烤熟可以放回烤箱摄氏120C并打开风扇设置,再烘烤12分钟。花生酥一样在嘴里融化,好好吃。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

Method:

Transfer granulated sugar to a blender into powdered sugar. Use a same blender, and blend the peanuts until finely chopped.

1) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil.
2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp small or 1 tbsp large dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut or walnut in the middle of each cookies.
3) Brushing the surface with whisked yolks. Preheated the fan oven to 150°C and Bake for 25 minutes or until golden brown. The baking time depends on the size and shape of the cookies dough and the temperature of the oven. Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers.

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 20 January 2019

薄脆~好吃到停不了口啊!零失敗杏仁脆片 杏仁瓦片 約瑟芬的食譜




其實我和老公一直在研究這個, 而且在廚房實驗了好多趟, 這次是最滿意,也是吃過最好吃的一次, 杏仁和麵糊的配搭,很適中, 口感脆脆的。老公一邊說不吃了,一邊卻停不了口。

份量:50片

材料:
• 蛋白 (約2個) 74g
• 糖 60g
• 玉米油 10g
• 低筋麵粉 30g
• 一小撮海鹽
• 杏仁香精 6g
• 杏仁片 75g

做法:
1)在一個大碗裡,加入蛋白,糖和玉米油。過篩的低筋麵粉、一小撮海鹽,然後加入杏仁香精。一起拌勻。放在冰箱靜置至少1小時或過夜。

2)杏仁片用平底鍋加熱,小火慢炒至香,大約3分鐘,關火待用。

3)烘烤前,麵糊加入炒香的杏仁片,並拌勻。將作法1茶匙裝所需份量至烤盤上,分成50份,再用勺子和叉子將面煳推平攤開,約2英寸圓型。烤箱設置風扇,以上下火130℃,烤約18分鐘至金黃色即可。

4)出爐馬上移到鐵網架上,直到完全冷卻,放在密封容器中,可保存一個星期。

如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!

溫馨提示:
1)一定要把杏仁片鋪均勻,確保杏仁片不重疊。這樣才會受熱均勻,烤出來才不會有些沒熟。
2)最好還要備有烤箱溫度計,它能確保你的烤箱溫度的準確性。
3)烤箱設置風扇,經過熱空氣循環流動,就不必進行預熱。

版權聲明:凡本網原創作品,未經允許,不得轉載。
轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜