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Friday, 14 December 2018

Soft Bread Rolls {The Best Homemade Rolls Recipe EVER}














This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 3g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
20g-30g butter, soften or melted

Makes 12
---25g each dough---

(C)
For the glaze:
1/2 egg yolk + 1 tbsp milk (egg wash), melted butter
or 2 tbsp golden syrup + 1 tbsp boiling water (sugar syrup)


Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, sugar and cold milk into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add butter to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking tray.

5) Rise in the oven with boiled water on the underneath, in the warm place for 30 minutes to 1 hour, until double or triple in sized. Bake in no preheated oven 150°C, until the buns are golden brown, about 15 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush with glaze. 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 15-20 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 failling to rise is bad yeast.
4) You still can use the same recipe and knead by hand or stand mixer instead.

Recipe Source: JosephineRecipes.Co.Uk

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 
Ingredients

(A)
• 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.

Ingredients

(A)
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 https://yummyeasycooking.blogspot.com/search?q=red+bean+paste+bread

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

(C)
Chicken floss
Read more at http://yummyeasycooking.blogspot.com/2018/08/homemade-chicken-floss.html

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!

Ingredients

(A)
• 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

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

Directions:
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

快要失傳的缽仔糕食譜,大眾喜愛的糕點之一!


蒸好的钵仔糕出炉用四个字形容,就是:滑,香,耐嚼。

制作8-10个迷你陶瓷小模子
配料:

5.5 x 3.5厘米

(A)
• 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)

(B)
• 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

(C}
• 椰丝 蒸熟 并准备使用
一撮盐

方法:
1)在碗中加入 (A) 粘米粉,马铃薯淀粉,澄面粉和水,搅拌均匀。
2)制作糖水,将水倒入锅。加入黄糖,椰子糖和黑糖,在锅中搅拌,搅拌至糖融化。
3)将煮好的冰糖水趁热倒入面粉混合物中,然后将面糊压平,直至变得光滑,无结块。
4)将米糊混合物转移到准备好的迷你小模子中。
5)热水入锅蒸18分钟,蒸18分钟。冷却至少15分钟。一旦超过24小时,很容易变质,变硬。建议不要再蒸。

轉載請註明:來源網址。
食譜原作者:JosephineRecipes.Co.Uk
版權聲明:凡本網站原創作品,未經允許,不得轉載。

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.

Ingredients
Makes 8-10 mini ceramic ramekins
5.5 x 3.5cm

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

(B)
• 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! 

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

Method:
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!

Ingredients

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

(A)
• 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

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

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

Method:
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