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Friday, 14 June 2019

Mango Ice Cream 芒果冰淇淋






















Mango Ice Cream 芒果冰淇淋
白糖 granulated sugar 3 tbsp, optional
牛奶 whole milk 1 cup, optional
芒果 Mango 1 large, 2 small optional

长模 Pan size 28 x 11.5 x 7.5 cm

冷冻 freeze it for 4-5 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5 minutes to soften before serving.

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Friday, 31 May 2019

Chocolate Swirl Japanese Cheesecake Recipe



Make this to wow at any celebration. The best ever pillowy soft, light & heavenly cheesecake with chocolate swirl. It's a perfect summer dessert.

Ingredients
(A)
● 180g cream cheese
● 70g whole milk
● 3 large egg yolks
● 55g plain flour
● 15g corn flour

(B)
● 3 large egg whites
● 70g sugar, optional

(C)
● 1 tsp dark cocoa powder
● cake batter, optional

You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.

Method:
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.

5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Don't over cook the cream cheese and don't over bake too.
2) Store in covered containers in the fridge and consumed within 2 days.
3) 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.
4) 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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Do not over or under-beat the egg whites.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 25 May 2019

Chocolate Chip Cookies Recipe





























Homemade cookies can be healthier and actually delicious than store bought cookies. because you can control the ingredients that go into them. No preservatives only the the best and real butter, flour and you know to make the cookies dough here, you can add chocolate chips, chopped nuts, or oatmeal and raisins as you prefer.

Makes 16 (M)

• 15g, chopped walnuts, toasted or oatmeal
• 20g salted butter, softened
• 20g brown sugar
• 1/2 tsp vanilla extract
• 50g plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 1 whisked egg
• 25-50g dark chocolate chips or raisins, optional

Method:
1) Put chopped walnuts, softened butter, brown sugar, vanilla extract, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a teaspoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 18 cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 10 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and chewy in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.






Saturday, 18 May 2019

The Best Dark Chocolate Chip Cookies - Easy No Fail Recipe 超浓郁,甜味适度,独一无二,黑巧克力曲奇饼干



These are absolutely the most amazing dark chocolate chip cookies ever! They are crisp and crunchy on the outside and inside, or yet soft and moist in the middle and delicious chocolate as you can adjust by the baking time, see recipe section 3. That's all I've got for you - The best dark chocolate chip cookies with my easy recipe, that will impress your family and friends. It's also perfect for everyday baking and occasions. Hurry up and make these now, you won't regret it!

Makes 20 (S), 12-15 (M), 7-8 (L)

• 18g, 1 tbsp salted butter, melted
• 18g, 1 tbsp brown sugar
• 1 egg yolk or 1/2 whisked egg
• 25g, 2 tbsp plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 20g, 2 tbsp cocoa powder
• 50g-65g dark chocolate chips/chunks/chopped nuts (optional) 

Method:
1) Put melted butter,  brown sugar, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a spoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 20 (S), 12-15 (M), 7-8 (L) cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 8 minutes (S) and (M), (L) for 10-12 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and moist in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.

Sunday, 28 April 2019

Coconut Cream Buns 椰絲奶油包做法,小時的最愛




The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. 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. There's nothing better than freshly baked bread. The Coconut cream buns are such a heavenly, filled with real buttercream. It can be used on cupcakes too. I spend months developing this unique recipes and the best way, that will make my husband and myself swoon with first bite and it's hard to stop at one. Yay, all-time favourite! The best local bakeries and bread bakers and serve each morning, afternoon tea in our own bake house?

Yiels: 16 (S)
501g whole dough
31g each dough

Ingredients

(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour

You'll make two batches 

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 5g allinson yeast

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

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

(E)
Topping:
8 tbsp sweetened desiccated coconut

(F)
Cream filling:
250g unsalted butter, softened
5 tbsp warm milk
5 tbsp powdered sugar

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) To make a real buttercream frosting take little time to make. it will hold for 3 days in the refrigerator. Alternatively, put it in an airtight container and freeze it up to 3 months. Mix the sugar and milk together and set aside until ready to use. Beat the butter in a large bowl until soft for about 5 minutes. add a little milk and powdered sugar mixture at a time and beat until creamy and smooth, about 10 minutes. 

3) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. 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. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

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

5) Turn the dough out onto a grease surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls. cover and allow to rest for 10 minutes, then roll out each ball into a oval shaped. roll up the dough lengthwise and pinch the ends closed.

6) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

7) Once breads have cooked, remove from the oven. Make a sugar or honey syrup by mixing 1 tbsp  brown sugar or honey with 1/2 tbsp water, and stir until the sugar dissolves. Brush the syrup generously up the sides and over the top of the bread.

8) Dip into sweetened desiccated coconut. To make buttercream, beat butter for about 5 minutes and add a tablespoon at a time of milk and powdered sugar mixture. beat until smooth and creamy. Spoon the cream into a piping bag, fitted with a flower rose tip. Piped a layer of buttercream across each bun. Eaten fresh is definitely best.

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) 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.
3) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
4) 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.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. 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) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
7) It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 20 April 2019

烤面包的做法,柔软拉丝,太馋人了






想吃面包不用出去买,自己在家轻松做,方法简单,一学就会,成功烤出,软绵绵,好吃而且美美的牛奶面包。

材料

(A)
汤种:
• 140克水,温热至约65℃
• 25克,2汤匙面粉

(B)
• 140克汤种
• 70克冷牛奶
• 20克砂糖
• 280克高筋面粉
• 1茶匙,酵母

(C)
• 1汤匙,橄榄油/植物油

(D)
蜜糖浆:
• 1汤匙蜂蜜
• 1/2汤匙温水

做法:
1)在平底锅中待水温热至45-65°C,然后加入高筋面粉。快速搅拌,熬成浓稠的糊糊状,盛出待用。(它可以用来制作两次软面包,放冰箱保存3-5天)。

2)将汤种,冷牛奶,糖,高筋面粉和酵母放入面包机中。按MENU按钮,直到选择所需的程序 '' 生面团 ''。揉成面团,再把油加入,慢慢揉进面团。

3)面包机第一次发酵,至2到3倍大,30分钟左右或直到发出嘟嘟声信号,取出。用手掌轻轻压面团分成16块的面团。卷起面团,切成两半,形状像朵玫瑰。

4)整理形状,进行第二次发酵发酵完成,烤箱150°C,中下层,18分钟左右。(烘烤时间取决于烘焙面包的大小和形状)。

5)从烤箱中取出。将蜂蜜与温水混合,制成蜂蜜糖浆,搅拌均匀。将糖浆刷到面包的两侧上。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!

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食谱原作者:约瑟芬的食谱