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Saturday, 13 July 2019

6 Japanese Cotton Sponge Cake 日式棉花蛋糕














Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

Makes 6 (PME round cake pan 4 x 3-inch)

(A)
• 95g butter, melted
• a pinch of sea salt
• 88g, fresh milk
• 50g, 5 tbsp sugar
• 120g, plain flour
• 30g, corn flour
• 8 egg yolks, cold

(B)
• 8 egg whites, cold
• 1 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 110g, 10 tbsp sugar

(C)
• no need to greasing the cake pan
Prepare six of 4-inch round cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan.

Method:
Preheated oven 150°C, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sieve the plain flour and corn flour together a few times, add the egg yolks, use a whisker or spatula to ''fold'' is the term used for gently combining, to avoid over-mixing cake batter, you have fold less than 15 times and not more than 25 times.

2) In a separate bowl, start beating the whites at low speed until they are foamy, then add a tsp of cream of tartar or squeezing a little lime or lemon juice and add sugar a little bit at a time, move on to medium or even medium-high, do not beat on high, until stiff peaks. the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath for baking. Pour cold water in a larger pan. Bake in preheated oven 150°C for 35 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pans. I need to do this with a beautiful pattern and just sprinkle some powdered sugar through lace for cake designs.

5) Once cooked, leave to cool 15 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan too hot because the melted butter will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
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) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 5 July 2019

Beautiful & Yummy Fruit Jelly Cake Dessert 水果果冻蛋糕




























Beautiful Fruit Jelly Cake Dessert  水果果冻蛋糕

This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

简单免烤美味的甜点食谱,不仅美味,而且吃得健康。鱼胶粉标签说明书提到的,一个小袋(12克)可以制成570毫升的液体。我已进行调整并测试多次。一个小袋(12克),制成250毫升,1杯液体,完美果冻质地。

Ingredients 材料

(A)
3 cups, 750ml water 清水
5 tbsp, 80g granulated sugar, optional 白糖
4 sachet, 48g gelatine powder 鱼胶粉 / 16 leaf gelatine 吉利丁片
a few drops of freshly squeezed lemon juice 几滴鲜榨柠檬汁

(B)
150g blackberries
500g fresh strawberries
400g seedless green grapes
200g hand picked cherries 200g
400g seedless red grapes
320g apricots
mint leaves, to serve

Above are the fresh fruits I used. Recommended season fruits is the best choice. 以上是我使用的水果,或者您可以选择任何您喜欢的水果。(推荐季节水果是最好的)。

(C)
salad oil spray
25cm silicone bundt pan

Method:
1) Wash all fresh fruits and set aside to dry off a bit. Lightly oil spray bundt pan and wipe off all over the interior of the pan with a paper towel. 将所有新鲜水果洗净,放在一边晾干。

2) In a saucepan, pour coconut water or plain water bring to a boil, along with granulated sugar and a few drops of freshly squeezed lemon juice. Add gelatine powder and whisk well until dissolved. Set aside to cool. 倒入清水煮沸,加入糖和几滴柠檬汁。加入鱼胶粉,搅拌均匀,直至溶解。

3) Cut strawberries into pieces and peel, slice and chop apricots into pieces, cut cherries in half.  Place fresh blackberries, strawberries slices, green grapes, cut in halves cherries, red grapes, apricots pieces and strawberries into the 25cm bundt pan. Recommended best season fruits is the best choice.将草莓切成两半切成片。 将新鲜的黑莓,草莓片,绿葡萄,切成两半的樱桃,红葡萄,切成小块的杏桃和草莓片放入25厘米的模具中。(推荐最好的季节水果是最好的)。

4) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve. 每个水果同样成排。小心地将冷却的混合水倒在水果上,然后在冷冻室中将每层冷藏5分钟,以避免水果漂浮在周围。将果冻模具,放入冰箱冷藏一晚。

5) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish, then serve with the syrup or evaporated milk and fresh mint leaves.
将果冻模具浸入一碗温水中,然后松开两侧。小心地将果冻放在盘子上,然后加入糖浆或淡奶和新鲜薄荷叶。

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. 使用色拉油或椰子油刷蛋糕盘,这样果冻会很容易轻松地取出。
2) Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 哪些水果不能做果冻?实验科学: 果冻里一些水果是不能用来做果冻的,因为它们可能会阻止明胶的凝固。这些水果包括新鲜菠萝、猕猴桃、木瓜。


Saturday, 29 June 2019

White Sugar Sponge Cake 白糖糕「零失败」的食谱与作法



White Sugar Sponge Cake Recipe 白糖糕食谱

This white sugar sponge cake is the easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. Think you can make it, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 这款白糖糕, 做法最简易快速的。 不需要准备白饭、酒饼, 更不需要长时间等面糊发酵, 喜欢吃,就赶快动手做吧!。 约瑟芬食谱的原始配方,于2014年2月4日发布。

Ingredients 材料
(A)
即溶酵母 1 tsp dried yeast
温水 1 tbsp warm water
白糖 1 tsp white sugar

(B)
水 150ml water
粘米粉 150g rice flour

(C)
水150ml water
白糖 95g white sugar, optional
(减糖会影响味道,少于80g的糖一点都不甜,不好吃)

oil for brushing
涂上一层薄薄的食用油

Method 做法:
1) 粘米粉放入大碗中,加入150ml的水拌匀。
Put rice flour and water into a large mixing bowl.
2) 一个锅150ml的水加入糖,一起煮溶。
In a saucepan, heat water and sugar until dissolves.
3) 将热糖水倒入粘米粉浆里混合均匀待凉。
Pour the hot syrup into rice batter (1) and cool completely.
4) 在一个小碗里加入温水,糖和干酵母,混合。 倒入酵母液拌匀,加入(3)混合。盖上,在温炉中发酵1小时,直到表面出现细小的气泡。To make the yeast water, in a small bowl, add warm water, sugar, and dried yeast. pour into (3) and combined well. rise in the warm over for 1 hour until bubble arise on top.
5) 模具涂上油,然后将发酵后的粉浆倒入模具,放入已煮滚水的蒸炉内,大火蒸25分钟。白糖糕就做好了。你可以加倍配方像视频7英寸蛋糕盘高。 也需要加倍时间。Brush oil in a prepared plate and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the plate, then cover and steam over high medium heat for about 25 minutes. you can doubled the recipe like the video 7-inch cake pan and high and it need to double the time too. Cool completely before slicing. 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!

Helpful tips:
Proving yeast, just stir with water and sugar make yeast bubble up it help batter rise beautifully and save time. Overproofed batter, after the steaming will turned yellow brown colour like science-wise.
零失敗的白糖糕做法! 絕對做出爽口彈牙的口感! 提示: 白糖糕失败的原因. 要测试酵母的活性,就是将它与水和糖混合,然后液体开始起泡,那就说明酵母有活性,操作过程很科学,但其实执行起来还是简单的。 过度发酵的白糖糕蒸后会变成黄褐色 ,发酵不足蒸后表面像皱纹。

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬食谱
Recipe Source: JosephineRecipes.Co.Uk




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Friday, 21 June 2019

Japanese Pancakes Dorayaki ( Dorayaki Pancake Recipe / Jiggly Fluffy Cake) どら焼き 哆啦A梦最爱的铜锣烧



Dorayaki Pancakes Recipe 铜锣烧食谱

Ingredients 材料
鸡蛋 2 eggs
白糖 granulated sugar 60g, optional
蜂蜜 honey 1 tsp, optional
低筋面粉 cake flour 120g
奶粉 milk powder 30g
泡打粉 baking powder 1 tsp
牛奶 whole milk 60g, optional

做法:
1) 将所有材料放入一个大碗中混合在一起。
Place all of the ingredients into a large bowl and mix together.

2) 让面糊在室温下静置15-30分钟。
Let the batter rest for 15-30 minutes at room temperature.

3) 中火加热锅。用食用油刷上一层,倒入面糊,开始出现小气泡时,别心急翻面,等全部小泡泡都撑破了才翻面。关火或开小火 翻转煎1-2分钟直到金黄色。 重复剩余的面糊。 每次必须用油刷锅。Heat a pan over medium heat. Brush with cooking oil, add the batter, and cook for 2-3 minutes, until bubbles start to appear on the surface. Switch off or reduce the heat to low. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. brushing the pan with oil each time.

4) 您可以轻松地将配方加倍 制作12-15件。
You can double the recipe to makes 12-15 pieces.

5) Nutella榛子酱 ,冰淇淋或您选择的馅料呈现三明治。
Present in a serving sandwich with nutella spread, ice cream and a topping of your choice.

6) 真的超级柔软,超级美味口口都滿足!
Super soft, fluffy and yummy!

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!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬的食谱
Recipe Source: JosephineRecipes.Co.Uk




Please leave a like,【SUBSCRIBE】Share this video and hit the notification bell to my channel, so you don't miss any of my videos.

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.