TOTAL PAGEVIEWS

Search This Blog

Translate

Wednesday, 17 October 2018

Cotton Soft Chocolate Sponge Cake 巧克力海绵蛋糕















































These attractive cake will go perfectly with your afternoon tea or birthday party. It's super light and fluffy and will be also a real treat for chocolate lovers.

Makes 1 - 6 inch chiffon cake pan 

Ingredients

(A)
• 22g, 4 tbsp corn oil 植物油
• 12g, 2 tbsp cocoa powder 可可粉
• 66g, 6 tbsp milk 牛奶
• 20g, 2 tbsp sugar 
• 3 egg yolks 蛋黄
• 60g, 7 tbsp cake flour 低筋面粉

(B)
• 3 egg whites 蛋白
1/2 tsp lemon juice  柠檬汁
• 50g, 5 tbsp sugar 

(C)
For the Decoration:
用于装饰
• powdered sugar 糖粉
• grapes and flowers for cake 葡萄和鲜花

Method:
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, stirring constantly until  melted completely then combine sugar and milk. Turn off the heat, less than 65C. Sprinkle a pinch of sea salt, sift the cake flour, Add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk egg whites until foamy, squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 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) Pour cake batter into your prepared pans and sprinkle powdered sugar over cake and decoration with fruits and flowers for cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!

5) Bake on the lowest oven rack at 150°C  for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. 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.

5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached to room temperatures.

6) 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.

7) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil 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


Saturday, 13 October 2018

How To Make Soft Chocolate Sponge Cake















































These attractive cake will go perfectly with your afternoon tea or birthday party. It's super light and fluffy and will be also a real treat for chocolate lovers.

Makes 1 - 6 inch chiffon cake pan 

Ingredients

(A)
• 22g, 4 tbsp corn oil 
• 12g, 2 tbsp cocoa powder 
• 66g, 6 tbsp milk 
• 20g, 2 tbsp sugar 
• 3 egg yolks 
• 60g, 7 tbsp cake flour 

(B)
• 3 egg whites 
1/2 tsp lemon juice
• 50g, 5 tbsp sugar 

(C)
For the Decoration:
• powdered sugar 
• grapes and flowers for cake 

Method:
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, stirring constantly until  melted completely then combine sugar and milk. Turn off the heat, less than 65°C. Sprinkle a pinch of sea salt, sift the cake flour, Add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk egg whites until foamy, squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 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) Pour cake batter into your prepared pans and sprinkle powdered sugar over cake and decoration with fruits and flowers for cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!

5) Bake on the lowest oven rack at 150°C  for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. 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.

5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached to room temperatures.

6) 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.

7) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil 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



Thursday, 11 October 2018

Pickled Green Chillies Recipe


































Pickled green chillies can be served as a side and spice up any meals. It will make your dish look even more appetising.

Ingredients

(A)
• 18 pieces green chillies

 (B)
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/4 cup cooled boiled water

Method: 
1) Wash the chillies under running water is necessary. you can add a pinch of salt if you like.
drain well and set aside.

2) Cut the chillies into fine strips. placed thinly sliced chilli in a large bowl. you can pour hot water over it and drain well, it can be made less spicy by removing the seeds.

3) Mix together with sugar, vinegar and cooled boiled water. Pour it into a clean jar. Refrigerate and use within 3 weeks.

Helpful Tips:
1) If you don't wear gloves, your hand will burning after cutting chillies. Be careful not to touch your face or eyes with a hand that has touched chilli as it is a strong irritant. 
2) Use a fresh lemon slices to rub your hands and soak for a minutes in cooled ice water.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 3 October 2018

How To Make Pork Jerky 自製豬肉乾 | Bak Kwa Recipe


























One of my favourite Chinese New Year goodies. This is one of my secret recipe and the best jerky that I have ever tasted. My husband and I very addicted with this savoury snacks. Whether you make it as a surprise finger food for business or your upcoming party. you and your guests will love this jerky and can't stop eating it!

Ingredients


(A)

2 tbsp brown sugar
2 tbsp clear honey
5 tbsp fish sauce
2 tbsp mirin or rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp chinese five spice
2 tsp chilli flakes
2 tsp white pepper
1 tbsp fermented bean curd (Shanghai)

(B)

500g lean pork mince

(C)

3 tbsp fermented bean curd sauces + 3-5 tbsp honey or golden syrup for brushing

Method:

1) Combine all ingredients in a large bowl. Mix well with a spoon for cover and refrigerate at least 30 minutes, or until ready to use.

2) Place marinade pork minced on parchment paper and up with another paper and easy to roll to a thin layer as you desire. gently brush the top and down side with fermented bean curd sauces.


3) Transfer sheets of meat to a large pan and bake in a 200°C oven for 20 minutes. Spoon off and discard the sauce or the meat oil and put back to the oven until reaches the time. Cut into 4 pieces and brushing honey or golden syrup on it.


4) Increase oven temperature to 220°C, and bake for 10 minutes. Remove from oven. Flip slices of jerky over with a pair of tongs. brushing honey or golden syrup again. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.


Total Baking Time: 35 minutes


Helpful Tips:

1) Please understand that everyone's oven work differently. You should also check the temperature of your oven. I used BEKO OIM22300X.
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.

Recipe Source: JosephineRecipes.Co.Uk




Sunday, 30 September 2018

How To Make White Bread Recipe At Home | Soft and Fluffy Hokkaido Milk Bread 教你做软绵绵 牛奶吐司 无需机器 手工操作




Here is my new and improved version of fluffier bread recipe. The best sandwich bread I've ever had. Using quick and simple milk roux and yogurt method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour
= • 100g-120g milk-roux

(B)
• 70g, 7 tbsp cold milk
• 60g, 2 tbso greek yogurt
• 1 whisked egg
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g 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 large bowl, Pour hot milk and bread flour, quickly stir until thicken and smooth paste forms to make a milk roux, then add cold yogurt, milk, whisked egg, sugar, dried yeast and stir and let stand for 10 minutes. It will start to look cloudy and bubbles foam on top. The process is testing it before you bake helps you avoid a flat loaf.

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 or 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


Thursday, 27 September 2018

Hand Kneading / No Butter 🍞 Super Soft Milk Bread Loaf


Here is my new and improved version of fluffier bread recipe. The best sandwich bread I've ever had. Using quick and simple milk roux and yogurt method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour
= • 100g-120g milk-roux

(B)
• 70g, 7 tbsp cold milk
• 60g, 2 tbso greek yogurt
• 1 whisked egg
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g 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 large bowl, Pour hot milk and bread flour, quickly stir until thicken and smooth paste forms to make a milk roux, then add cold yogurt, milk, whisked egg, sugar, dried yeast and stir and let stand for 10 minutes. It will start to look cloudy and bubbles foam on top. The process is testing it before you bake helps you avoid a flat loaf.

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 or 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

Saturday, 22 September 2018

香草海绵蛋糕 生日蛋糕裝飾 選擇當季的新鮮水果




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
• 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。

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。