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Saturday, 26 July 2014

How to Make a Basic Chiffon Cake l 原味基本戚風蛋糕 l Mini Chiffon Cake (Plain) Josephine's Recipes 115



















Makes 3 Mini Chiffon Cakes: 
Pan measures 4inches/10cm length by 4inches/10cm width by 2.25 inches/5.5cm deep


Ingredients: 

(A) Egg yolks:
• 4 egg yolks
• 2 tbsp sugar
• 2 tbsp malted milk powder
• 55ml whole milk
• 2 tbsp melted butter

• ½ cup cake flour
• 1 tsp baking powder

(B) Egg whites:
• 4 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar


Method:

1) In a large bowl, add 4 egg yolks2 tbsp sugar, 2 tbsp malted milk powder, 55ml whole milk and 2 tbsp melted butter. Stir until well combined. Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use a large clean bowl, add 4 egg whites, 
Beat the egg whites with an electric mixer until barmy,  add ¼ cream of tartar, continue beating for a few seconds. Add 1 tbsp sugar for 4 timesbeat them to half solid until stiff peaks form.

3) Gently fold the egg yolks mixture into the whipped egg whites until all of the ingredients are evenly incorporated, 
then bang it on the work surface a few times to expel any large air pockets. 

4) Grease lining and Spoon the mixture into the paper cases until they are half full.

5) Preheat oven to 170°C Fan Oven. Bake for 45 minutes or until skewer inserted in centre comes out clean. Remove to wire racks. Cool completely. 

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 23 July 2014

How to make Kimchi 正宗韓國泡菜 | Traditional Kimchi Making | Tongbaechu-kimchi: 통배추김치

See What we learned definitely Spice up your life and learn to make your own Kimchi at home? 
We incredibly thankful that can be in Seoul and spent certain time in traditional Korean Hanok house was unforgetable experience opportunities to learn about Korean Culture through various activities such as Kimchi making. 
Materials:
Cabbage, Spring onions, Water celery.
Radish, Chilli powder, Rice wine, 
Glutinous rice flour, Garlic, Ginger,
Salt, Sugar (a little) Salted shrimp, 
Fish sauce, Plum syrup

1. Except for the dirty outer leaves, sliced into ¼ cabbage. 
Put salt water and leave it overnight.
2. Wash the salt with running water.
3. Wash other vegetables.
4. Peel radish and cut into strips.
5. Chopped ginger and garlic.
6. Cut spring onion and water celery for length of 5cm.
7. Put all the materials and mix well.
8. Put mixed materials into each layers of cabbage.
9. Finished.

Kimchi is naturally fermented,
Continue to pickle, even if stored in sealed bottles in the fridge ( 5 -7 days).
Homemade Kimchi will stay yummy in the fridge for a couple of months or last longer.

This recipe is general kimchi making recipes in Korea.
Guesthouse Seoul Traditional Culture Center Namsan Hanok Village.

Address: 131-1 Gye-dong, Jongno-gu, Seoul, Korea
Email / Homepage: tea@teaguesthouse.com / www.cultureseoul.com

Rates: Only Kimchi (Adults) 40,000 (Children) 30,000
Clothing experience or meal provided (Adults) 65,000 (Children) 55,000
Full courses: (Adults) 80,000 (Children) 70,000

Bulgogi (Korean BBQ: 불고기) KOREAN FOOD | ASMR EATING | Insadong street (인사동) Seoul Trip

See What is Bulgogi Look like:
 Korean Beef / Duck Bulgogi set meal with seven unlimited side dishes. 

This is a list of some dishes found in Korean cuisine:
Korean Food: Cabbage Side-dish (양배추 무침)
Korean spinach side dish (Sigeumchinamul:시금치나물)
Korean Kimchi (Tongbaechu-kimchi: 통배추김치)
Korean Food: Fried Seasoned Cuttlefish (오징어채 볶음)
Korean Food: Bulgogi (Korean BBQ) (불고기)
Bulgogi (Korean BBQ: 불고기)
Korean BULGOGI (BBQ Beef 불고기)


To me, Korea is...
The Gourmet is the flavour of happiness in our memory
''I love Korean Cuisine''.

Saturday, 19 July 2014

Oreo Chiffon Cupcakes | 奥利奥戚風杯子蛋糕 | Josephine's Recipes 114




Makes 14 

Ingredients: 

(A) Egg yolks:
• 4 egg yolks
• 2 tbsp sugar
• 2 tbsp malted milk powder
• 55ml whole milk
• 2 tbsp melted butter

• ½ cup cake flour
• 1 tsp baking powder

(B) Egg whites:
• 4 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar

Decorations:
14 Oreo Cookies

Method:
1) In a large bowl, add 4 egg yolks, 2 tbsp sugar, 
2 tbsp malted milk powder, 55ml whole milk and 2 tbsp melted butter. Stir until well combined. Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use a large clean bowl, add 4 egg whites, 
Beat the egg whites with an electric mixer until barmy,  add ¼ cream of tartar, continue beating for a few seconds. Add 1 tbsp sugar for 4 timesBeat them to half solid until stiff peaks form. 

3) Gently fold the egg yolks mixture into the whipped egg whites until all of the ingredients are evenly incorporated 
then bang it on the work surface a few times to expel any large air pockets. 

4) Place 14 Muffin Cases in a deep cupcake tin. Grease lining and Spoon the batter into the muffin cases. Place 1 Oreo cookie on top of each cupcakes.  

5) Preheat oven to 150°C Fan Oven. 
Bake for 25 minutes or until skewer inserted in centre comes out clean. Remove to wire racks. Cool completely. 

Recipe Source: JosephineRecipes.Co.Uk















Monday, 7 July 2014

Dark Chocolate Cake Roll 黑巧克力蛋糕卷 Josephine's Recipes 113


Thanks to my viewers on Youtube. 
Josephine's Recipes just reached over 10,000 Subscribers!

I really appreciate all of the support and have given to me and 
I hope to provide the best yummy easy recipes for you guys.



My favorite afternoon tea now is a cup of coffee with 
a delicious chocolate cake roll and I believe it'll be enjoyable for everyone.

For the cake:

Ingredients (A) Egg yolks:
• 4 egg yolks
• 2 tbsp sugar
• 2 tbsp cocoa powder
• 55ml whole milk
• 2 tbsp corn oil

• ½ cup cake flour
• 1 tsp baking powder



Ingredients (B) Egg whites:
• 4 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar

For the Filling:

Whole Earth Dark Chocolate Spread
(200g)

Decorations: 
Lindt Excellence Dark Chocolate
70% Cocoa (100g)
Fresh Cherries
Caramel Candies
Some caramel with a spoon and drizzle it onto the sheet in whatever shape you like — hearts, zigzags, you name it. The caramel should be the consistency of thick syrup and run off the spoon in a long strand rather than in short drips.


Method:
1. In a large bowl, add 4 egg yolks, 2 tbsp sugar, 2 tbsp cocoa powder,
2 tbsp corn oil and Stir until well combined.
Sift in the ½ cup of cake flour and 
1 tsp baking powder into the egg yolk mixture. 

Stir until smooth and Set aside.

2. Use a large clean bowl, add 4 egg whites

beat the egg whites with an electric mixer until barmy. 
Add ½ cream of tartar, continue beating for a few seconds. 

Add 1 tbsp sugar for 4 times, beat them to half solid until stiff peaks form.
it will take approximately 15 to 20 minutes.

3. Gently fold the egg yolks mixture into the whipped egg whites 

until all of the ingredients are evenly incorporated.

4. Grease and line a 33cm x 23cm prepared tin with baking parchment.


Gently pour the batter into the tin and spread with
 a spatula so the base 

of the tin is evenly covered then bang it on the work surface a few times 
to expel any large air pockets. 

5. Preheat the oven, set the temperature to 170°c.
Bake for 15 minutes or until well-risen, golden-brown and firm to the touch.
Carefully remove the cake from the oven and let it cool completely.

6. Using the parchment paper, Sprinkle some cocoa powder, 

Once the cake is cool, remove the lining, place the cake on a piece of parchment paper. 
Spread the dark chocolate.

7. Slowly roll the cake up from one of the short ends 

and refrigerate for 30 minutes to make a good round shape. 

8. To make the decorations

Put dark chocolate into a heatproof bowl and 
gently melt over a saucepan of simmering water 
(Melt with a Double-Boiler).

Leave to cool and thicken a little, 

then pour the melted dark chocolate into the piping bag.

9. Use a sharp knife to cut out the unpretty roll.
When ready to spread then snip a small hole in one corner.


Spread the dark chocolate cream on top layering around, 

Repeat with the remaining if desired and Decorate with fresh cherries 
if you have some.

Cut each roll into 5 equal pieces.
Enjoy and Happy Baking!

Helpful Tips:
IMPORTANT!


1. If you want to peel off the cake skin
then do not sprinkle cocoa powder before rolling the cake.

2. Simply place the fresh egg in your fridge,
room temperature eggs will whip easier.

3. Beating egg whites is a very important process,
it will help your cakes rise with perfectly.

4. Cover with foil after a few minutes if the cake of top
starts to get brown and continue rising nicely with a golden top.

5. Please understand that everyone's oven works differently.
You should also check the temperature of your oven.
if not, your cake won't rise as well. 



Wednesday, 2 July 2014

Traditional Chinese Salted Limes | 古早味鹹檸檬 | 陳年咸檸檬 醃製方法 Pickled Limes - Josephine's Recipes 112


The main benefits natural medicines of salted limes is help for sore throats. Drinking salted limes with honey tea. Staying hydrated and better also can relieve a dry,  irritating cough and help soothe the throat irritated by coughing

I usually reach for a few cups a day when I am not feeling well. Surprisingly, not only will you feel better, you'll recover faster. All that's needed is the right balance of salty, sweet and sour to sooth.

Ingredients and equipment needed:

50 green limes
5 cups salt
5 litre bins

You'll need 5 liltre fermentation bins, green limes,
Salt, and a sharp knife, Pretty simple isn’t?

Method:
1) First, It is important to wash your limes. use warm water and add a pinch of salt to wash and rinse thoroughly. use a sharp knife to carefully cut out the top of the limes.

2) Left to dry in the sun for half hour, If there is no sun, I've used a kitchen papers for patting and set to dry.

3. Cut out many of small holes. (You can use a fork instead of a knife, It’s just up to you)

4. Clean and dry your fermentation bins, then pour 1 cup of salt for each layer with 10 limes.
Continue repeat this process until you are done.

5. Cover the lid and just to make sure that there are no air pockets,
Place the fermentation bin in a cool, dark place and let it sit for at least one year.

6. The salted limes will be brown and soft in a year or so. Aged over 7 years Pickled Salt Preserved Limes is the the best natural medicine to use.
For most sore throats, you probably don't need to see a doctor. 

Helpful Tips:

1) Green Limes are particularly fragrant and have the best tastes.
So, Do not use Yellow Lemons. It will produce bitter compounds that affect taste. 

You'll be smelling burned and instead of sweet and fragrant.
2) Once they have become completely salted, they will turn into soft, brown, juicy balls. 

The salt will become wet at the bottom of the bins from some of the lime juice, which is quite all right.
3) That honey should not be fed to young children under 18 months old.

Health foodie? 

Combine any type of Pure honey you'd like. Give it a taste, Experiment!
I ate the salted limes with honey tea for sore throat remedy.

Salted Limes Crushes:
Take your knife and cut the salted limes in half vertically.
Put the salted limes in a blender, give it a quick blend until crushed and smooth.

(A)

2 tsps salted limes crushes + 1 tbsp honey + 1 cup (not too hot) water.
Stir well and give it a taste!

The most convenient for you:

First, take the half bottled honey out, add the salted limes crushes into the honey, 

and once the limes crushes is mostly in the jug, feel free to add additional
it can be helpful to full the honey mix up and refrigerate can be kept for 3 -5 months.

Honey and Salted Limes Tea Recipe ( 陳年咸檸蜜)
(B)
Put 2 tsps Homemade honey & salted limes and into a tea cup or mug.
Add a cup of (not too hot) water and stir.

Recipe Source: JosephineRecipes.Co.Uk