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Sunday, 27 March 2016

Super Soft and Fluffy Sweet Milk Bread with Raisins | Hot Cross Buns Recipe | Chinese Bakery Buns 葡萄乾小餐包 低溫發酵麵糰 牛奶麵包製作 | Josephine's Recipes 176


Today I'm going to share one of my secret recipe of making super soft, fluffy and moist hot cross buns. Since I had lots of work done for these dough, hand kneading, shaping and scoring the dough and bring to my husband's freshly baked that always put a smile on his face at breakfast and afternoon tea. A hot cross bun is a sweet buns made with spices and cinnamon, raisins, marked with a cross on the top, and traditionally eaten on Good Friday and Easter.

Ingredients

For the fillings:
(A) 
● 1 cup flame raisins
(soaked and drained)
● 1 tbsp honey

For the dough:
(B)
● 21/2 cup bread flour
● 3 tbsps sugar 
● 1 tsp ground cinnamon
● a pinch of sea salt
● 1/2 tsp five spices

● 1 cup cold milk
● 1 whole egg
● 1 tsp dried yeast

(C)
● 25g salted butter

For the Cross:
(D)
● 3 tbsps plain flour 
● 1/2 tbsp sugar
● 31/2 tbsp water

For brushing the tops:
(E)
● 2 tbsp golden syrup
● 1 tbsp water
or 
● 1 whole egg + 3 tbsp milk for egg wash

Method

DAY 1
1) First, Soak raisins in hot water for at least 15 minutes and drain, then adding honey and mix well.

2) Add the dough ingredients (B) and 1/4 cup honey raisins to a re-sealed plastic bag. Pulls away from the side of the bag. Proofing the sticky and lumpy dough, cold-rise overnight in the fridge.

DAY 2
3) Transfer the dough to a bread maker. Place butter. Select ''leaven dough''. Setting and press ''start'', kneading until the dough is smooth, then select ''ferment'' until the machine beeping noise, about 30 minutes.

4) Dust the flour over the work surface. Divide the dough into 16 pieces, about 48g each. Combine the remaining raisins (A) to the dough as a fillings, turn over shape your dough into a round balls and place them on a prepared tray.

5) Put a cup of hot water to have a nice balance, warm and moist environment in the oven and let it rise again for a further 1 hour. 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. Remember take water out of the oven. Preheat the oven to 150°C. Bake for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

6) See (E) Brush after middle baking and brush again after baking.

7) For the cross. Combine plain flour with sugar and water into a bowl and stir until thick paste. Spoon the mix into a piping bag and cut a small hole. Using the mix in piping bag, make a cross in the centre of each bun after middle baking.

8) Remove from the oven, Cool the hot cross buns on a wire rack. Serve warm and best with butter.

Helpful Tips:

1) Wrap the bread in a re-sealed bag and locked it and stored in the freezer for up to 1 month. 
2) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up and it will taste freshly baked again).
3) If you don't own a bread maker, it can be made by hand until the dough smooth and rise in the warm place for 1 hour. 

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 26 March 2016

My Secret Recipe: How It's Made Super Soft and Fluffy Easter Hot Cross Buns 十字包 復活節甜麵包 Sweet Milk Breads with Raisins | Josephine's Recipes 176



Today I'm going to share one of my secret recipe of making super soft, fluffy and moist hot cross buns. Since I had lots of work done for these dough, hand kneading, shaping and scoring the dough and bring to my husband's freshly baked that always put a smile on his face at breakfast and afternoon tea. A hot cross bun is a sweet buns made with spices and cinnamon, raisins, marked with a cross on the top, and traditionally eaten on Good Friday and Easter.

Ingredients

For the fillings:
(A) 
● 1 cup flame raisins
(soaked and drained)
● 1 tbsp honey

For the dough:
(B)
● 21/2 cup bread flour
● 3 tbsps sugar 
● 1 tsp ground cinnamon
● a pinch of sea salt
● 1/2 tsp five spices

● 1 cup cold milk
● 1 whole egg
● 1 tsp dried yeast

(C)
● 25g salted butter

For the Cross:
(D)
● 3 tbsps plain flour 
● 1/2 tbsp sugar
● 31/2 tbsp water

For brushing the tops:
(E)
● 2 tbsps golden syrup
● 1 tbsp water
or 
● 1 whole egg + 3 tbsp milk for egg wash

Method

DAY 1
1) First, Soak raisins in hot water for at least 15 minutes and drain, then adding honey and mix well.

2) Add the dough ingredients (B) and 1/4 cup honey raisins to a re-sealed plastic bag. Pulls away from the side of the bag. Proofing the sticky and lumpy dough, cold-rise overnight in the fridge.

DAY 2
3) Transfer the dough to a bread maker. Place 35g butter. Select ''leaven dough'' setting and press ''start'', kneading until the dough is smooth, then select ''ferment''until the machine beeping noise, about 30 minutes.

4) Dust the flour over the work surface. Divide the dough into 16 pieces, about 48g each. Combine the remaining raisins (A) to the dough as a fillings, turn over shape your dough into a round balls and place them on a prepared tray.

5) Put a cup of hot water to have a nice balance, warm and moist environment in the oven and let it rise again for a further 1 hour. 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. Remember take water out of the oven. Preheat the oven to 150°C. Bake for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

6) Brush after middle baking and brush again after baking.

7) For the cross. Combine plain flour with sugar and water into a bowl and stir until thick paste. Spoon the mix into a piping bag and cut a small hole. Using the mix in piping bag, make a cross in the centre of each bun after middle baking.

8) Remove from the oven, Cool the hot cross buns on a wire rack. Serve warm and best with butter.

Helpful Tips:

1) Wrap the bread in a re-sealed bag and locked it and stored in the freezer for up to 1 month. 
2) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up and it will taste freshly baked again).
3) If you don't own a bread maker, it can be made by hand until the dough smooth and rise in the warm place for 1 hour. 

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 20 March 2016

零失败 ● 轻乳酪蛋糕 ● 一次成功 ● 原味芝士蛋糕 ● Japanese Cotton Cheese Cake ● Josephine's Recipes 175



難忘的絕佳口感;不知不覺,越來越迷,越來越愛,是能讓人越陷越深的誘惑滋味。 蓬松、柔软、香滑細膩、入口即化的輕乳酪蛋糕,就像情人般那樣的甜蜜蜜。

材料A
● 360克奶油奶酪
● 145克全脂牛奶
● 36克糖
● 72克蛋黄
● 55克低筋面粉
● 47克粟粉

材料B
● 152克蛋清
● 96克糖

1) 将奶酪、牛奶、糖、放在盆中,隔水加热,搅拌至无颗粒细腻浓稠状态。 加入蛋黄快速搅拌均匀。

2) 筛入低筋面粉和粟粉搅拌均匀。

3) 蛋白在干净的大盆中,先低速打至细泡,分次加入糖,再低速打至大弯勾,慢慢的加速,打發至偏干性發泡, 至拉起打蛋器,拉出尖角,大约3分钟。

4) 最后把蛋黄糊倒入蛋白里翻拌均匀。

5) 6寸圆模2个。底模和边缘,抹上一层黄油,垫上油纸,倒入面糊,8分满,轻磕几下,送入烤箱。水浴法,烤箱上下火135度,烘烤30分钟。 再150度,烘烤1个小时。

6) 烤好后,取出,待凉,翻转倒扣出蛋糕,再在蛋糕底部盖上平盘,翻转回正面,脱模完成。

7) 冷却后,即可食用。也可放入冰箱,冷藏到隔天食用。可保存3天。

食谱原作者: JosephineRecipes.Co.Uk


















Thursday, 17 March 2016

Step By Step: How To Make Super Soft and Fluffy Cotton Cheesecake | Chinese Bakery & Japanese Cheesecake 轻乳酪蛋糕 - Josephine's Recipes 175





Printable Recipe 

Oh Joy, This is my top favourite cotton cheesecake, it's my one and only! A cake that's sure to put a smile on anyone's face.

Ingredients A
● 360g cheese spread
● 150ml whole milk
● 3 tbsps sugar
● 4 egg yolks
● 5 tbsps cake flour
● 5 tbsps corn flour

Ingredients B
● 4 egg whites
● 8 tbsps sugar

You will need two 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) Melting cream cheese in double boiler, Add the milk and sugar, stir until well blended. Slowly adding the egg yolks and mixing thoroughly.

2) Add in sifted cake flour and corn flour, and beat well.

3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a thick and stiff peak stage, about 3 minutes. Add the egg yolk mixtures and continue the folding movement until well incorporated.

4) Pour the cake batter into two 6-inch cheese cake pans and Use a large baking pan for a hot water bath.

5) Preheat the oven to 135°C, turn the heating up and down the oven. Bake for 30 minutes. After then increase to 150°C and Bake for 1 hour. Everyone oven is different, understanding the way cake bakes will help you adjust your oven's setting to best effect.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 3 days or can be frozen for up to 3 months.  
2) Do not over-beat the egg whites.
3) Baking cake at a lower temperature will help the cake rise much higherand bake more evenly.
4) Do not bake the cake quickly at high temperature and don't remove hot cake out of a baking pan otherwise the cake could fall apart and crack on top.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 13 March 2016

Step-By-Step ● Soft Bread by Hand | One Dough Can Make ● Slider Hamburger Buns ● Dinner Rolls ● Loaf



Ingredients
For the dough:
(A)
● 2 1/2 cup bread flour
● 2 tbsps sugar 
● 1 tsp dried yeast
● 1 cup warm milk
● 1 whisk egg
● 3 tbsps soften butter

For brushing the tops:
(B)
● 2 tbsps golden syrup
● 1 tbsp water

Method:
1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 

2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface.

3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size.

4)  Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.

5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 

6)  Preheat the oven to 150C, Baking time will depend on the size and the type of bread. 
Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking.  

7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! 

Helpful Tips:
1) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up, and it will taste freshly baked again).
2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 6 March 2016

Step By Step: Super Soft and Fluffy Chinese Bakery Red Bean Bread Buns | Dinner Rolls | Slider Buns
























































I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy. I already made six batches from the list and have about two more weeks. This makes me believe this truly is a amazing experiment. Making bread makes me feel sort of like a super hero lol. Give this a go, and I hope you are proud of yourself for trying this recipe and you've said yes.

Makes 17

Ingredients

For the dough:
(A)
● 2 1/2 cup bread flour
● 2 tbsps sugar 
● 1 tsp dried yeast
● 1 cup warm milk
● 1 whisk egg
● 3 tbsps soften butter

For brushing the tops:
(B)
● 2 tbsps golden syrup
● 1 tbsp water

For the fillings:
(C) 
3/4 cup adzuki beans
4 cups cold water
2 pieces chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter
1 tbsp corn flour + 2 tbsps cold water
stir well and set aside.

Method:
1) Wash the adzuki beans, and soak for 30 minutes. drain beans and discard water.

2) Place 3/4 cup beans in a casserole, add 4 cold water and bring to a boil over middle heat, cook for about 1 hour and 30 minutes. add 1 cup brown sugar and pour corn flour mixture becomes thick.

3) Allow to cool completely and blend on high speed until they are smooth.

4) Heat up the pan, then add butter, and the red bean mixture, reduce heat to middl low, stir the bean paste until thicken, repeat the process in 3 - 4 times, and of course patience, stirring constantly until thickened, about 1 hour. Store in a container, in the fridge until ready to use.

5) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 

6) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface.

7) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size.

8)  Transfer the dough to a lightly floured worktop and roll into the desired shape filled with red bean paste filling. proof again for 35 minutes in the oven until doubled in size.

9) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 

10)  Preheat the oven to 150C, bake for 30 minutes or until done. 
Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking.  

11) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! 

Helpful Tips:
1) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up, and it will taste freshly baked again).
2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve.


Recipe Source: JosephineRecipes.Co.Uk




Homemade Super Soft and Fluffy Milk Bread | Chinese Bakery Buns | Bread Rolls | 牛奶麵包製作 - Josephine's Recipes 174





I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy. I already made six batches from the list and have about two more weeks. This makes me believe this truly is a amazing experiment. Making bread makes me feel sort of like a super hero lol. Give this a go, and I hope you are proud of yourself for trying this recipe and you've said yes.

Makes 17
Ingredients

For the dough:

(A)
● 2 1/2 cup bread flour
● 2 tbsps sugar 
● 1 tsp dried yeast
● 1 cup warm milk
● 1 whisk egg
● 3 tbsps soften butter

For brushing the tops:
(B)
● 2 tbsps golden syrup
● 1 tbsp water

For the fillings:
(C)
● http://yummyeasycooking.blogspot.co.uk/2015/09/how-to-make-sweet-red-bean-paste-black_21.html

Method:  
 1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 

2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface.

3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size.

4)  Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.

5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 

6)  Preheat the oven to 150C, bake for 30 minutes or until done. 
Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking.  

7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! 

Helpful Tips:
1) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up, and it will taste freshly baked again).
2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 5 March 2016

How to Make Super Soft and Moist Chinese Bakery Slider Buns | Fluffy Milk Bread Dinner Rolls 牛奶麵包製作 - Josephine's Recipes 174







I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy. I already made six batches from the list and have about two more weeks. This makes me believe this truly is a amazing experiment. Making bread makes me feel sort of like a super hero lol. Give this a go, and I hope you are proud of yourself for trying this recipe and you've said yes.

Makes 17

Ingredients

For the dough:
(A)
● 348g bread flour
● 38g sugar 
● 5g dried yeast
● 225g warm milk
● 61g whisk egg
● 35g soften butter

For brushing the tops:
(B)
● 2 tbsps golden syrup
● 1 tbsp water

For the fillings:
(C)
http://yummyeasycooking.blogspot.co.uk/2015/09/how-to-make-sweet-red-bean-paste-black_21.html

Method:
1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 

2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface.

3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size.

4)  Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.

5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 

6)  Preheat the oven to 150C, bake for 30 minutes or until done. 
Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking.  

7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! 

Helpful Tips:
1) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up, and it will taste freshly baked again).
2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve.

Recipe Source: JosephineRecipes.Co.Uk