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Tuesday, 29 November 2016

Soft Hokkaido Milk Bread 新手必學 ● 湯種麵團做法






The water roux also known as a tangzhong is a method used in breadmaking to create soft and fluffy
bread which was originated by the Japanese. Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!


Ingredients

(A)

• 5 tbsp (50g) bread flour
• 250ml (225g) cold water


Water-roux method:
1) Mix the water and bread flour together. bring to a boil over low to medium low heat, Whisking until thickened and completely smooth. Be careful not to burn. You will make about 220g-240g water-roux and two batches of 2lb loaf. Set aside to cool until ready to use or cover and refrigerate overnight.


Helpful Tips: You can just cut the water-roux starter recipe in half, if you are not ready to bake your next batch.

(B)
● 112g cold milk
● 6g sweetened condensed milk
● 33g sugar
● 3g dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 300g bread flour 
● 48g cake flour
● 6g milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins


Bread dough method:

1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.


3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 


4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 

-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer to a wire rack to cool completely. Store a loaf of bread in an airtight container and keep fresh for 2 days or kept in a freezer for 1 month.


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 failling to rise is bad yeast.

Recipe Source: JosephineRecipes.Co.Uk


Friday, 25 November 2016

Eggless Butter Cookies Recipe ♥ Melt In Your Mouth ♥
























Life is better with freshly baked cookies. They are addictive with full of buttery flavor with a crisp crust and melt in your mouth goodness. The cookies actually taste like the butter cookies that come in the danish blue tin at the grocery store or even better than the real thing. They're perfect with coffee or tea, and compliment a great snack or holiday gift.

Make 10 Large Cookies

Ingredients
1/2 cup, 120g butter, room temperature
a pinch of sea salt, about 1/4 tsp
21/2 tbsp powdered sugar
1/2 tsp vanilla extract
1 cup cake flour, sifted

Method:
1) Leave the butter at room temperature for about an hour or until soft to the touch, but not warm or melty. Beat the butter, salt, sugar, vanilla together with a hand mixer on a low to middle speed, for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. Sift the flour x 3 times and gently fold in until incorporated.

3) Transfer the mixture into a sheet of plastic wrap, roll into log, and cut a holes on it and place into the piping bag fitted with a nozzle flower tips 4.6cm/1.81" x 3cm/1.18".

4) Pipe each cookies into 5cm wide swirls on a baking tray lined with parchment paper.

5) Before baking, Cover and place them in the freezer for 30 minutes, until firm up or refrigerate overnight.

6) Preheat the oven to 150°c. Bake in hot oven 20 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: JosephineRecipes.Co.Uk


Monday, 21 November 2016

Butter Cookies (Pastisetas) Recipe




Life is better with freshly baked cookies. They are addictive with full of buttery flavor with a crisp crust and melt in your mouth goodness. The cookies actually taste like the butter cookies that come in the danish blue tin at the grocery store or even better than the real thing. They're perfect with coffee or tea, and compliment a great snack or holiday gift.

Make 10 Large Cookies

Ingredients
1/2 cup, 120g butter, room temperature
a pinch of sea salt, about 1/4 tsp
21/2 tbsp powdered sugar
1/2 tsp vanilla extract
1 cup cake flour, sifted

Method:
1) Leave the butter at room temperature for about an hour or until soft to the touch, but not warm or melty. Beat the butter, salt, sugar, vanilla together with a hand mixer on a low to middle speed, for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. Sift the flour x 3 times and gently fold in until incorporated.

3) Transfer the mixture into a sheet of plastic wrap, roll into log, and cut a holes on it and place into the piping bag fitted with a nozzle flower tips 4.6cm/1.81" x 3cm/1.18".

4) Pipe each cookies into 5cm wide swirls on a baking tray lined with parchment paper.

5) Before baking, Cover and place them in the freezer for 30 minutes, until firm up or refrigerate overnight.

6) Preheat the oven to 150°c. Bake in hot oven 20 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 20 November 2016

成功的秘訣.必看: 牛油曲奇 入口即化(正统做法,比蓝罐还香)



自己动手做最好吃的曲奇,比丹麦蓝罐还香,又可以满足视觉与味觉的双重享受。每次到了中午闻到厨房里刚出炉的曲奇,散发出淡淡的牛油香味。喝咖啡的时候来上两块,真得是很好的下午茶伴侣。
材料:
120克 牛油(黄油)
1/4茶匙盐
25克 糖粉
1/2 茶匙 香草精
120克 低筋面粉

做法步骤:
1) 黄油室温软化。冬天不容易软化,可以放入微波炉加热20秒左右。
2) 加入盐、糖粉、打发至颜色发白,体积膨松,大约十分钟左右。
3) 接着分3次加入过筛的低粉,用刮刀切拌、翻拌的方式,让黄油慢慢被吸收。
4) 将搅拌均匀的面糊放入包装薄膜或者直接装入裱花袋, 可以挤出各种形状。这次我用的裱花嘴尺寸是 4.6cm/1.81" x 3cm/1.18"。挤出5cm宽度,可做出10块(大)的量 。如果挤2cm宽度,可做30块(小)的量 。
5) 放进冰箱冷藏至少30分钟或者过夜,直至变硬。 这样烤出来的花纹就不会塌下去,而是更立体了。
6) 每个人的烤箱不同, 温度也会有差异。我的是先预热烤箱150度上下火, 烤20分钟。 请根据自己的烤箱做调整。看到曲奇边缘金黄色就可以了。 刚出炉的曲奇是软软的,很容易碎,千万别用手动它。 等冷却后就自然变酥脆了。
7) 完全冷却后,密封保存, 三天內食用最佳。

版权声明:凡本网站原创作品,未经允许,不得转载。
转载请注明: 来源网址 。
食谱原作者: JosephineRecipes.Co.Uk


Saturday, 19 November 2016

Melt In Your Mouth Butter Cookies | Pastisetas Recipe | Copycat Danish Butter Cookies (Klassiske Vaniljekranse) 牛油唧花曲奇


Life is better with freshly baked cookies. They are addictive with full of buttery flavor with a crisp crust and melt in your mouth goodness. The cookies actually taste like the butter cookies that come in the danish blue tin at the grocery store or even better than the real thing. They're perfect with coffee or tea, and compliment a great snack or holiday gift.

Make 10 Large Cookies

Ingredients
120g butter, room temperature
a pinch of sea salt, about 1/4 tsp
25g powdered sugar
1/2 tsp vanilla extract
120g cake flour, sifted

Method:
1) Leave the butter at room temperature for about an hour or until soft to the touch, but not warm or melty. Beat the butter, salt, sugar, vanilla together with a hand mixer on a low to middle speed, for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. Sift the flour x 3 times and gently fold in until incorporated.

3) Transfer the mixture into a sheet of plastic wrap, roll into log, and cut a holes on it and place into the piping bag fitted with a nozzle flower tips 4.6cm/1.81" x 3cm/1.18".

4) Pipe each cookies into 5cm wide swirls on a baking tray lined with parchment paper.

5) Before baking, Cover and place them in the freezer for 30 minutes, until firm up or refrigerate overnight.

6) Preheat the oven to 150°c. Bake in hot oven 20 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: JosephineRecipes.Co.Uk


Friday, 11 November 2016

零失败 ● 巧克力棉花蛋糕 ● 一次成功 ● 燙麵法 +水浴法





相信每个人都喜爱軟棉棉的蛋糕。这个烫面法,就是用热油煮可可和加入少许咖啡粉提出香味,之后将面糊烫熟 ,再加上水浴法,就能做出完美的巧克力棉花蛋糕。吃起來会在你口中融化,香醇浓郁、不甜不膩、而且,綿密鬆軟的口感。闭上眼睛,余香飘渺,意猶未盡,一口接着一口。再加上巧克力淋面,更能带来美味的幸福。依个人喜爱, 可装饰,和用来做双层奶油裱花蛋糕,也能做成好吃的生日蛋糕,或各式节日的甜点也不错。

材料:

烫面做法:
(A)
•22g玉米油
•10g可可粉,(过筛)
•1/2茶匙速溶咖啡粉,(过筛)
•66g牛奶
•25克糖

蛋黄糊:
•46克,2个蛋黄
•58克低筋粉
•少许海盐

蛋白霜:
(B)
•70克,2个蛋清
•1/4茶匙的塔塔粉
•45克糖

巧克力镜面淋面酱:
(C)
•150毫升鲜奶油
•100克黑巧克力

做法:
1)准备一个小锅,中小火煮热(A)玉米油,大概1-2分钟, 加入过筛的可可粉,速溶咖啡粉,不断搅拌,直到完全融化,然后倒入牛奶和糖。煮沸至65℃后离火。稍降温后,分2次加入蛋黄,洒上一点海盐,过筛的低筋粉混合至无干粉。这就是烫面了,搅拌直到面糊光滑。可过滤去除颗粒。

2)在一个干净的碗,先加塔塔粉,细砂糖分三次,加入蛋白中,打發至偏干性發泡, 直到出現大彎勾,大约3分钟。

3)蛋黄糊和打发好的蛋白, 一定要用翻拌手法,以免消泡, 并拌匀。

4)烤盘上垫上油纸,把拌匀的面糊从高处均匀倒入6寸圆型蛋糕模,使用刮板刮平。双手提起烤盘,左右抖动几下,使面糊更平整。摔两下除去气泡。

5)放烤箱中层,热水浴130°c度,上下火烤45分钟。烤好后,打开烤箱门, 冷却 至少10分钟。出炉后, 再摔兩下,才不会出现塌陷。

6)在一个小锅,中火煮热鲜奶油,离火。加入黑巧克力片,并搅拌,直到光滑。稍降温, 15分钟后,倒在蛋糕上。放在冰箱冷藏,不要超过2天。

版权声明:凡本网站原创作品,未经允许,不得转载。
转载请注明: 来源网址 
食谱原作者: JosephineRecipes.Co.Uk


Wednesday, 9 November 2016

Soft Sponge Cake with Fresh Fruit Recipe | Cooked Dough Method | 像棉花般柔软的蛋糕---棉花蛋糕 | 燙麵法




This is a yummy whipped cream cupcakes topped with fresh fruits and that turned out to be one of the best cupcakes I ever tasted. Cake toppers aren't always required. It's delicious, melt-in your mouth goodness and buttery flavored, also made using the cooked dough method. I believe you can make so much better than the store bought bakery and make this looks as gorgeus into a special treat or make a birthday really special.

Ingredients

Cooked dough:
(A)
• 5 tbsp butter
• 8 tbsp,120ml milk
• 4 tbsp, 60ml sugar

Egg yolks:
•  4 egg yolks
• 12 tbsp, 180ml cake flour
• a pinch of salt

Egg whites:
(B)
• 140g, 4 egg whites
• 1/2 tsp cream of tartar
• 8 tbsp, 120ml sugar

Topping:
(C)
• mango chunks
• strawberries
• blueberries
• kiwi
or choose your favorite fruits

For the cream:
(D)
• 568ml double cream

You will need 20 cupcake baking cups 5.5cm x 4.5cm / 2.2'' x 1.7''.

Method:
1) In a saucepan, heat the butter, over medium low heat, turn it off if the oil starting to bubbles. add milk and sugar, stir until melted. Add the eggs one at a time and and beat for 5 seconds, add a pinch of sea salt and sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Strain the cooked dough through a large strainer for extra smooth. Gently fold until the whites and yolk mixture to incorporated. be careful do not over mix if not your cake won't rise.

4) Pour the mixture into 20 baking cups 5.5cm x 4.5cm / 2.2'' x 1.7''. Bang the pan 2-3 times to remove any air bubbles.

5) Without a hot water bath, Fan oven 150°C bake for 25 minutes, or until cake tests done. Leave to cool in the oven with the door open, for at least 5 minutes and remove the cake from oven and bang your pan again, prevent it from shrinking when it cools down.

6) Use a sharp knife to peel (C) and cut the mango and kiwi into chunks. gently rinse the stawberries and blueberries under cold water, drain immediately. Cut any shape you want. Refrigerate until ready to use.

7) In the meantime, whip the (D) double cream until can hold a stiff peak, about 4 minutes. Do not over beat. Refrigerate it, before using if needed.

8) Spread whipped cream on cake top and decorate with fresh fruits and sprinkle the sanding sugar over the tops. Transfer the cupcakes to a plate for serving. Any leftover cake can be covered and kept in the fridge for overnight.

Helpful Tips:
1) Be careful not to open the oven during the baking process.
2) Over mixing cake batter can result in a heavy, sinking fast, closed to rubbery texture.
3) Cut a path down and don't stir and never use an electric mixer for mixing.
4) Cakes shrink or wet if they're not baked thoroughly.
5) I used cold eggs in most of my cake recipes.
6) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water.
Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
8) 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 deflated, shrinks or crack on top.
9) 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.
10) Do you have a favorite brand of butter? Yes, Kerrygold Salted Butter and Tesco British Butter.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 6 November 2016

How To Make Whipped Cream Cupcakes Topped with Fresh Fruits | Cooked Dough Method | 海绵杯子蛋糕 | 燙麵法




This is a yummy whipped cream cupcakes topped with fresh fruits and that turned out to be one of the best cupcakes I ever tasted. Cake toppers aren't always required. It's delicious, melt-in your mouth goodness and buttery flavored, also made using the cooked dough method. I believe you can make so much better than the store bought bakery and make this looks as gorgeus into a special treat or make a birthday really special.

Ingredients

Cooked dough:
(A)
• 70g butter
• 56g milk
• 40g sugar

Egg yolks:
• 92g, 4 egg yolks
• 96g cake flour
• a pinch of salt

Egg whites:
(B)
• 140g, 4 egg whites
• 1/2 tsp cream of tartar
• 80g sugar

Topping:
(C)
• mango chunks
• strawberries
• blueberries
• kiwi
or choose your favorite fruits

For the cream:
(D)
• 568ml double cream

You will need 20 cupcake baking cups 5.5cm x 4.5cm / 2.2'' x 1.7''.

Method:
1) In a saucepan, heat the butter, over medium low heat, turn it off if the oil starting to bubbles. add milk and sugar, stir until melted. Add the eggs one at a time and and beat for 5 seconds, add a pinch of sea salt and sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Strain the cooked dough through a large strainer for extra smooth. Gently fold until the whites and yolk mixture to incorporated. be careful do not over mix if not your cake won't rise.

4) Pour the mixture into 20 baking cups 5.5cm x 4.5cm / 2.2'' x 1.7''. Bang the pan 2-3 times to remove any air bubbles.

5) Without a hot water bath, Fan oven 150°C bake for 25 minutes, or until cake tests done. Leave to cool in the oven with the door open, for at least 5 minutes and remove the cake from oven and bang your pan again, prevent it from shrinking when it cools down.

6) Use a sharp knife to peel (C) and cut the mango and kiwi into chunks. gently rinse the stawberries and blueberries under cold water, drain immediately. Cut any shape you want. Refrigerate until ready to use.

7) In the meantime, whip the (D) double cream until can hold a stiff peak, about 4 minutes. Do not over beat. Refrigerate it, before using if needed.

8) Spread whipped cream on cake top and decorate with fresh fruits and sprinkle the sanding sugar over the tops. Transfer the cupcakes to a plate for serving. Any leftover cake can be covered and kept in the fridge for overnight.

Helpful Tips:
1) Be careful not to open the oven during the baking process.
2) Over mixing cake batter can result in a heavy, sinking fast, closed to rubbery texture.
3) Cut a path down and don't stir and never use an electric mixer for mixing.
4) Cakes shrink or wet if they're not baked thoroughly.
5) I used cold eggs in most of my cake recipes.
6) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water.
Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
8) 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 deflated, shrinks or crack on top.
9) 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.
10) Do you have a favorite brand of butter? Yes, Kerrygold Salted Butter and Tesco British Butter.

Recipe Source: JosephineRecipes.Co.Uk