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Friday, 14 December 2018

Soft Bread Rolls {The Best Homemade Rolls Recipe EVER}














This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 3g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
20g-30g butter, soften or melted

Makes 12
---25g each dough---

(C)
For the glaze:
1/2 egg yolk + 1 tbsp milk (egg wash), melted butter
or 2 tbsp golden syrup + 1 tbsp boiling water (sugar syrup)


Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, sugar and cold milk into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add butter to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking tray.

5) Rise in the oven with boiled water on the underneath, in the warm place for 30 minutes to 1 hour, until double or triple in sized. Bake in no preheated oven 150°C, until the buns are golden brown, about 15 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush with glaze. 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 15-20 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.
4) You still can use the same recipe and knead by hand or stand mixer instead.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 8 December 2018

How To Make Steamed Buns / Bread Recipe

Here is my new and improved version of steamed bread recipe. The best soft and fluffy bread I've ever had. Fresh bread without the addition of preservatives.

Makes 28 mini / 14 large 
Ingredients

(A)
• 260g, 1 cup, cold milk
• 45g, 3 tbsp granulated sugar
• 8g, 2 tsp dried yeast
• 420-450g plain flour
• 1 tbsp corn oil / olive oil

Bread dough method:
1) In a large bowl, Pour milk, sugar, yeast and plain flour. 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 30 minutes to 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, any shape, and filling you want.

5) Place the dough onto a steamer and rise again for another 20 minutes with boiled water on the underneath to help your dough rise perfectly.

6) Steam in high heat for 20 minutes and stay at least 10 minutes before open the cover lid and then transfer to a plate. Serve warm!

Helpful Tips:
1) 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, 24 November 2018

🦁 Lion Chicken Floss Buns - Milk Bread Recipe - Dinner Rolls - Soft Buns































Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish!
Impress your family, kids and friends. It's also a good Christmas homemade buns gift idea.

Ingredients

(A)
Bread dough
• 165g bread flour
• 1 tsp, dried yeast
• 120g, cold milk
• 20g, sugar
• 20g butter

Above is the bread dough ingredients
and read the method here https://yummyeasycooking.blogspot.com/search?q=red+bean+paste+bread

(B)
Drawing batter
• 1 tbsp plain flour
• 1/4 tsp baking powder
• 1 tsp cocoa powder
• water, adjust by yourself

(C)
Chicken floss
Read more at http://yummyeasycooking.blogspot.com/2018/08/homemade-chicken-floss.html

Recipe Source: JosephineRecipes.Co.Uk









Wednesday, 21 November 2018

The Best Moist & Delicious Banana Bread Recipe Ever!



These loaves bake up incredibly tall, soft, moist and rich, packed full of banana-ry goodness. The perfect banana cake, and recipe can be make only only loaf. Just like grandma used to make!

Ingredients

(A)
• 40g salted butter, (melted)
• 40g granulated sugar
• 1 large, 2 small bananas, (over-riped)
• 1 tbsp whole milk
• 1/4 tsp vanilla extract
• 1 whole egg

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

Directions:
1) In a large bowl, Add melted butter and sugar.
2) Mix together cake flour, baking powder and baking powder.
3) Use the bottom of a spoon press down until the banana is well mashed.
4) Add milk, vanilla extract and whole egg into a bowl.
5) Use a whisker or a fork to beat them well until combined.
6) Rest for at least 10 minutes before baking.
7) Pour batter into prepared pan, Bake in preheated oven 170°C for 35 minutes.

Recipe Source: JosephineRecipes.Co.Uk 





Wednesday, 14 November 2018

快要失傳的缽仔糕食譜,大眾喜愛的糕點之一!


蒸好的钵仔糕出炉用四个字形容,就是:滑,香,耐嚼。

制作8-10个迷你陶瓷小模子
配料:

5.5 x 3.5厘米

(A)
• 45克 粘米粉
• 12克 马铃薯淀粉
• 12克 澄面粉
• 65克 水 (可以使用相同数量的椰奶代替)

(B)
• 145-160克 水
• 35克 黄糖
• 10-20克 椰子糖 (可以使用相同的黄糖代替)
• 15-30克 黑糖

(C}
• 椰丝 蒸熟 并准备使用
一撮盐

方法:
1)在碗中加入 (A) 粘米粉,马铃薯淀粉,澄面粉和水,搅拌均匀。
2)制作糖水,将水倒入锅。加入黄糖,椰子糖和黑糖,在锅中搅拌,搅拌至糖融化。
3)将煮好的冰糖水趁热倒入面粉混合物中,然后将面糊压平,直至变得光滑,无结块。
4)将米糊混合物转移到准备好的迷你小模子中。
5)热水入锅蒸18分钟,蒸18分钟。冷却至少15分钟。一旦超过24小时,很容易变质,变硬。建议不要再蒸。

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。

Steamed Rice Cakes 缽仔糕 - Kuih Kosui Recipe



One of my childhood favourites. It's a old fashioned steamed rice cake, similar to nian gao, Chinese new year cake. Same as caramel and coconut flavor, but without the sticky and much more chewy texture. Topped with a desiccated coconut and goodness! That are perfect for coconut lovers and healthy, low in fat dessert ideas to serve at your tea party.

Ingredients
Makes 8-10 mini ceramic ramekins
5.5 x 3.5cm

(A)
• 45g rice flour
• 12g, potato starch
• 12g, wheat starch
• 65g, water
(you can skip it and use the same amount coconut milk instead)

(B)
• 145-160g water
• 35g brown sugar
• 10-20g, coconut palm sugar
(you can skip it and use the same amount 
brown sugar instead)
• 15g-30g dark muscovado sugar

Above is adjust the sugar level from less sugar to lightly sweet. Everyone's taste buds work differently. so, give it a try! 

(C)
To Assemble
• desiccated coconut
(steamed and ready to use)

Method:
1) In a bowl, add (A) rice flour, potato starch, wheat starch and water, stir until just combined. 
2) To make the sugar water, pour the water in a saucepan. add the brown sugar, dark muscovado sugar and coconut palm sugar, stir in the pan to dissolve the sugar completely. 
3) Pour the hot sugar water to (1) flour mixture and strain the batter until smooth and free of lumps.
4) Transfer the rice mixture into the prepared mini ramekins. 
5) Make sure that mini ramekins and the steam is at very high heat. Steam for 18 minutes. Set aside to cool at least 15 minutes before serving. Kept it at room temperature and it will last for 24 hours. 

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 10 November 2018

How To Make Chocolate Cheesecake Swirl Cupcakes















I am so excited to share this chocolate cheesecake, swirl cupcakes. it is delicious, soft and moist chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. Topped with a cream cheese that's light and fluffy, also decorate with candy sprinkles. They are a wonderful option for any special occasion!

Ingredients

Makes 9-12 cupcakes
1 - 23cm square cake and 6 inch cake

(A)
• 3 egg yolks
• 30g, 3 tbsp sugar
• 20g, 4 tbsp vegetable oil
• 28g, 41/4 tbsp milk
• 8g, 1 tsp vanilla extract
• 15g, 21/4 tbsp cocoa powder
• 45g, 6 tbsp cake flour

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 50g, 5 tbsp sugar

(C)
To Assemble
• 300g soft cheese or cream cheese
• 50g, 5 tbsp sugar 
• 1 large egg whites

Method:
1) In a bowl, Add (A) egg yolks, sugar, vegetable oil, milk and vanilla extract, sieved cocoa powder and cake flour, stir until just combined. Be careful not to over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 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) Bake at preheated oven, on the lowest oven rack at 150°C -5 minutes for the first layer of cupcakes and then taking it out from the oven, and spread the (C) cream cheese mixture and the remaining batter and bake again for another 20 minutes, and 23cm square pan for 15 minutes and then bake again for another 30 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool at least 10 minutes. 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.
Decorate with candy sprinkles if you like.

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
2) 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 31 October 2018

French Chocolate Macarons Recipe





































After making Macarons more than 10 times with lots of note taking, They aren's super easy, It takes practice and time, effort and lot of love. This recipe for chocolate macarons is my all-time favorite. Tonight and my husband said they are the best macarons he's ever had. You can do whatever shape or pattern you like and I believe it will quickly become your favourite too, by far the tastiest, not too sweet, rich, chocolatey, soft and chewy. Great for a Birthday/Christmas gifts or You can match virtually any cake or party decor to make your celebration special.

Makes 25-30

Ingredients

(A)
4 tbsp powdered sugar, (make your own or purchase on store)
3/4 cup, 14 tbsp, ground almonds, (extra fine)
2 tbsp cocoa powder,  (sieved)

(B)
2 aged egg whites (L)
4 tbsp granulated sugar

(C)
A drop of almond extract

(D)
Filling:
• 100ml fresh double/whipping cream (original pack)
• 100g dark chocolate chips (dr oaetker 1 pack of 100g)

Method:
1) Place the granulated sugar in a food processor and process on high until powder forms, and continue place the ground almonds, blend them very fine.

2) Add the powdered sugar, extra fine ground almonds and sieved  cocoa powder into a bowl, and mix well.

3) Whisk the aging egg whites and add sugar a little bit at a time, until stiff peak, about 3 minutes. then sift the (1) dry ingredients into the whites and fold in using a spatula, lifting and turning gently. Do not over mixed the batter.

4) Fill an piping bag with batter and snip off the corner. Pipe onto the sheet/mat making small blobs around an inch big. Leaving a little space between each. llightly tap your baking mat/sheet after piping your macarons to release the air bubbles and then pop them with a metal skewer/toothpick then leave for 2 hours to dry out or until a skin develops.

5) Baked at 120C for 23 minutes. Let them cool completely before you peel or grab them off of the mat/sheet and store in a airtight container and it keeps fresh in the refrigerator for up to 5 days. of course you can pipe the filling in the same day. When macarons are freshly baked, the shell is crispy outside, chewy inside and they are actually not ready to eat. It taste perfectly when "ripened" in the fridge for 24-48 hours.

6) To make the filling, In a small saucepan, Cook the double cream over middle low heat, add dark chocolate chips, and whip until smooth. Leave to thicken for at least 30 minutes. Pipe filling between two shells.

Helpful Tips:
1) Aging egg whites basically means separating your egg whites and yolks, and storing your egg whites in an airtight container in a fridge for overnight.
2) Allow the shells to stand at fan oven to speed up the drying process about 1 hour, until a skin forms on the surface. The batter should not stick to your fingers. This will prevent them from cracking in the oven.
3) It's best to bake at a lower temperature for a longer period of time and avoid them crack and no feet.
4) If your ground almonds not finely enough or you skip the steps of lightly tap your baking mat/sheet after piping your macarons. This makes for macaron shells not smooth and shiny.
5) Click below link, if you use the kitchen scale to measure by weight for baking instead, http://yummyeasycooking.blogspot.co.uk/2016/12/how-to-make-french-macarons-like-pro.html

Recipe Source: JosephineRecipes.Co.Uk



Thursday, 25 October 2018

How To Make Black Beauty Cheese Cake 黑美人乳酪蛋糕
























I am so excited to share this black beauty cheese cake, it is delicious, soft and moist chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. Topped with a cream cheese that's light and fluffy, also decorate with candy sprinkles. They are a wonderful option for any special occasion!

Ingredients

Makes 9 cupcakes
1 - 23cm square cake and 6 inch cake

(A)
• 3 egg yolks
• 30g, 3 tbsp sugar
• 20g, 4 tbsp vegetable oil
• 28g, 41/4 tbsp milk
• 8g, 1 tsp vanilla extract
• 15g, 21/4 tbsp cocoa powder
• 45g, 6 tbsp cake flour

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 50g, 5 tbsp sugar

(C)
To Assemble
• 300g soft cheese or cream cheese
• 50g, 5 tbsp sugar 
• 1 large egg whites

Method:
1) In a bowl, Add (A) egg yolks, sugar, vegetable oil, milk and vanilla extract, sieved cocoa powder and cake flour, stir until just combined. Be careful not to over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 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) Bake at preheated oven, on the lowest oven rack at 150°C -5 minutes for the first layer of cupcakes and then taking it out from the oven, and spread the (C) cream cheese mixture and the remaining batter and bake again for another 20 minutes, and 23cm square pan for 15 minutes and then bake again for another 30 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool at least 10 minutes. 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.
Decorate with candy sprinkles if you like.

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
2) 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk


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:
做法

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! 准备一个小锅,小火煮热粟米油,加入过筛可可粉,咖啡粉,不断搅拌,直到完全融化,然后倒入糖和牛奶。煮至65℃后离火,等稍降温后,洒上一点海盐,过筛的低筋粉混合至无干粉。这就是烫面了,加入蛋黄搅拌,直到面糊光滑。 (注意少于30次,不要过度搅拌)

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. 在一个干净的碗,先将蛋白打散成泡状;再加入几滴柠檬汁,分三次加入糖,打发至偏干性发泡, 直到出现大弯勾,大约3-5分钟。
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. 搅拌好的蛋黄糊,加入打发好的三分之一的蛋白,搅拌均匀。再全倒回蛋白盆里,。一定要用翻拌手法,以免消泡,并拌匀。

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! 把拌匀的面糊从高处均匀倒入蛋糕模,蛋糕馅洒上一些磨碎的黑巧克力,在顶部另外撒上一些巧克力豆。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) 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.放烤箱中层,冷水浴130°c-150°c度,上下火烤60分钟。

6) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached to room temperatures. 烤好后,打开烤箱门, 冷却至少10分钟。

7) 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. 出炉后, 再摔两下,才不会出现塌陷。烘烤时间应根据蛋糕模具的大小来决定。不同的烤箱由于内部结构、控温精准性的不同,实际温度会有差,最好是买一个烤箱温度计,放在烤箱内,这样才能校正误差。

7) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days. 放在冰箱冷藏,不要超过3天。


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.

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

7) 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.

8) 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 tbsp 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。

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食譜原作者:JosephineRecipes.Co.Uk
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Friday, 21 September 2018

3 Amazing Vanilla Sponge Cakes Recipe | The Most Satisfying and Fluffy Cake Decorating Ideas





My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

Makes 2 - 2lb loaf pan (10'' x 6'')

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 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.

6) Once cooked, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) 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