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Sunday, 22 July 2018

Make Your Own: Pepperoni Pizza



Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best pepperoni pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 2
---30cm round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g - 200g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant)
or as you prefer?
• 90g pepperoni

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar 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'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

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


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto two floured round pans. Top crusts with sauce, mozzarella cheese and pepperoni.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 18 minutes. (Makes 2 pizzas with 10 inch round 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.

Helpful Tips:
1) Knead the dough by hand in above recipe. 
2) In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk


How To Make a Hawaiian Pizza - Quick & Easy!













Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best hawaiian pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 1
---30cm round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g - 200g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant) or as you prefer?
• tomatoes, pineapple chunks, ham or you can add whatever other toppings you like in addition.

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar 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'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

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


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto floured round pans. Top crusts with sauce, mozzarella cheese and add the toppings.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 25 minutes. 

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.

Helpful Tips:
1) Knead the dough by hand in above recipe. 
2) In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 21 July 2018

Strawberry Sponge Cake Recipe
































Ingredients

Makes 10 cupcakes

(A)
For the cake
• 35g, 5 tbsp melted butter
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
To Assemble
• 300ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 vanilla pod or 1 tsp vanilla extract
• desiccated coconut, toasted
• strawberry jam, homemade 
https://www.youtube.com/watch?v=v6cHALDaT4E&t=20s

Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C  - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

6) In the meantime, whip the double cream and add vanilla and sugar and whisk until it is just thick enough to hold its shape. If over whipped can be fix it easily and now read the section 1 helpful tips below.

7) Toasted the desiccated coconut and fry until fragrant. Set aside to cool and ready to use and then roll the cake up and down and topped with whisked cream and strawberry jam.

Helpful Tips:
1) Over whipped cream can be fix it, add a few tablespoons of heavy cream or milk and simply re-whipping it and have it looking smooth and creamy once again.
2) Be careful not to get the saucepan hot because the melted butter will burn.
3) 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.
4) 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.
5) 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.
6) 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.
7) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
8) 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



Friday, 20 July 2018

Vanilla Sponge Cake Recipe
























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

Monday, 16 July 2018

How To Make Vanilla Sponge Cake



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


Friday, 13 July 2018

Hurricane Swiss Roll - Japanese Matcha Cake 龍捲風蛋糕卷



Love this? Hurricane Swiss Roll - Matcha and Vanilla flavor. A true art form and these cake simply too goof to eat. You won't believe how good they are.

Ingredients

(A)
Egg yolks
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 5g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved
• 1/2 tsp baking powder

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 45g, 4 tbsp sugar

(C)
For the egg yolks batter
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

(D)
To Assemble
• 200ml double cream
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

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. Cut a piece of baking paper to fit the base of a cake pan 23 x 23cm.

1) In a large bowl, Add egg yolks, sugar, corn oil, milk, vanilla extract, and mix together sieved cake flour and baking soda. 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, and add the matcha mixture, combine well.

4) Pour plain 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) Squeeze the matcha batter on top. Using a fork as shown on the video and draw a ''s'' lines to make a horizontal from left to right at one side. Repeat drawing vertically from top to bottom. Bang it again to remove any air bubbles.

6) Bake in preheated oven 150°C for 5 minutes and 130°C for 30 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

7) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. In the meantime, whip the fresh double cream, add vanilla extract, sugar and matcha mixture, and whisk until creamy and can hold the shape. Spread the cream over the cake and then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's important to follow exactly this recipe and baking at the right temperature.
5) 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.
6) 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. 
7) 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. 
8) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
9) 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

Tuesday, 10 July 2018

How To Make Hurricane Swiss Roll - Matcha Roll Cake Recipe



Love this? Hurricane Swiss Roll - Matcha and Vanilla flavor. A true art form and these cake simply too goof to eat. You won't believe how good they are.

(A)
Egg yolks
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 5g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved
• 1/2 tsp baking powder

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 45g, 4 tbsp sugar

(C)
For the egg yolks batter
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

(D)
To Assemble
• 200ml double cream
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

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. Cut a piece of baking paper to fit the base of a cake pan 23 x 23cm.

1) In a large bowl, Add egg yolks, sugar, corn oil, milk, vanilla extract, and mix together sieved cake flour and baking soda. 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, and add the matcha mixture, combine well.

4) Pour plain 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) Squeeze the matcha batter on top. Using a fork as shown on the video and draw a ''s'' lines to make a horizontal from left to right at one side. Repeat drawing vertically from top to bottom. Bang it again to remove any air bubbles.

6) Bake in preheated oven 150°C for 5 minutes and 130°C for 30 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

7) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. In the meantime, whip the fresh double cream, add vanilla extract, sugar and matcha mixture, and whisk until creamy and can hold the shape. Spread the cream over the cake and then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's important to follow exactly this recipe and baking at the right temperature.
5) 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.
6) 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. 
7) 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. 
8) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
9) 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