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Saturday, 20 April 2019

烤面包的做法,柔软拉丝,太馋人了

























































想吃面包不用出去买,自己在家轻松做,方法简单,一学就会,成功烤出,软绵绵,好吃而且美美的牛奶面包。

材料

(A)
汤种:
• 140克水,温热至约65℃
• 25克,2汤匙面粉

(B)
• 140克汤种
• 70克冷牛奶
• 20克砂糖
• 280克高筋面粉
• 1茶匙,酵母

(C)
• 1汤匙,橄榄油/植物油

(D)
蜜糖浆:
• 1汤匙蜂蜜
• 1/2汤匙温水

做法:
1)在平底锅中待水温热至45-65°C,然后加入高筋面粉。快速搅拌,熬成浓稠的糊糊状,盛出待用。(它可以用来制作两次软面包,放冰箱保存3-5天)。

2)将汤种,冷牛奶,糖,高筋面粉和酵母放入面包机中。按MENU按钮,直到选择所需的程序 '' 生面团 ''。揉成面团,再把油加入,慢慢揉进面团。

3)面包机第一次发酵,至2到3倍大,30分钟左右或直到发出嘟嘟声信号,取出。用手掌轻轻压面团分成16块的面团。卷起面团,切成两半,形状像朵玫瑰。

4)整理形状,进行第二次发酵发酵完成,烤箱150°C,中下层,18分钟左右。(烘烤时间取决于烘焙面包的大小和形状)。

5)从烤箱中取出。将蜂蜜与温水混合,制成蜂蜜糖浆,搅拌均匀。将糖浆刷到面包的两侧上。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬的食谱

Tuesday, 16 April 2019

Rose Buns Recipe | Flower Bread 🌹 Soft and Fluffy Bread rolls








































































The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. 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. There's nothing better than freshly baked bread.

Makes 16

Ingredients

(A)
To make the roux:
• 140g water, warm to hot about 65C
• 25g, 2 tbsp bread flour

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 280g bread flour
• 1 tsp, 5g allinson yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

Method:

1) In a saucepan, heat water, until the water is warm to hot, 45-65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) Place the milk roux, cold milk, sugar, bread flour and yeast into the bread pan. 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, add mild oil and continue ''stir 2'' until beeps will signal. close the lid gently.

3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes 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 divide into 16 pieces or as many as you desire. shape into balls, then roll out each ball into a oval shaped. roll up the dough and cut in half like a rose in shaped.

5) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven. Make a honey syrup by mixing honey with warm water, and stir. Brush the syrup generously up the sides and over the top of the bread. Eaten fresh is definitely best.

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.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
5) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
6) It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 6 April 2019

Perfect Silky Smooth Buttercream Icing | Easy Buttercream Frosting Recipe




































This Perfect Buttercream Frosting is less sweet, creamy, fluffy, melt-in-your-mouth soft and is packed with milk flavor without being overly sweet! It tastes just like delicious whipped cream. Easy to add other flavors to it without losing its fluffy texture. I love using this as a frosting or a filling to decorate breads, cupcakes and birthday cakes.

• 250g butter, softened
• 5 tbsp, powdered sugar
• 5 tbsp warm milk 

Method:
1) To make buttercream, Stir together powdered sugar and milk, set aside until ready to use.
2) Beat butter for about 5 minutes. Scrape the sides of the bowl down, add the mixture a little at a time. Continue beat until smooth and creamy, about 10-15 minutes. Spoon the cream into a piping bag, fitted with a tip as you desire. 

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) Leftover buttercream can be transferred to an airtight bag or container and stored in the refrigerator for up to 7 days or freezer until you are ready to use it. It can be kept in the frozen several months.







Sunday, 24 March 2019

How To Make A Roux | Tangzhong Recipe - Free from Artificial Preservatives In Bread Making 湯種製作教學















Water roux also known as tang zhong is a method used in bread-making to keeps bread soft, fluffy and tender with a longer periods of time. It's not use artificial preservatives and additives. There's nothing better than freshly baked bread.

Ingredients
• 280g, 11/4 cup water / milk
• 56g, 4 tbsp bread flour

Method:

1) In a saucepan, heat water, until the water is warm to hot, 45-65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps.

2) You'll make two batches of 2lb loaves of bread. The roux can also be cooled to room temperature first, and stored in the fridge up to a few days. 



Saturday, 16 March 2019

Fluffy Japanese Milk Bread Recipe




































Very easy and quick Japanese milk bread recipe, bake up incredibly soft and less chewy. There's nothing like the homemade aroma wafting through the kitchen as it bakes.

Makes 12
463g whole dough
38g each dough or makes 1 (2lb) loaf

Ingredients

(A)
• 260g bread flour
• 180g cold milk
• 1 tsp, 4g allinson yeast
• 30g granulated sugar

(B)
20g, butter, soften

Method: 
1) In a bowl, add bread flour, cold milk, dried yeast, and granulated sugar, stir until just combined.
Knead the dough until smooth and elastic about 10 minutes, and springs back when pressed on with your fingers and is no longer sticky.

2) Transfer the kneaded dough to a greased bowl, rise in a warm oven for 1 hour. Divide the dough into 12 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes. Sprinkle some flour over the top before baking.

3) Bake in preheated oven 150°C for 18 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

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.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°CUsing a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: JosephineRecipes.Co.Uk




Saturday, 9 March 2019

教你做巧克力香蕉蛋糕 - 约瑟芬的食谱













香蕉的味道甜美和营养价值丰富,搭配上了用可可豆磨制出来的巧克力粉制做成的蛋糕,两个结合在一起,拥有加强记忆力的功效。相信大家跟我一样都无法抵挡美味的蛋糕,心情不悦时吃甜点是最好的享受。

材料:

(A)
• 38克牛油,融化
• 40克黄糖
• 2根香蕉
• 30克,2汤匙全脂牛奶
• 1个全蛋
• 1/2茶匙香草精

(B)
• 80克,1/2杯普通面粉
• 1/2茶匙,3克泡打粉
• 1/4茶匙,1克小苏打
• 30克,2汤匙可可粉

(C)
• 100克巧克力豆
• 2汤匙普通面粉

方法:
1)在一个大碗里,加入融化的牛油,黄糖,香蕉,牛奶,鸡蛋和香草精。
2)用叉子压下香蕉,将其捣碎。加入面粉,泡打粉,小苏打,可可粉和巧克力豆。拌匀。烘烤前至少休息10分钟。将面糊倒入,在预热的烤箱中烘烤170°C,25分钟或不用预热的烤箱烘烤35分钟。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。
食谱原作者: 约瑟芬的食谱



Thursday, 7 March 2019

How To Make Chocolate Banana Cake - JosephineRecipes.com




For now, chocolate banana cupcakes are on our favourite afternoon tea menu. So. if you're a lover of super crunchy, crispy chocolate chip cookies as well, on top of a cupcake is done exactly the same as the way. They are fantastic, your cakes inside will always turn out moist, soft and springy. The best ever to create a chocolate heavenly flavour.

Ingredients
Makes 6-8 cupcakes 

(A)
• 38g salted butter, (melted)
• 40g brown sugar
• 2 small bananas / 1 large (over-riped)
• 30g, 2 tbsp whole milk
• 1 whole egg
• 1/2 tsp vanilla extract

(B)
• 80g, 1/2 cup cake flour
• 1/2 tsp, 3 g baking powder
• 1/4 tsp, 1g baking soda
• 30g, 2 tbsp cocoa powder

(C)
• 100g chocolate chips, or as you desire
• 2 tbsp plain flour

Directions:
1) In a large bowl, Combine melted butter, brown sugar, bananas, milk, egg, and vani1la extract.
2 ) Use a fork to press down the banana is well mashed. Add the flour mixture, cocoa powder and chocolate chips. mix until combined. Rest for at least 10 minutes before baking.
3) Pour batter into prepared cupcakes pan, Bake in preheated oven 170°C for 25 minutes or no preheated oven for 35 minutes.

Recipe Source: JosephineRecipes.Co.Uk 





Friday, 22 February 2019

教你做香草戚風蛋糕 約瑟芬的食譜






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
(可以用1/2茶匙新鮮柠檬汁代替)
• 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。如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!

版權聲明:凡本網原創作品,未經允許,不得轉載。
轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜




Saturday, 16 February 2019

Super Soft Milk Bread Loaf



The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 2
2 lb Loaf Tin, 21 x 11cm (8,5" x 4.5")

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour

(B)
• 70g, 7 tbsp cold milk
• 1 whisked egg
• 30g, 3 tbsp sugar
• 2 tbsp, 15g milk powder
• 4g, 1 tsp dried yeast
• 300g, 2 cup 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 frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

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 to 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


Sunday, 10 February 2019

Super Soft & Fluffy Milk Bread {The Best Homemade Bread Recipe EVER} 🌻🌻🌻
















A lovely looking bread that will impress your guests, and such a pleasure to bake and eat.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
1 tbsp mild, olive oil / vegetable oil

(C)
For the glaze:
1 tsp golden syrup + 1 tbsp boiling water = sugar syrup
1/2 tbsp whisked egg + 1 tbsp milk = egg wash

Method: 
1) Place the (A) ingredients, bread flour, dried yeast, cold milk, sugar and milk powder into the zip seal food & freezer bag. cold rise overnight in the fridge.

DAY 2
2) Transfer the dough to a greased work top, rest for 30 minutes. Divide the dough into 6 pieces. shape into a round balls and make a flower shaped. wet the dough before adding sesame seeds on top, and place them on a prepared tray.

3) Let it rise again for a further 30 minutes to 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. Lightly brush the bread with egg wash or sugar syrup before baking.

4) Preheat the oven to 150°C. Bake for 18 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

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.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°CUsing a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: JosephineRecipes.Co.Uk


Friday, 8 February 2019

Super Soft & Fluffy Milk Bread {The Softest Homemade Bread Recipe}



















The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 2
1 lb Loaf Tin, 15 x 9 cm (6" x 3.5")

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour

(B)
• 70g, 7 tbsp cold milk
• 1 whisked egg
• 30g, 3 tbsp sugar
• 2 tbsp, 15g milk powder
• 4g, 1 tsp dried yeast
• 300g, 2 cup 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 frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

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 to 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.

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


Tuesday, 22 January 2019

煎堆 不開裂 不回縮 外酥裡糯 超好吃 Sesame Balls Recipe
































2019年新年就要來臨了,農曆新年必備美食, 煎堆轆轆,金銀滿屋,煎堆,不開裂,不回縮,外酥裡糯,一看就知道,超好吃😋 新手零失敗的賀年食品。

做10 - 每個麵團21克

配料:
(A)
•100克,3/4杯糯米粉
•1茶匙,3克泡打粉
•2湯匙,22克糖
•100ml,80g開水
•1茶匙植物油

(B)

•甜紅豆沙
自製或商店購買

(C)
用於浸漬後油炸
•白開水
•白芝麻
•油,煎炸

如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!轉載請註明:來源網址。食譜原作者: 約瑟芬的食譜 版權聲明: 凡本網站原創作品,未經允許,不得轉載

Monday, 21 January 2019

The Best Peanut Cookies Recipe 入口即化的花生酥 约瑟芬的食谱















Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-your-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks. 传统小吃,花生酥,充满花生香,超酥,入口即化。做法简单,新手0失败。贺年小吃,送给家人朋友,一口接一口,大人小孩都喜欢。绝对让人留下美好的回忆。

Makes 35 peanut cookies

Ingredients:

(A)
烤盐花生碎 roasted salt peanut, chopped 120g, 1/2 cup
糖霜 icing sugar 38g, 3 tbsp
普通面粉 plain flour 100g, 1/2 cup
花生油 groundnut oil 45g, 5 tbsp

(B)
蛋黄 egg yolk 1, beaten for glazing

(C)
摄氏150 / 华氏300 烤 25 分钟
Bake at 150°C / 300°F for 25 minutes

提示:
1) 视频0:09, 食谱(C) 也提到了摄氏150 / 华氏300 烤25分钟。每个人烤箱都是不同的。你需要自己调整。最后步驟, 如果你的烤箱太热了 只是一个建议。
2) 如果未烤熟可以放回烤箱摄氏120C并打开风扇设置,再烘烤12分钟。花生酥一样在嘴里融化,好好吃。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

Method:

Transfer granulated sugar to a blender into powdered sugar. Use a same blender, and blend the peanuts until finely chopped.

1) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil.
2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp small or 1 tbsp large dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut or walnut in the middle of each cookies.
3) Brushing the surface with whisked yolks. Preheated the fan oven to 150°C and Bake for 25 minutes or until golden brown. The baking time depends on the size and shape of the cookies dough and the temperature of the oven. Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers.

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 20 January 2019

薄脆~好吃到停不了口啊!零失敗杏仁脆片 杏仁瓦片 約瑟芬的食譜




其實我和老公一直在研究這個, 而且在廚房實驗了好多趟, 這次是最滿意,也是吃過最好吃的一次, 杏仁和麵糊的配搭,很適中, 口感脆脆的。老公一邊說不吃了,一邊卻停不了口。

份量:50片

材料:
• 蛋白 (約2個) 74g
• 糖 60g
• 玉米油 10g
• 低筋麵粉 30g
• 一小撮海鹽
• 杏仁香精 6g
• 杏仁片 75g

做法:
1)在一個大碗裡,加入蛋白,糖和玉米油。過篩的低筋麵粉、一小撮海鹽,然後加入杏仁香精。一起拌勻。放在冰箱靜置至少1小時或過夜。

2)杏仁片用平底鍋加熱,小火慢炒至香,大約3分鐘,關火待用。

3)烘烤前,麵糊加入炒香的杏仁片,並拌勻。將作法1茶匙裝所需份量至烤盤上,分成50份,再用勺子和叉子將面煳推平攤開,約2英寸圓型。烤箱設置風扇,以上下火130℃,烤約18分鐘至金黃色即可。

4)出爐馬上移到鐵網架上,直到完全冷卻,放在密封容器中,可保存一個星期。

如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!

溫馨提示:
1)一定要把杏仁片鋪均勻,確保杏仁片不重疊。這樣才會受熱均勻,烤出來才不會有些沒熟。
2)最好還要備有烤箱溫度計,它能確保你的烤箱溫度的準確性。
3)烤箱設置風扇,經過熱空氣循環流動,就不必進行預熱。

版權聲明:凡本網原創作品,未經允許,不得轉載。
轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜


Saturday, 19 January 2019

新年餅 - 核桃酥的做法,新手零失敗 - 農曆新年必備美食



過年串門,帶一盒自己親自烘焙的核桃酥作為隨手禮,這可比市面上那些餅乾零食強多了,酥脆掉渣,又好吃又有營養價值,還有心意。簡單便捷,營養價值高的核桃酥製作起來就是這麼容易。 親們,把核桃酥當作過年禮物,你們喜歡嗎?

核桃酥 / 材料
普通麵粉 / 低筋麵粉 95克
小蘇打 1/4茶匙
黃糖 35克
黃油 45克
鹽 2克
烤核桃碎 15-25克
蛋黃 1個 (刷表面)

1) 過篩95克麵粉進打蛋盆。
2) 放入1/4茶匙小蘇打和35克黃糖。
3) 倒入45克黃油,2克鹽和15-25克碎的烤核桃。
4) 將材料充分混合後壓實。
5) 用勺子扣下一部分麵糰,用手指按壓緊實。拿出勺子里已經成型的麵糰,按壓緊實。
6) 整齊擺放好,用筷子的小頭在麵糰頂部戳一個小孔,再用大頭按出一個大孔。小心將核桃片放置在麵糰頂部。用蛋黃刷表面。170攝氏度烤21分鐘既可。完成。

如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!








轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜
版權聲明:凡本網站原創作品,未經允許,不得轉載