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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!

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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