TOTAL PAGEVIEWS

Search This Blog

Translate

Monday, 30 March 2020

The Internet-Famous 400 Times Dalgona Coffee | Homemade Coffee Latte | Home Cafe 400次咖啡 ☕️ 零失败










Ingredients 
• 2 tbsp instant coffee / 2 汤匙即溶咖啡粉
• 2 tbsp sugar / 2 汤匙糖
• 2 tbsp hot water / 2汤匙热水
• 300-350ml milk / 300-350毫升牛奶

Method:
1) Put instant coffee and sugar in a bowl.
2) Adding hot water to dissolves sugar and coffee, whip it with a hand mixer on a high speed for 3-5 minutes as you desire how thick you like.
3) Pour some milk in a cup and coffee cream on top. Combine the cream and milk together and enjoy. you can sprinkle some cocoa or cinnamon powder on top.





















▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited

Saturday, 28 March 2020

Josephine's Best Ever Banana Muffin Recipe 约瑟芬有史以来最好吃的香蕉蛋糕👍


Moist and fluffy, best banana muffins I have ever had and quick and easy to make at home.

Ingredients

Makes 6 

(A)
• 1 whole egg, 55-57g
• 45g golden, granulated sugar
• 95g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate soda

(B)
• 1 banana, 100-110g (over-riped)
• a pinch of sea salt
• 35g butter, (soften/melted)
• 1 tsp vanilla extract
• 15g, 1 tbsp whole milk

(C)
• 15g, 1 tbsp cocoa powder

Bake in preheated oven 130/150°C for 15-18 minutes.

All you have to do is follow the steps, below video

配料
(A)
• 1个鸡蛋,55-57克
• 45克黄糖
• 95克普通面粉
• 1/2茶匙泡打粉
• 1/4茶匙小苏打

(B)
• 1根香蕉,100-110克
•一小撮海盐
• 35克牛油,(软化/融化)
•1茶匙香草精
•15克,1汤匙牛奶

(C)
• 15克,1汤匙可可粉

预热烤箱130/150°C烘烤15-18分钟。
您所要做的就是按照视频下方的步骤进行操作





















▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited

Monday, 23 March 2020

Chocolate Cupcakes Recipe | How to Make Chocolate Muffins


The BEST Chocolate Chip Muffins - These are deliciously moist, fluffy, crisp tops, and stuffed full of melty chocolate chips. My absolute FAVOURITE muffins! My husband always say dessert is the most important meal of the day. We served at afternoon tea with coffee or hot tea, not main meals of the day.

Makes 4 

Ingredients
• 1 whole egg
• 25g, 11/2 tbsp golden granulated sugar, optional 
• 60g, 6 tbsp sifted plain flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract 
• 25g, 2 tbsp milk
• 25g butter, soften or melted
• a pinch of sea salt
• 1 tbsp cocoa powder
• 30g chocolate chips
• 1 tsp plain flour

You can double the recipe to makes 8, or triple the recipe to make 12 cupcakes.

1) Beat egg with a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, soften or melted butter, a pinch of sea salt, vanilla extract and milk. Stir together until well combined. rest for a few minutes before baking.

2) Spoon the mixture into paper cases. Bake in oven preheated, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 minutes.


3) Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake, that will warm you from the inside.

Recipe Source: JosephineRecipes.Co.Uk

Helpful Tips:
1) Do not over bake, if not your cake will turn out dry. so make sure you're keeping an eye on the cake. 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.
2) 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. 
3) If lower the oven temperature to 130°C /100°C and bake for 20 minutes, the muffins seem generally less brown.
4) Do not use expired and old baking powder. 
5) If you use too little baking powder and they won't rise enough, use too much and they will rise quickly and then collapse. my suggestion is before baking, you can rest it for 5-15 minutes and let the rise that makes them EXTRA fluffy. 






















▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited

Friday, 20 March 2020

Super moist raisin butter cake, quick and easy to make



Here are a quick and easy to make💯 Anyone can make!  Super moist raisin butter cake - crispy edge and moist buttery sponge texture. I have used this recipe for many years. No fail and the best muffins I have made, so far! Stay safe and happy baking everyone❤️ ️

Makes 4
Ingredients
• 1 egg
• 25g, golden granulated sugar, optional 
• 60g sifted plain flour
• 1/2 tsp baking powder
• 12g fresh milk
• 25g soften/melted butter
• a pinch of sea salt
• 45g flame raisins
• 1/2 tbsp honey

Method:
1) Soaked flame raisins in hot water, drain and add half tablespoon honey and stir well.

2) Beat egg and sugar until lots of bubble on top. Add in sifted plain flour, baking powder, milk and soften/melted butter and a pinch of sea salt. combined together. Add raisins into the batter and remaining sprinkle on top.

3) Spoon the muffin mixture into paper cases. Bake in oven preheated, upper and lower, middle rack, no fan 150°C for 15 minutes,  and 130°C with fan, for 3-5 minutes. Do not over bake, if not your cake will turn out dry. so make sure you're keeping an eye on the cake. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake, that will warm you from the inside.

Recipe Source: JosephineRecipes.Co.Uk

Helpful Tips:
1) 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.
2) 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. 

3) If lower the oven temperature to 130°C /100°C and bake for 20 minutes, the muffins seem generally less brown.
4) Do not use expired and old baking powder. 
5) If you use too little baking powder and they won't rise enough, use too much and they will rise quickly and then collapse. my suggestion is before baking, you can rest it for 5-15 minutes and let the rise that makes them EXTRA fluffy. 
























▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited

Sunday, 15 March 2020

No-Fail, Moist, Fluffy Butter Cupcake / Vanilla Muffins Recipe



No fail, easy super moist, fluffy butter cupcakes and slightly vanilla flavor, great as a teatime treat. you can also decorate with a swirl of delicious chocolate, or buttercream frosting or any topping of your choice. It's perfect cupcakes for an unforgettable birthday celebration!

Makes 4 

Ingredients
• 1 whole egg
• 25g, 11/2 tbsp golden granulated sugar, optional 
• 60g, 6 tbsp sifted plain flour
• 1/2 tsp baking powder
• 25g butter, soften or melted
• a pinch of sea salt
• 1/2 tsp vanilla extract 
• 12g, 1 tbsp milk

You can double the recipe to makes 8, or triple the recipe to make 12 cupcakes.

Method:
1) Beat egg with a whisk or a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, soften or melted butter, a pinch of sea salt, vanilla extract and milk. Stir together until well combined. 

2) Spoon the mixture into paper cases. Bake in oven preheated, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 minutes. Do not over bake, if not your cake will turn out dry. so make sure you're keeping an eye on the cake. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake, that will warm you from the inside.

Recipe Source: JosephineRecipes.Co.Uk

Helpful Tips:
1) 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.
2) 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. 

3) If lower the oven temperature to 130°C /100°C and bake for 20 minutes, the muffins seem generally less brown.
4) Do not use expired and old baking powder. 
5) If you use too little baking powder and they won't rise enough, use too much and they will rise quickly and then collapse. my suggestion is before baking, you can rest it for 5-15 minutes and let the rise that makes them EXTRA fluffy. 






















Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited

Saturday, 14 March 2020

驴打滚的做法,软糯香甜,一口一个越嚼越香👍













材料:

(A)
• 100克糯米粉
• 20克澄粉/玉米淀粉
• 10克糖
• 120-140克水
• 在盘底/刷上一层食用油

糯米卷/驴打滚做法
1) 将100克糯米粉,20克澄粉/玉米淀粉,10克糖,倒入容器,混合。
2) 加入120克水,搅拌,形成糊状液体。
3) 在盘底抹一层油。等到水沸,放入锅中,蒸20分钟。
4) 蒸熟后把面团扣出来放凉。
5) 擀开,均匀的抹上一层馅料。
6) 卷起,并在表面撒上椰丝或者黄豆粉。切成小块,再撒一层椰丝或者黄豆粉即可。装盘。享用。

(B)
• 50克椰丝 + 少许海盐

(C)
• 自制黄豆粉 香喷喷 坚果香气
1) 黄豆清洗干净控干水分。
2) 平铺烤盘中,放入烤箱150度上下火开风,烤12分钟至稍微上色微黄,表皮爆裂,整个屋都是香味。盛出放凉。 再将 60克黄豆与10克黄糖放入研磨杯中,打磨成黄豆粉。

(D)
馅料
• 自制黑芝麻酱
1) 35克黑芝麻,5克白芝麻,倒入锅中,开火炒熟。(切记不要炒糊,炒糊会苦) 黑芝麻炒熟后晾凉,20克烤好核桃,40克黄糖,40克煮沸冷水,倒入破壁机中打磨,直接磨成糊状。不够细腻的话就多打几遍,但是中间机器要休息,以免烧机。

版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者:约瑟芬食谱
来源网址 JosephineRecipes.Co.Uk


Tuesday, 10 March 2020

How To Make Glutinous Rice Cake Roll with Black Sesame Paste 糯米糍 黑芝麻糯米卷 驴打滚 宫廷糕点 传统小吃



One of my favourite traditional sweets and a perfect snack to have with a movie. I love the chewy texture, and soft as a pillow, it has a unique mouthfeel and pretty addicting!

Ingredients 

(A)
• 100g glutinous rice flour
• 20g wheat starch or corn flour
• 10g golden, granulated sugar, optional
• 120g-140g water, optional
• lightly brush with mild olive oil/vegetable oil in the pan

(B)
• 35g black sesame seeds, toasted
• 5g white sesame seeds, toasted
• 20g walnuts, toasted
• 40g brown sugar, optional
• 40g water, cooled boiled
You'll need a food processor to blend all the ingredients into a paste. 

(C)
• desiccated coconut  + a pinch of sea salt

(D)
• 60g soya beans, optional
• 10g golden, granulated sugar, optional

1) Wash soybeans thoroughly and drain.
2) Place the soybeans on a baking pan or you can using a frying pan on your stove top.
3) No-preheated ove, upper and bottom fan, roast at 150C for 10 minutes. reduce the oven temperature to 0C for another 2 minutes. all the soybeans colors turned to brown and epidermis burst.
4) Use a small grinder, add roasted soy beans and granulated sugar to finely grinding into a powder. Store in an airtight container.

Method:

1) In a bowl, add glutinous rice flour, wheat starch/corn flour, granulated sugar, and water. Stir until well combined. Grease the pan thoroughly using cooking oil to prevent sticking.
2) Pour mixture in a prepared pan and steam over medium high heat for 20 minutes.
3) let it cool completely. roll the dough with both hands to shape it into a long square, using cling film to prevent sticking. spoon black sesame paste, roll into a long log, sprinkle desiccated coconut and a pinch of sea salt or roasted soy bean flour as you prefer. cut into 4, 6 or 8 pieces.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 7 March 2020

Black Sesame Paste Recipe 自制黑芝麻酱


My absolute favourite, very tasty and healthy version of  homemade ''black sesame paste'' and so easy to make at home. They were however perfect for glutinous rice cake roll, and this recipe contain no oil, no butter, no lard, and using less sugar than many other recipes and grocerious shop. now, create your own black sesame paste with 5 ingrediens and make your version much healthier and tastier.

Ingredients
• 35g black sesame seeds, toasted
• 5g white sesame seeds, toasted
• 20g walnuts, toasted
• 40g brown sugar, optional
• 40g water, cooled boiled

You'll need a food processor to blend all the ingredients into a paste. 

1) In a frying pan, add black and white sesame seeds, heat over medium heat, stirring occasionally for 3 minutes until the seeds turn brown, glisten and occasionally pop or jump. remove pan from heat and set aside.

2) Add toasted, sesame seeds, walnuts, brown sugar and water in a food processor, turn the grinder on and let it run for a minute or so, until smooth. Ladle it into the sterilsed jars. Store it in the fridge and use the paste within a week. Above the recipe ingredients you can make 2 batches of glutinous rice cake with black sesame paste. If you double the recipe, you can make a jar of 300ml.

Recipe Source: JosephineRecipes.Co.Uk


Roasted Soy Bean Powder (Kinako) 自制黄豆粉



Kinako is a powder made by finely grinding roasted soya beans and granulated sugar. Commonly used as coating for traditional desserts and sweets, like glutinous rice cake rolls, (mochi) or any baked goods. it can easily be incorporated into a smoothie or shake to increase its nutritional value also adds a natural nutty goodness to your drink of choice and is a great alternative to peanut butter or peanut flour.

Ingredients 

(A)
• 60g soya beans, optional
• 10g golden, granulated sugar, optional

1) Wash soybeans thoroughly and drain.
2) Place the soybeans on a baking pan or you can using a frying pan on your stove top.
3) No-preheated ove, upper and bottom fan, roast at 150C for 10 minutes. reduce the oven temperature to 0C for another 2 minutes. all the soybeans colors turned to brown and epidermis burst.
4) Use a small grinder, add roasted soy beans and granulated sugar to finely grinding into a powder. Store in an airtight container.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 1 March 2020

Steamed Rice Cake / White Sugar Cake / Pak Tong Gou 白糖糕




This Chinese steamed rice cake, white sugar sponge cake has a slightly sweet, super bouncy, chewy addictive texture and amazing honeycomb pattern on the inside. The easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 

Makes 1 (5cm x 22cm) Large 
Makes 14 (24.4 x 18.3 x 3.3cm) Small

Ingredients 

(A)
• 1 tbsp warm water
• 1 tsp white sugar
• 1 tsp dried yeast

(B)
• 150ml water
• 150g rice flour, not glutinous

(C)
• 150ml hot water
• 110g white sugar (if you reduce the amount of sugar less than 90g will effect the taste, because not sweet at all. at least 95g taste good, 105-110g is slightly sweet, not too sweet and so delicious)

(D)
• oil for brushing

(E)
• 1/2 tsp baking powder

Method:
1) In a small bowl, add 1 tbsp warm water, 1 tsp sugar, and 1 tsp dried yeast, stir well, set aside.
2) Add 150g rice flour and 150g water into a large mixing bowl.
3) Combine 110g sugar with 150g hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Pour the yeast mixture and combined well.
6) Ferment in the warm oven 38°C-40°C for 1 hour until bubble arise on top.
7) Add 1/2 tsp baking powder, and ferment for another 10 minutes.
5) Brush oil in a prepared bowl and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the big bowl, then steam over medium high heat for about 25 minutes. small bowl only steam for 15 minutes. Cool completely before slicing.

Helpful tips:
1) Proving yeast, stir with warm water, sugar and dried yeast to making bubble up it helps rise beautifully and save a lot of time. 
2) Over-proofed batter, will taste sour and turned out yellow browned in colour or steaming (not for too long) will turned slightly yellow like science-wise.
3) When you steam the cake, no need to use a plate to cover on top. 
4) The problem of dry and wrinkle skin on cake top, the reason is not rise enough and the steamer not enough space for the balance steaming.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 29 February 2020

原味古早味蛋糕做法





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50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。

版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明:来源网址 JosephineRecipes.Co.Uk
食谱原作者:约瑟芬食谱

零失败的白糖糕做法,米发糕, 钵仔白糖糕
















这款零失败的白糖糕做法,米发糕, 钵仔白糖糕,绝对做出香甜爽口弹牙的口感!不需要准备白饭、酒饼, 更不需要长时间等面糊发酵, 蒸后甜香诱人,是记忆中绵软清甜又略带嚼劲的味道。喜欢吃,就赶快动手做吧! 约瑟芬食谱的白糖糕原始配方,于2014年2月4日发布。新的升级版本食谱是添加了泡打粉,蒸好后会更柔软,并使蜂窝纹理分成两层 。这样蒸出来的米发糕,吃起来松软爽口香甜,不管男女老少都爱吃。

这食谱可以制作1个大碗(5cm x 22cm)或 14钵仔小碗(24.4 x 18.3 x 3.3cm)

材料
(A)
1汤匙温水
1茶匙白糖
1茶匙即溶干酵母

(B)
150克粘米粉
150克水

(C)
110克白糖
(减糖会影响味道,少于95克的糖一点都不甜,不好吃)
150克热水

(D)
涂上一层薄薄的食用油

(E)
1/2茶匙泡打粉

做法:

1) 一个小碗里加入1汤匙温水,1茶匙白糖和1茶匙即溶干酵母,混合搅匀。
2) 在大碗中,将150克水和150克粘米粉混合搅匀。
3) 接着110克白糖,用150克热水融化。
4) 将''热糖水''倒入''粘米粉浆''里混合均匀,取已冒泡泡的酵母液拌匀。
5) 在温炉中 38℃-40℃ 发酵1小时,直到表面出现细小的气泡。另加1/2茶匙泡打粉,再发酵十分钟。达不到温度的时候,发酵时间就会延长。
6) 模具涂上食用油,然后将发酵后的粉浆倒入大碗,放入已煮滚水的蒸炉内,中大火蒸25分钟。钵仔小碗,中大火蒸15分钟。 白糖糕就做好了,吃起来香甜可口。一旦超过24小时,很容易变质,变硬。建议不要再蒸。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!

提示: 
1) 白糖糕失败的原因. 要测试酵母的活性,就是将它与水和糖混合,然后液体开始起泡,那就说明酵母有活性,操作过程很科学,但其实执行起来还是简单的。 
2) 过度发酵的白糖糕蒸后会变成黄褐色 ,时间太长会变成浅黄色
3) 发酵不足蒸不透,蒸后表面起皱纹
4) 蒸的时候,不需要用盘子盖在上面避免蒸汽不平衡。

版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明:来源网址。
食谱原作者:约瑟芬食谱

Monday, 24 February 2020

Matcha Zebra Cupcakes Recipe 抹茶班马纹蛋糕 新手必学



Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes.

Makes 12 cupcakes

Ingredients

(A)
• 2 tsp, 4g matcha green tea powder
• 2 tbsp, 20g hot water

(B)
• 4 egg yolks
• 70g milk
• 20g corn oil
• 45g plain flour, sieved
• 15g corn flour, sieved
• 1 tsp, 5g vanilla extract

(C)
• 4 egg whites
• 1/2 tsp white vinegar or lemon juice
• 60g sugar

Method:
1) In a small bowl, add matcha green tea powder and hot water, stir combine and set aside until ready to use,

2) In a bowl, mix (B) egg yolks, milk, corn oil, and vanilla extract. combine with plain flour and corn flour, stir until well combined.

3) In a separate bowl, whisk (C) egg whites until foamy then add a few drops of white vinegar and 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) Using spatula to fold until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, fold until well combined. Spoon the mixture into a piping bag, use scissor to cut a hole in the bottom of the bag.

4) Squeeze about 3 times of the plain batter into the centre of the cake pan, then another 3 times of the green batter on top and repeat until all batter has been used. Bang the cake pan onto the work surface to remove any air bubbles.

5) Bake in no preheated oven, no water bath, middle rack, up and bottom fan, (p) 120°C/ 100°C for 35 minutes. After baking, rest in the oven for 5 minutes. 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. 

Helpful Tips:
1)It's important to follow exactly this recipe and baking at the right temperature.
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 is very important to created in the cake batter it rises as high as possible, don't use electric whisk to do this, and try not to be heavy-handed, otherwise you'll knock the air out. If you're too vigorous, you'll also make the texture of your cake tough, instead use a spatula in a gentle, slow and deliberate figure of eight motion, up and down finishing with scrape around the edge of the bowl. repeat this action, but don't be tempted to over-mix.
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.
7) Don't open the oven door until the cake is almost cooked.
8) Follow the exact weights given in this recipe and don't use cheap analogue scales that are hard to read. Use digital scales that weight in 1g increments are your best friend when baking.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 19 February 2020

Super Soft Raisin Bread Loaf 不失敗! 鬆軟好吃葡萄乾吐司



This homemade raisin bread is a delicious and it makes fabulous toast. Whichever way you like it. Slices of warm raisin bread and a cup of hot tea work wonders for holiday visitors to our home also is a top-notch breakfast choice.

Ingredients

(A)
• 275g bread flour
• 120g, 1/2 cup cold milk
• 1 tsp, 4g allinson yeast
• 20g, 2 tbsp granulated sugar
• 1 egg

(B)
• 30g, salted butter or 1/2 tbsp olive oil, mild for baking

(C)
For a basic egg wash:
• 1/2 egg yolk + 1/2 tablespoon milk

(D)
• 120g flame raisins, optional
• 1/2 tbsp pure honey

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, kneading dough by hand about 10 minutes or until it is smooth and elastic and greased the same bowl, cover with cling film and rise in the warm oven for 30 minutes to 1 hour until the dough had doubled in size. or you can also refrigerate over night. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

2) Place the raisins in a small bowl and pour the boiling water on top, keep the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with a honey.

3) Transfer dough to a lightly oiled or lightly floured surface. Divide the dough into 2 pieces. shape into a round balls and roll each in a long square, sprinkle some soaked honey raisins, and roll up and then place in a greased loaf pan. second rise again for another 30 minutes. brush egg wash before baking, and bake in no preheated oven 150C for 25 minutes. Cool completely before cutting in slices.

Helpful Tips:
1) Why is my dough getting stickier while kneading? If dough is over-kneaded, it could be causing the gluten structures to actually break down or when the protein content of the flour used is unsuitable for bread. The dough gets stickier and starts to tear a lot. If it is a very wet dough, like a very high hydration, it might be more appropriate to stretch and fold rather than trying to knead it by sprinkle some flour on it. 
2) These bread are best eaten within a day. Leftover breads can store in an freezer bag and seal tightly or airtight bag. It can also be frozen for up to 1 month. If you prefer toasted bread, you can toast bread slices straight from frozen.
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.
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

Thursday, 6 February 2020

Sweetened Condensed Milk Made From REAL Milk



Making your own sweetened condensed milk is so rich and yummy, also easy and healthy way compare to groceries can version. Because you know how much sugar and milk on it. I always enjoying my gooey treat and slather it on toast, avocados, stir into coffee or tea and my favourite summer specialty is an iced fappucino and it is perfect for making homemade ice cream, and so much more. This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. Give this a try today. I promise, you won’t regret it.

Ingredients
• 21/2 cups, 610g semi skimmed milk / whole milk
• 1 cup, 250g golden granulated sugar

Instructions:
1) Mix sugar and milk together in a 32cm large frying pan. Bring to a medium-high heat. As soon as steam starts lifting off the milk, stir often, it takes about 30 minutes, it has reduced by half and thickened slightly or until you are happy with the consistency. You may notice some foam forming on top, gently skim it off with a strainer.

2) Allow to cool completely and store in a sterilise jar in the refrigerator for up to 1 week. It will get thicker when it is refrigerated.

Helpful Tips:
1)  Use a large frying pan instead of saucepan to cook the sweetened condensed milk, for save a lot of time and energy. if not it will need to cook about 1-2 hours on stove and mess everywhere.

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 30 January 2020

How to Make Fluffy Chocolate Cupcakes


An easy fluffy chocolate cupcake recipe that's perfect for a parties, bake sale or with your afternoon tea. For this recipe you will need 12 hole muffin tins and 18 muffin cases.

Ingredients
For the cupcakes
(A)
• 40g butter
• a pinch of salt
• 35g milk
• 45 cake flour
• 10g corn flour
• 10g cocoa powder
• 4 small egg yolks, cold

(B)
• 4 small egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 70g sugar, optional

(C)
• 12 large, chocolate chunks, optional

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) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt and milk. Turn off the heat, sift the cake flour, add the egg yolks. whisk everything together, no need to well-combined.

2) In a separate bowl, Whisk egg whites until foamy. add cream of tartar and then add the sugar, a bit at a time, while still whisking, until stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites. carefully folding until just incorporated. Spoon the mixture into prepared cases and add chocolate chunks on top.

4) Bake in preheated oven 150°C for 20 minutes or until the cake is set in the centre.

5) Transfer the cupcakes 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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.

Recipe Source: JosephineRecipes.Co.Uk


Monday, 20 January 2020

Pineapple Tarts 黃梨餅 入口即化 吃了停不了口~ 鳳梨酥




My favourite childhood pineapple tart, not too sweet and healthier version compare to store-bought. Best-ever pineapple tarts, just like melt in mouth cookies, the pineapple filling are so chewy and spice fragrant in flavor, non stop and so yummy! Try them, you will not regret.

Makes 27 
Ingredients:

(A)
For the pineapple jam:
• 1 large, 2 small whole pineapples
• 2 tbsp water
• 1 stick cinnamon
• 2 star anise
• 5 cloves
• 80g-100g brown / white granulated sugar
• 80g-100g pure honey
• a few drops of lemon juice or skip it

(B)
For the pastry:
• 125g salted butter, at room temperature
• 20g powdered sugar
• 1 egg yolk
• 180 plain flour
• 12g, 1 tbsp custard / milk powder

(C)
Egg Wash:
• 1 egg yolk with 1/2 egg whites, beaten

Method:
1) Using a blender, put in pineapple chunks and water, blend on high speed until smooth. Pour the blended pineapple into a large frying pan.

2) Add cinnamon, star anise, cloves and brown sugar and cook on medium high heat for 30 minutes until the liquid evaporates. Stir now and take it out cinnamon stick, star anise and cloves or wait until cool completely later. Add honey to keep an eye out, stand on stove and stir for another about 25 minutes, until the jam gets thicker, add a few drops of lemon juice or just skip it, then stir frequently to avoid it getting burnt. Leave to cool completely and ready to stored in the refrigerator. Wet your hand before roll the pineapple jam, about 8g into individual small balls until ready to use.

3) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the powdered sugar, egg yolk and plain flour a little at a time and use your hands to knead until the soft dough forms. If too hard, put back in the warm oven.

4) Use a spoon or with your hands to dividing the pastry dough, 13g each, into 27 pieces and wrap each about 8g pineapple ball as a filling.

5) Preheated the oven to 180C, middle rack, without fan, bake for 10 minutes, take the pastry out from the oven and brush the top with an egg wash,  reduce the heat to 150C, continue to bake for another 8 minutes. Allow to cool completely before storing in air tight container. 

Helpful Tips: 
1) The style 1 and style 2 pineapple tarts is baked in difference baking pans. Yes. the material used for the baking pan can affect on baking.

Recipe Source: JosephineRecipes.Co.Uk


Tuesday, 7 January 2020

Kueh Lapis | Steamed Layer Cake 椰汁千层糕 - 九层糕的做法





These old fashioned steamed layer cake are so popular in Malaysia. Just as delicious as they are decorative and perfect dessert for any occasion. I have so many memories of sitting at my Nanny’s table and eating these every Sunday. Every one of those memories is special to me. when I was a child, they were the ones I loved the most.

Ingredients
165g hot water
80g sugar
6 pandan leaves
130g tapioca flour
10g rice flour
220g coconut milk
a pinch of salt

Method:

1) Pour hot water and stir with sugar until dissolved.

2) Wash the pandan leaves to remove dirt, cut into small pieces and put them in a blender with 20g sugar water (1) use a fine strainer to squeeze the juice out or cheese cloth instead. you can also re-use the pandan fibres and blend it again to squeze out the second time. of course the first pandan extract is more concentrated.

3) Mix tapioca flour and rice flour together and add coconut milk, stir until well combined. Divide mixture in two equal portions and add pandan juice about 20g into one portion, keeping one portion white.

4) Grease a 1 lb loaf tin, or floral leaf silicone molds (safe to use at hot temperatures). Place in steamer and steam over medium-high heat for a few minutes over high heat. Pour about 4 tablespoons of green liquid into the heated pan and steam at high heat for 4 minutes or until batter is cooked. then add 4 tablespoons of white liquid for another 4 minutes. repeat the process until all the batter has been used. you'll need to stir the batter before pouring the liquid to steam for each time. Until 8 to 9 layers double the time to 8 minutes for steaming, and leave in the hot steamer for at least 15 minutes and cool completely. Cut steamed cake into slices using a greased knife or wrapped in cling film.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 3 January 2020

Tasty Wholemeal Bread Recipe (No Butter, No Sugar) Very Healthy and Super Soft! 无黄油,无添加剂,松软,全麦面包吐司



This wholemeal bread loaf is made without butter and sugar. Here's the best bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread.

Makes 1 
Ingredients

(A)
To make the roux:
• 140g water, cold
• 25g bread flour

(B)
• 140g water roux
• 70g cold milk
• 40g pure honey
• 1 tsp, 5g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g chopped walnuts & sunflower seeds
• a pinch of sea salt

(C)
1/2 tbsp, mild olive oil / vegetable oil

Method:
1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.

2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.

3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.

4) Once doubled in size, knock out the air bubbles, Shape the dough into an oval roughly the same length as your tin. Place in the greased loaf tin and leave to prove, rise in the warm oven for 30-45 mins until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.

5) Heat fan oven to 150°C. Lightly brush the top of the dough with milk. sprinkle over the remaining nuts, seeds and oats and place on a lower rack and bake for 35-40 minutes until golden brown. Leave to cool on a wire rack for at least 30 mins before slicing.

Helpful Tips:
1) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 
2) 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.
3) It's recommended to use an oven thermometer.
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. 

Recipe Source: JosephineRecipes.Co.Uk