Beautiful & Yummy Fruit Jelly Cake Dessert 水果果冻蛋糕

This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

Ingredients 

(A)
31/2 cups, 875ml water
5 tbsp, 80g granulated sugar, optional
2 pandan leaves
5 sachet, 48g gelatine powder

(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice

(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size

Above are the fresh fruits I used. Recommended season fruits is the best choice. 

(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan

Method:

1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.

2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.

3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.

4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish.

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 

Gelatinas infantiles 🌈🌈🌈 Yummy Rainbow Gelatin Cake | No-Bake Desserts • Yummy

This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

Ingredients 

(A)
31/2 cups, 875ml water
5 tbsp, 80g granulated sugar, optional
2 pandan leaves
5 sachet, 48g gelatine powder

(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice

(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size

Above are the fresh fruits I used. Recommended season fruits is the best choice. 

(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan

Method:

1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.

2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.

3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.

4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish.

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 

Super Easy Potato Chips - Crinkle Fried Recipe in Air Fryer

Air fryer potato chips crinkle are quick, easy, and super convenient. A healthier alternative to fries that you don’t use any extra oil to cook them, while still giving you that delicious crispiness you crave and are finger-licking goodness with a tomato ketchup or salad cream.

Ingredients:
• 4 large marabel baking potatoes
• 1 tbsp olive oil, mild / for frying, baking and roasting
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tsp salt, to taste

Method: 
1) Wash and clean the potatoes. drain them thoroughly. take a crinkle cut tool and slice each potato into 1/3 inch. lay each slice flat and then use the tool to slice them into long strips and don’t even need to peel them. Place potato chips crinkle in a freezer bag. Add olive oil,  garlic powder, onion powder and salt. combine well and refrigerate until ready to use.

2) Grease the air fryer pan and transfer the potato chips to air fryer basket. slide the basket into air fryer, heat the air fryer to 160C, set the time for 20 minutes. Do not press the basket release button, during shaking or taking it out. Sprinkle some garlic pepper and bake for another 2 to 5 minutes.

3) Fry until the timer rings and the fries are golden brown. Sprinkle with garlic pepper, dried parley and peri-peri salt, serve on platter.

Recipe Source: JosephineRecipes.Co.Uk

Potato Wedges - Cafe Style Instant Crispy & Fluffy Recipe

Air fryer potato wedges are quick, easy, and super convenient. A healthier alternative to fries that you don’t use any extra oil to cook them, while still giving you that delicious crispiness you crave and are finger-licking goodness with a tomato ketchup or salad cream.

Ingredients:
• 500g british jazzy potatoes
• 1 tbsp olive oil, mild / for frying, baking and roasting
• 2 tbsp garlic, onion powder
• 1 tsp salt, to taste

Method: 
1) Wash and clean the potatoes. drain them thoroughly. you just have to chop your potatoes into 4 pieces and don’t even need to peel them. Place potato wedges in a freezer bag. Add olive oil,  garlic powder, and salt. combine well and refrigerate until ready to use.

2) Grease the air fryer pan and transfer the potato wedges to air fryer basket. slide the basket into air fryer, heat the air fryer to 160C and set the time for 18-20 minutes. Do not press the basket release button, during shaking or taking it out.

3) Fry until the timer rings and the fries are golden brown. Sprinkle with garlic pepper, dried parley and peri-peri salt, serve on platter.

Recipe Source: JosephineRecipes.Co.Uk

coffee buns recipe 모카번만들기( resep rotiboy / paparoti)

This coffee buns recipe is one of the best I've ever had. It has a soft, chewy interior, and melt in your mouth buttery filling while the exterior gives the perfect crunchy too.

Makes 12
Whole dough 315g
26g each

Ingredients
(A)
For the soft buns:
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it
• 20g-30g salted butter or 1/2 tbsp olive oil instead

(B)
Filling:
40g butter, room temperature
25g granulated sugar or milk chocolate chips / nutella chocolate spread

(C)
Topping:
2 tsp instant coffee  + 2 tsp hot water 
40g butter, room temperature
30g granulated sugar
1 whole egg, free range
55g plain flour

Method:

(A)
For the soft buns:
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading.
3) 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. 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 greased surface, punch down the dough, and cut into 12 pieces. place (B) butter filling and roll to seal all seams and then place on the baking tray. rise in the warm oven for 30 minutes to 1 hour, until double or triple in sized.

(B)
For the filling:
5) Combine the butter and sugar together, wrap in cling film and store in the refrigerator until ready to use. you can use nutella chocolate spread or milk chocolate chips.

(C)
6) Dissolve the instant coffee powder in the hot water. Set aside.
7) Beat the butter and sugar until light and fluffy, add egg, coffee mixture and the flour and mix until just incorporated.
8) Transfer topping to a pastry bag.
9) Store in the refrigerator until needed. (Can be made 2 day in advance.) Allow the topping to soften a bit at room temperature for about 10 minutes before piping it onto the proofed buns.
10) Bake in preheated oven 150°C for 12-15 minutes. (Baking time depends on the size and shape of the bread being baked). Enjoy the coffee buns in hot, warm and fresh from the oven. they have a crunchy crust soft buns and melt in your mouth buttery. the buns will be as nice and crisp as ever once cool and if you bake them again.

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

Easy Soft Butter Dinner Rolls | Cold Rise Milk Bread Buns

A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here's how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!

Makes 35
965g whole dough
28g each dough 

Ingredients

(A)
• 550g bread flour
• 240g, 1 cup cold milk
• 2 tsp, 8g allinson yeast
• 50g, 5 tbsp granulated sugar
• 2 eggs

(B)
• 60g, butter, soften
• a pinch of salt

(C)
• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.

2) Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

3) Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.

4) Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.

Helpful Tips:
1) These dinner rolls 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 hot oven. Take the bread out and let it thaw in the fridge overnight, or 1 to 2 hours in a room temperature. Heat your oven to 200C, and wrapped in foil and refresh the bread for 25 minutes.
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

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