Basque Burnt Cheesecake Recipe 巴斯克芝士蛋糕食谱

👩‍🍳 Basque Burnt Cheesecake 巴斯克芝士蛋糕 👨‍🍳

(6寸圆模 6 inch cake pan)

280g cream Cheese 忌廉芝士 

70g golden granulated sugar, optional 粗金砂糖 

2 free range eggs 鸡蛋

100g whipping Cream 鮮奶油 

12g cake flour or corn flour 低筋面粉或玉米粉

Bake at preheated oven 200C for 35 minutes.

预热烤箱200℃烘烤35分钟。

Let the cheesecake cool completely, and ready to serve. 

蛋糕出炉后待完全冷却，随时切片食用。

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Homemade Matcha Green Tea Ice Cream Recipe

This green tea ice cream tastes the same as it does in a Japanese restaurant. It is delicious recipe testing, melts your heart, slightly sweet, grassy flavour, deep aroma and bitter after taste.  

Ingredients

300g whipping cream  

300g milk, semi skimmed or whole

1/2 cup, 100g granulated sugar, golden, optional

a pinch of sea salt 

3 tbsp, 18g Matcha, green tea powder, optional

Method:

1) Freezing your ice cream bowl in the freezer for more than 24 hours before use is preferable. 

2) In a saucepan, pour whipping cream, milk, sugar, a pinch of sea salt and matcha green tea powder.

3) Bring to a boil and over medium heat, stirring occasionally, until it almost boils, bubbles at the top arise, and remove the heat and set aside to cool completely.  

4)  Transfer the mixture into a frozen bowl, use a fine-mesh strainer for straining any lumps. let the ice cream machine to froze the mix and stir into smaller ice crystals and smoother ice cream for about 30 minutes. See your ice cream maker following the manufacture's instructions. 

5) Cover the top with baking paper and cling film, and freeze overnight until firm. or you can spoon into a freezer safe glass container with lid.  (It will keep in the freezer for 1 month, but don’t take it out, then refreeze)  

6) Remove the ice cream from the freezer 5 minutes before serving, so that's easy to scoop.

Helpful Tips:

To make it by hand: Follow all the steps and pour into a heat-proofed glass bowl and Freeze for 3 hours, stirring once an hour until almost frozen, then freeze as above.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Pumpkin Rose Flower 🌹 Steamed Buns - Mantou Bread Recipe

Pumpkin Rose Flower 🌹  Steamed Buns - Mantou Bread Recipe https://www.youtube.com/c/JosephineRecipes

(1) Home-Grown Red Kuri Squash | Japanese Pumpkin

To freeze raw pumpkin chunks for up to three months, peel the pumpkin, thoroughly scoop out the seeds, and cut into cubes.  fill it in a glass airtight container. Pumpkin puree is extremely useful to have on hand anytime you need. Use a kitchen scale to measure by weight for 100g pumpkin cubes and steam over medium high heat for 25 minutes.  

I’ve always been more pleased with my homemade fresh pumpkin puree. The flavour is sweeter, more delicate and oh so yummy.  Plus, it’s easy to make so why not give it a try, right? Once you have the steamed pumpkin, it’s time to turn it into puree. Cooked pumpkin is already very soft, it can be mashed by using a spoon or potato masher to turn into a puree.

(Makes 6 pumpkin rose buns) Ingredients 190g, 11/4 cup cake flour 1 tbsp, 10g milk powder 1/2 tsp baking powder 1 tsp dried yeast 100g pumpkin puree 45g granulated sugar 90g fresh milk a pinch of sea salt 1 tbsp mild olive oil, vegetable oil or replace with 15g butter, this substitute works so perfectly. Tips: No need for the second fermentation, pour cold water into a wok, over medium high heat and steam for 35 minutes.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Mini Birthday Cupcake Ideas | Blueberry Jam Cupcakes

Makes 9-12 cupcakes (depends on the size pans you'll using)

(Part A)
Blueberry Jam Recipe 

Ingredients
130g fresh blueberries (washed, picked over)
35g golden granulated sugar
1 tsp white vinegar or lemon juice
2 tsp cornflour or pectin + 5 tsp water

Method:
1) In a saucepan, over medium heat, add blueberries, golden granulated sugar, white vinegar, stirring occasionally, bring to a boil, mash completely. add the cornflour mixture, cook until it is the desired thickness, continue boiling for one more minute.

2) Remove the pan from the heat. Carefully ladle hot jam into the prepared dry jars, just right to the top, seal the jars while still hot, upside down, until the jam is cold, refrigerate within a week.

(Part  B   )
Toasted walnuts 65g, optional
Mixed nuts  65g-100g, optional
(almonds, hazelnuts, cashew nuts and pistachios)

(Part C) 
35g butter
35g milk
10g granulated sugar
2 egg yolks, cold
a pinch of sea salt
1/2 tsp honey or vanilla extract
35g cake flour
2 egg whites, cold
1/2 tsp distilled vinegar
35g granulated sugar

Preheated oven to 120ºC-150ºC and steam bake with both top and bottom heat without fan assisted for 25 minutes, 

(Part D)
To Assemble
300ml double cream, cold
3 tbsp granulated sugar

Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it. 
Over whisked cream have it looking smooth once again.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Yummy Birthday Cake Ideas | Chocolate Swirls Cake Recipe

Looking for easy and yummy homemade birthday cake? My go-to soft chocolate cake for my husband's birthday and I just want him to eat yummy and healthily most of the time, especially on his birthday. If you are looking for a fun and pretty way to decorate a cake! Follow this cake recipe and decorating tutorial for and easy drip cake with a swirl effect, and you’ll have a stunning cake at home and it's heavenly combination.

Ingredients
Makes 1 (PME round cake pan 6-inch)

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar

Egg Yolks:
• 2 large egg yolks, cold
• 1/2 tsp vanilla extract
• a pinch of sea salt
• 1 tbsp, 10g cocoa powder
• 2 tsp instant coffee
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
Egg Whites:
• 2 large egg whites, cold
• 1/2 tsp distilled malt vinegar
• 35g golden granulated sugar, optional

(C)
Dark Chocolate Ganache:
• 55g, 5 tbsp dark chocolate chips
• 25g, 2 tbsp hot milk

(D) White Chocolate Ganache:
• 30g, 2 tbsp white chocolate chips
• 10g-12g, 1 tbsp hot milk

Above (C) dark and (D) white chocolate ganache, use a very hot milk to whisk with the chocolate chips until smooth and glossy. 

Method:
1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves.
Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a whisker, continue to whisk until smooth and well combined.

2) In a separate bowl, start beating the whites at low speed until they are foamy, then add half tsp of white vinegar and add sugar a little bit at a time, move on to medium or even medium-high speed, do not beat on high, until nearly stiff peaks, about 5 minutes. Turn the whisker upside down and those peaks can hold proudly.

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan, banging and tapping your pan a few times before popping a cake into the oven, to prevent release any large air bubbles, because you don't want too much air in the cake batter, it will create holes and cracks in the finished product.

4) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

5) After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.

6) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and pour the white chocolate ganache in the piping bag for drawing on the cake top and use a toothpick for a swirls. Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Reminder: 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) Do not over or under-beat the egg whites. 
2) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
3) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
4) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
5) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
6) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.
7) 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.
8) 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.
9) 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.
10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
11) Store in covered containers in the fridge and consumed within 2 days.

Recipe Source: Josephine's Recipes

牛奶吐司面包， 一次发酵，超级松软拉丝，刚烤出来最好吃了！

新手一次成功，面包松软又拉丝。

材料:

(A)
240克冷牛奶
40克糖
350克高筋面粉
2茶匙，6克至8克干酵母
一小撮海盐

(B)
2茶匙植物油

(C)
鸡蛋1个 + 牛奶1汤匙 = 蛋液
剩余的蛋液放在冰箱最冷的上层保存2天。

做法：
1) 把所有材料 (A) 按开始 - 让面包机揉捏和混合面团。

2) 面团静止15分钟。
3) 取出松弛好的面团-折叠搓长-整成需要的形状。
4) 将面团置于约30℃烤箱发酵30分钟。
5) 面包表面刷上蛋液烤出表面则闪亮的金棕色包。
6) 将烤盘放置在烤架下方， 无需预热烤箱150°C，烘烤35分钟。 25分钟后，用一片铝箔盖住，以防止温度过热而烤焦了。将烤盘从烤箱中取出，刷上一层黄油。

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How To Make Super Soft Fluffy Milk Bread Loaf | Easy To Make

This is my own and the quick way when you only need freshly baked bread at home. It require a short fermentation time, only a single rising, which means less than an hour it's ready to bake. so unbelievably good, soft and chewy, and easy to make bread in the shorter time. just like the loaves you can get at the local bakery shop. I used bread maker at this time, it helps for kneading and fermentation, it is like a robots could help you save more energy and spend less time, so bread maker really a life saver.

Ingredients
(A)
• 240g cold milk
• 40g sugar, optional
• 350g bread flour
• 2 tsp, 6g-8g dried yeast
• a pinch of sea salt

(B)
• 2 tsp vegetable oil

(C)
• 1/2 egg, whisked
• 1 tbsp milk 

If you use 1 egg, whisked + 2 tbsp milk like the video, any leftover egg wash can be store in the upper fridge for 2 days. 

(Makes 2 - 1lb Loaf Tin)

Method: 
1) Add (A) ingredients to the bread machine pan and choose the dough setting on your machine and press start. allow the bread machine to knead, and add (B) ingredients to mix, and rest your dough. for 15 minutes, remove the dough and form into loaf, loaves.

2) After shaped the dough, rise in the warm oven for about 30 minutes. brush egg wash over the bread top, see (C) ingredients. place the baking loaf tins in the oven lower rack, no preheated oven 150°C, bake for 35 minutes. after 25 minutes, you can cover with aluminium foil to pervert the burn. After baking, brush melted butter over the crust immediately and cool completely on a wire rack.  

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.

Recipe Source: Josephine's Recipes