Super Soft & Fluffy Butter Sponge Cake 烫面牛油蛋糕

Ingredients  用料

(A)

35g butter 用料牛油
35g milk 牛奶
10g granulated sugar 糖
2 large, egg yolks, cold 蛋黄 (冷)
1/2 tsp vanilla extract 香草精
35g cake flour 低筋面粉
a pinch of sea salt 一小撮海盐

(B)
2 large, egg whites, cold 蛋白 (冷)
1/4 tsp cream of tartar or 1/2 tsp distilled vinegar 塔塔粉 / 醋
35g granulated sugar, optional 糖

Preheated oven 150ºC and hot water bath, steam bake with both top and bottom heat without fan assisted for about 45 minutes. 热水浴 150ºC  预热烤箱 上下火烤45分钟。

Keep an eye on it until done. Leave the cake in the oven for about 5-10 minutes. 如果要使蛋糕顶部上色。打开上风扇烤几分钟。仔细注意直到完成。蛋糕烤好后，先不要急着打开烤箱门，让蛋糕在烤箱中静置5-10分钟

Helpful Tips: 

Using an oven thermometer inside whilst baking is important. 一定要使用烤箱温度计, 它帮助了解烤箱真正的温度, 是非常重要的。

Recipe Source: Josephine's Recipes

For more details please check out video down below.
详细做法请点击以下影片参考。

The Best Soft Chocolate Vanilla Castella Cake (Super Fluffy & Jiggly)

Makes 1 (8-inch cake pan with removable loose base)

Ingredients:

(A)

75g cake flour or 50g plain flour + 25g corn flour sieved

60g vegetable oil or mild olive oil for baking (heat to 80C)

50g whole or semi skimmed milk

5 large egg yolks, cold

1 tsp vanilla extract

a pinch of sea salt

(B)

5 large egg whites, cold

1/2 tsp white vinegar / lemon juice

70g golden granulated sugar, optional (add sugar a little at a time)

(C)

1 tbsp dark cocoa powder

(You can mix the cocoa powder with a little bit hot water into paste as you desire)

Use a large baking pan for a hot water bath, steam bake in preheated oven to 150ºC, always use (oven thermometer) lower rack and bake with both top and bottom heat without fan assisted and bake for 65 minutes, After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC/0ºC, 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.

80% Hydration - Bread Dough Recipe - Soft Milk Bread

Behind the recipe is a lot of hard work. In this stage, liquid 80% hydration level based on flour weight. I started making my own experiment these dough a several years ago. It's easily the best soft bread I've ever tasted! 

Makes 18

18g each, optional

Ingredients

(A)
• 120g, 1/2 cup cold milk
• 20g granulated sugar
• 1 tsp, 4g dried yeast
• 1/4 tsp salt
• 160g bread flour

(B)
15g salted butter, in room temperature or 2 tsp vegetable oil 

(C)
35g flame raisins, optional (soaked in hot water and drain out the excess water)
1 tsp pure honey

(D)
1 tsp golden syrup or honey
1 tsp warm water

Method: 
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined. rest for a few minutes and transfer to oiled works surface, kneading dough by hand and continue beating until smooth, about 10 minutes and greased the same bowl, cover with the lid, proof in the warm oven or 30 minutes to 1 hour or cold fermentation overnight for the first proof.

2) Place the raisins in a small bowl and pour the boiling water over the top, soak 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 tsp honey.

3) Divide the dough into 18 pieces. shape into a round balls and roll each in a circle shape,  and some soaked honey raisins, and roll up and then place them on a prepared tray and second rise again for another 30 minutes. 

4) Brush the dough with milk, and lightly sprinkling raw almond slices on top. Bake in no preheated oven, lower rack. 130°C for 12 minutes. Non-fan assisted oven. Let the bread sit in the oven, usually 2 -3 minutes. Take the bread out and warm a tsp golden syrup or honey in a small bowl and brush over the top of the bread or just skip it as you desire. 

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) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) 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.
6) It's recommended to use an oven thermometer.

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

Recipe Source: Josephine's Recipes 

Matcha Green Tea Muffins Recipe 抹茶馬芬 (抹茶鬆餅)

Matcha Green Tea Muffins are easy to make, deliciously moist, fluffy, crisp tops. I purchased lots of Matcha powder on Amazon for baking cakes but they are all dark green not a beautiful bright green in colour like in a Japanese bakery shop. Do you guys live in the UK and if you can get the bright green Matcha powder please let me have the brand name and link to purchase.

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

1/2 tbsp matcha green tea powder

25g, 2 tbsp milk, whole or semi

25g salted butter, room temperature

Method:

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

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

3) Take the cake out of the oven before the middle is done, the middle will sink as it cools is absolutely fine. Place the almond slices for the decorations on top as you desire. ( Dip the almond slices in water for easy to stick on the cake surface) and then put back in the oven to continue the baking until it is done.

4) Best made and eaten on the same day. It's always delicious when it's warm.

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.

Recipe Source: Josephine's Recipes

Steamed White Sugar Cake - Chinese Honeycomb Cake Recipe

This is improved and easy method - 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 ones, and 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 source and published on Feb, 04, 2014.

Makes 7 (24.4x 18.3x3.3cm) pudding moulds

Makes 10 (13 x 9.4 x 7.8cm) tart moulds 

Ingredients 

(A)
• 1/2 tbsp warm water
• 1/2 tsp granulated sugar
• 1/2 tsp dried yeast

(B)
• 75g water
• 75g rice flour, not glutinous

(C)
• 80g hot water
• 50g, 4 tbsp granulated sugar (if you reduce the amount of sugar it will effect the taste)

(D)
• 1/4 tsp baking powder

Method:
1) In a small bowl, add warm water, sugar, and dried yeast, stir well and set aside.
2) Add rice flour and water into a large mixing bowl.
3) Combine sugar with hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Add the yeast mixture and combined well.
6) Cold fermentation in the fridge overnight.

7) Take it out in the next day, let rest in the room temperature for 15 minutes.

8) No need to brush oil, pour the mixture evenly into your prepared mini tart moulds.

9) Before steaming, add 1/4 tsp baking powder. No preheated steamer. Pour cold water and steam over medium high heat for 15 minutes. After done, let it sit for another 5-10 minutes.

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 or mistake added baking soda, 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.
5) You must pour hot syrup into rice batter.

Recipe Source: Josephine's Recipes 

How to Make Chili Oil - The Best Chili Oil Recipe

A favourite at my house is this very best chili oil recipe, a must have on the list. It's easy, very quick to make, hearty and just the right amount of kick, I have most, add to all hearty dishes or dipping sauce even salad, and unforgettable taste for all.

Ingredients:

x 3 ASDA Crushed Chillies 28g

x 1 ASDA Bird's Eye Chilli Flakes 32g

Ready to use chilli flakes in total 116g.You can buy them in ASDA, TESCO, SAINSBURY or MORRISONS. If you buy the whole dried chilies in local Chinese groceries store, you will need to wash and soak for a while and then stir fry until completely dry or low temperature in a fan oven, after then blend until crushed.

1/2 tsp Sichuan pepper, optional

5 bunch spring onions, optional

2 slices fresh ginger

2-3 cups, 500ml-750ml vegetable oil, optional

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Chinese New Year Cake - Nian Gao Recipe 蒸年糕 (椰糖年糕)

One of my favourite homemade Chinese new year cakes, nian gao. After steaming, I like to eat them immediately with chopsticks and the next day I enjoyed eating a different way in a pan fried with egg, so fragrant, chewy and delicious. 

Makes 4 Stainless Steel Pudding Moulds

Ingredients

(A)

120-125g gula melaka (120-125克 马六甲椰糖)

If you can't buy the gula melaka in the local store you can use 1/2 cup brown sugar or 1 brown sugar pieces about120-135g instead.

(买不到可以改用半杯黄糖或1冰片糖120-135克代替)

15g coconut sugar (15克椰糖)

40g, 2 tbsp dark muscovado sugar (40克, 2汤匙黑糖)

300g water or coconut milk (300克水或椰汁)

In a saucepan over medium heat, bring cold water and sugar to a boil. Turn the heat until the sugar dissolves completely and the mixture is clear. Remove saucepan from heat and set aside to cool. ·

(B)

200g glutinous rice flour (200克糯米粉)

20g wheat starch + 10g rice flour (20克澄麵粉) + (10克粘米粉)

Add the sugar mixture into flour and whisk until combined. Use a mesh strauner for straining lumps. Brush with a little vegetable oil covering the bowl.

Adding enough water and heat a steamer over medium heat, Steam for 45 minutes. Place the red date on top for decoration and steam for another 5 minutes. You can eat the niao gao while they're still warm or until next day to cut into slices for pan fry nian gao with egg.

食谱原作者：约瑟芬食谱
Recipe Source: Josephine's Recipes