Soft and Fluffy Steamed Buns - Red Bean Bun Recipe

Let's make incredibly soft and fluffy steamed buns, filled with delicious sweet red bean paste. The steaming time varies based on size; these mini buns weigh around 27-29g each.

Ingredients
90g milk
2 tsp / 2 tsp sugar
1/2 tsp dried yeast
125g cake flour
1/4 tsp baking powder
or you can skip it

In a bowl, add 90 grams cold milk, 2 teaspoons it is 12 grams caster sugar, half teaspoon of dried yeast and 125 grams cake flour mix with 1/4 teaspoon baking powder or you can skip it.

Combine all the ingredients in a bowl to mix and knead, or use a bread maker for the same process. Then, let the dough ferment for 30 minutes. Once the dough has doubled or tripled in size. Take the dough out and shape it.

Whenever I make red bean soup, I always prepare a little more than I need. This way, I can blend it into a fine consistency and then simmer it in a pan to thicken it by evaporating some moisture and adding sugar to achieve the perfect sweetness.

These buns are incredibly soft and fluffy, filled with sweet red bean paste. You can use the same bread dough for steaming, deep frying, or pan frying. I'll demonstrate that in the next video. You can find the exact red bean paste recipe video link in the description box below this video, so feel free to check it out.

After shaping, let it rest for 15 minutes in the steamer on low heat, then steam on medium-high heat for 15 minutes. This will yield 8 small pieces. This is my all-time favourite bread dough that I've been using for 20 years, and this is the improved version. Try out this recipe; I bet you'll really enjoy it, and it's super easy to make. Plus, you won't have to buy the frozen buns from the grocery store anymore.

Happy cooking, happy eating and happy weekend my friends. Thanks for watching.

How to Make Perfect Dumpling Dough - Easy Dumpling Wrappers / Skin Recipe 自制饺子皮 做法和窍门

How to Make Dumpling Dough, Dumpling Wrappers, also referred to as Dumpling Skins Now, let’s get started. Using a bowl to mix and knead by hand or a bread maker simplifies the process significantly.

Ingredients
1 cup cake flour
1/2 cup hot boiling water
1 tsp olive oil (for frying and baking not for salad)

Start by adding 1 cup of cake flour, a half cup of very hot, boiling water, and a teaspoon of olive oil suitable for baking and frying (not the kind used for salads). Feel free to use this same recipe to double or triple the quantity.

Creating your own dumpling wrappers is definitely the best option; this homemade dumpling recipe is simply outstanding. Additionally, it’s a much healthier alternative when you make it yourself. You know exactly what ingredients are included, with no preservatives like those found in store-bought varieties.

I’ve been using this dumpling wrapper dough for over ten years, and I ensured it was 100% satisfying before I documented the complete recipe and shared the video.

I didn’t just test it once or twice, but multiple times to refine it. I also apply the same technique for making green onion pancakes, noodles, beef pies, and lasagna.

Take a look at my recipe for Homemade Crispy Potstickers, and green onion pancakes which I created 8 years ago. They are perfect for pan-frying and capture the spirit of street food right in your kitchen. You can find the video instructions and the recipe link in the description box below.

To begin, you will need cake flour. You can easily create your own cake flour at home by mixing plain flour with corn flour. Be sure to check the video description box for the link to the recipe on how to make cake flour.

This recipe makes 50 medium sized dumplings, so if you double it, you’ll have 100, and if you triple it, you’ll end up with 150 pieces.

My husband enjoys making extras and storing them in the freezer for quick ready to eat, pan fried or boiled dumplings, which are perfect for brunch or late-night snacks.

These are homemade dry dumpling noodles, which are also eggless wonton noodles. Chewy noodles tossed in a tasty sauce made from oyster sauce, dark soy sauce, and sweet soy sauce, topped off with spring onions, coriander, fried shallots, and a splash of chili oil. The taste is incredible, and the texture has the perfect chewiness.

This video shows you how to create a dry boiled dumpling noodle dish that's similar to eggless wonton noodles. If you found this video useful, go ahead and hit that like button. I can't wait to create more tasty recipes for all of you. Enjoy cooking and eating, see you later, friends.

How to Make Chinese Pan Fried Buns 脆皮冰花 水煎包

How can you make the bases of buns and dumplings extra crispy and add a lacy skirt? This video shows you how to create a crispy lacy skirt for your buns and dumplings.

As food lovers, we all love chili oil and crispy fried shallots, which are essentials in our comfy home, don’t you think? Especially when they’re made from scratch. They truly add an extra addictive touch to every dish.

I’ve put together a recipe video for chili oil and crispy shallots, so don’t hesitate to take a look in the video description below. If you have any questions, I am happy to help.

You can use frozen buns or dumplings right from the freezer without thawing them, or you can go for freshly made ones like I did on this video. You could also try searching for Big Bao, char siu bao, or steamed buns Josephine recipes on YouTube.

They are my absolute favourite. These snacks are absolutely delightful! When you're looking to relax, just make some rice porridge and enjoy it with these fantastic crispy bao or dumplings.

It will surely boost your mood and give you that warm feeling of home. I absolutely love making bread and dumplings; it is so therapeutic. I almost do it everyday at home. There's nothing quite like the satisfaction of creating it from scratch.

Here’s how I shaped my meat buns! I will share my buns recipe video in the description box below. As for the chewy meat balls, I will also include that in the next video, so if you’re interested, keep an eye out for it!

Start by adding oil to a pan and heating it to medium-high. Place the buns in the pan and cover it with a lid for 3 minutes.

In a small bowl, mix 1 teaspoon of flour (you can choose from cornflour, potato starch, plain flour, bread flour, or rice flour). I’ve found that using just one teaspoon of corn flour with a rice bowl of water works well, or you can mix bread flour with rice flour for a super crispy result without needing much oil.

Keep the heat at medium-high. Cover the pan and steam until the water has evaporated. Once the water has evaporated, turn off the heat and let them cook for another 2-3 minutes to make sure the bottom is golden-brown instead of just soggy.

This is one of my go-to brunches for a lazy Sunday, featuring rice porridge or some late-night snacks. I hope you enjoy watching, and have a fantastic weekend filled with happy cooking and eating!

Swiss Breakfast with Mountains Views in Switzerland

The views from our balcony are absolutely stunning. It's like a dream. We decided to upgrade to the Privilege suite for our last day because it’s expensive, but definitely worth it at £500 for one night.

The suite has a balcony and terrace that give you an amazing view of the stunning Dents du Midi mountain range.

The hotel staff are always cheerful and super accommodating. This breakfast tray is incredibly heavy. When I lift it, it strains my waist, causing discomfort at night. A heads up to everyone here, you really need to be careful with how you handle such heavy stuff.

The wooden tray is heavy; it may be stable, but it's surprising just how heavy it is. But those wonderful ladies are just fantastic!

Maintaining a long-term relationship can be tough, but it's crucial to do things together, even if it's just sitting in silence while soaking in the beautiful views and sharing breakfast. We all know that, life is short, so let's concentrate on what we cherish, enjoy our time, and keep in mind that self-love is essential, isn't?

We totally love these free-range golden egg yolks. I prefer my fried eggs a bit runny, served on a slice of bread, and every bite is just amazing. The boiled egg, also half-cooked, is simply delicious. It’s straightforward but really high quality, just like it was picked fresh this morning from the farm's hens. I'm addicted to Jasmine green tea; the view of the Swiss Alps and a pleasant aroma of Jasmine green tea really boost my mood. 

It's a wonderfully floral tea that smells and tastes extraordinary. Once again, it is really, really lift my spirits. Oh, Thanks for joining us for breakfast today! 

I hope you enjoy watching, and remember to find peace. If you're going through tough times, don't worry; healing takes time, just like it has for me. Sending my best wishes to all of you for 2026! Good bye, my friends!

100% 原味蛋撻 Original Egg Tarts Recipe

If you’re not satisfied with your homemade egg tarts, this recipe you must need to give it a go! It’s tasty and healthy version, less butter, and custard are heavenly smooth, cookie are so addictive. all is in fresh ingredients and taste really out of the world!

Makes 4 small tarts
—- 2 medium large
—— 6 inch one

Double the recipe make 8 pieces
31-32g each dough

Cookie Dough:
35g butter - 70g butter
10g brown sugar - 20g sugar
40g plain flour - 80g plain flour
35g potato starch - 70g potato starch / almond flour

Add all ingredients in a bowl, sit in the warm oven for a few minutes.
After shaped, place in the freezer.

Custard:
115g-130g milk
40g sugar
1 large egg

Now let’s get started!
In a bowl, Add 35g butter, and then add 10g sugar, if it is hard to stir, simply place in the warm oven for a few minutes to soften and combine well with the sugar.

Then add 35g plain flour, and 35g potato starch or almond powder can be replaced if you don't have potato starch. Add all ingredients in a bowl, and sit in the warm oven for a few minutes, and then you can shape into the tart moulds easily.

The dough should resemble these. Split it into 4 pieces, and just roll them into balls. Use my thumb to press the centre a bit thicker, then gently press all the edges. Shape it a little higher, like the video shows you, above the tart mould. This way, when you pour in the custard filling, it can be higher, and when you take a bite, it’s not just a little custard but a full, smooth egg custard with a crunchy cookie base and edges.

After shaping all 4, pop them in the freezer until you’re ready to use them, at least 10 minutes in the freezer and within 7 days as suggested.

You can also double or triple the tart dough and store it in the freezer, again, within the 7 days as recommended.

--- See this, I doubled the cookie dough recipe, so I can make 6 of these fancy higher version of egg tarts. Whenever you're in the mood for egg tarts, you only have to prepare the custard for the filling, it's super easy and you can enjoy freshly made egg tarts at home, they're so tasty and come right out of the oven.

In fact, this step by step video are recorded 2018, all of them are 8 years old videos which I am now have time to edit it. This YouTube channel I will edit in the same day quick recipe video or old videos that I recorded before. My every recipe is unique, differently from others, my own way, because I’ve use a lots of time and energy for experimenting and I make sure you guys no fail and taste the difference, it’s always healthy and tasty version, it’s a satisfying from making to eating is a happiness taste of home.

Now, we’re making the custard! In a saucepan add 115g milk, add 40g sugar until dissolved. Set aside until cool or nearly 40C to 50C temperatures. Whisked 1 egg and combine well together. I prefer golden egg yolks, free range eggs, the colour is perfect golden yolks and beautiful custard without adding the orange colour like some bakery shop did. Pour over the tarts. It must preheated oven 180C for at least 10 minutes. Wear gloves and sunglasses for safety precautions. Put the egg tarts for 180C for 18 minutes. I used air fryer oven, if use the built in beko or traditional oven must be different you are the one understanding your own oven to bake it perfectly. Hope you enjoy this video and my egg tarts recipe are really goodness, you can’t miss it! The cookies dough can make just sprinkle chocolate chips, mixed nuts to make chocolate cookies or sprinkle raisins or oats to make your own healthy cookie or just sprinkle coconut flakes to make a coconut cookies.

It’s always the best feeling when you are freshly baked cookies from your own oven.

Happy baking, happy cooking everyone!

High-quality vanilla seeds really enhance that vanilla flavour.
--- If you're a fan of vanilla, just add in half a stick while you're warming the milk with sugar. My absolutely favourite whenever I was feeling those vanilla vibes on my custard pudding ---

傳統煎年糕 🍳 Pan Fried Nian Gao with Eggs

How to Pan Fry Nian Gao with Eggs. This is one of my all-time favourite snacks. Start by cracking a free-range egg into a bowl, then use a fork to whisk it for about a minute until it looks like this – that’s what we call whisked egg.

Next, grab some scissors to cut the Nian Gao. It’s still soft enough to cut with scissors since this Nian Gao was made just yesterday. This homemade Chinese New Year cake has no oil and is less sweet, but it still has a nice balance of sweetness and a perfect texture. You can eat it as is without frying; it tastes like coconut toffee mochi, and it’s super delicious too.

I prefer to pan fry it with eggs, so let’s go through my step-by-step process. Cut it into thin slices to get more servings, but if you want that chewy texture, you can cut it thicker.

Taking it out is really easy; just use scissors, and you’ll see that the stainless steel bowl won’t stick together, right? Be careful when using a sharp knife to slice it; you can try both thin and thick cuts to see which one you like better.

Heat up the pan and spray a little oil on it. I’m not a fan of too much oil because it can feel greasy. Cover the pan to heat it and the oil quickly, then dip the Chinese New Year cake in the egg, placing each piece into the pan one by one. Fry until the base is half cooked, then separate them and fry both sides until they’re done. Don’t overcook them, or they’ll turn dry or burn. Even if the Nian Gao cools down, it’s still tasty.

It actually tastes better than when you reheat it, so keep in mind that reheating will change the texture and flavour. ''祝大家 馬到糕成 平平安安 開開心心''.

I love serving Chinese New Year cake with jasmine green tea or homemade coffee, like cappuccino or cortado; it’s the perfect afternoon snack, and my husband enjoys it a lot!

Wishing all my viewers a very happy Chinese New Year! I hope you enjoy this recipe video I created when I got back from my holiday.

Happy cooking and happy eating, everyone! Thanks for watching! Good bye, my friends!

Traditional 20 Years Old Chinese New Year Recipes

This is an oil-free, unsweetened yet aromatic version of CNY rice cake.

(Makes 4)
125g gula Melaka
35g dark sugar
450g water
260g glutinous rice flour
60g rice flour
(Medium high heat, steam for 1 hour).

Today, I'm excited to share my 20-year-old unique recipe for Chinese New Year cake with you all. It's really easy to make, all you need is glutinous rice flour and some rice flour. If you don't have rice flour on hand, you can just use the same amount of glutinous rice flour instead.

You just need two kinds of sugar: gula melaka, which has a traditional shape and is authentically made in Malaysia. You can buy it online from Asian grocery stores for about £3.

You can also grab it on Amazon for 6 pounds, delivery included. It really has that nostalgic, authentic gula melaka taste. As for dark muscovado sugar, I always go for Billington's brand because it tastes the best in the UK so far.

You can substitute half a cup of brown granulated sugar for a caramel and toffee flavour, and of course, it should be Billington's brand.

In a saucepan, add 125g of gula melaka and 35g of dark muscovado sugar. You could also use one piece of Chinese brown sugar to replace 125g of gula Melaka.

Bring it to a boil over medium heat, then add 450g of water. Cook until the sugars are completely dissolved.

In a bowl, combine 260g of glutinous rice flour with 60g of rice flour, then pour in the syrup water and mix until you have a smooth batter. If you don't have rice flour on hand, you can just use the same amount of glutinous rice flour instead. The reason I add rice flour is that it helps the cake be less soft and gives it a nice chewy bite.

For the steamer, fill it with enough water and steam it on high heat for about 5 minutes to warm the bowl and prevent sticking. Next, divide the batter into 4 stainless steel bowls and steam them on medium-high heat for one hour.

I've had great success with this in my many New Year cake recipes, but this particular recipe is my go-to for being easy, flavourful, delicious, and addictive.

If you're not satisfied with your homemade rice cake, give this a try. I am sure you will become addicted to it. You can enjoy it right after steaming with chopsticks, or the next day, just cut it into pieces with scissors to savour that coconut and toffee mochi taste, or fry it with eggs. It's my favourite to pair with jasmine green tea or homebrew coffee.

You can make a healthy and yummy homemade Chinese New Year cake for someone special. Just put the cleaned red dates on top, steam it for another 5 minutes, and you're all set!

I'd love to see if you try out this recipe! Send me your recreated photos on Instagram, tag me @JosephineRecipes, and give me credit. It really makes me proud of all of you!

This video recipe is filmed naturally using my iPhone, and it's different from my previous ones. I used to use a heavy Canon 90D camera, and tripod, it really messed up my neck. It got so bad that I had to stop using it. Those were more like therapy sessions, filled with peaceful vibes, beautiful birds, and flowers.

This new style is simple, quick, and natural, focusing less on perfection and taking less time to create and produce the video recipe. Thanks for watching! Good bye, my friends.