Matcha Green Tea Muffins

The BEST Matcha Green Tea Muffins - These are deliciously moist, fluffy, crisp tops, and stuffed full of melty white 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. I purchased lots of matcha on Amazon UK for baking cakes but they are all dark green not beautiful bright green in colour, please let me know if you know the brand name and the link for purchse. 

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.

Method:
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: Josephine's Recipes 

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. 

Super Soft and Fluffy Yogurt Milk Bread {The Best Homemade Bread Recipe EVER} Tangzhong Method

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. It will be your new favourite!

Makes 16

Ingredients
To make the roux:
(A)
• 120g-140g, 1/2 cup, water or milk 
• 25g, 2 tbsp bread flour

Instructions:
In a saucepan. pour water or milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make about 120g-140g water/milk roux.

(B)
• 70g, 7 tbsp cold milk
• 30g, 1 tbsp greek yogurt
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g, 2 cup bread flour

 (C)
• 1/2 tbsp - 1 tbsp vegetable oil
or (20g salted butter, soften/melted)

Method:

1) Place the milk roux, cold milk, greek yogurt, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add a few drops vegetable oil, continue to beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow to rise in a warm place, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour. or cold rise in the fridge overnight. Take it out and rise in the warm place for about 30 minutes to 1 hour. It depends on the temperature and adjust the fermentation time. 

3) After the first fermentation is done, punch down the dough, let all the air is knocked out of it. divide into 16, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a cutter roller, and place any filling you like, or without filling and roll over.

4) Second rise until almost doubled in size about 30 minutes. Brush with milk over the top of the bread. Sprinkle some black and white sesame seeds, as you prefer. Bake in preheated oven 150°C for 10-12 minutes or until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven and enjoy with your favourite hot drink.

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 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) 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°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: Josephine's Recipes 

How to make one pan PIZZA toast 零失败平底锅披萨

Ingredients 食材
1 egg 1颗鸡蛋
2 slices white bread 2片吐司面包
ketchup, optional 刷上一层番茄酱
chicken meat floss, optional 肉松 (适量)
grated mozzarella & cheddar cheese, optional 起司絲(适量)
brush oil in a frying pan 在平底锅里刷少量油
adding a little water to a pan and this will creates a fluffy and crispy base and prevent the burns. 
平底锅加点水，  防止烧焦， 使其外皮酥脆，内部柔软

Check out the below video for step by step instructions
详细做法请点击以下影片参考

▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
All videos from Josephine's Recipes channel is copyrighted protection.
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】

Recipe Source: Josephine's Recipes 

Taiwanese Castella Cake Recipe 古早味蛋糕

My absolutely favourite cotton soft sponge cake topped with homemade chicken meat floss and spring onions. It was truly delicious. 超喜欢的一款香葱肉松蛋糕， 甜咸香软，口感细腻柔软，带着肉松的香气，真的太好吃啦！

Makes 5 cupcakes, double the recipe makes 6 inch cake pan.
制作5个纸杯蛋糕，两倍的配方制作6寸蛋糕模

Ingredients 材料

(A)
18g butter 牛油
15g milk 牛奶
5g granulated sugar, 1 tsp 糖
1 egg yolk 蛋黄
18g cake flour 低筋面粉
or 12g plain flour + 6g corn flour 或中筋面粉 + 玉米粉

(B)
1, 40g egg white or extra leftover 1/2 egg whites 20-25g  蛋白
1/4 tsp cream of tartar or lime / lemon juice 塔塔粉/柠檬汁
10g granulated sugar, 2 tsp 糖

(C)
Spring onions, optional 葱, (适量,可根据自己的喜好调整份量)
Chicken, meat floss, optional 肉松, (适量,可根据自己的喜好调整份量)
咸口的蛋糕糖量减少，甜中带咸 比一般蛋糕更有特色。

Makes 5 cupcakes / 制作5个纸杯蛋糕
Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 25 minutes without fan. 150C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤25分钟 (无风上下火) ， 150°C再烘烤5分钟 (开风上下火) 关闭烤箱温度，留在烤箱里闷10-15分钟后，再拿出来，直接放在架子上冷却就可以了。

Double the recipe: Makes 6 inch cake pan (食谱 X 2可以制作6寸蛋糕模) - Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 50 minutes without fan. 130C/140C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤50分钟 (无风上下火) / 130/140°C再烘烤5分钟 (开风上下火) 关闭烤箱温度留在烤箱里闷10-15分钟后再拿出来，直接放在架子上冷却就可以了。

When the temperature is right, use the same saucepan
otherwise use another bowl to cool down a little bit
温度合适，请使用 一样的锅。
温度不对，锅子太热，用另一个碗冷却一下。

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

Recipe Source: Josephine's Recipes 

Chicken Meat Floss Cake 鸡肉松棉花蛋糕

My absolutely favourite cotton soft sponge cake topped with homemade chicken meat floss and spring onions. It was truly delicious. 超喜欢的一款香葱肉松蛋糕， 甜咸香软，口感细腻柔软，带着肉松的香气，真的太好吃啦！

Makes 5 cupcakes, double the recipe makes 6 inch cake pan.
制作5个纸杯蛋糕，两倍的配方制作6寸蛋糕模

Ingredients 材料

(A)
18g butter 牛油
15g milk 牛奶
5g granulated sugar, 1 tsp 糖
1 egg yolk 蛋黄
18g cake flour 低筋面粉
or 12g plain flour + 6g corn flour 或中筋面粉 + 玉米粉

(B)
1, 40g egg white or extra leftover 1/2 egg whites 20-25g  蛋白
1/4 tsp cream of tartar or lime / lemon juice 塔塔粉/柠檬汁
10g granulated sugar, 2 tsp 糖

(C)
Spring onions, optional 葱, (适量,可根据自己的喜好调整份量)
Chicken, meat floss, optional 肉松, (适量,可根据自己的喜好调整份量)
 咸口的蛋糕糖量减少，甜中带咸 比一般蛋糕更有特色。

Makes 5 cupcakes / 制作5个纸杯蛋糕
Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 25 minutes without fan. 150C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤25分钟 (无风上下火) ， 150°C再烘烤5分钟 (开风上下火) 关闭烤箱温度，留在烤箱里闷10-15分钟后，再拿出来，直接放在架子上冷却就可以了。

Double the recipe: Makes 6 inch cake pan / (食谱 X 2可以制作6寸蛋糕模) - Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 50 minutes without fan. 130C/140C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤50分钟 (无风上下火) / 130/140°C再烘烤5分钟 (开风上下火) 关闭烤箱温度留在烤箱里闷10-15分钟后再拿出来，直接放在架子上冷却就可以了。

When the temperature is right, use the same saucepan
otherwise use another bowl to cool down a little bit
温度合适，请使用 一样的锅。
温度不对，锅子太热，用另一个碗冷却一下。

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

Recipe Source: Josephine's Recipes 

Grow mung bean sprout 种植绿豆芽 在家如何发豆芽

Grow your own bean sprout is healthier and you produce fresh and grown without chemicals. it will take some experimentation to see and you enjoy to watch them growing, and the most important things is the happiness money can't buy. it taste so much better too! 自己种的绿豆芽是不同的，最重要的是享受种植的过程。豆芽虽便宜，但种植豆芽的乐趣是用钱都买不到的。让快乐也在厨房中萌芽。

1) Place 100g mung beans in a bowl.
将100克绿豆放入碗中。
2) Rinse, pick and discard any ones that have been broken or wizened.
清水冲洗干净，剔除破碎粒的豆种。
3) Soaking. cover with a drainable cap and soak for 12 hours.
清水中浸泡12个小时，直到绿豆膨胀，开始出现豆芽。
4) Use a steamer basket, firstly layer a wet cotton cloth on the bottom and lay one layer of mung bean and then cover. 用蒸盆篮子，底部可排水，铺一层透气湿布，铺绿豆，表面再盖上湿布。
5) Place in a dark place or cover triple dark cloth, to avoid photo synthesis otherwise they will taste bitter.  放在黑暗的地方，或盖上三层深色布，避免光合作用，不然豆芽会发苦，吃起来口感涩涩的。
6) Rinse and drain, twice per day, in the morning and in the evening.
每天早晚各浇水两次。
7) Repeat the process and wait for around 4 days (it grows faster in summer than in winter). In winter, it may need around 6-7 days. 夏季发到第四天就可以收成了。在冬季，需要6-7天左右的时间。
8) Black beans works well too. It can be used to cooking soup or stir fry. 黑豆也可以发豆芽，发的豆芽还挺壮的。可以煮豆芽汤面或炒来吃。

Recipe Source: Josephine's Recipes

Real Vanilla Ice Cream Recipe | The Best Ice Cream In The World

If you're a fan of Haagen Dazs and find them over-fatty and over-sweet, you'll love this homemade version. The best vanilla ice cream, you will ever make and taste! Everyone's WOW and LOVES it! I like this vanilla ice cream on its own or with roasted macadamia nuts.

Ingredients

• 300g whipping cream/ double cream
• 300g milk, whole or semi skimmed
• 1 vanilla pod
• 4 egg yolks
• 80g-100g granulated sugar, golden, optional

Method:

1) Combine the whipping cream, milk and cut the vanilla pod open lengthways and scape out the seeds with a knife, then add in a pot and bring it almost to the boil.

2) Beat the egg yolks and sugar in a separate bowl, stirring continuosly until pale and fluffy, pour the hot milk/cream mix onto the beaten egg yolk and sugar, continue whisking until the mixture is thick and mouse like. ensure that the sugar is completely dissolved.

You can skip the step 3, if you serve the ice cream within a week in the freezer. if not follow the step (3) and beware do not cook too long, it will leaving a mixture resembling fine curds and whey like bits of scrambled egg in it.

3) Return the mix to the pot and over a very low heat for a few minutes. keep an eyes for that. allow the mix to cool thoroughly.

4) Place in the freezer for at least 30 minutes and take out of the freezer, using an electric whisk and whisking until the mixture double in volume. whisk again every 30 minutes to 1 hour to break down any ice crystals, return to the freezer until frozen.

you can add some roasted macadamia nuts on top, or satisfy your desire to crunch on something. This recipe can use ice cream maker, and see instructions of the book itself. 

5) Scrape into a freezer container, and freeze until solid. Enjoy!

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

Recipe Source: Josephine's Recipes