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,
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.
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
(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.
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.
(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
Preheated oven to 100ºC-120ºC for about 5 minutes and steam bake with both top and bottom heat without fan assisted for 65 minute. 热水浴，100°C- 120ºC预热烤箱 5分钟，上下火烤65分钟。 If you want to brown the top of a cake. The oven only switches on the upper heating with fan 100ºC-120ºC and bake for a few minutes. 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100ºC-120ºC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
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.
(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 prevert 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
