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Wednesday, 20 January 2021

Beautiful Fruit Jelly Castella Cake Recipe

This cake are almost too pretty to eat, soft and very light airy spongy texture, filled with homemade whipped cream and all covered with fresh fruit jelly. It took a lot of works but worth it.

Makes 1 (6-inch cake pan with removable loose base)


30g vegetable oil (heat to 80C)
45g cake flour, sieved
30g milk
3 egg yolks, cold
1/2 tsp vanilla extract

3 egg whites, cold
1/4 tsp white vinegar / lemon juice
35g golden granulated sugar, optional (add sugar a little at a time)

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.

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.

300-450ml double cream, optional
2-3 tbsp granulated sugar, optional

4 sachet, 48g gelatine powder / 16 leaf gelatine
3 cups, 750ml water (250ml, 1 cup cold water, 500ml, 2 cups hot boiling water)
a few drops of freshly squeezed lemon juice
100g-120g granulated sugar, optional

Above are the fresh fruits I used. Recommended season fruits is the best choice.

Tuesday, 5 January 2021

Dorayaki Recipe | Japanese Pancake Dorayaki

Dorayaki Pancakes Recipe 铜锣烧食谱

Ingredients 材料

鸡蛋 2 eggs
白糖 granulated sugar 60g, optional
蜂蜜 honey 1 tsp, optional
低筋面粉 cake flour 120g
泡打粉 baking powder 1 tsp
奶粉 milk powder 30g
牛奶 whole milk 60g, optional

1) 将所有材料放入一个大碗中混合在一起。
Place all of the ingredients into a large bowl and mix together.

2) 让面糊在室温下静置15-30分钟。
Let the batter rest for 15-30 minutes at room temperature.

3) 中火加热锅。用食用油刷上一层,倒入面糊,开始出现小气泡时,别心急翻面,等全部小泡泡都撑破了才翻面。关火或开小火 翻转煎1-2分钟直到金黄色。 重复剩余的面糊。 每次必须用油刷锅。Heat a pan over medium heat. Brush with cooking oil, add the batter, and cook for 2-3 minutes, until bubbles start to appear on the surface. Switch off or reduce the heat to low. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. brushing the pan with oil each time.

4) 您可以轻松地将配方加倍 制作12-15件。
You can double the recipe to makes 12-15 pieces.

5) Nutella榛子酱 ,冰淇淋或您选择的馅料呈现三明治。
Present in a serving sandwich with nutella spread, ice cream and a topping of your choice.

6) 真的超级柔软,超级美味口口都滿足!
Super soft, fluffy and yummy!



Recipe Source: Josephine's Recipes

Thursday, 17 December 2020

One Dough Can Make Many Cookies - Christmas Cookie Box 🎁

You can make your homemade cookies as a Christmas holiday present box at home for gourmet gifts that your foodie friends and family will love. 


250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted
1 tablespoon cocoa powder, as you desire

1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough, any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped or see video. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Bake in preheated oven 
180°C, for 8 minutes, depending on the size and shape of the pan. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Monday, 14 December 2020

Castella Sponge Cake Recipe | How to Make Birthday Cake

Learn how to make the softest castella – this cake is soft and very light airy texture covered with amazing butter cream frosting. If you are looking for super yummy birthday cake, less sweet, fresh whipped cream and homemade bakery feel. This is the recipe for you! Italypaul's first time whipped red rose shaped cream for my birthday cake decoration, it took him many hours on it, practice and repeated until acceptable. The finish look good yet? It's also much harder to get the frosting come out with large and unfamiliarity nozzle.  

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



• 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

• 5 large egg whites, cold
• 1/2 tsp white vinegar / lemon juice
• 70g golden granulated sugar, optional (add sugar a little at a time) 

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.

Castella Sponge Cake Recipe | How to Make Birthday Cake

Perfect Silky Smooth Buttercream Icing | Easy Buttercream Frosting Recipe

Recipe Source: Josephine's Recipes

Wednesday, 18 November 2020

How to Make Chocolate Swirl Marble Butter Cake

Makes 1 (PME round cake pan 6-inch) or 11b loaf pan

• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour

• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g golden granulated sugar, optional

• 1 tbsp dark cocoa powder, mix into the half mixture and combined well. 

Recipe Source: Josephine's Recipes

Below is a step by step video instruction used for all my butter sponge cake method.

Monday, 9 November 2020



這食譜可以製作10個小碗(13 x 9.4 x 7.8cm)
































分享食譜請註明 👉來源食譜:約瑟芬食譜




Thursday, 5 November 2020

Cold Fermentation - Chinese Honeycomb Rice Cake - 低温发酵 - 在家自制白糖糕 (伦教糕),零失败,简单家常做法

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, 2012.

Makes 10 (13 x 9.4 x 7.8cm)


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

• 75g water
• 75g rice flour, not glutinous

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

• 1/4 tsp baking powder

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