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
You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.
Method:
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.
2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.
3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.
4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150°C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.
5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.
Helpful Tips: 1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking. 2) 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. 3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. 4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly. 5) Do not overbeat the egg whites, it will cause cake shrinks after baking. 6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges. 7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits. 8) Store in covered containers in the fridge and consumed within 2 days. 9) 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. 10) 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. 11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top. 12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. 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. 13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
(C)
• 1 tbsp dark cocoa powder 可可粉
• 2 tbsp hot water 热水 or just adding 1 tbsp dark cocoa powder, as you prefer 或只需添加1汤匙可可粉，无需制作可可糊
Preheated oven to 100ºC-120ºC and steam bake with both top and bottom heat without fan assisted for 45 minutes, and increase to 130-150ºC for another 10 minutes. 热水浴，100°C-120ºC 预热烤箱 5分钟，上下火烤 45分钟。130C/150ºC 再烘烤10分钟。
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。
There's nothing better than the smell of freshly baked bread, don't you agree? to the appearance, to the taste, of course it's all so great! and because nothing beats homemade bread, here are the easy way to create your own bow shaped milk bread. For the first time it will take some effort to shape these, but after then you will get it done so quickly as possible. This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.
Ingredients
(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it
(B)
20g-30g butter or 2 tsp vegetable oil
(C)
Lightly sprinkle a little flour on top of the bread before baking to give a rustic look. A lot of flour will result in a softer crust.
For the glaze:
1 tsp honey or golden syrup and mix with a tsp of water
Method:
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan. close the lid gently.
2) Press the menu button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 2'', open the lid, add butter to the bread pan, and continue until beeps will signal.
3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking tray.
5) You don't need ''second rise'' for the no preheated oven. After shaped the dough, bake in no preheated oven 150°C, until the buns are golden brown, about 20 minutes. (Baking time depends on the size and shape of the bread being baked).
6) Once breads have cooked, remove from the oven and immediately brush with glaze.
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. 6) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 2 tsp or 1 tbsp rapeseed oil or mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.
Recipe Source: Josephine's Recipes
One of my original soft bread recipe was created a few years ago. The most rewarding experiences as a baker and foodie can have. It roughly 72% hydration, the dough is highly hydrated. you will love the bread texture and aroma of freshly baked bread wafting through at your home. It's easy to make bread that everyone can best enjoyed fresh from the oven.
(B)
a tsp vegetable oil for oiled the bowl and fermentation.
(C)
1 tsp honey or golden syrup
2 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.
2) Greased the same bowl, cover with the lid, proof in the warm oven 30-35℃ for 30 minutes or cold fermentation overnight for the first proof.
3) Pushed all the air out and divide the dough into 12 pieces. shape into a round ball. sprinkle flour on top and thenplace them on a prepared tray and second rise again for another 30 minutes. 4) Bake in preheated oven 150°C for 15 minutes. before 3 minutes baking, take it out brush honey or syrup water over the crust and sprinkle some grated mozzarella and cheddar cheese on top.
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?
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(C)
• 4 egg whites
• 1/2 tsp white vinegar or lemon juice
• 60g sugar
Method:
1) In a small bowl, add matcha green tea powder and hot water, stir combine and set aside until ready to use,
2) In a bowl, mix (B) egg yolks, milk, corn oil, and vanilla extract. combine with plain flour and corn flour, stir until well combined.
3) In a separate bowl, whisk (C) egg whites until foamy then add a few drops of white vinegar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture, about 5 minutes.
3) Using spatula to fold until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, fold until well combined. Spoon the mixture into a piping bag, use scissor to cut a hole in the bottom of the bag.
4) Squeeze about 3 times of the plain batter into the centre of the cake pan, then another 3 times of the green batter on top and repeat until all batter has been used. Bang the cake pan onto the work surface to remove any air bubbles.
5) Bake in no preheated oven, no water bath, middle rack, up and bottom fan, (p) 120°C/ 100°C for 35 minutes. After baking, rest in the oven for 5 minutes. Baking time it will depend on the size of your cake pan. 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)It's important to follow exactly this recipe and baking at the right temperature. 2) 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. 3) 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. 4) 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. 5) Folding is very important to created in the cake batter it rises as high as possible, don't use electric whisk to do this, and try not to be heavy-handed, otherwise you'll knock the air out. If you're too vigorous, you'll also make the texture of your cake tough, instead use a spatula in a gentle, slow and deliberate figure of eight motion, up and down finishing with scrape around the edge of the bowl. repeat this action, but don't be tempted to over-mix. 6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites. 7) Don't open the oven door until the cake is almost cooked. 8) Follow the exact weights given in this recipe and don't use cheap analogue scales that are hard to read. Use digital scales that weight in 1g increments are your best friend when baking.
