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)

Ingredients:

(A)

30g vegetable oil (heat to 80C)

45g cake flour, sieved

30g milk

3 egg yolks, cold

1/2 tsp vanilla extract

(B)

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.

(C)

300-450ml double cream, optional

2-3 tbsp granulated sugar, optional

(D)

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.

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

做法：
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!

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版权声明：凡本网原创作品，未经允许，不得转载。
转载请注明：来源网址。

食谱原作者：约瑟芬的食谱
Recipe Source: Josephine's Recipes

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. 

Ingredients

250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

1 tablespoon cocoa powder, as you desire

Method:
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

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)  

Ingredients:

(A)

• 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

(B)
• 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

How to Make Chocolate Swirl Marble Butter Cake

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

(A)
• 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

(B)
• 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

(C)
• 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.

快要失傳的白糖糕食譜，大眾喜愛的糕點之一！低溫發酵米发糕，绝对做出香甜爽口弹牙的口感！

這款零失敗的白糖糕做法，米發糕，缽仔白糖糕，絕對香甜爽口彈牙口感！不需要準備白飯，酒餅，更不需要重複等麵糊發酵，蒸後甜香誘人，約瑟芬食譜的白糖糕原始配方，於2014年2月4日發布。新的升級版本食譜是添加的，是記憶中綿軟清甜又略帶嚼勁的味道。加了泡打粉，蒸好後會更柔軟，混合蜂窩狀紋理分隔兩層。這樣蒸出來的米發糕，吃起來鬆軟爽口香甜，不管男女老少都愛吃。

這食譜可以製作10個小碗（13 x 9.4 x 7.8cm）

材料

(A)

1/2湯匙溫水

1/2茶匙糖

1/2茶匙即溶幹酵母

(B)

75克水

75克粘米粉

(C)

50克糖

(減糖會影響味道，不好吃)

80克熱水

(D)

1/4茶匙泡打粉

做法：

1）一個小碗，加入1/2湯匙溫水，1/2茶匙糖和1/2茶匙幹酵母攪拌勻。

2）在大碗中，75克水和75克粘米粉拌勻。

3）接著50克糖，用80克熱水融化。

4）將''熱糖水''倒入''粘米粉漿''裡攪拌均勻。

5）加入已冒泡泡的酵母液拌勻。

6）在冰箱中冷藏發酵。

7）第二天收回，在室溫下靜置15分鐘。

8）無需刷油，均勻倒入準備好的模具。

9）在蒸之前，加入1/4茶匙發酵粉。沒有預熱的蒸鍋。

冷水開蒸，火力用中火蒸15分鐘，不要用大火，關火後，悶5至10分鐘左右才打開。

10）白糖糕做好了，吃起來香甜可口。一旦超過24小時，很容易變質，變硬。建議不要再蒸。如果大家喜歡的請關注並在我的視頻點贊👍，還有記得交作業哦！

提示：

1）白糖糕失敗的原因。要測試酵母的活性，就是將它與水和糖混合，然後液體開始起泡，然後說明酵母有活性，操作過程很科學，但實際上執行起來還是簡單的。

2）錯誤添加小蘇打或過度發酵的白糖糕蒸後會變成黃褐色，蒸的時間太長也會變成淺黃色。

3）發酵不足或蒸不透，蒸後表面會起皺紋。

4）蒸的時候，不需要用盤子蓋在上面，避免蒸汽不平衡。

分享食譜請註明 👉來源食譜：約瑟芬食譜

版權聲明：凡本網原創作品，不得轉載。

禁止聲明授權使用或二次編輯和重新加載此視頻。

分享原版視頻請註明【食譜原作者：約瑟芬食譜】

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)

Ingredients 

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

(B)
• 75g water
• 75g rice flour, not glutinous

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

(D)
• 1/4 tsp baking powder

Method:
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