Crispy & Crunchy Spicy Fried Chicken 超辣 脆皮炸雞 Josephine's Recipes 111

This is one of the easiest way to pan-fried Chicken, I liked the crispy & crunchy outer texture, very flavorful and super moist on the inside. It's also one of the tastiest If you like HOT Spicy, you will LOVE this! My goodness! 

I was excited to make these fried chicken, that makes me so addictive. I love Crispy & Crunchy Spicy Fried Chicken (超辣) 脆皮炸雞 and I did this one and it's the best.

Ingredients: 
Sainsbury's British Corn Fed 
Free RangeChicken Legs Quarters(Approx 900g)
Oil for frying

Marinade: 
2 tbsp TRS extra hot red chilli crushed
1 tbsp Schwartz hot curry powder
1 tbsp Tesco hot chilli powder
2 tbsp Tesco toasted sesame oil
2 tbsp Lee kum kee Light soy sauce

A pinch of white pepper if desired. You can marinated Chicken in many ways to satisfy your taste buds.

Coating:
A bowl of Potato Starch

Method:
1) In a bowl, Add 2 tbsp TRS extra hot red chilli crushed, 1 tbsp Schwartz hot curry powder, 1 tbsp Tesco hot chilli powder, 2 tbsp Tesco toasted sesame oil and 2 tbsp Lee kum kee Light soy sauce.

2) Then add the chicken to marinade by combining all the ingredients in a bowl over. 
Cover with plastic wrap and chill marinade in the refrigerator for at least an hour.

3) Heat the oil in a pan over medium high heat. One at a time, dip chicken pieces into potato flour, 
making sure each piece is well coated. 

4) Fry the chicken medium heat 175c for a few minutes. Carefully flip them and continue with the 
other side until turning beautiful golden brown and done. Drain on rack and Enjoy!
Serve with your favourite sauce. 

IMPORTANT READ: 
Start with a low blender setting and begin to break up the chilli to crushed. Beware of Chilli hand hurts. Ps wear gloves or use spoon, Don't touch your face, or your eye.

Helpful Tips:
When used as a coating for frying, '' Potato starch ''. Seems to crisp a little better than '' Corn starch '.
It's best to let chicken marinate overnight before frying, can helps tenderize the meat and extra flavourful. I submerged spring onions or chopstick to test the heat of the oil.

How to Make Perfect Caramel Pudding 焦糖布丁製作 Josephine's Recipes 110

Just follow this step-by-step instructional video
and make your own Happiness is Homemade. 

You'll be rewarded with comforting, 
super soft, fluffy and tasty milk & caramel flavour. 
Smile. Cook. Eat. Love » be delicious! 

Create more happiness in our life
All my recipes have been tested & made many times at home.

This Pudding just makes me very happy.
One of my favourite desserts to serve.

I hope can bring you happiness 
and everything you want to taste the Yummy!
Now, Lets Get Started!

Makes 2
W4 inch x D2.5 inch

Ingredients:
½ cup sugar
2 tbsp water
1 cup milk
3 eggs 
1 tsp vanilla extract
a little butter to grease moulds

Method:
1) Cook milk with the ¼ cup sugar without boiling until the sugar is dissolved. 
Let cool.

2) To make the caramel, cook the remaining sugar with 2 tbsp water until brown. 
Then pour equal amounts into the 2 greased pudding moulds.

3) Beat the eggs well with vanilla essence and add to the milk mixture. 
Beat until blended and strain.

4) Pour the egg mixture into the moulds with caramel at the bottom. 
Arrange on a baking tray. Pour 2 cups of hot water into the tray.

5) Bake in an oven preheated to 150°c for 40 minutes.

To Serve Warm:
Chopstick round the edges. Place a serving dish on top of the pudding moulds and turn upside down. Serve warm & Enjoy!

To Serve Cold:
Once you remove the pudding moulds. From the tray and set on a cooling rack. When cool, transfer to the fridge overnight. Serve cold & Enjoy!

Helpful Tips:
Insert a chopstick into the centre of the pudding. The pudding is cooked if comes out clean. It depends the size of your moulds. The pudding can be cooked by steaming over lowest heat for 50 minutes. 

How to Make Easy Mixed Fruit Cake 雜果蛋糕 Chiffon Cake recipe - Josephine's Recipes 109

Makes 2 Layers

Ingredients: 
(A) Egg yolks:
• 3 egg yolks
• 2 tbsps sugar
• 2 tbsps milk powder
• 55ml fresh milk
• 1 tsp vanilla extract
• 2 tbsps corn oil
• ½ cup cake flour
• 1 tsp baking powder

(B) Egg whites: 
• 5 egg whites
• ¼ tsp cream of tartar
• 4 tbsps sugar

(C) Filling:
Tesco British Extra Thick Fresh Double Cream 
(Sugar added if desired)
Del Monte Fruit Cocktail in Juice

Method:
1) In a large bowl, add egg yolks, sugar, milk powder, corn oil, vanilla extract and Stir until well combined. Sift in the cake flour and baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use a large clean bowl, add egg whites, beat the egg whites with an electric mixer until barmy, Add cream of tartar, continue beating for a few seconds. Add sugar for 4 times, beat them to half solid until stiff peaks form. 

3) Gently fold the whipped egg whites into the egg yolks mixture until all of the ingredients are evenly incorporated.

4) Gently pour the batter into your flan cases then '' bang '' it on the work surface a few times to 
expel any large air pockets.

5) Preheat the oven, set the temperature to 150°c. Bake for 25 minutes or until well-risen, golden-brown and firm to the touch. Carefully remove the cake from the oven and let it cool completely.

6) In the meantime whip the double cream until fluffy. Refrigerate it before using if needed. 

7) Once the cake is cool, remove the cake from the cases. Spread the fresh cream and place some mixed fruit. Refrigerate it before using if needed. Decorate with fresh fruits on top, as you desired.

Important Tips:
This time '' extra '' 2 egg whites, it will make the cake extra fluffy, soft like cotton. Leftover egg yolks is always the best to make perfect egg fried rice.


Recipe Source: JosephineRecipes.Co.Uk

Avocado Hokkaido chiffon cupcakes 牛油果北海道牛奶蛋糕 Josephine's Recipes Episode 108

Makes 9 cupcakes

See the link:
http://www.ebay.co.uk/itm/50-100pcs-Cake-Baking-Paper-Cup-Cupcake-Muffin-Cases-Wedding-Party-Afternoon-Tea-/271358946861?pt=Uk_Crafts_Cake_Decorating_MJ&var&hash=item3f2e40ee2d

For the cake:
Ingredients (A) Egg yolks:
• 3 egg yolks
• 2 tbsp sugar
• 2 tbsp milk powder
• 55ml fresh milk
• 1 tsp vanilla extract
• 2 tbsp corn oil

• ½ cup cake flour
• 1 tsp baking powder

Ingredients (B) Egg whites: 
• 5 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar

For the Filling:
2 large avocados
½ cup condensed milk

Cut the avocados in half lengthways, remove the stones and scoop out. Put the avocado in a food processor or electric hand mixer with the Condensed milk. Blend until you have a light, elegantly pale green cream.

Method:
1. In a large bowl, add 3 egg yolks, 2 tbsp sugar, 2 tbsp milk powder,
2 tbsp corn oil, 1 tsp vanilla extract and Stir until well combined.

Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture.
Stir until smooth and Set aside.

2. Use a large clean bowl, add 5 egg whites, beat the egg whites with an electric mixer until barmy,
Add ¼ cream of tartar, continue beating for a few seconds.

Add 1 tbsp sugar for 4 times, beat them to half solid until stiff peaks form.
it will take approximately 15 to 20 minutes.

3. Gently fold the whipped egg whites into the egg yolks mixture
until all of the ingredients are evenly incorporated.

4. Gently pour the batter into your cupcakes cases
then '' bang '' it on the work surface a few times to expel any large air pockets.

5. Preheat the oven, set the temperature to 150°c.
Bake for 15 minutes or until well-risen, golden-brown and firm to the touch.
Carefully remove the cake from the oven and let it cool completely.

6. In the meantime, cut the avocados in half lengthways, remove the stones and scoop out.
Put the avocado in a food processor or electric hand mixer with the condensed milk
blend until you have a light, elegantly pale green cream.

*Refrigerate it before using if needed.

7. Once the cake is cool, Spreading the avocados cream into center of the and over the top on each cupcake. Decorate with fresh leaves on top before serving.

Important Tips:
If you're not serve the cupcakes immediately, then please add 1 tsp lemon juice. The acid in the lime juice will help delay the avocados from turning brown. This time '' extra '' 2 egg whites, it will make the cake extra fluffy, soft like cotton. Leftover egg yolks is always the best to make perfect egg fried rice.
Happy Baking & Eating!

How to Make Strawberry Swiss Roll Cake 草莓瑞士卷 - Josephine's Recipes 107

You will love the flavor, fragrance of a truly fresh-picked strawberry.
Next to Pennells Garden Centre. Everything you need to know about picking the Best £3.00

Have you ever bought a Swiss roll cake in the bakery shop and you were unhappy with 
how the work because too sweet or you were not impressed with the flavor and texture. 

However you've done manytimes but still very unhappy with how your most recent cake turned out? Paul & I was quite impressed with the texture which is as soft as cotton, yummy, and so easy! I did not lie. 


This is so impressive! Try It | Josephine's Recipes 107

For the cake:

Ingredients (A) Egg yolks: 

• 3 egg yolks

• 2 tbsp sugar

• 2 tbsp milk powder

• 55ml fresh milk

• 1 tsp vanilla extract

• 2 tbsp corn oil

• ½ cup cake flour

• 1 tsp baking powder

Ingredients (B) Egg whites: 

• 3 egg whites

• ¼ tsp cream of tartar

• 4 tbsp sugar

For the Filling:

Tesco British Extra Thick Fresh Double Cream 

( Sugar added if desired)

Some Fresh Strawberry

Method:

1. In a large bowl, add 3 egg yolks, 2 tbsp sugar, 2 tbsp milk powder, 

2 tbsp corn oil, 1 tsp vanilla extract and Stir until well combined. 

Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. 

Stir until smooth and Set aside.

2. Use a large clean bowl, add 3 egg whites, beat the egg whites with an electric mixer until barmy, 

Add ½ cream of tartar, continue beating for a few seconds. 

Add 1 tbsp sugar for 4 times, beat them to half solid until stiff peaks form. 

it will take approximately 15 to 20 minutes. 

3. Gently fold the whipped egg whites into the egg yolks mixture until all of the ingredients are evenly incorporated. 

4. Grease and line a 33cm x 23cm prepared tin with baking parchment.

Gently pour the batter into the tin and spread with a spatula so the base of the tin is evenly covered 

then bang it on the work surface a few times to expel any large air pockets. 

5. Preheat the oven, set the temperature to 170°c. 

Bake for 15 minutes or until well-risen, golden-brown and firm to the touch.

Carefully remove the cake from the oven and let it cool completely.

6. In the meantime whip the double cream until fluffy. 

Refrigerate it before using if needed. 

7. Once the cake is cool, remove the lining, place the cake on a piece of parchment paper. 

Spread the fresh cream and place some strawberries.

8. Using the parchment paper, slowly roll the cake up from one of the short ends and refrigerate 

for 30 minutes to make a good round shape. 

9. Use a sharp knife to cut each roll into 5 equal pieces. 

Repeat with the remaining. 

Decorate with some fresh cream and strawberries on top before serving. 

Enjoy & Happy Baking!

Helpful Tips:
Do not flatten it or it could crack.

Double cream is thicker than whipping cream.

Using a sharp knife, cut off the crusty edges. 

Traditional Butter Loaf Cake 香濃牛油蛋糕 - Josephine's Recipes Episode 106

Makes 1 Non-Stick 1Lb Loaf Pan, 22.6 x 12.6 x 6 cm

If you want a quick and easy way to make your own Butter Cake. Here it is taste like something you buy from the local English bakery shop.

You will need ''A measuring cup''.

Ingredients:
2 Eggs
100ml sugar
180ml cake flour
1 tsp baking powder
1 tsp vanilla extract
75g lurpak butter

Method:
1) In a Bowl, Add 2 eggs and 100ml sugar, Combine 180ml cake flour and 1 tsp baking powder  into a measuring cup, Use your spatula mix until well combined.

2) Slowly add in sifted flour, 1 tsp vanilla extract, 75g butter and continue stir until well blended.

3) Gently pour the mixture into your loaf pan, then bang it on the work surface a few times to expel any large air pockets. rest for 10 minutes before start to baking.

4) Preheat the oven, set the temperature to 180°c, Bake for 40 - 45 minutes or until cooked through.
A chopstick comes out clean when inserted in the middle, its not sticky. Remove from the oven, let it cool in the tins for 10 mins, then transfer to a large wire rack and peel off the parchment.

Recipe Source: JosephineRecipes.Co.Uk

Traditional Toffee Deep Fried Bananas 拔絲炸香焦 Josephine's Recipes Episode 105

First of all, Thanks Paul for taking the time to teach us 
How to Make ''Traditional Toffee Deep Fried Bananas'', 

A very popular Chinese dessert.
Yet, It’s surprisingly rich and wonderful treat, 
You can use Sweet Potatoes and Apple as well. 
Then dipped in Toffee and left to set. 

They're perfectly crisp on the outside and soft on the inside .

Servings: 4 - 6

Ingredients:
4 large bananas

Batter:
½ cup self raising flour
½ cup cold water
½ tbsp oil

Toffee:
2 tbsp oil
½ cup granulated sugar
2 tablespoons sesame seeds, toasted

Oil for frying

Method:
1. In a bowl, Add ½ cup self raising flour and ½ cup cold water.
Use a chopstick to mix till smooth and combine with ½ tbsp oil 
and Continue beating until fluffy.

2. Heat up oil in a large pan to 180°C. 
Peel bananas and cut each banana into six, 
then dip into the batter, lift them out one at a time, 
tap off the excess batter and put them into the hot oil.

3. Fry for a few minutes, or until golden and crispy.
Lift them out right away and drain on rack.

Normally, the second time you deep-fry them is to get extra crispy.

4. Meanwhile, Heat 2 tbsp oil, and melt ½ cup sugar in a pan.
Keep stirring until the sugar bubble rapidly, until the liquid begins to colour.

5. Remove from the heat and be careful dip the fried banana pieces 
into the hot sugar syrup to coat them thoroughly.

Sprinkle black and white sesame seeds, Stir well.
Then place on rack to set or dip in a ice cold water for 2 seconds to harden the toffee.

6. Serve the Toffee Bananas when set but still warm, 
with ice cream, if preferred.