Salted Caramel Sauce Recipe | 焦糖醬

This caramel sauce is sweet, rich, creamy, buttery and homemade always better than store bought. It must be heaven to drizzle on ice cream, pancakes, bananas, apples, strawberries, and whatever you like, or just a drizzle of topping in the bottom of your cup is all it takes to make caramel coffee magic. Add freshly brewed coffee or espresso, stir, and enjoy. Yum!

Ingredients
• 1 cup brown granulated sugar. about 220-245g
• 1 tbsp cold water
• 300ml (300g) double cream
• 1 tsp vanilla extract
• A pinch of sea salt
• 1 tbsp light soy sauce

Directions:
1) Heat sugar and cold water in a saucepan over medium low heat. Sugar will form clumps and eventually melt into a thick brown colored liquid. Be careful not to burn. Once sugar is completely melted, add the double cream, a pinch of sea salt and soy sauces. Set aside to cool. Pour it into jars and refrigerate for up to 2 to 3 weeks.

Helpful Tips:
1) Do not increase the heat to medium high or high heat.
2) Keeping a close eye on it.
3) If you don't inclination to stand at the stove for about 15 minutes to wait the sugar is completely melted, then you'll have to come back every 5 minutes.
4) Brown or cane sugar can replace to a regular sugar.
5) After making caramel, If has already hardened and fully solidify in the saucepan, fill the pan with enough water to cover the caramel, Bring to a boil on high heat and allow it to come to a simmer at least 10 minutes. Rinse the saucepan to remove the flaked off caramel. Scrub away any remaining caramel with a scourer. Mixing one tablespoon of white vinegar with warm water and rinse again,
and you end up with a perfectly clean pan though.

Recipe Source: JosephineRecipes.Co.Uk

Honeycomb Cake Recipe | Resep Bolu Sarang Semut | Bolu Karamel | 焦糖蜂巢蛋糕 | 客家發糕 蜂巢蛋糕最正宗的做法

These moist, soft cake have a rich caramel taste with a dense, springy texture. One of my favourite homemade cake from my childhood. That's really interesting honeycomb-like patterns and wasn't sweet at all. When you bite into it, it actually has a super chewy taste and feel to it. Stored airtight to keep them fresh and moist for 2 days in the room temperature.

Ingredients 

(A)
• 90ml, 80g brown sugar
• 1 tbsp cold water
• 1/2 cup hot water
• 25g salted butter

(B)
 • 65ml condensed milk
 • 2 eggs

(C)
• 1/2 cup plain flour
• 1 tsp of bicarbonate of soda
• 1/2  tsp baking powder

You will need one-1lb loaf pan or 5 inch-baking tin. Line with the prepared of desired parchment paper in the bottom and the sides and grease with butter.

Method:
1) Heat sugar and cold water in a medium saucepan over low heat. Sugar will form clumps and eventually melt into a thick brown colored liquid. Be careful not to burn. Once sugar is completely melted, add the hot water and salted butter. Set aside to cool.

2) Whisk together the condensed milk and eggs in a large bowl until smooth, then sift in the plain flour, bicarbonate of soda and baking powder. Whisk just until the mixture comes together. Cover with plastic wrap and let stand at room temperature about 35 minutes.

3) Add cooled syrup into batter. Mix everything together with a whisker. Cover with plastic wrap and let rise again about 1-2 hours until the batter is foamy on top. A must fermentation at least 1 hour or winter time for 2 hours. If not the cake texture will not turn out as expectation. 

4) Preheat the oven to 180°C and Bake for 45 minutes. Once cooked, leave to cool at least 15 minutes, and remove from the oven.  Using a sharp knife, cut the cake into 6-8 equal pieces.

Helpful Tips:
1) 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.
2) 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.
3) A water bath adds moisture to the oven and it's particularly important when baking to get the difference between a moist and fluffy cake.
4) No bake cake? Yes, You can steam the cake instead of baking, Place it in a steamer and steam for 30-45 minutes, it depens the pan size you used.

Recipe Source: Josephine's Recipes 

How It's Made Honeycomb Cake | Resep Cake Bolu Karamel Sarang Semut | 焦糖蜂巢蛋糕 - Josephine's Recipes 186

These moist, soft cake have a rich caramel taste with a dense, springy texture. One of my favourite homemade cake from my childhood. That's really interesting honeycomb-like patterns and wasn't sweet at all. When you bite into it, it actually has a super chewy taste and feel to it. Stored airtight to keep them fresh and moist for 2 days in the room temperature.

Ingredients

(A)
• 80g brown sugar
• 6g cold water
• 113g hot water
• 25g salted butter

(B)
• 85g condensed milk
• 108g, 2 eggs

(C)
• 70g plain flour
• 4g, 1 tsp of baking soda
• 1g, 1/2 tsp baking powder

You will need one-1lb loaf pan or 5 inch-baking tin. Line with the prepared of desired parchment paper in the bottom and the sides and grease with butter.

Method:
1) Heat sugar and cold water in a medium saucepan over low heat. Sugar will form clumps and eventually melt into a thick brown colored liquid. Be careful not to burn. Once sugar is completely melted, add the hot water and salted butter. Set aside to cool.

2) Whisk together the condensed milk and eggs in a large bowl until smooth, then sift in the plain flour, bicarbonate of soda and baking powder. Whisk just until the mixture comes together. Cover with plastic wrap and let stand at room temperature about 35 minutes.

3) Add cooled syrup into batter. Mix everything together with a whisker. Cover with plastic wrap and let rise again about 1-2 hours until the batter is foamy on top. A must fermentation at least 1 hour or winter time for 2 hours. If not the cake texture will not turn out as expectation. 

4) Preheat the oven to 180°C and Bake for 45 minutes. Once cooked, leave to cool at least 15 minutes, and remove from the oven.  Using a sharp knife, cut the cake into 6-8 equal pieces.

Helpful Tips:
1) 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.
2) 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.
3) A water bath adds moisture to the oven and it's particularly important when baking to get the difference between a moist and fluffy cake.
4) No bake cake? Yes, You can steam the cake instead of baking, Place it in a steamer and steam for  30-45 minutes, it depens the pan size you used.

Recipe Source: Josephine's Recipes 

Homemade Pandan Extract | 自制班兰精华 香兰汁_深綠色濃縮班蘭汁的做法大全 - Josephine's Recipes 185

Discover satisfying authentic real pandan treats you can make using only two ingredients. I've tried a few good brands of store bought pandan extract before, and it's nutty-flavored, also impart a taste metallic to me. There was something about it that tasted like artificial. This is a must-make recipe, It will definitely enhance the flavor of your baking and other desserts.

Ingredients
• 10 pandan leaves
• 200ml cooled, boiled water

Directions:
1) Clean the pandan leaves under running water to remove dirt. 
2) Cut the leaves into small pieces with scissors. 
3) Add the leaves at a time, and pulse the blender several times to mince them. 
4) Once the leaves are minced. Add cooled, boiled water, Pour it into fine stainer and squeeze the juices out into a glass jar. 
5) Leave them in the fridge overnight or after 24 hours. 
6) You'll notice it getting colour separating. The parts of the top layer is light become lighter, and the base layer is dark green become darker which are concentrated ''Pandan Extract''. Store in the fridge and keep well for 4-5 days.

Helpful Tips:
You can freeze pandan leaves, but do not freeze pandan extract. It tasted like had lost much of its aroma, and to freeze and thaw the extract is enough to affect the emulsion. I've found from repeated experiments.

Recipe Source: JosephineRecipes.Co.Uk