How To Make Super Soft, Spongy & Moist Bread | Chinese Bakery - Braided Bread Buns Recipe

Incredibly soft, spongy and moist bread made using a 65°c water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again.

Makes 10
55g each

Ingredients

(A)
• 25g bread flour
• 113g whole milk or water

Milk / Water-roux method:
1) In a saucepan, Add bread flour and whole milk or water, mix well. bring to a boil over low to medium heat, Whisking until thickened and completely smooth, about 3 to 5 minutes. Be careful not to burn. You will make about 100g water-roux. Set aside to cool until ready to use or cover and refrigerate overnight.

(B)
• 65g cold milk
• 1 whisked egg
• 100g water-roux
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 270g bread flour
• 5g, 1 tsp dried yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• Whisk 1 egg yolk for brushing the crust
• or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl, Add cold milk, whisked egg, water roux, sugar, milk powder, bread flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight. Allow to cold rise. (or you can rise in the room temperature for 1 hour until triple in sized).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape. cut into 3 lines. it will take the new number of its position in the row, place 1 under 2 and 3, repeats until dough is braided.

6) Place the dough onto a baking tray and rise again for 30 minutes or 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

7) Brushing the crust with whisked egg yolk and sprinkle some sesame seeds on top. Bake in preheated oven 150°C, Bake for 15 minutes and 180°C for 3-5 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm.

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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.

Recipe Source: JosephineRecipes.Co.Uk

How To Make Soft Cheese Sponge Cake | Super Fluffy Castella Cake With Cheese - 古早味起司蛋糕 現烤蛋糕 棉花蛋糕

Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to Taiwan's famous castella cake with cheese. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 54g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp lime or 1/2 tsp lemon juice or cream of tartar
• 48g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.

(D)
For the Decoration & Filling:
• cheese slices
• grated parmesan cheese

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter or corn oil in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared pans and add cheese slices and sprinkle grated parmesan cheese as a filling and over the top, then pour remaining batter into baking pan. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 130°c - 150°c for 1 hour or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

6) Once cooked, leave to cool 15-20 minutes, until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

7) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.

8) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2-3 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) It's recommended to use an oven thermometer.
3) 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.
4) 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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) 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.

Recipe Source: Josephine's Recipes 

How To Make Cotton Soft Sponge Cake | Castella Cake Recipe

Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 54g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp lime / lemon juice or cream of tartar
• 48g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter or corn oil in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 130°c - 150°c for 1 hour or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) 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.
4) 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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) 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.

Recipe Source: Josephine's Recipes 

可可枕頭蛋糕 巧克力古早味蛋糕 約瑟芬的食譜

聽說台灣古早味傳統現烤蛋糕 ，爆漿巧克力口味， 爆紅全亞洲！這是我去年10月出版的巧克力棉花蛋糕的秘方。到目前為止，也是有史以來，最美味的巧克力蛋糕。現在，我稍微做了一些改良，然後再反覆測試。它可以輕而易舉的做成好吃的杯子蛋糕、枕頭蛋糕。然後，蛋糕餡可以灑上一些磨碎的黑巧克力，在頂部另外撒上一些巧克力豆，這樣做出的蛋糕口感更好，也充滿著幸幅的味道，確實被打動了。實際測試，效果相當不錯。保證會讓你大喊 「現在不必人擠人排隊也能嘗美味啦」！

材料:

(A)
• 22克，4湯匙 - 粟米油
• 10克，2湯匙 - 可可粉，過篩
• 1茶匙 - 速溶咖啡，過篩
• 28克，3湯匙 - 糖
• 66克，6湯匙 - 牛奶
• 少許 - 海鹽
• 58克，7湯匙 - 低筋粉
• 2個, (大) 蛋黃 或者 3個蛋黃

(B)
• 2個, (大) 蛋清 或者 3個 蛋清
• 1/2茶匙的 - 檸檬汁 或者1/4茶匙塔塔粉
• 48克，5湯匙糖

(C)
• 模具事先用軟化黃油塗抹一遍，均勻地篩上一層麵粉備用

(D)
對於裝飾與餡料：
• 磨碎的黑巧克力
• 苦甜巧克力豆

做法：
1）準備一個小鍋，小火煮熱粟米油，加入過篩可可粉，咖啡粉，不斷攪拌，直到完全融化，然後倒入糖和牛奶。煮至65℃後離火，等稍降溫後，灑上一點海鹽，過篩的低筋粉混合至無乾粉。這就是燙麵了，加入蛋黃攪拌，直到麵糊光滑。(注意少於30次，不要過度攪拌)

2）在一個乾淨的碗，先將蛋白打散成泡狀；再加入幾滴檸檬汁，分三次加入糖，打發至偏乾性發泡， 直到出現大彎勾，大約3-5分鐘。

3）攪拌好的蛋黃糊，加入打發好的三分之一的蛋白，攪拌均勻。再全倒回蛋白盆里，。一定要用翻拌手法，以免消泡，並拌勻。

4）把拌勻的麵糊從高處均勻倒入蛋糕模，蛋糕餡灑上一些磨碎的黑巧克力，在頂部另外撒上一些巧克力豆。雙手提起烤盤，左右抖動幾下，使麵糊更平整。摔兩下除去氣泡。

5）放烤箱中層，冷水浴130°c-150°c度，上下火烤60分鐘。烤好後，打開烤箱門， 冷卻至少10分鐘。出爐後， 再摔兩下，才不會出現塌陷。烘烤時間應根據蛋糕模具的大小來決定。不同的烤箱由於內部結構、控溫精準性的不同，實際溫度會有差，最好是買一個烤箱溫度計，放在烤箱內，這樣才能校正誤差。

6）放在冰箱冷藏，不要超過3天。

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凡本網原創作品，允許，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。
食譜原作者：約瑟芬食譜

在寒冷的冬天为家人熬上一锅热气腾腾的麻油鸡酒，姜酒鸡汤。是一件多么幸福的事啊。【约瑟芬的食谱】

这是咱家的配方，浓浓的酒香味;不但能补身，还能暖身呢。在寒冷的冬天为家人熬上一锅热气腾腾的麻油鸡酒，姜酒鸡汤。是一件多么幸福的事啊。做法不难，简单易学，是一道新手都不会失败，而且相信你也会发现其中的乐趣，令人回味无穷的美食感动。

两人份

(A)
材料：
• 3大匙麻油
• 22姜片（170g）
• 2只土鸡腿肉（755g）
• 2只土鸡翅（228g）
• 15g黑木耳（冷水泡软）

(B)
腌料：
• 少许海盐1/2茶匙
• 6大匙雪利酒/米酒

(C)
调味：
• 2大匙生抽
• 11/2 cup雪利酒/米酒（喜欢酒味较浓，分2次加）
• 33g, 1小块片糖或者1大匙黄糖
•11/2杯清水

(D)
装饰：
• 几片葱，少许葱花
• 枸杞子（二选一）

做法：
1）首先，土鸡肉洗干净后，斩成小块，撒点海盐，倒入雪利酒或者米酒（二选一），腌至少半个小时。

2）热锅倒入麻油，用中小火将姜片爆香成金黄色，加入鸡肉块炒到表面上色，再加黑木耳。 （黑木耳是要放入冷水中浸泡至原体积的3-4倍大，待木耳完全泡软之后去掉硬根，依个人的喜好，可切成丝，切成小块)。

3）炒香之后，倒入生抽，酒，片糖，盖上锅盖。大火煮滚5分钟之后，加清水。大火再煮滚15分钟，既可上锅。撒上几片葱，少许葱花。当然也可以用枸杞子代替葱。咱家喜欢酒味较浓，所以最后再加1杯酒。那就大功告成了。新的一年，新的开始，新的幸福美满，新的快乐融融，从食‧文化出发。新年快乐。

温馨提示：
1）煮月子餐，请减少酒的量，还有酒要一次性的倒 入，而且煮滚二十分钟。
2) 芝麻油， 它可以用于中小火爆香, 不适合高温 (温度不要太高约120度)。

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禁止声明授权使用或二次编辑和重新加载此视频。
食谱原作者：约瑟芬食谱