How To Make Chocolate Swirl Cake | Castella Sponge Cake

Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 3 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar

(C)
• 1 tsp cocoa powder, sieved

(D)
• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes,  6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan, 

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 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 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 to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well 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) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 45 minutes - 9 inch cake pan or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.

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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

Recipe Source: JosephineRecipes.Co.Uk

How To Make Chocolate Swirl Cupcakes | Cotton Soft Butter Sponge Cake Recipe - Cake Art Decorating Ideas

Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar

(C)
• 1 tsp cocoa powder, sieved

(D)
• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes,  6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan, 

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 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 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 to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well 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) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 45 minutes - 9 inch cake pan or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.

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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

Recipe Source: JosephineRecipes.Co.Uk

Rose Flower Bread 🌹 Soft & Chewy Milk Bread Recipe

Here is my secret recipe for baking soft and chewy bread and when you want a rose shaped buns all you need is patience. It is a rose shaped buns, you can put on the table and that are stunning works of edible art and that will never forget.

Ingredients

(A)
• 113g-120g, 1/2 cup boiling hot water
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. 

(B)
• 65g cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 240g bread flour
• 30g cake flour
• 5g, 1 tsp dried yeast

 (C)
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(D)
• Whisk 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 the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter, push the dough up and down, beat until no longer stick to your hands.

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

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. (I used 8g each x 5 = 40g, then cut in half = 20g each rose flower dough x 28 = whole dough 560g or makes x 12 and the remaining dough make a 2lb bread loaf).

5) Forming it into a ball. pressing it down and roll out flat and then take the new number of its position in the position, place 1 under 2, 3, 4 and 5 repeats until dough is sets. Roll out all into a large rectangle and cut into half, and make a rose flower shaped.

6) Place the dough onto a baking tray and rise again for another 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 on top. Bake in preheated oven 150°C for 15 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.

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. 

Recipe Source: JosephineRecipes.Co.Uk

The Secret to Making Great Pancakes

Wake up with pancake batter ready? These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 11/2 cup, 250g cake flour
• 1 tsp, 3g dried yeast
• 200ml, 213g whole milk
• 2- large eggs
• 3 tbsp, 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

How To Make Pancakes | Fluffy Pancake Recipe

These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 250g cake flour
• 3g, 1 tsp dried yeast
• 200ml, 213g whole milk
• 2- large, 118g eggs
• 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Homemade Pizza Sauce | Best Ever Pizza Sauce Recipe

Here is my secret recipe to create amazing and flavorful pizza, try this homemade sauce doubles as the most amazing sauce and incredibly taste better on your pizza or a pasta sauce.

Ingredients
• 1 to 2 tablespoons olive oil
• 1 medium onion and shallot, thinly sliced
• 1 medium red onion, thinly sliced
• 8 medium small, ripe tomatoes, cut in half
• 3 medium red chillies, finely chopped
• 6 medium small, bird eye chillies, finely chopped
• 1 tbsp light soy sauce or a few drops of maggi seasoning
• 1 - 2 tbsp cane sugar

Directions
1) Place a large frying pan on the medium-high heat. Pour in enough olive oil to coat the bottom of the pan. Add onion, shallot, red onion and fry until fragrant. Add ripe tomatoes, red and bird eye chillies to pan. Reduce heat and simmer for 15 minutes or until tender. Season with sugar and light soy sauce. As soon as it comes to the boil. Remove the pan from the heat. Set aside to cool completely!

2) Place mixture in a blender and blend until smooth. Ready to use immediately or keep refrigerated and use within 3 days.

Recipe Source: JosephineRecipes.Co.Uk

How To Make Chinese Bakery Style Ham and Onion Bread Rolls | Super Soft Chewy Milk Bread Recipe

Oh, yum. I remember coming home from a competition and how the whole house smelled like bread. Nothing tastes or smells heavenly than warm bread straight from the oven. Today I'm going to share one of my absolute favorite freshly baked ham and onion bread recipe. It's great for breakfast or even afternoon tea. Everyone loves it!

Makes 10 - 55g each

Ingredients

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

Directions:
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)
Dough:
● 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)
Topping:
● 60g spring onion (or scallion)
● 1 egg, whisked
● a pinch of sea salt or 1/2 tsp table salt
● 1/4 tsp white pepper
● 10g corn, sunflower or olive oil (choose any)
● 100g-150g sliced smoked ham
(It depends how much ham you like)

Method:
1) In a large bowl, Add cold milk, whisked egg, 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.
Add tops of bread with a little topping mixture. A handful of sliced smoked ham. It will added tasty flavor and create a decorative appearance.

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. (Don't let the temperature reaches 45°C, It will killing the yeast).

7) Bake in preheated oven 150°C  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

Milk Bread Rolls Recipe | Water Roux Method | 湯種牛奶麵包

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 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 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