Delicious & Fluffy Cheese Bread l Soft Bread Sticks Recipe

Soft and fluffy bread sticks is covered in melted cheese. Fail Proof bread dough and these are the best ever, extra cheese topping as you desire and taste even better than take-out! Get my step-by-step tutorial below.

Ingredients

(A)
• 185g bread flour
• 1 tsp, 4g allinson yeast
• 130g,1/2 cup cold milk
• 35g, 3 tbsp granulated sugar

(B)
30g salted butter, soften or melted

(C)
grated cheddar & mozzarella cheese blend
(as many as you want)
3 tbsp granulated sugar

(D)
To make the sugar syrup:
2 tbsp golden syrup + 1 tbsp boiling water, and stir well.

Method: 
1) In a bowl, add the (A) ingredients, bread flour, yeast, cold milk and sugar. use a spatula to stir until combined. The kneading process about 10 minutes and add the (B) soften or melted butter, continue to fold and beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 37°C temperature rises, about 30 minutes to 1 hour.

3) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 4, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, plait the two halves over each other to give a twisted effect and then place on the baking tray.

4) Rise again in the warm oven until almost doubled about 30 minutes. Sprinkle as many as you want, grated cheddar & mozarella, and a handful of sugar on top. Bake in no preheated oven 150°C for 18 minutes. until the buns are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.

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) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 1 tbsp mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes 

Super Soft and Fluffy Yogurt Milk Bread {The Best Homemade Bread Recipe EVER} Rose Buns Recipe | Flower Bread 🌹

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 1
8 inch cake pan

Ingredients

To make the roux:
(A)
• 120g-140g, 1/2 cup, hot milk 
• 25g, 2 tbsp bread flour

(B)
• 70g, 7 tbsp cold milk
• 60g, 2 tbsp greek yogurt
• 1 whisked egg
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g bread flour

 (C)
• 20g salted butter, soften or melted

Method:
1) In a saucepan. pour cold milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make a milk roux, 

2) Place the milk roux, cold milk, greek yogurt, whisked egg, sugar, yeast and bread flour into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add butter to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a grease surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking pan.

5) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 22 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and serve!

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: Josephine's Recipes 

Fresh Fruit Jelly Pudding Dessert Recipe

This is a perfect dessert, that is really delicious and so colourful. Be as creative as you want when making home-made fruit jelly. Simple recipe that you can do and have fun to making them with your kids. Try these, everyone loved it! As you can see on the video, I have to be tested kiwi, but stops the jelly setting. only worked with watermelon, honeydew, and mango. 

Makes 3 jelly mould set or dessert cups
9.1 x 9.1 x 12.2cm

Ingredients

(A)
• 220ml water
• 5 tbsp sugar
• 5 leaf gelatine

(B)
1 perfectly ripe large mango
or fresh mixed fruits, cut into small pieces like the video below.
beware that kiwi, pineapple and papaya won't set. 

Instuctions:
1) Soak 5 leaf gelatine in a cold water until soft. Pour 220ml water and 5 tbsp sugar into a saucepan and cook for a few minutes. Squeeze excess water from the sheets before adding to a hot base liquid. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (makes 3) or dessert cup. Once cold, place in the fridge and leave overnight to set. Top with the peppermint and serve.

Recipe Source: Josephine's Recipes 

How to Make Mango Rose Jelly Pudding

Want to impress your friends and family with this beautiful jelly dessert with a mango rose inside, for the holiday? It's just so delicious, elegance and the perfect dessert recipe within budget. It will be loved by adults and children alike.

Makes 3 jelly/custard mould set 
9.1 x 9.1 x 12.2cm

Ingredients

(A)
• 220ml water
• 5 tbsp sugar
• 5 leaf gelatine

(B)
1 perfectly ripe large mango
cut into small pieces like the video below.
beware that kiwi, pineapple and papaya won't set. 

Instuctions:
1) Soak 5 leaf gelatine in a cold water until soft. Pour 220ml water and 5 tbsp sugar into a saucepan and cook for a few minutes. Squeeze excess water from the sheets before adding to a hot base liquid. Stir well until the gelatine has completely dissolved, then pour into your jelly/custard mould (makes 3). Once cold, place in the fridge and leave overnight to set. Top with the peppermint and serve.

Recipe Source: Josephine's Recipes 

Soft Bread Rolls {The Best Homemade Rolls Recipe EVER}

This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
20g-30g butter or 2 tsp vegetable oil

(C)
For the glaze:
1/2 egg yolk + 1 tbsp milk (egg wash), melted butter
or 2 tbsp golden syrup + 1 tbsp boiling water (sugar syrup)

Method: 
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add butter to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking tray.

5) Rise in the oven with boiled water on the underneath, in the warm place for 30 minutes to 1 hour, until double or triple in sized. Bake in no preheated oven 150°C, until the buns are golden brown, about 15 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush with glaze.

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. 
6) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 1 tbsp mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes 

How To Make Steamed Buns / Bread Recipe

Here is my new and improved version of steamed bread recipe. The best soft and fluffy bread I've ever had. Fresh bread without the addition of preservatives.

Makes 28 mini / 14 large 
Ingredients

(A)
• 260g, 1 cup, cold milk
• 45g, 3 tbsp granulated sugar
• 8g, 2 tsp dried yeast
• 420-450g plain flour
• 1 tbsp corn oil / olive oil

Bread dough method:
1) In a large bowl, Pour milk, sugar, yeast and plain flour. Kneading the dough by hand, about 10 minutes. Adding oil a little bit at a time, 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 30 minutes to 1 hour until triple in sized. Ideal rise temperatures are between 35°C. (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, any shape, and filling you want.

5) Place the dough onto a steamer and rise again for another 20 minutes with boiled water on the underneath to help your dough rise perfectly.

6) Steam in high heat for 20 minutes and stay at least 10 minutes before open the cover lid and then transfer to a plate. Serve warm!

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.

Recipe Source: Josephine's Recipes 

🦁 Lion Chicken Floss Buns - Milk Bread Recipe - Dinner Rolls - Soft Buns

Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish!
Impress your family, kids and friends. It's also a good Christmas homemade buns gift idea.

Ingredients

(A)
Bread dough
• 165g bread flour
• 1 tsp, dried yeast
• 120g, cold milk
• 20g, sugar
• 20g butter

Above is the bread dough ingredients
and read the method here https://yummyeasycooking.blogspot.com/search?q=red+bean+paste+bread

(B)
Drawing batter
• 1 tbsp plain flour
• 1/4 tsp baking powder
• 1 tsp cocoa powder
• water

Add the water a little at  a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.

(C)
Chicken floss
Read more at http://yummyeasycooking.blogspot.com/2018/08/homemade-chicken-floss.html

Recipe Source: JosephineRecipes.Co.Uk

约瑟芬的食谱：快要失传的钵仔糕食谱，大众喜爱的糕点之一

蒸好的钵仔糕出炉用四个字形容，就是：滑，香，耐嚼。

制作8-10个迷你陶瓷小模子 5.5 x 3.5厘米

配料：

（A）

•45克粘米粉

•12克马铃薯淀粉

•12克澄面粉

•65克水（可以使用相同数量的椰奶代替）

（B）

•145-160克水

•35克黄糖

•10-20克椰子糖（可以使用相同数量的黄糖代替）

•15-30克黑糖

（C}

•椰丝蒸熟并准备使用

一撮盐

方法：

1）在碗中加入（A）粘米粉，马铃薯淀粉，澄面粉和水，搅拌均匀。

2）制作糖水，将水倒入锅。加入黄糖，椰子糖和黑糖，在锅中搅拌，搅拌至糖融化。

3）将煮好的冰糖水趁热倒入面粉混合物中，然后将面糊压平，变得变得光滑，无结块。

4）将米糊液相转移到准备好的迷你小模子中。

5）热水入锅蒸18分钟，蒸18分钟。冷却至少15分钟。一旦超过24小时，很容易变质，变硬。建议不要再蒸。

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食谱原作者：约瑟芬食谱

Steamed Rice Cakes 缽仔糕 - Kuih Kosui Recipe

One of my childhood favourites. It's a old fashioned steamed rice cake, similar to nian gao, Chinese new year cake. Same as caramel and coconut flavor, but without the sticky and much more chewy texture. Topped with a desiccated coconut and goodness! That are perfect for coconut lovers and healthy, low in fat dessert ideas to serve at your tea party.

Ingredients

Makes 8-10 mini ceramic ramekins

5.5 x 3.5cm

(A)

• 45g rice flour

• 12g, potato starch

• 12g, wheat starch

• 65g, water (you can skip it and use the same amount coconut milk instead)

(B)
• 145-160g water

• 35g brown sugar
• 10-20g, coconut palm sugar (you can skip it and use the same amount brown sugar instead)

• 15g-30g dark muscovado sugar

Above is adjust the sugar level from less sugar to lightly sweet. Everyone's taste buds work differently. so, give it a try! 

(C)

To Assemble

• desiccated coconut
(steamed and ready to use)

Method:

1) In a bowl, add (A) rice flour, potato starch, wheat starch and water, stir until just combined. 

2) To make the sugar water, pour the water in a saucepan. add the brown sugar, dark muscovado sugar and coconut palm sugar, stir in the pan to dissolve the sugar completely. 

3) Pour the hot sugar water to (1) flour mixture and strain the batter until smooth and free of lumps.

4) Transfer the rice mixture into the prepared mini ramekins. 

5) Make sure that mini ramekins and the steam is at very high heat. Steam for 18 minutes. Set aside to cool at least 15 minutes before serving. Kept it at room temperature and it will last for 24 hours. 

Recipe Source: Josephine's Recipes 

How To Make Chocolate Cheesecake Swirl Cupcakes

I am so excited to share this chocolate cheesecake, swirl cupcakes. it is delicious, soft and moist chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. Topped with a cream cheese that's light and fluffy, also decorate with candy sprinkles. They are a wonderful option for any special occasion!

Ingredients

Makes 9-12 cupcakes
1 - 23cm square cake and 6 inch cake

(A)
• 3 egg yolks
• 30g, 3 tbsp sugar
• 20g, 4 tbsp vegetable oil
• 28g, 41/4 tbsp milk
• 8g, 1 tsp vanilla extract
• 15g, 21/4 tbsp cocoa powder
• 45g, 6 tbsp cake flour

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

(C)
To Assemble
• 300g soft cheese or cream cheese
• 50g, 5 tbsp sugar 
• 1 large egg whites

Method:

1) In a bowl, Add (A) egg yolks, sugar, vegetable oil, milk and vanilla extract, sieved cocoa powder and cake flour, stir until just combined. Be careful not to over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or 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 5 minutes.

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

4) Bake at preheated oven, on the lowest oven rack at 150°C -5 minutes for the first layer of cupcakes and then taking it out from the oven, and spread the (C) cream cheese mixture and the remaining batter and bake again for another 20 minutes, and 23cm square pan for 15 minutes and then bake again for another 30 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool at least 10 minutes. 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.
Decorate with candy sprinkles if you like.

Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.  
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites,  it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) 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. 
10) 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. 
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. 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. 
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.

Recipe Source: Josephine's Recipes

French Chocolate Macarons Recipe

After making Macarons more than 10 times with lots of note taking, They aren's super easy, It takes practice and time, effort and lot of love. This recipe for chocolate macarons is my all-time favorite. Tonight and my husband said they are the best macarons he's ever had. You can do whatever shape or pattern you like and I believe it will quickly become your favourite too, by far the tastiest, not too sweet, rich, chocolatey, soft and chewy. Great for a Birthday/Christmas gifts or You can match virtually any cake or party decor to make your celebration special.

Makes 25-30

Ingredients

(A)
4 tbsp powdered sugar, (make your own or purchase on store)
3/4 cup, 14 tbsp, ground almonds, (extra fine)
2 tbsp cocoa powder,  (sieved)

(B)
2 aged egg whites (L)
4 tbsp granulated sugar

(C)
A drop of almond extract

(D)
Filling:
• 100ml fresh double/whipping cream (original pack)
• 100g dark chocolate chips (dr oaetker 1 pack of 100g)

Method:
1) Place the granulated sugar in a food processor and process on high until powder forms, and continue place the ground almonds, blend them very fine.

2) Add the powdered sugar, extra fine ground almonds and sieved  cocoa powder into a bowl, and mix well.

3) Whisk the aging egg whites and add sugar a little bit at a time, until stiff peak, about 3 minutes. then sift the (1) dry ingredients into the whites and fold in using a spatula, lifting and turning gently. Do not over mixed the batter.

4) Fill an piping bag with batter and snip off the corner. Pipe onto the sheet/mat making small blobs around an inch big. Leaving a little space between each. llightly tap your baking mat/sheet after piping your macarons to release the air bubbles and then pop them with a metal skewer/toothpick then leave for 2 hours to dry out or until a skin develops.

5) Baked at 120C for 23 minutes. Let them cool completely before you peel or grab them off of the mat/sheet and store in a airtight container and it keeps fresh in the refrigerator for up to 5 days. of course you can pipe the filling in the same day. When macarons are freshly baked, the shell is crispy outside, chewy inside and they are actually not ready to eat. It taste perfectly when "ripened" in the fridge for 24-48 hours.

6) To make the filling, In a small saucepan, Cook the double cream over middle low heat, add dark chocolate chips, and whip until smooth. Leave to thicken for at least 30 minutes. Pipe filling between two shells.

Helpful Tips:
1) Aging egg whites basically means separating your egg whites and yolks, and storing your egg whites in an airtight container in a fridge for overnight.
2) Allow the shells to stand at fan oven to speed up the drying process about 1 hour, until a skin forms on the surface. The batter should not stick to your fingers. This will prevent them from cracking in the oven.
3) It's best to bake at a lower temperature for a longer period of time and avoid them crack and no feet.
4) If your ground almonds not finely enough or you skip the steps of lightly tap your baking mat/sheet after piping your macarons. This makes for macaron shells not smooth and shiny.
5) Click below link, if you use the kitchen scale to measure by weight for baking instead, http://yummyeasycooking.blogspot.co.uk/2016/12/how-to-make-french-macarons-like-pro.html

Recipe Source: JosephineRecipes.Co.Uk

How To Make Black Beauty Cheese Cake 黑美人乳酪蛋糕

I am so excited to share this black beauty cheese cake, it is delicious, soft and moist chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. Topped with a cream cheese that's light and fluffy, also decorate with candy sprinkles. They are a wonderful option for any special occasion!

Ingredients

Makes 9 cupcakes
1 - 23cm square cake and 6 inch cake

(A)
• 3 egg yolks
• 30g, 3 tbsp sugar
• 20g, 4 tbsp vegetable oil
• 28g, 41/4 tbsp milk
• 8g, 1 tsp vanilla extract
• 15g, 21/4 tbsp cocoa powder
• 45g, 6 tbsp cake flour

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

(C)
To Assemble
• 300g soft cheese or cream cheese
• 50g, 5 tbsp sugar 
• 1 large egg whites

Method:

1) In a bowl, Add (A) egg yolks, sugar, vegetable oil, milk and vanilla extract, sieved cocoa powder and cake flour, stir until just combined. Be careful not to over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or 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 5 minutes.

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

4) Bake at preheated oven, on the lowest oven rack at 150°C -5 minutes for the first layer of cupcakes and then taking it out from the oven, and spread the (C) cream cheese mixture and the remaining batter and bake again for another 20 minutes, and 23cm square pan for 15 minutes and then bake again for another 30 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool at least 10 minutes. 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.
Decorate with candy sprinkles if you like.

Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.  
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites,  it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) 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. 
10) 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. 
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. 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. 
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.

Recipe Source: Josephine's Recipes 

Cotton Soft Chocolate Sponge Cake 巧克力海绵蛋糕

These attractive cake will go perfectly with your afternoon tea or birthday party. It's super light and fluffy and will be also a real treat for chocolate lovers.

Makes 1 - 6 inch chiffon cake pan 

Ingredients

(A)
• 22g, 4 tbsp corn oil 植物油
• 12g, 2 tbsp cocoa powder 可可粉
• 66g, 6 tbsp milk 牛奶
• 20g, 2 tbsp sugar 糖
• 3 egg yolks 蛋黄
• 60g, 7 tbsp cake flour 低筋面粉

(B)
• 3 egg whites 蛋白
• 1/2 tsp lemon juice  柠檬汁
• 50g, 5 tbsp sugar 糖

(C)
For the Decoration:
用于装饰
• powdered sugar 糖粉
• grapes and flowers for cake 葡萄和鲜花朵

Method:
做法：

1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, stirring constantly until  melted completely then combine sugar and milk. Turn off the heat, less than 65C. Sprinkle a pinch of sea salt, sift the cake flour, Add the egg yolks and mix by hand until just combined. do not over mix! 准备一个小锅，小火煮热粟米油，加入过筛可可粉，咖啡粉，不断搅拌，直到完全融化，然后倒入糖和牛奶。煮至65℃后离火，等稍降温后，洒上一点海盐，过筛的低筋粉混合至无干粉。这就是烫面了，加入蛋黄搅拌，直到面糊光滑。 (注意少于30次，不要过度搅拌)

2) In a separate bowl, Whisk egg whites until foamy, squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes. 在一个干净的碗，先将蛋白打散成泡状；再加入几滴柠檬汁，分三次加入糖，打发至偏干性发泡， 直到出现大弯勾，大约3-5分钟。
3) Using a whisker and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. 搅拌好的蛋黄糊，加入打发好的三分之一的蛋白，搅拌均匀。再全倒回蛋白盆里，。一定要用翻拌手法，以免消泡，并拌匀。

4) Pour cake batter into your prepared pans and sprinkle powdered sugar over cake and decoration with fruits and flowers for cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too! 把拌匀的面糊从高处均匀倒入蛋糕模，蛋糕馅洒上一些磨碎的黑巧克力，在顶部另外撒上一些巧克力豆。双手提起烤盘，左右抖动几下，使面糊更平整。摔两下除去气泡。

5) Bake on the lowest oven rack at 150°C  for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. 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.放烤箱中层，冷水浴130°c-150°c度，上下火烤60分钟。

6) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached to room temperatures. 烤好后，打开烤箱门， 冷却至少10分钟。

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. 出炉后， 再摔两下，才不会出现塌陷。烘烤时间应根据蛋糕模具的大小来决定。不同的烤箱由于内部结构、控温精准性的不同，实际温度会有差，最好是买一个烤箱温度计，放在烤箱内，这样才能校正误差。

7) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days. 放在冰箱冷藏，不要超过3天。

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 

How To Make Soft Chocolate Sponge Cake

These attractive cake will go perfectly with your afternoon tea or birthday party. It's super light and fluffy and will be also a real treat for chocolate lovers.

Makes 1 - 6 inch chiffon cake pan 

Ingredients

(A)
• 22g, 4 tbsp corn oil 
• 12g, 2 tbsp cocoa powder 
• 66g, 6 tbsp milk 
• 20g, 2 tbsp sugar 
• 3 egg yolks 
• 60g, 7 tbsp cake flour 

(B)
• 3 egg whites 
• 1/2 tsp lemon juice
• 50g, 5 tbsp sugar 

(C)
For the Decoration:
• powdered sugar 
• grapes and flowers for cake 

Method:
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, stirring constantly until  melted completely then combine sugar and milk. Turn off the heat, less than 65°C. Sprinkle a pinch of sea salt, 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 egg whites until foamy, squeezing a little 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, then turn back the batter into the whites, and 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 sprinkle powdered sugar over cake and decoration with fruits and flowers for cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!

5) Bake on the lowest oven rack at 150°C  for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. 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.

6) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached to room temperatures.

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 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.

Recipe Source: Josephine's Recipes 

Pickled Green Chillies Recipe

Pickled green chillies can be served as a side and spice up any meals. It will make your dish look even more appetising.

Ingredients

(A)

• 18 pieces green chillies

 (B)

• 1/2 cup sugar

• 1/2 cup vinegar
• 1/4 cup cooled boiled water

Method: 

1) Wash the chillies under running water is necessary. you can add a pinch of salt if you like.
drain well and set aside.

2) Cut the chillies into fine strips. placed thinly sliced chilli in a large bowl. you can pour hot water over it and drain well, it can be made less spicy by removing the seeds.

3) Mix together with sugar, vinegar and cooled boiled water. Pour it into a clean jar. Refrigerate and use within 3 weeks.

Helpful Tips:
1) If you don't wear gloves, your hand will burning after cutting chillies. Be careful not to touch your face or eyes with a hand that has touched chilli as it is a strong irritant. 
2) Use a fresh lemon slices to rub your hands and soak for a minutes in cooled ice water.

Recipe Source: Josephine's Recipes