Super Soft & Chewy Dinner Rolls | Milk Bread | Slider Buns

The best dinner rolls, incredibly soft, spongy and chewy bread made using a milk roux starter, which are allows bread to stay fresh for longer without needing to use artificial preservatives. They do stay fresh and so wonderful, really are the perfect addition to fried chicken and dip with ketchup, or even served with butter.

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 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. You will make about 120g milk roux or a little more.

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour or brush some golden syrup on hot buns 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 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 or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and 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. Pressing it down and roll into a round shape or whatever you like. Forming it into a ball.

6) Place the dough onto a baking tray and rise again for 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) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 20 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, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy!

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: JosephineRecipes.Co.Uk

Homemade Chicken Floss - 自製肉鬆 雞肉鬆 麵包機

Meat floss is means you can use chicken, pork or even fish. It is commonly eaten as a topping for congee, cake, bread, or stuffed into sandwiches. Homemade is more tasty, fluffier and better then the ones selling in the shops. 

Stir-frying:
2 tbsp sesame oil

Seasoning:
2 tbsp light soy sauce
2-3 tbsp dark soy sauce 
5 tbsp brown sugar
1 tbsp five spice powder
2 tsp white peppers
2 tbsp oyster sauce
2 tbsp sesame seeds

Instructions:
1) Take chicken breast from the soup, drain well and shredded.
2) Place shredded chicken in a bread maker and season with sesame oil for stir frying. then add the seasoning. 
3) Select menu, jam setting and press start. Once the cycle has ended, repeat the process again and until the meat is totally dry and flossy.
4) Use scissors to cut the nori seaweed sheets into pieces and mix with floss and you can store securely in re-sealed bag. 
5) Homemade meat floss is safe to eat for up to a week in the fridge. If you don't have bread maker, you can use frying pan and stir fry instead. it takes about 1 hour. Make sure the chicken floss is completely dry during frying and turns golden in colour. 

Enjoy!

♥

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Recipe Source: Josephine's Recipes 

Meat Floss Swiss Roll 肉鬆蛋糕卷

These delicious savoury rolls filled with meat floss and spring onions, It is best eaten on the day when freshly baked. They're perfect for a lunch party. 

Makes 1
23 x 23cm cake pan

Ingredients

(A)
• 40g vegetable oil
• 50g cake flour
• 30g whole milk
• 3 egg yolks, cold
• 1 tsp vanilla extract

(B)
• 3 egg whites, cold
• 1/4 tsp salt
• 55g, sugar

(C)
For the filling:
• 2 tbsp dijon mustard
• 3-4 tbsp mayonnaise
• a few handfuls of meat floss
• additional toasted sesame seeds and toasted seed weeds pieces as you prefer.

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. Cut a piece of baking paper to fit the base of a cake pan.

Method:
1) Cook the oil in a saucepan, over medium low heat. Turn off the heat and sift the cake flour into a large bowl. Pour hot oil to the cake flour gradually and then whisk together to make a smooth batter. Add the milk, egg yolks, vanilla extract and mix until just combined.

2) In a separate bowl, Whisk egg whites and salt until foamy, then 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 5 minutes.

3) Using a whisker, and turn the small amount whisked 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. Pour batter into prepared 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. Sprinkle some spring onion and meat floss and a pinch of sea salt on top.

4) Bake in preheated oven 150°C for 35 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

5) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. Spread the dijon mustard and mayonnaise cream over the cake and a few handfuls of meat floss as a filling, then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Be careful not to get the saucepan too hot.
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: JosephineRecipes.Co.Uk

Apple Rose Flower Cake 🌹 Super Soft & Fluffy Sponge Cake

You don't need to be a professional to bake this pretty floral design dessert that tastes as good as it looks. the apple slices just like a crunchy apple chips, sweet and it looks a lot like beautiful rose. Learn to make this cotton sponge cake and it could be better than enjoying afternoon tea treats in the comfort of your own home? Butter or oil, which makes the best sponge cake? Can you really taste the difference between a cake made with real butter? This recipe is similar with my other's recipes of butter sponge cake and it was published 2 years ago, and it have changed the ingredients. This cake is just like baked egg cakes with a vanilla flavour and produce the same like an amazing fluffy and light texture compared to my other butter sponges. If you give them both a try, I'd love to know what you think? This step by step guide will help you make the prettiest apple roses cake perfect for any special occasion.

Makes 1
6-inch cake pan

Ingredients

(A)
• 40g vegetable oil
• 50g cake flour
• 30g whole milk
• 3 egg yolks, cold
• 1 tsp vanilla extract

(B)
• 3 egg whites, cold
• 1/4 tsp salt
• 45g, sugar

Prepare the apple roses, cut the apples into slices, and dusted with table salt and leave it for a few minutes until the apple slices turning soft and wash in the running water and dry it in the kitchen paper. fold the each strip over to cover the apples, then roll up from short edge into rose and use a toothpick, so that they hold their shape.

Method:
1) Cook the oil in a saucepan, over medium low heat. Turn off the heat and sift the cake flour into a large bowl. Pour hot oil to the cake flour gradually and then whisk together to make a smooth batter. Add the milk, egg yolks, vanilla extract and mix until just combined.

2) In a separate bowl, Whisk egg whites and salt until foamy, then 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 5 minutes.

3) Using a whisker, and turn the small amount whisked 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. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter. You have to arrange the sliced apple and to form a rose pattern in the middle the top of cake batter .

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven 150°C  for 60 minutes. Bake with lower rack and both top and bottom heat with fan assisted. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled. Sprinkle some sugar powdered over the apples and turn it out onto a serving plate. Enjoy!

Helpful Tips:
1) Be careful not to get the saucepan too hot.
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 

Bak Kwa - Chinese Pork Jerky Recipe 豬肉乾

One of my favourite Chinese New Year goodies. This is one of my secret recipe and the best jerky that I have ever tasted. My husband and I very addicted with this savoury snacks. Whether you make it as a surprise finger food for business or your upcoming party. you and your guests will love this jerky and can't stop eating it!

Ingredients

(A)
2 tbsp brown sugar
2 tbsp clear honey
2 tbsp fish sauce, optional
2 tbsp mirin or rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp chinese five spice
2 tsp chilli flakes
2 tsp white pepper
1 tbsp fermented bean curd (Shanghai) or skip it. 

(B)
500g lean pork mince

(C)
3 tbsp fermented bean curd sauces + 3-5 tbsp honey or golden syrup for brushing

Method:
1) Combine all ingredients in a large bowl. Mix well with a spoon for cover and refrigerate at least 30 minutes, or until ready to use.

2) Place marinade pork minced on parchment paper and up with another paper and easy to roll to a thin layer as you desire. gently brush the top and down side with fermented bean curd sauces.

3) Transfer sheets of meat to a large pan and bake in a 200°C oven for 20 minutes. Spoon off and discard the sauce or the meat oil and put back to the oven until reaches the time. Cut into 4 pieces and brushing honey or golden syrup on it.

4) Increase oven temperature to 220°C, and bake for 10 minutes. Remove from oven. Flip slices of jerky over with a pair of tongs. brushing honey or golden syrup again. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.

Total Baking Time: 35 minutes

Helpful Tips:
1) Please understand that everyone's oven work differently. You should also check the temperature of your oven. I used BEKO OIM22300X.
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.

Recipe Source: JosephineRecipes.Com

How to Make Tiramisu - Eggless Version | Italian Tiramisu

This recipe doesn't need an eggs. A quick and easy way to make your own most popular desserts, tiramisu at home. That are absolutely delicious, always a favourite with everyone.

Ingredients:
(A)
300ml fresh whipping cream, chilled
70g granulated sugar
1 tsp vanilla extract

(B)
250g light mascarpone cheese, softened
2 tsp baileys irish cream

(C)
200g sponge fingers
1 cup espresso, cooled
2 tbsp kahlu or just skip it
200g sponge fingers
2 tbsp cocoa powder or shredded dark chocolate

Method:
1) Pour the whipping cream in a mixing bowl. use a low to medium speed to whisk and add sugar for a few times, add the vanilla extract, and baileys cream. beat until the cream reaches soft peaks, and then add softened mascarpone cheese, and continue whisking until stiff peaks form. set aside.

2) Pour 1 cup of hot boiling water into a bowl, stir with 2 tbsp instant coffee and 2 tbsp kahlu. let sit in the room temperature, cool completely. you can also use very strongly brewed coffee, like from moka pot.

3) Quickly dip each spoon fingers into the coffee mixture, do not soak, then arrange to cover the base of a prepared dish and spread half of the whipped cream mixture over and repeat another layer and chill in the refrigerator for 5 hours or put it in the freezer. to serve frozen like ice cream or just pull it out of the freezer 25 minutes before you want to eat it. dust with a little more cocoa powder or shredded dark chocolate as you desire, and use as a stencil and light dusting of powdered sugar is all the decoration a cake needs and make it look classic and beautiful. Enjoy!

Recipe Source: Josephine's Recipes