How To Make White Bread Recipe At Home | Soft and Fluffy Hokkaido Milk Bread 教你做软绵绵 牛奶吐司 无需机器 手工操作

Here is my new and improved version of fluffier bread recipe. The best sandwich bread I've ever had. Using quick and simple milk roux and yogurt method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour
= • 100g-120g milk-roux

(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)
• 1 tbsp olive oil or 20g butter if you like
• a pinch of sea salt or 1/4 tsp normal salt

Bread dough method:
1) In a large bowl, pour hot milk and bread flour, quickly stir until thicken and smooth paste forms to make a milk roux, then add cold yogurt, milk, whisked egg, sugar, dried yeast and stir. let stand for 10 minutes until bubbles foam on top, and start to look cloudy. The process is testing it before you bake helps you avoid a flat loaf.

2) Add the bread flour and kneading the dough. 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. leave to rise in the warm place for 1 hour until double or 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 you want. Pressing it down and roll into a three rectangle.

5) 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.

6) Bake in no preheated oven 150°C on a lower rack and bake for 35 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

7) 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: Josephine's Recipes

Hand Kneading / No Butter 🍞 Super Soft Milk Bread Loaf

Here is my new and improved version of fluffier bread recipe. The best sandwich bread I've ever had. Using quick and simple milk roux and yogurt method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour

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

 (C)
• 1 tbsp olive oil or 20g butter if you like
• a pinch of sea salt or 1/4 tsp normal salt

Bread dough method:
1) In a large bowl, pour hot milk and bread flour, quickly stir until thicken and smooth paste forms to make a milk roux, then add cold yogurt, milk, whisked egg, sugar, dried yeast, let stand for 10 minutes until bubbles foam on top, and start to look cloudy. The process is testing it before you bake helps you avoid a flat loaf.

2) Add the bread flour and 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 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 you want. Pressing it down and roll into a three rectangle.

5) 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.

6) Bake in no preheated oven 150°C on a lower rack and bake for 35 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

7) 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

香草海绵蛋糕 生日蛋糕裝飾 選擇當季的新鮮水果 約瑟芬的食譜

3 Amazing Vanilla Sponge Cakes Recipe | The Most Satisfying and Fluffy Cake Decorating Ideas

My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

Makes 2 - 2lb loaf pan (10'' x 6'')

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

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 or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 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, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) 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 

Soft, Fluffy & Light: Yogurt Cake with Blueberries Recipe

A good combination of soft and yummy cake with greek yogurt and blueberries. It was so delicious, fluffy, light and low fat cake for everyone. 

Makes 1 
6 inch round pan

(A)
Egg yolks
• 3, large egg yolks
• 45g greek yogurt, or your favorite yogurt
• 15g sunflower oil, corn oil
• 50g cake flour, sieved

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar.
• 50g sugar

(C)
• 150g fresh blueberries, fully ripen
• 2 tbsp cake flour, sieved

Method: 
1) In a large bowl, Add egg yolks, yogurt, oil and mix together sieved cake flour. Lightly whisk until just combined. Don't overmix your batter! 

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well. Coat ripe blueberries with flour and add to mixture.

4) Pour batter into your prepared cake pan. smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles. 

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven 150°C  for 10 minutes, take it out and use a sharp knife to cut the top of cake and continue bake for another 35-40  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. 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 10 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) 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.Com

Super Soft and Fluffy Milk Bread. Yummy!

Happiness is when you baking something and lovely to eat. Especially waiting the dough rises in the kitchen and love the aroma of freshly baked bread. Here is the water roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 113g, 1/2 cup, 125ml boiling hot water
• 25g, 2 tbsp bread flour

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

Bread dough method:
1) In a saucepan. Pour water 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 water roux.

2) In a large bowl, Add the water-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

3) Kneading the dough by hand, about 10 minutes. Adding soften butter, a pinch of sea salt. push the dough up and down, beat until no longer stick to your hands.

4) 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).

5) 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.

6) Forming it into a ball. pressing it down and roll out into a rectangle. 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 25 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) 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