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