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Friday, 14 June 2019

Mango Ice Cream 芒果冰淇淋






















Mango Ice Cream 芒果冰淇淋
白糖 granulated sugar 3 tbsp, optional
牛奶 whole milk 1 cup, optional
芒果 Mango 1 large, 2 small optional

长模 Pan size 28 x 11.5 x 7.5 cm

冷冻 freeze it for 4-5 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5 minutes to soften before serving.

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Friday, 31 May 2019

Chocolate Swirl Japanese Cheesecake Recipe



Make this to wow at any celebration. The best ever pillowy soft, light & heavenly cheesecake with chocolate swirl. It's a perfect summer dessert.

Ingredients
(A)
● 180g cream cheese
● 70g whole milk
● 3 large egg yolks
● 55g plain flour
● 15g corn flour

(B)
● 3 large egg whites
● 70g sugar, optional

(C)
● 1 tsp dark cocoa powder
● cake batter, optional

You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.

Method:
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.

5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Don't over cook the cream cheese and don't over bake too.
2) Store in covered containers in the fridge and consumed within 2 days.
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) Do not over or under-beat the egg whites.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) 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.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 25 May 2019

Chocolate Chip Cookies Recipe





























Homemade cookies can be healthier and actually delicious than store bought cookies. because you can control the ingredients that go into them. No preservatives only the the best and real butter, flour and you know to make the cookies dough here, you can add chocolate chips, chopped nuts, or oatmeal and raisins as you prefer.

Makes 16 (M)

• 15g, chopped walnuts, toasted or oatmeal
• 20g salted butter, softened
• 20g brown sugar
• 1/2 tsp vanilla extract
• 50g plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 1 whisked egg
• 25-50g dark chocolate chips or raisins, optional

Method:
1) Put chopped walnuts, softened butter, brown sugar, vanilla extract, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a teaspoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 18 cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 10 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and chewy in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.






Saturday, 18 May 2019

The Best Dark Chocolate Chip Cookies - Easy No Fail Recipe 超浓郁,甜味适度,独一无二,黑巧克力曲奇饼干



These are absolutely the most amazing dark chocolate chip cookies ever! They are crisp and crunchy on the outside and inside, or yet soft and moist in the middle and delicious chocolate as you can adjust by the baking time, see recipe section 3. That's all I've got for you - The best dark chocolate chip cookies with my easy recipe, that will impress your family and friends. It's also perfect for everyday baking and occasions. Hurry up and make these now, you won't regret it!

Makes 20 (S), 12-15 (M), 7-8 (L)

• 18g, 1 tbsp salted butter, melted
• 18g, 1 tbsp brown sugar
• 1 egg yolk or 1/2 whisked egg
• 25g, 2 tbsp plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 20g, 2 tbsp cocoa powder
• 50g-65g dark chocolate chips/chunks/chopped nuts (optional) 

Method:
1) Put melted butter,  brown sugar, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a spoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 20 (S), 12-15 (M), 7-8 (L) cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 8 minutes (S) and (M), (L) for 10-12 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and moist in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.

Sunday, 28 April 2019

Coconut Cream Buns 椰絲奶油包做法,小時的最愛




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. There's nothing better than freshly baked bread. The Coconut cream buns are such a heavenly, filled with real buttercream. It can be used on cupcakes too. I spend months developing this unique recipes and the best way, that will make my husband and myself swoon with first bite and it's hard to stop at one. Yay, all-time favourite! The best local bakeries and bread bakers and serve each morning, afternoon tea in our own bake house?

Yiels: 16 (S)
501g whole dough
31g each dough

Ingredients

(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour

You'll make two batches 

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 5g allinson yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

(E)
Topping:
8 tbsp sweetened desiccated coconut

(F)
Cream filling:
250g unsalted butter, softened
5 tbsp warm milk
5 tbsp powdered sugar

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) To make a real buttercream frosting take little time to make. it will hold for 3 days in the refrigerator. Alternatively, put it in an airtight container and freeze it up to 3 months. Mix the sugar and milk together and set aside until ready to use. Beat the butter in a large bowl until soft for about 5 minutes. add a little milk and powdered sugar mixture at a time and beat until creamy and smooth, about 10 minutes. 

3) Place the water roux, cold milk, sugar, bread flour and yeast 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 mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

4) 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.

5) Turn the dough out onto a grease surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls. cover and allow to rest for 10 minutes, then roll out each ball into a oval shaped. roll up the dough lengthwise and pinch the ends closed.

6) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

7) Once breads have cooked, remove from the oven. Make a sugar or honey syrup by mixing 1 tbsp  brown sugar or honey with 1/2 tbsp water, and stir until the sugar dissolves. Brush the syrup generously up the sides and over the top of the bread.

8) Dip into sweetened desiccated coconut. To make buttercream, beat butter for about 5 minutes and add a tablespoon at a time of milk and powdered sugar mixture. beat until smooth and creamy. Spoon the cream into a piping bag, fitted with a flower rose tip. Piped a layer of buttercream across each bun. Eaten fresh is definitely best.

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) 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.
3) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
4) 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.
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) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
7) It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 20 April 2019

烤面包的做法,柔软拉丝,太馋人了






想吃面包不用出去买,自己在家轻松做,方法简单,一学就会,成功烤出,软绵绵,好吃而且美美的牛奶面包。

材料

(A)
汤种:
• 140克水,温热至约65℃
• 25克,2汤匙面粉

(B)
• 140克汤种
• 70克冷牛奶
• 20克砂糖
• 280克高筋面粉
• 1茶匙,酵母

(C)
• 1汤匙,橄榄油/植物油

(D)
蜜糖浆:
• 1汤匙蜂蜜
• 1/2汤匙温水

做法:
1)在平底锅中待水温热至45-65°C,然后加入高筋面粉。快速搅拌,熬成浓稠的糊糊状,盛出待用。(它可以用来制作两次软面包,放冰箱保存3-5天)。

2)将汤种,冷牛奶,糖,高筋面粉和酵母放入面包机中。按MENU按钮,直到选择所需的程序 '' 生面团 ''。揉成面团,再把油加入,慢慢揉进面团。

3)面包机第一次发酵,至2到3倍大,30分钟左右或直到发出嘟嘟声信号,取出。用手掌轻轻压面团分成16块的面团。卷起面团,切成两半,形状像朵玫瑰。

4)整理形状,进行第二次发酵发酵完成,烤箱150°C,中下层,18分钟左右。(烘烤时间取决于烘焙面包的大小和形状)。

5)从烤箱中取出。将蜂蜜与温水混合,制成蜂蜜糖浆,搅拌均匀。将糖浆刷到面包的两侧上。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。

食谱原作者:约瑟芬的食谱

Tuesday, 16 April 2019

Rose Buns Recipe | Flower Bread 🌹 Soft and Fluffy Bread rolls





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. There's nothing better than freshly baked bread.

Makes 16

Ingredients

(A)
To make the roux:
• 140g water, warm to hot about 65C
• 25g, 2 tbsp bread flour

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 280g bread flour
• 1 tsp, 5g allinson yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) Place the water roux, cold milk, sugar, bread flour and yeast 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 mild oil 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 floured surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls, then roll out each ball into a oval shaped. roll up the dough and cut in half like a rose in shaped.

5) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven. Make a honey syrup by mixing honey with warm water, and stir. Brush the syrup generously up the sides and over the top of the bread. Eaten fresh is definitely best.

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, re-sealed 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) 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.
5) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
6) It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 6 April 2019

Perfect Silky Smooth Buttercream Icing | Easy Buttercream Frosting Recipe





This Perfect Buttercream Frosting is less sweet, creamy, fluffy, melt-in-your-mouth soft and is packed with milk flavor without being overly sweet! It tastes just like delicious whipped cream. Easy to add other flavors to it without losing its fluffy texture. I love using this as a frosting or a filling to decorate breads, cupcakes and birthday cakes.

• 250g butter, softened
• 5 tbsp, powdered sugar
• 5 tbsp warm milk 

Method:
1) To make buttercream, Stir together powdered sugar and milk, set aside until ready to use.
2) Beat butter for about 5 minutes. Scrape the sides of the bowl down, add the mixture a little at a time. Continue beat until smooth and creamy, about 10-15 minutes. Spoon the cream into a piping bag, fitted with a tip as you desire. 

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) Leftover buttercream can be transferred to an airtight bag or container and stored in the refrigerator for up to 7 days or freezer until you are ready to use it. It can be kept in the frozen several months.
3) For silky smooth buttercream, make sure your butter is at room temperature.






Sunday, 24 March 2019

How To Make A Roux | Tangzhong Recipe - Free from Artificial Preservatives In Bread Making 湯種製作教學















Water roux also known as tang zhong is a method used in bread-making to keeps bread soft, fluffy and tender with a longer periods of time. It's not use artificial preservatives and additives. There's nothing better than freshly baked bread.

Ingredients
• 280g, 11/4 cup water / milk
• 56g, 4 tbsp bread flour

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps.

2) You'll make two batches of 2lb loaves of bread. The roux can also be cooled to room temperature first, and stored in the fridge up to a few days. 




Saturday, 16 March 2019

Fluffy Japanese Milk Bread Recipe



Very easy and quick Japanese milk bread recipe, bake up incredibly soft and less chewy. There's nothing like the homemade aroma wafting through the kitchen as it bakes.

Makes 12
463g whole dough
38g each dough or makes 1 (2lb) loaf

Ingredients

(A)
• 260g bread flour
• 180g cold milk
• 1 tsp, 4g allinson yeast
• 30g granulated sugar

(B)
20g, butter, soften

Method: 
1) In a bowl, add bread flour, cold milk, dried yeast, and granulated sugar, stir until just combined.
Knead the dough until smooth and elastic about 10 minutes, and springs back when pressed on with your fingers and is no longer sticky.

2) Transfer the kneaded dough to a greased bowl, rise in a warm oven for 1 hour. Divide the dough into 12 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes. Sprinkle some flour over the top before baking.

3) Bake in preheated oven 150°C for 18 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

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°CUsing 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




Saturday, 9 March 2019

教你做巧克力香蕉蛋糕 - 约瑟芬的食谱













香蕉的味道甜美和营养价值丰富,搭配上了用可可豆磨制出来的巧克力粉制做成的蛋糕,两个结合在一起,拥有加强记忆力的功效。相信大家跟我一样都无法抵挡美味的蛋糕,心情不悦时吃甜点是最好的享受。

材料:

(A)
• 38克牛油,融化
• 40克黄糖
• 2根香蕉
• 30克,2汤匙全脂牛奶
• 1个全蛋
• 1/2茶匙香草精

(B)
• 80克,1/2杯普通面粉
• 1/2茶匙,3克泡打粉
• 1/4茶匙,1克小苏打
• 30克,2汤匙可可粉

(C)
• 100克巧克力豆
• 2汤匙普通面粉

方法:
1)在一个大碗里,加入融化的牛油,黄糖,香蕉,牛奶,鸡蛋和香草精。
2)用叉子压下香蕉,将其捣碎。加入面粉,泡打粉,小苏打,可可粉和巧克力豆。拌匀。烘烤前至少休息10分钟。将面糊倒入,在预热的烤箱中烘烤170°C,25分钟或不用预热的烤箱烘烤35分钟。如果大家喜欢的请关注并在我的视频点赞👍,还有记得交作业哦!

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。
食谱原作者: 约瑟芬的食谱



Thursday, 7 March 2019

How To Make Chocolate Banana Cake - JosephineRecipes.com




For now, chocolate banana cupcakes are on our favourite afternoon tea menu. So. if you're a lover of super crunchy, crispy chocolate chip cookies as well, on top of a cupcake is done exactly the same as the way. They are fantastic, your cakes inside will always turn out moist, soft and springy. The best ever to create a chocolate heavenly flavour.

Ingredients
Makes 6-8 cupcakes 

(A)
• 38g salted butter, (melted)
• 40g brown sugar
• 2 small bananas / 1 large (over-riped)
• 30g, 2 tbsp whole milk
• 1 whole egg
• 1/2 tsp vanilla extract

(B)
• 80g, 1/2 cup cake flour
• 1/2 tsp, 3 g baking powder
• 1/4 tsp, 1g baking soda
• 30g, 2 tbsp cocoa powder

(C)
• 100g chocolate chips, or as you desire
• 2 tbsp plain flour

Directions:
1) In a large bowl, Combine melted butter, brown sugar, bananas, milk, egg, and vani1la extract.
2 ) Use a fork to press down the banana is well mashed. Add the flour mixture, cocoa powder and chocolate chips. mix until combined. Rest for at least 10 minutes before baking.
3) Pour batter into prepared cupcakes pan, Bake in preheated oven 170°C for 25 minutes or no preheated oven for 35 minutes.

Recipe Source: JosephineRecipes.Co.Uk 





Friday, 22 February 2019

教你做香草戚風蛋糕 約瑟芬的食譜






伴有雞蛋,和淡淡的香草味兒,口感輕盈,不太膩人。基本上蛋糕烤好後,就可以吃了。不過也可以用來做各式各樣的蛋糕卷。在蛋糕裝飾上,可以選擇當季的新鮮水果,也可依個人喜愛裝飾上裱花,会更添典雅大方。或做成好吃的生日蛋糕,翻糖蛋糕、結婚蛋糕或各式節日的甜點。

材料:
(A) 蛋黃糊:
• 69克,3个蛋黄
• 22克糖
• 22克玉米油
• 1茶匙香草精
• 28克牛奶
• 48克低筋面粉

(B) 蛋白霜:
• 105克,3個蛋清
• 1/4茶匙的塔塔粉
(可以用1/2茶匙新鮮柠檬汁代替)
• 40克糖

方法:
1)準備一個碗加入(A)蛋黄,糖,玉米油,香草精,牛奶,以及過篩的低粉,攪拌直到麵糊光滑。

2)在另一个乾淨,无油无水的碗,先打发蛋白,之后加塔塔粉,細砂糖分三次,打發至偏干性發泡, 直到出現大彎勾,大约3分钟。

3)蛋黃糊和打發好的蛋白, 一定要用翻拌手法,以免消泡, 並拌勻。

4)烤盤上墊上油紙,把拌勻的麵糊從高處均勻倒入6寸圓型蛋糕模,使用刮板刮平。雙手提起烤盤,左右抖動幾下,使麵糊更平整。摔兩下除去氣泡。

5)放烤箱中層,熱水浴150°c度,上下火烤45分鐘。烤好後,打開烤箱門, 冷卻至少10分鐘。出炉后, 再摔兩下,才不会出现塌陷。每個人的烤箱不一樣, 自己要調整。做好的蛋糕,可以用保鮮模包覆密封,放冰箱,不要超過2天。如果大家喜歡的請關注並在我的視頻點贊👍,還有記得交作業哦!

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食譜原作者: 約瑟芬的食譜




Saturday, 16 February 2019

Super Soft Milk Bread Loaf



The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 2
2 lb Loaf Tin, 21 x 11cm (8,5" x 4.5")

Ingredients

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

(B)
• 70g, 7 tbsp cold milk
• 1 whisked egg
• 30g, 3 tbsp sugar
• 2 tbsp, 15g milk powder
• 4g, 1 tsp dried yeast
• 300g, 2 cup 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 frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

2) 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 to 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