TOTAL PAGEVIEWS

Search This Blog

Translate

Tuesday, 20 August 2019

Soft Dinner Rolls {The Best Homemade Rolls Recipe EVER}





A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here's how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!

Makes 35
965g whole dough
28g each dough 

Ingredients

(A)
• 550g bread flour
• 240g, 1 cup cold milk
• 2 tsp, 8g allinson yeast
• 50g, 5 tbsp granulated sugar
• 2 eggs

(B)
• 60g, butter, soften
• a pinch of salt

(C)
• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.

2) Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

3) Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.

4) Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.

Helpful Tips:
1) These dinner rolls are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a hot oven. Take the bread out and let it thaw in the fridge overnight, or 1 to 2 hours in a room temperature. Heat your oven to 200C, and wrapped in foil and refresh the bread for 25 minutes.
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) It's recommended to use an oven thermometer.
4) 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

Monday, 19 August 2019

How To Make Chilli Oil (Chinese Style) 辣椒油



Learn how to make chilli oil at home with my secret recipe. It's perfect to drizzling over your foods for extra spice and flavor or cooking many meals and it tastes ten times better than the store bought also don't contain preservatives, additives and MSG, as well as for mixing into light or dark soy sauces and mirin and serve as a dipping sauce for Chinese dishes like dumplings, wonton or spring rolls.

Ingredients
(A)
1 cup rapeseed oil, vegetable oil
3 pieces, spring onion, cut into long strip
3 anise star
1 tsp peppercorn

(B)
20 cloves, garlic, blend into minced
2 pieces ginger, blend into minced
10 tbsp chilli flakes, bird's eye, habanero or as you prefer
1 tbsp sichuan pepper flakes
2 tbsp brown sugar
1/2 tsp salt

If you like less oil in a jar like hot chilli paste, you can add 300g-500g red chillies blend into minced.

Instructions:
1) In a wok, heat the oil with the ingredients (A) over medium-high heat for a few minutes. drain with fine mesh strainer. Add the minced garlic, fry until fragrant, and then continue fry the ingredients (B) Stir often for about 10 minutes. Remove from heat and let it cool completely. Pour it into a clean jar. Refrigerate and use within 6 months.

Helpful Tips:
Above the instructions is no fail recipe, and everyone can make it at home. you can also adjusting ingredients to your liking.

Recipe Source: JosephineRecipes.Co.Uk


Friday, 16 August 2019

Beautiful & Yummy Fruit Jelly Cake Dessert 水果果冻蛋糕














This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

Ingredients 

(A)
31/2 cups, 875ml water
5 tbsp, 80g granulated sugar, optional
2 pandan leaves
5 sachet, 48g gelatine powder

(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice

(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size

Above are the fresh fruits I used. Recommended season fruits is the best choice. 

(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan

Method:

1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.

2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.

3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.

4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish.

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 

Saturday, 10 August 2019

Gelatinas infantiles 🌈🌈🌈 Yummy Rainbow Gelatin Cake | No-Bake Desserts • Yummy





This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

Ingredients 

(A)
31/2 cups, 875ml water
5 tbsp, 80g granulated sugar, optional
2 pandan leaves
5 sachet, 48g gelatine powder

(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice

(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size

Above are the fresh fruits I used. Recommended season fruits is the best choice. 

(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan

Method:

1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.

2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.

3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.

4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish.

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 




Thursday, 8 August 2019

Super Easy Potato Chips - Crinkle Fried Recipe in Air Fryer


Air fryer potato chips crinkle are quick, easy, and super convenient. A healthier alternative to fries that you don’t use any extra oil to cook them, while still giving you that delicious crispiness you crave and are finger-licking goodness with a tomato ketchup or salad cream.

Ingredients:
• 4 large marabel baking potatoes
• 1 tbsp olive oil, mild / for frying, baking and roasting
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tsp salt, to taste

Method: 
1) Wash and clean the potatoes. drain them thoroughly. take a crinkle cut tool and slice each potato into 1/3 inch. lay each slice flat and then use the tool to slice them into long strips and don’t even need to peel them. Place potato chips crinkle in a freezer bag. Add olive oil,  garlic powder, onion powder and salt. combine well and refrigerate until ready to use.

2) Grease the air fryer pan and transfer the potato chips to air fryer basket. slide the basket into air fryer, heat the air fryer to 160C, set the time for 20 minutes. Do not press the basket release button, during shaking or taking it out. Sprinkle some garlic pepper and bake for another 2 to 5 minutes.

3) Fry until the timer rings and the fries are golden brown. Sprinkle with garlic pepper, dried parley and peri-peri salt, serve on platter.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 4 August 2019

Potato Wedges - Cafe Style Instant Crispy & Fluffy Recipe



Air fryer potato wedges are quick, easy, and super convenient. A healthier alternative to fries that you don’t use any extra oil to cook them, while still giving you that delicious crispiness you crave and are finger-licking goodness with a tomato ketchup or salad cream.

Ingredients:
• 500g british jazzy potatoes
• 1 tbsp olive oil, mild / for frying, baking and roasting
• 2 tbsp garlic, onion powder
• 1 tsp salt, to taste

Method: 
1) Wash and clean the potatoes. drain them thoroughly. you just have to chop your potatoes into 4 pieces and don’t even need to peel them. Place potato wedges in a freezer bag. Add olive oil,  garlic powder, and salt. combine well and refrigerate until ready to use.

2) Grease the air fryer pan and transfer the potato wedges to air fryer basket. slide the basket into air fryer, heat the air fryer to 160C and set the time for 18-20 minutes. Do not press the basket release button, during shaking or taking it out.

3) Fry until the timer rings and the fries are golden brown. Sprinkle with garlic pepper, dried parley and peri-peri salt, serve on platter.

Recipe Source: JosephineRecipes.Co.Uk



Thursday, 1 August 2019

coffee buns recipe 모카번만들기( resep rotiboy / paparoti)












This coffee buns recipe is one of the best I've ever had. It has a soft, chewy interior, and melt in your mouth buttery filling while the exterior gives the perfect crunchy too.

Makes 12
Whole dough 315g
26g each

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

 20g-30g salted butter or 1/2 tbsp olive oil instead

(B)
Filling:

40g butter, room temperature
25g granulated sugar or milk chocolate chips / nutella chocolate spread

(C)
Topping:
2 tsp instant coffee  + 2 tsp hot water 
40g butter, room temperature
30g granulated sugar
1 whole egg, free range
55g plain flour

Method:

(A)
For the soft buns:
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading.
3) 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. 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 greased surface, punch down the dough, and cut into 12 pieces. place (B) butter filling and roll to seal all seams and then place on the baking tray. rise in the warm oven for 30 minutes to 1 hour, until double or triple in sized.

(B)
For the filling:
5) Combine the butter and sugar together, wrap in cling film and store in the refrigerator until ready to use. you can use nutella chocolate spread or milk chocolate chips.

(C)
6) Dissolve the instant coffee powder in the hot water. Set aside.
7) Beat the butter and sugar until light and fluffy, add egg, coffee mixture and the flour and mix until just incorporated.
8) Transfer topping to a pastry bag.
9) Store in the refrigerator until needed. (Can be made 2 day in advance.) Allow the topping to soften a bit at room temperature for about 10 minutes before piping it onto the proofed buns.
10) Bake in preheated oven 150°C for 12-15 minutes. (Baking time depends on the size and shape of the bread being baked). Enjoy the coffee buns in hot, warm and fresh from the oven. they have a crunchy crust soft buns and melt in your mouth buttery. the buns will be as nice and crisp as ever once cool and if you bake them again.

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

Wednesday, 24 July 2019

Easy Soft Butter Dinner Rolls | Cold Rise Milk Bread Buns








A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here's how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!

Makes 35
965g whole dough
28g each dough 

Ingredients

(A)
• 550g bread flour
• 240g, 1 cup cold milk
• 2 tsp, 8g allinson yeast
• 50g, 5 tbsp granulated sugar
• 2 eggs

(B)
• 60g, butter, soften
• a pinch of salt

(C)
• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.

2) Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

3) Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.

4) Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.

Helpful Tips:
1) These dinner rolls are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a hot oven. Take the bread out and let it thaw in the fridge overnight, or 1 to 2 hours in a room temperature. Heat your oven to 200C, and wrapped in foil and refresh the bread for 25 minutes.
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) It's recommended to use an oven thermometer.
4) 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, 13 July 2019

6 Japanese Cotton Sponge Cake 日式棉花蛋糕














Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

Makes 6 (PME round cake pan 4 x 3-inch)

(A)
• 95g butter, melted
• a pinch of sea salt
• 88g, fresh milk
• 50g, 5 tbsp sugar
• 120g, plain flour
• 30g, corn flour
• 8 egg yolks, cold

(B)
• 8 egg whites, cold
• 1 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 110g, 10 tbsp sugar

(C)
• no need to greasing the cake pan
Prepare six of 4-inch round cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan.

Method:
Preheated oven 150°C, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sieve the plain flour and corn flour together a few times, add the egg yolks, use a whisker or spatula to ''fold'' is the term used for gently combining, to avoid over-mixing cake batter, you have fold less than 15 times and not more than 25 times.

2) In a separate bowl, start beating the whites at low speed until they are foamy, then add a tsp of cream of tartar or squeezing a little lime or lemon juice and add sugar a little bit at a time, move on to medium or even medium-high, do not beat on high, 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 of 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.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath for baking. Pour cold water in a larger pan. Bake in preheated oven 150°C for 35 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pans. I need to do this with a beautiful pattern and just sprinkle some powdered sugar through lace for cake designs.

5) Once cooked, leave to cool 15 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

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

Friday, 5 July 2019

Beautiful & Yummy Fruit Jelly Cake Dessert 水果果冻蛋糕




























Beautiful Fruit Jelly Cake Dessert  水果果冻蛋糕

This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.

简单免烤美味的甜点食谱,不仅美味,而且吃得健康。鱼胶粉标签说明书提到的,一个小袋(12克)可以制成570毫升的液体。我已进行调整并测试多次。一个小袋(12克),制成250毫升,1杯液体,完美果冻质地。

Ingredients 材料

(A)
3 cups, 750ml water 清水
5 tbsp, 80g granulated sugar, optional 白糖
4 sachet, 48g gelatine powder 鱼胶粉 / 16 leaf gelatine 吉利丁片
a few drops of freshly squeezed lemon juice 几滴鲜榨柠檬汁

(B)
150g blackberries
500g fresh strawberries
400g seedless green grapes
200g hand picked cherries 200g
400g seedless red grapes
320g apricots
mint leaves, to serve

Above are the fresh fruits I used. Recommended season fruits is the best choice. 以上是我使用的水果,或者您可以选择任何您喜欢的水果。(推荐季节水果是最好的)。

(C)
salad oil spray
25cm silicone bundt pan

Method:
1) Wash all fresh fruits and set aside to dry off a bit. Lightly oil spray bundt pan and wipe off all over the interior of the pan with a paper towel. 将所有新鲜水果洗净,放在一边晾干。

2) In a saucepan, pour coconut water or plain water bring to a boil, along with granulated sugar and a few drops of freshly squeezed lemon juice. Add gelatine powder and whisk well until dissolved. Set aside to cool. 倒入清水煮沸,加入糖和几滴柠檬汁。加入鱼胶粉,搅拌均匀,直至溶解。

3) Cut strawberries into pieces and peel, slice and chop apricots into pieces, cut cherries in half.  Place fresh blackberries, strawberries slices, green grapes, cut in halves cherries, red grapes, apricots pieces and strawberries into the 25cm bundt pan. Recommended best season fruits is the best choice.将草莓切成两半切成片。 将新鲜的黑莓,草莓片,绿葡萄,切成两半的樱桃,红葡萄,切成小块的杏桃和草莓片放入25厘米的模具中。(推荐最好的季节水果是最好的)。

4) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve. 每个水果同样成排。小心地将冷却的混合水倒在水果上,然后在冷冻室中将每层冷藏5分钟,以避免水果漂浮在周围。将果冻模具,放入冰箱冷藏一晚。

5) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish, then serve with the syrup or evaporated milk and fresh mint leaves.
将果冻模具浸入一碗温水中,然后松开两侧。小心地将果冻放在盘子上,然后加入糖浆或淡奶和新鲜薄荷叶。

Helpful Tips:
1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. 使用色拉油或椰子油刷蛋糕盘,这样果冻会很容易轻松地取出。
2) Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set. 哪些水果不能做果冻?实验科学: 果冻里一些水果是不能用来做果冻的,因为它们可能会阻止明胶的凝固。这些水果包括新鲜菠萝、猕猴桃、木瓜。


Saturday, 29 June 2019

White Sugar Sponge Cake 白糖糕「零失败」的食谱与作法



White Sugar Sponge Cake Recipe 白糖糕食谱

This white sugar sponge cake is the easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. Think you can make it, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 这款白糖糕, 做法最简易快速的。 不需要准备白饭、酒饼, 更不需要长时间等面糊发酵, 喜欢吃,就赶快动手做吧!。 约瑟芬食谱的原始配方,于2014年2月4日发布。

Ingredients 材料
(A)
即溶酵母 1 tsp dried yeast
温水 1 tbsp warm water
白糖 1 tsp white sugar

(B)
水 150ml water
粘米粉 150g rice flour

(C)
水150ml water
白糖 95g white sugar, optional
(减糖会影响味道,少于80g的糖一点都不甜,不好吃)

oil for brushing
涂上一层薄薄的食用油

Method 做法:
1) 粘米粉放入大碗中,加入150ml的水拌匀。
Put rice flour and water into a large mixing bowl.
2) 一个锅150ml的水加入糖,一起煮溶。
In a saucepan, heat water and sugar until dissolves.
3) 将热糖水倒入粘米粉浆里混合均匀待凉。
Pour the hot syrup into rice batter (1) and cool completely.
4) 在一个小碗里加入温水,糖和干酵母,混合。 倒入酵母液拌匀,加入(3)混合。盖上,在温炉中发酵1小时,直到表面出现细小的气泡。To make the yeast water, in a small bowl, add warm water, sugar, and dried yeast. pour into (3) and combined well. rise in the warm over for 1 hour until bubble arise on top.
5) 模具涂上油,然后将发酵后的粉浆倒入模具,放入已煮滚水的蒸炉内,大火蒸25分钟。白糖糕就做好了。你可以加倍配方像视频7英寸蛋糕盘高。 也需要加倍时间。Brush oil in a prepared plate and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the plate, then cover and steam over high medium heat for about 25 minutes. you can doubled the recipe like the video 7-inch cake pan and high and it need to double the time too. Cool completely before slicing. 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!

Helpful tips:
Proving yeast, just stir with water and sugar make yeast bubble up it help batter rise beautifully and save time. Overproofed batter, after the steaming will turned yellow brown colour like science-wise.
零失敗的白糖糕做法! 絕對做出爽口彈牙的口感! 提示: 白糖糕失败的原因. 要测试酵母的活性,就是将它与水和糖混合,然后液体开始起泡,那就说明酵母有活性,操作过程很科学,但其实执行起来还是简单的。 过度发酵的白糖糕蒸后会变成黄褐色 ,发酵不足蒸后表面像皱纹。

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:约瑟芬食谱
Recipe Source: JosephineRecipes.Co.Uk




Please leave a like,【SUBSCRIBE】Share this video and hit the notification bell to my channel, so you don't miss any of my videos.

Friday, 21 June 2019

Japanese Pancakes Dorayaki ( Dorayaki Pancake Recipe / Jiggly Fluffy Cake) どら焼き 哆啦A梦最爱的铜锣烧



Dorayaki Pancakes Recipe 铜锣烧食谱

Ingredients 材料
鸡蛋 2 eggs
白糖 granulated sugar 60g, optional
蜂蜜 honey 1 tsp, optional
低筋面粉 cake flour 120g
奶粉 milk powder 30g
泡打粉 baking powder 1 tsp
牛奶 whole milk 60g, optional

做法:
1) 将所有材料放入一个大碗中混合在一起。
Place all of the ingredients into a large bowl and mix together.

2) 让面糊在室温下静置15-30分钟。
Let the batter rest for 15-30 minutes at room temperature.

3) 中火加热锅。用食用油刷上一层,倒入面糊,开始出现小气泡时,别心急翻面,等全部小泡泡都撑破了才翻面。关火或开小火 翻转煎1-2分钟直到金黄色。 重复剩余的面糊。 每次必须用油刷锅。Heat a pan over medium heat. Brush with cooking oil, add the batter, and cook for 2-3 minutes, until bubbles start to appear on the surface. Switch off or reduce the heat to low. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. brushing the pan with oil each time.

4) 您可以轻松地将配方加倍 制作12-15件。
You can double the recipe to makes 12-15 pieces.

5) Nutella榛子酱 ,冰淇淋或您选择的馅料呈现三明治。
Present in a serving sandwich with nutella spread, ice cream and a topping of your choice.

6) 真的超级柔软,超级美味口口都滿足!
Super soft, fluffy and yummy!

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
Recipe Source: JosephineRecipes.Co.Uk




Please leave a like,【SUBSCRIBE】Share this video and hit the notification bell to my channel, so you don't miss any of my videos.

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.

Please leave a like,【SUBSCRIBE】Share this video and hit the notification bell to my channel, so you don't miss any of my videos.


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