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Tuesday, 22 January 2019

煎堆 不開裂 不回縮 外酥裡糯 超好吃 Sesame Balls Recipe
































2019年新年就要來臨了,農曆新年必備美食, 煎堆轆轆,金銀滿屋,煎堆,不開裂,不回縮,外酥裡糯,一看就知道,超好吃😋 新手零失敗的賀年食品。

做10 - 每個麵團21克

配料:
(A)
•100克,3/4杯糯米粉
•1茶匙,3克泡打粉
•2湯匙,22克糖
•100ml,80g開水
•1茶匙植物油

(B)

•甜紅豆沙
自製或商店購買

(C)
用於浸漬後油炸
•白開水
•白芝麻
•油,煎炸

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!轉載請註明:來源網址。食譜原作者: 約瑟芬的食譜 版權聲明: 凡本網站原創作品,未經允許,不得轉載

Monday, 21 January 2019

The Best Peanut Cookies Recipe 入口即化的花生酥 约瑟芬的食谱















Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-your-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks. 传统小吃,花生酥,充满花生香,超酥,入口即化。做法简单,新手0失败。贺年小吃,送给家人朋友,一口接一口,大人小孩都喜欢。绝对让人留下美好的回忆。

Makes 35 peanut cookies

Ingredients:

(A)
烤盐花生碎 roasted salt peanut, chopped 120g, 1/2 cup
糖霜 icing sugar 38g, 3 tbsp
普通面粉 plain flour 100g, 1/2 cup
花生油 groundnut oil 45g, 5 tbsp

(B)
蛋黄 egg yolk 1, beaten for glazing

(C)
摄氏150 / 华氏300 烤 25 分钟
Bake at 150°C / 300°F for 25 minutes

提示:
1) 视频0:09, 食谱(C) 也提到了摄氏150 / 华氏300 烤25分钟。每个人烤箱都是不同的。你需要自己调整。最后步驟, 如果你的烤箱太热了 只是一个建议。
2) 如果未烤熟可以放回烤箱摄氏120C并打开风扇设置,再烘烤12分钟。花生酥一样在嘴里融化,好好吃。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!

Method:

Transfer granulated sugar to a blender into powdered sugar. Use a same blender, and blend the peanuts until finely chopped.

1) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil.
2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp small or 1 tbsp large dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut or walnut in the middle of each cookies.
3) Brushing the surface with whisked yolks. Preheated the fan oven to 150°C and Bake for 25 minutes or until golden brown. The baking time depends on the size and shape of the cookies dough and the temperature of the oven. Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers.

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 20 January 2019

薄脆~好吃到停不了口啊!零失敗杏仁脆片 杏仁瓦片 約瑟芬的食譜




其實我和老公一直在研究這個, 而且在廚房實驗了好多趟, 這次是最滿意,也是吃過最好吃的一次, 杏仁和麵糊的配搭,很適中, 口感脆脆的。老公一邊說不吃了,一邊卻停不了口。

份量:50片

材料:
• 蛋白 (約2個) 74g
• 糖 60g
• 玉米油 10g
• 低筋麵粉 30g
• 一小撮海鹽
• 杏仁香精 6g
• 杏仁片 75g

做法:
1)在一個大碗裡,加入蛋白,糖和玉米油。過篩的低筋麵粉、一小撮海鹽,然後加入杏仁香精。一起拌勻。放在冰箱靜置至少1小時或過夜。

2)杏仁片用平底鍋加熱,小火慢炒至香,大約3分鐘,關火待用。

3)烘烤前,麵糊加入炒香的杏仁片,並拌勻。將作法1茶匙裝所需份量至烤盤上,分成50份,再用勺子和叉子將面煳推平攤開,約2英寸圓型。烤箱設置風扇,以上下火130℃,烤約18分鐘至金黃色即可。

4)出爐馬上移到鐵網架上,直到完全冷卻,放在密封容器中,可保存一個星期。

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!

溫馨提示:
1)一定要把杏仁片鋪均勻,確保杏仁片不重疊。這樣才會受熱均勻,烤出來才不會有些沒熟。
2)最好還要備有烤箱溫度計,它能確保你的烤箱溫度的準確性。
3)烤箱設置風扇,經過熱空氣循環流動,就不必進行預熱。

版權聲明:凡本網原創作品,未經允許,不得轉載。
轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜


Saturday, 19 January 2019

新年餅 - 核桃酥的做法,新手零失敗 - 農曆新年必備美食



過年串門,帶一盒自己親自烘焙的核桃酥作為隨手禮,這可比市面上那些餅乾零食強多了,酥脆掉渣,又好吃又有營養價值,還有心意。簡單便捷,營養價值高的核桃酥製作起來就是這麼容易。 親們,把核桃酥當作過年禮物,你們喜歡嗎?

核桃酥 / 材料
普通麵粉 / 低筋麵粉 95克
小蘇打 1/4茶匙
黃糖 35克
黃油 45克
鹽 2克
烤核桃碎 15-25克
蛋黃 1個 (刷表面)

1) 過篩95克麵粉進打蛋盆。
2) 放入1/4茶匙小蘇打和35克黃糖。
3) 倒入45克黃油,2克鹽和15-25克碎的烤核桃。
4) 將材料充分混合後壓實。
5) 用勺子扣下一部分麵糰,用手指按壓緊實。拿出勺子里已經成型的麵糰,按壓緊實。
6) 整齊擺放好,用筷子的小頭在麵糰頂部戳一個小孔,再用大頭按出一個大孔。小心將核桃片放置在麵糰頂部。用蛋黃刷表面。170攝氏度烤21分鐘既可。完成。

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!








轉載請註明:來源網址。
食譜原作者: 約瑟芬的食譜
版權聲明:凡本網站原創作品,未經允許,不得轉載




Thursday, 17 January 2019

約瑟芬的食谱: 新年自制猪肉干,新手零失败 - 农历新年必备美食













































新年到,除了穿新衣、戴新帽,零食也得准备好,但是市面上大多数卖的猪肉干都带防腐剂,那不如就自己动手做,试试看吧。每次做这个猪肉干,家里的人都停不下口,肉质鲜嫩、软中带Q、甜而不腻、好吃到停不了嘴。一下子就全被光顾了,而且自家制作,既新鲜,又无添加任何防腐剂或者其他化学成分。

材料:
黄糖 2大勺
蜂蜜 2大勺
鱼露 2-5大勺 
米酒 2大勺
生抽 2大勺
蚝油 2大勺
五香粉 2小勺
辣椒粉 2小勺
白胡椒 2小勺
上海腐乳 1大勺
猪绞肉 500克

表面刷酱: 蜂蜜腐乳汁
上海腐乳汁 3大勺 + 蜂蜜 5大勺

方法:
1) 将所有的材料混合在一个大碗中,搅拌均匀,放入冰箱至少半小时使之入味。
2) 烤盘铺好不沾的烘烤纸,铺上腌制的绞肉,将绞肉擀成均匀的大薄片擀得越薄烤出来越好吃。 (按个人喜欢可以在表面洒芝麻)
3) 预热烤箱200度,20分钟左右倒掉烤出来的水,刷一层蜂蜜腐乳汁继续进烤箱,15分钟后拿出来翻面再刷一层,继续烤20分钟至水分收干即可,最后几分钟注意观察以免烤焦。
4) 烤好后拿出来待凉后再用剪刀剪成小块就大功告成咯
5) 吃不完的猪肉干可以用密封保鲜袋装起来放冰箱的,想吃的时候再拿出来加热,一点都不会影响口感的

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!

小贴士:
配方可以自己调整甜度咸度。没有烤箱的,可以直接用平底锅煎熟,也很好吃。请理解每个人的烤箱不同。您应该检查烤箱的温度。建议使用烤箱温度计。食物的甜咸是主观感受,同一道菜,口淡的人觉得咸得受不了,口重的人觉得没味道可以1大勺腌制的绞肉 制成 金钱肉干小小圆圆形状 烘焙时间短。口感还是极品








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



Thursday, 10 January 2019

Soft Dinner Rolls Recipe | How to Make Fluffy Bread Rolls




The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 9

Ingredients
To make the roux:
(A)
• 120g, 1/2 cup, hot milk 
• 25g, 2 tbsp bread flour

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

 (C)
• 1 tbsp olive oil
or (20g salted butter, soften/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 large bowl. 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.

3) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour.

4) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 9, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a lattice roller and roll over to give a effect and then place on the baking tray.

5) Rise again in the warm oven until almost doubled about 30 minutes. Bake in no preheated oven 150°C for 15 minutes. until the breads are golden brown. (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 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) 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


Wednesday, 9 January 2019

🦁🦁🦁 Lion Bread - Meat Floss Buns Recipe 🦁🦁🦁
























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. Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish! Impress your family, kids and friends.

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 butter, soften or melted

(C)
Drawing batter
• 1 tbsp plain flour
• 1/4 tsp baking powder
• 1 tsp cocoa powder
• water

Add the water a little at  a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.

(D)
For the glaze:
1 tsp golden syrup + 1 tbsp boiling water = sugar syrup

(E)
To make your own meat floss or store bought as you desire.
Read more at http://yummyeasycooking.blogspot.com/2018/08/homemade-chicken-floss.html

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 (B) 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 greased surface, punch down the dough, and divide to 12. shape dough into ball. take 6 balls and place the meat floss as a filling. others 6 cut the dough into pieces and shape into a small balls, about 9 for each. place on the baking tray. watch the video below and see how to do it.

5) Second rise in the warm oven for 30 minutes until double or triple in sized.

6) Prepare the (C) drawing batter, in a small bowl, add plain flour, baking powder, cocoa powder and  water a little at  a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.

7) 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).

8) Once breads have cooked, remove from the oven and immediately brush with glaze.
and spread dijon mustard or mayonnaise over the buns, meat floss is also used as a topping on bread.

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




Thursday, 3 January 2019

How To Make Soft & Fluffy Bread
























The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.

Makes 9

Ingredients
To make the roux:
(A)
• 120g, 1/2 cup, hot milk 
• 25g, 2 tbsp bread flour

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

 (C)
• 1 tbsp olive oil
or (20g salted butter, soften/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 large bowl. 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.

3) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour.

4) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 9, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a lattice roller and roll over to give a effect and then place on the baking tray.

5) Rise again in the warm oven until almost doubled about 30 minutes. Bake in no preheated oven 150°C for 15 minutes. until the breads are golden brown. (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 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) 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