Monday 25 February 2019
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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分享原版视频请注明【食谱原作者：约瑟芬食谱】
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: Josephine's Recipes
Sunday 10 February 2019
Super Soft & Fluffy Milk Bread {The Best Homemade Bread Recipe EVER} 🌻🌻🌻
A lovely looking bread that will impress your guests, and such a pleasure to bake and eat.
Ingredients
(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it
(B)
1 tbsp mild, olive oil / vegetable oil
(C)
For the glaze:
1 tsp golden syrup + 1 tbsp boiling water = sugar syrup
1/2 tbsp whisked egg + 1 tbsp milk = egg wash
Method:
1) Place the (A) ingredients, bread flour, dried yeast, cold milk, sugar and milk powder into the zip seal food & freezer bag. cold rise overnight in the fridge.
DAY 2
2) Transfer the dough to a greased work top, rest for 30 minutes. Divide the dough into 6 pieces. shape into a round balls and make a flower shaped. wet the dough before adding sesame seeds on top, and place them on a prepared tray.
3) Let it rise again for a further 30 minutes to 1 hour. 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. Lightly brush the bread with egg wash or sugar syrup before baking.
4) Preheat the oven to 150°C. Bake 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°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
Friday 8 February 2019
Super Soft & Fluffy Milk Bread {The Softest Bread Recipe}
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
1 lb Loaf Tin, 15 x 9 cm (6" x 3.5")
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.
Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes.
3) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
Recipe Source: Josephine's Recipes
Makes 2
1 lb Loaf Tin, 15 x 9 cm (6" x 3.5")
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.
Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes.
3) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
Recipe Source: Josephine's Recipes
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