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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.

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


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. 

Recipe Source: Josephine's Recipes 

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


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

20g, butter, soften

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: Josephine's Recipes 

Saturday 9 March 2019

教你做巧克力香蕉蛋糕 - 约瑟芬的食谱




• 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

• 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

• 100克巧克力豆
• 2汤匙普通面粉



Thursday 7 March 2019

How To Make Chocolate Banana Cake -

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.

Makes 6-8 cupcakes 

• 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

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

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

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: Josephine's Recipes