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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 


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

• 60g, butter, soften
• a pinch of salt

• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled

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: Josephine's Recipes

Saturday 13 July 2019

Super Soft Sponge Cake | Butter Sponge Cake Recipe | 像棉花般柔软的蛋糕---棉花蛋糕 | 燙麵法

Here is my secret recipe how to make cotton sponge cake was published 2016 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.


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

• 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

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

• 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.

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: Josephine's Recipes

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.


Ingredients 材料

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

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)。

salad oil spray
25cm silicone bundt pan

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.

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。