Holiday Cherry Shortbread Cookies Recipe

These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various  shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favorite and loved by chidren and adults alike, and is ideal for occasions like birthday parties, look more classy!

Make 24-25g Cookies
26-28g each balls

Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Butter Shortbread Cookies | Christmas Cookies Recipe

These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various  shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favourite and loved by children and adults alike, and is ideal for occasions like birthday parties, look more classy!

Make 24-25g Cookies
26-28g each balls

Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Christmas Cupcake - Raisin Muffin - Butter Muffin Recipe

Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 9 muffins, twice to make 18 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!

Love,
Josephine

Makes 9 muffins
Ingredients
• 2 large, 120g eggs
• 50g, 3 tbsp golden / white granulated or light demerare sugar, optional 
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g mixed raisins

Method:
1) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add  raisins into the batter and remaining sprinkle on top.

2) Spoon the muffin mixture into paper cases. Bake in oven preheated to 150/180°C for 20-25 minutes. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.

Recipe Source: Josephine's Recipes 

Butter Cookies Recipe | How to Make Butter cookies

These classic butter cookies are full of rich-buttery goodness and satisfying and go great with a cup of tea. They're so pretty and make such great gifts also taste as good as they look. Homemade version is far better than you'll find in the tins at the store.

Make 30 Cookies

Ingredients
250g salted butter, room temperature
60g, 1/2 cup powdered sugar, optional
1 tsp vanilla extract
250g, 2 cups plain flour, sifted
50g, 1/3 cup potato starch

Method:
1) Leave the butter at room temperature until soft to the touch. Beat the butter with a stand mixer or hand-held on a low to middle speed until it becomes soft and cream. start adding the sugar, vanilla extract together for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. add the flour x 2 times and stir until incorporated. (If the dough too hard, just place in the warm oven for a few minutes or until soft to touch by hand and if the dough doesn't come together or too dry, add a tablespoon of milk, make sure to use a very large open tip for piping the dough. otherwise it will be too difficult to pipe it out. You can also use a cookie press instead or even slice and bake).

3) Transfer the mixture into a piping bag and cut a holes on it and place into another piping bag fitted with a large open star tip.

4) Pipe each cookies into swirls on a baking tray.

5) Before baking, Cover and place them in the freezer overnight or until firm up.

6) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 13 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: Josephine's Recipes

Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread.

Makes 1 
Ingredients

(A)
To make the roux:
• 140g water, cold
• 25g bread flour

(B)
• 140g water roux
• 70g cold milk
• 40g pure honey, optional
• 1 tsp, 4g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g-30g chopped walnuts & sunflower seeds
or any seeds or nuts you like, optional
• a pinch of sea salt

(C)
1/2 tbsp, mild olive oil for baking
or 15g butter, room temperature

Method:
1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.

2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.

3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.

4) Once doubled in size, knock out the air bubbles, divide the dough into three pieces and shape into balls. roll each ball piece into an long oval. fold one side of dough over to halfway across the remaining dough then fold the other side on top.   Repeat with the other balls of dough then arrange them in an oiled loaf pan, seam side down.

5) Second rise in the warm oven for 45 minutes to 1 hour until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.

6) Heat fan oven to 150°C. Place on a lower rack and bake for 30-45 minutes, when removed from the tin and tapped on the base. Let the bread cool completely. The bread can be stored at room temperature, it will stay fresh in an airtight container or resealed bag for a couple days or frozen for up to a month or so.

Helpful Tips:

1) You still can use the same recipe and knead by hand or stand mixer instead.

2) These 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 toaster or hot oven. 
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.
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) It's recommended to use an oven thermometer.
6) 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 for a minute or with boiled water on the underneath to help your dough rise perfectly. 
7) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 2 tsp or 1 tbsp rapeseed oil or mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes

Super Moist Butter Raisin Cupcakes - Raisin Muffins Recipe

Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 7-8 muffins, twice to make 14-16 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!

Love,
Josephine

Makes 7-8 muffins
Ingredients
• 2 large, 120g eggs
• 50g, 3 tbsp granulated or light demerare sugar, optional 
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g flame raisins
• 1 tbsp honey

Method:
1) Soaked flame raisins in hot water, drain and add tablespoon honey and stir well.

2) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add  raisins into the batter and remaining sprinkle on top.

3) Spoon the muffin mixture into paper cases. Bake in no preheated oven 150°C for 20 minutes, sit in the oven for 5 minutes, Do not over bake, if not your cake will turn out dry. So make sure you're keeping an eye on the cake. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.

Helpful Tips:
1) 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.
2) 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. 
3) If lower the oven temperature to 130°C /100°C and bake for 20 minutes, the muffins seem generally less brown.
4) Do not use expired and old baking powder. 
5) If you use too little baking powder and they won't rise enough, use too much and they will rise quickly and then collapse. my suggestion is before baking, you can rest it for 5-15 minutes and let the rise that makes them EXTRA fluffy. 

Recipe Source: Josephine's Recipes

EASY Matcha Green Tea Ice Cream Recipe

You don't have to own an ice-cream maker to enjoy this frozen treat.  Learn how to make homemade ice cream just four-ingredients.

Ingredients:

6-8 tbsp whole milk
2 tbsp matcha powder
300 ml whipping cream, cold
180g condensed milk

1) Chill the whisk and mixing bowl in fridge for about 15 minutes.
2) Heat the milk in a saucepan, sieve matcha powder, stir well and set aside to cool.
3) Pour the whipping cream into the cold mixing bowl.
4) Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form.
5) Fold into the matcha mixture and condensed milk until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight.

Recipe Source: Josephine's Recipes

Homemade Salted Duck Eggs 腌咸鸭蛋 ~ 出油起沙的咸蛋 ~ 方法简单，一看就会 如何腌出好吃的咸鸭蛋？水腌较慢，但腌得均匀

Homemade salted duck eggs taste better than commercial shop-bought. They are usually expensive and poor quality. yours salted eggs are oily, creamy and fragrant. It normally boiled and perfect for morning congee or take it out the yolks for steaming and use for others Chinese dishes like a classic combination of minced pork or steamed eggs, a mooncake or sticky rice dumpling fillings. They taste super good, delicious and this savory into a truly show-stopping appetizer.

Ingredients

24 duck eggs

3 cups salt 

5 cups water

3 star anise
brandy or whisky

Method:
1) Add salt, water and star anise in a casserole until it is boiling.
2) Stir until the salt has melted and keep boiling until you see lots of salt crystals start to form in the side of the casserole, turn off the heat and let it cool down to room temperature.
3) Dip a clean cloth or paper towel into the brandy or whisky.
4) Lightly rub off the remaining dirt from the eggs and carefully arrange the eggs in the container.
5) Add enough cooled salt water to cover the eggs, so they are completely submerged.
6) Store in a cool, dry place for 30 to 45 days.
7) You can cook one after 30 days and see if it's done. it helps to label the jar with the date. once all are done, storing your salted eggs in the refrigerator will keep them to be consumed in a month.

Recipe Source: Josephine's Recipes

How to Make Crispy Fried Shallots / Onions in the Air Fryer

Crispy fried shallots are an essential condiment in my hometown. They turn up aromatic in dry wonton noodles, soups and on congee, sprinkled onto dumplings as a garnish. Whatever you would like to deep-fried just as easily be made in the air-fryer with less oil or even no oil at all, you’re gonna like this one. Meet the air fryer, the miracle kitchen gadget, that truly is healthier than deep fryer you can make at home.

Ingredients
600g shallots, cut into sliced
mild olive oil for brushing the air fryer basket

Directions:
1) Slice shallots into thick rounds.
2) Lightly brush oil. transfer shallots to the air fryer basket or spray with the oil and toss to coat them. Slide the basket into the air fryer. 
3) Adjust the temperature to 120C and set the timer for 5 minutes. when the time rings, slide out the basket and stirring occasionally the shallots again every 5 minutes. Fry until golden brown about 30 minutes in total. Allow fried shallots to cool completely before storing in air tight jar. you can store them in the refrigerator or well-ventilated place and keep for about a month.

Recipe Source: Josephine's Recipes

The Best Dolsot Bibimbap Recipe - Korean Stone Pot Bibimbap

Bibimbap is one of the best South Korean food and dishes that you can't miss in Seoul. Honestly, it’s almost a staple that you have to try (just like their fried chicken). Truth be told, now you can make your own Bibimbap at home, Korean Bibimbap is made from a mix of fluffy steamed rice,  a mix of sesame fried vegetables,  that's probably why I've been dying to develop my own recipe for it and a spicy red pepper paste that has a total zing to it.

Ingredients (serves 2-4)
200g rib eye steak, beef
1 cucumber, cut into thin strips
1/2 chinese leaf, optional 
3 medium carrot, cut into thin strips
115g shiitake mushrooms
100g bean sprouts, washed and drained
180g baby spinach, optional
2 eggs, free range
1 tbsp vegetable oil for frying eggs
a tsp sesame oil for frying each vegetable 
4 tbsp gochujang, hot chilli pepper paste, CJ Haechandle brand
sprinkle some toasted black or white sesame seeds
steamed white rice for 2 persons

Sauce for stir fry or drizzle over bibimbap 
1 tbsp brown sugar
2 tbsp hot water
2 tsp light soy sauce, kikkoman
1 tsp oyster sauce, lee kum kee premium
1 tsp sesame oil

Method:
1) Boil the rice following packet instructions. Meanwhile heat a tsp sesame oil in a frying pan then add cucumber and stir fry until starting to soften then transfer to a bowl. Next add the Chinese leaf, carrot, shiitake mushrooms, bean sprouts, spinach and repeat until all vegetables are cooked through. Fry the eggs, adding a little extra oil if the pan is dry.

2) For meat, mix the steak with the sauce listed above, marinate for 30 minutes. Heat a pan over medium-high heat. fry the marinated meat pressing down with a spatula, until both sides are well browned. 


3) Put the steamed rice into a bowl and add the cooked beef, assorted vegetables, the fried egg on top of the rice, scatter the sesame seeds over the top. the best way to eat, it is serving gochujang, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak in the bowl and enjoy!

Recipe Source: Josephine's Recipes 

Pan Fried Fish Recipe - Pan Fried Fish Chinese Style

One of my absolutely favourite lunch and serve with steamed white rice is with pan-fried fish with garlic, ginger, spring onion and dark soy sauce is one of the most classic Chinese meals to enjoy.

Ingredients
500g, 4 fish fillets
pinch of sea salt
pinch of white pepper
1 tbsp sesame oil
3 tablespoon olive oil, mild for frying
potato or corn starch, to dust the fish
1 inch ginger, peeled and thinly sliced
4 cloves garlic, cut into small pieces, minced
2 spring onion, sliced diagonally

Sauce
dark soy sauce, pearl river bridge

Method:
1) Sprinkle each side of the fish fillet with salt, white pepper, sesame oil and light soy sauce. Dust each fish fillet with potato starch or corn flour. If you don’t have them, simply dust the fish fillet with plain flour.

2) Heat the oil in a wok, over medium high heat, fry the fish for 3 minutes each side until golden brown, in the same pan, stir fry garlic, ginger, and scallion until fragrant and crisp, pressing down gently, then flip, about 3 minutes each side. Remove from the pan and set aside. Set the fish on a serving plate. Pour the dark soy sauce onto the fish. Serve immediately with steamed white rice.

Recipe Source: Josephine's Recipes

Chicken Curry with Potatoes | Easy and Authentic Recipe

Chicken Curry with Potatoes | Easy and Authentic Recipe 
The truth is, feeling satisfied from delicious meals at home. It's one of my all-time favourite dinner recipe. My husband loved this. I definitely add fried tofu puffs if I can get it in my local.

Ingredients
olive oil, mild for frying
35g, ginger, cut into slices
2 shallot, cut into pieces
2 onions, cut into pieces
2 chicken legs, free range, skinless, optional
2 chicken wings free range, optional
dip some corn flour on chicken pieces
30g lemon grass
3 tbsp hot curry powder, Asda or Tesco
2 tbsp chilli powder hot, Schwartz
a pinch of sea salt
1 cup water
2 large potatoes, optional
2g kaffir lime leaves
2 tbsp light soy sauce
1/2 cup coconut milk

Directions:
1) Heat the oil in a large wok and fry all the ingredients, ginger, shallot, onions, skinless chicken pieces dip with some corn flour, lemon grass, hot curry powder, chilli powder, a pinch of sea salt, water, continue cooking on a medium heat for about 15 minutes with the lid off until the chicken cooked through and transferring them to the other bowl.

2) Simmer with the lid off for about 20 minutes until the potatoes is tender, and the curry sauce are lightly thickened – you might need to add an extra ladleful of coconut milk if the curry needs it or as you desired

To serve
steamed white rice

Recipe Source: Josephine's Recipes

Melt-in-Your-Mouth Braised Beef Recipe

Melt-in-Your-Mouth Braised Beef Recipe
Perfect for two, husband and wife, double this recipe for a large family. Perfect every time and gives you some really fantastic comfort food.
This braised beef is worth the wait. Learn how we make perfectly tender pieces using freshest rump steak 🥩 Give this dish a shot and you wont regret it. 

Ingredients:
2 tbsp olive oil, mild for frying and baking
1 ginger, peel and cut into slices
6 cloves garlic, peel and knife presses
2 small onion, peel, cut into chunks
500g beef rump steak / ribeye/ brisket, cut into chunks
5 star anise, optional
5 bay leaves, optional
1 cinnamon stick
1 tsp chilli paste
1 tbsp crushed yellow bean sauce or oyster sauce
1 tsp sichuan peppercorns
a handful of bird's eye chilli or skip it
1 tbsp brown sugar or 35 brown sugar in pieces  
1 cup water, optional 
1 tbsp light soy sauce

Method:
1) Heat oil in a large frying pan or casserole. Fry the ginger, garlic, onions and beef for 3 minutes.

2) Adding bay leaves, star anise, cinnamon stick, chilli paste, crushed yellow bean sauce or oyster sauce, sichuan peppercorns, bird's eye chilli and brown sugar and stir until combined. 

3) Keep the heat high, add in water and light soy sauce until covers the beef. Remove any scum that appears on the surface. Close the lid and cook over medium heat about 45 minutes to 1 hour until the beef soften and the sauce thickens. Turn off the heat and serve with steamed white rice. 

Recipe Source: Josephine's Recipes 

Spicy Braised Beef, Chinese Style 炆牛腩秘技

Melt-in-Your-Mouth Braised Beef Recipe
Perfect for two, husband and wife, double this recipe for a large family. Perfect every time and gives you some really fantastic comfort food.
This braised beef is worth the wait. Learn how we make perfectly tender pieces using freshest rump steak 🥩 Give this dish a shot and you wont regret it. 

Ingredients:
2 tbsp olive oil, mild for frying and baking
1 ginger, peel and cut into slices
6 cloves garlic, peel and knife presses
2 small onion, peel, cut into chunks
500g beef rump steak/ribeye/brisket, cut into chunks
5 bay leaves, optional
5 star anise, optional
1 cinnamon stick
1 tsp chilli paste
1 tbsp crushed yellow bean sauce or oyster sauce
1 tsp sichuan peppercorns
a handful of bird's eye chilli or skip it
1 tbsp brown sugar or 35g brown sugar in pieces  
1 cup water, optional 
1 tbsp light soy sauce

Method:
1) Heat oil in a large frying pan or casserole. Fry the ginger, garlic, onions and beef for 3 minutes.

2) Adding bay leaves, star anise, cinnamon stick, chilli paste, crushed yellow bean sauce, sichuan peppercorns, bird's eye chilli and brown sugar and stir until combined. 

3) Keep the heat high, add in water and light soy sauce until covers the beef. Remove any scum that appears on the surface. Close the lid and cook over medium heat about 45 minutes to 1 hour until the beef soften and the sauce thickens. Turn off the heat and serve with steamed white rice. 

Recipe Source: Josephine's Recipes 

Steamed Chicken With Angelica Sinese 当归蒸鸡的做法

I revised a recipe that my husband loved, so it would be lighter and easier to make. It's a hearty and healthy meals served with white rice. Let's make the most healthy comforting steamed chicken with a delicious warming soup.

(A)
Ingredients:
6, black fungus, soaked
4 large, dried shitake, soaked
10, dried longan
25g, Angelica sinensis
20, chinese red dates
2 free range, corn fed chicken legs 
(marinated chicken with a pinch of sea salt)
1/2 cup water

(B)
The rest of the ingredients:
1/2 cup benedictine dom liqueur
coriander for garnish 
a pinch of sea salt to taste

Directions:
1) Prepare steamer, when the water in the steamer is boilling. Place all the (A) ingredients in the heat-resistant plate and high heat steam for 30 minutes. be careful of hot steam coming out from it, after then add the rest of the ingredients, garnish with coriander. Spoon the soup over the chicken to keep it moist, and serve hot.

Recipe Source: Josephine's Recipes

Coffee Ice Cream Recipe - Eggless Ice Cream Without Machine

This recipe doesn't need an ice cream machine. A quick and easy way to make your own coffee ice cream at home. It has an incredibly rich, smooth and creamy texture.

Ingredients:
10 tbsp evaporated milk or fresh milk
2 tbsp kenco instant coffee
1 tbsp cocoa powder, or skip it
300ml fresh whipping cream
180g sweet condensed milk

Method:
1) Chill the mixing bowl and whisker in the fridge, allow to cool at least 15 minutes.
2) In a saucepan, heat the milk, add the instant coffee and cocoa powder, stir well and set aside.
3) Pour the cold whipping cream in the mixing bowl, Use a low speed to beat for 2 minutes, and add condensed milk a little at a time, increase to medium speed and pour the coffee mixture and continue beating until the cream reaches soft peaks. Adjust the sweetness to your own taste. Pour the ice cream mixture into a freezer safe, airtight container and place in the freezer overnight or at least 6 hours.

Recipe Source: Josephine's Recipes

Strawberry Ice Cream - Eggless Ice Cream Without Machine

Strawberry ice cream 草莓冰淇淋
白糖 granulated sugar 6 tbsp, optional
牛奶 whole milk 3 cups, optional
草莓 strawberries 385g, 2 cups 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.

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Homemade Egg Tofu 自制蛋豆腐 葱煎豆腐

Want to impress your family with an unforgettable meal? Let's follow this recipe and have fresh tofu ready to go. Homemade egg tofu is very easy and quick to make. One of our favourite comfort food recipes, that makes us ever so satisfied. Perhaps it's the fact that we have spent a few years navigating around constant whining and picky eating habits, all to make food that is perfect to its very core.

Ingredients

(A)
• 5 eggs, small
• 1 tbsp corn flour
• 300ml soy milk (homemade) 

Instructions: 1) Beat eggs, add cornflour, and soy milk. mix well and strain the mixture into greased, prepared pan.
2) Cover with foil, pour hot water into a large pan and steam over medium heat for 20 minutes. 
3) Remove from the heat and set aside to cool.
4) Cut the tofu into thick slices, and lightly coat with cornflour. 
5) Heat a pan over high heat, add oil and fry until golden brown in both sides, add spring onions and fry for another 2 minutes. Turn off heat, put tofu and onions on a serving plate. Serve hot and dip with soy sauce or your favourite sauce.

Recipe Source: Josephine's Recipes

Japanese Cotton Sponge Cake 日式棉花蛋糕

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.

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: Josephine's Recipes

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°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: JosephineRecipes.Co.Uk

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: Josephine's Recipes

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. 

Recipe Source: Josephine's Recipes

Cotton Soft Vanilla Sponge Cake

This is similar with old-fashioned whipped cream cake is a delicious vintage recipe that still my favourite today! Super light and fluffy vanilla cake made with real and fresh whipped cream, it's creamy flavor like ice cream and light-as-air texture!

Ingredients

Egg yolks:
(A)
• 3 egg yolks
• 22g sugar
• 25g corn oil
• 6g vanilla extract
• 28g milk
• 5g milk powder
• 48g cake flour

Egg whites:
(B)
• 3 egg whites
• 1/4 tsp cream of tartar 
or 1/2 tsp lemon juice
• 44g sugar

For the cream:
(C)
• 300ml fresh whipping / double cream
• 1 tbsp granulated sugar
• 6g vanilla extract
• 1 tbsp milk
Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it. 
Over whisked cream have it looking smooth once again.

Topping:
(D)
Choose your favourite fresh fruits, as you desired

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour the mixture into 7inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath, no preheated oven 150°C and bake for 45 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.

7) Whip the (C) double cream, whisk for about 2 minutes after adding sugar and beat until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate until ready to use.

8) Once the cake is cool, remove the lining. Cut the cake in half.

9) Use a sharp knife to cut the edges after apply in a single layer over cream and place second cake layer. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes.

10) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
5) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
6) Cutting off the crusty edge from the sides.
7) 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 crack on top.
8) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
9) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
11) 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.
12) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly. 

Recipe Source: Josephine's Recipes