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Sunday, 31 May 2020

Matcha Green Tea Muffins

The BEST Matcha Green Tea Muffins - These are deliciously moist, fluffy, crisp tops, and stuffed full of melty white chocolate chips. My absolute FAVOURITE muffins! My husband always say dessert is the most important meal of the day. We served at afternoon tea with coffee or hot tea, not main meals of the day. I purchased lots of matcha on Amazon UK for baking cakes but they are all dark green not beautiful bright green in colour, please let me know if you know the brand name and the link for purchse. 

Makes 4 

Ingredients
• 1 whole egg
• 25g, 11/2 tbsp golden granulated sugar, optional 
• 60g, 6 tbsp sifted plain flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract 
• 25g, 2 tbsp milk
• 25g butter, soften or melted
• a pinch of sea salt
• 1 tbsp cocoa powder
• 30g chocolate chips
• 1 tsp plain flour

You can double the recipe to makes 8, or triple the recipe to make 12 cupcakes.

Method:
1) Beat egg with a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, soften or melted butter, a pinch of sea salt, vanilla extract and milk. Stir together until well combined. rest for a few minutes before baking.

2) Spoon the mixture into paper cases. Bake in oven preheated, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 minutes.

3) Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake, that will warm you from the inside.

Recipe Source: Josephine's Recipes 

Helpful Tips:
1) Do not over bake, if not your cake will turn out dry. so make sure you're keeping an eye on the cake. 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. 

Saturday, 30 May 2020

Super Soft and Fluffy Yogurt Milk Bread {The Best Homemade Bread Recipe EVER} Tangzhong Method



The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. It will be your new favourite!

Makes 16

Ingredients
To make the roux:
(A)
• 120g-140g, 1/2 cup, water or milk 
• 25g, 2 tbsp bread flour

Instructions:
In a saucepan. pour water or 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 about 120g-140g water/milk roux.

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

 (C)
• 1/2 tbsp - 1 tbsp vegetable oil
or (20g salted butter, soften/melted)

Method:

1) Place the milk roux, cold milk, greek yogurt, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add a few drops vegetable oil, continue to beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow to rise in a warm place, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour. or cold rise in the fridge overnight. Take it out and rise in the warm place for about 30 minutes to 1 hour. It depends on the temperature and adjust the fermentation time. 

3) After the first fermentation is done, punch down the dough, let all the air is knocked out of it. divide into 16, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a cutter roller, and place any filling you like, or without filling and roll over.

4) Second rise until almost doubled in size about 30 minutes. Brush with milk over the top of the bread. Sprinkle some black and white sesame seeds, as you prefer. Bake in preheated oven 150°C for 10-12 minutes or until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven 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: Josephine's Recipes 

Wednesday, 20 May 2020

How to make one pan PIZZA toast 零失败平底锅披萨


Ingredients 食材
1 egg 1颗鸡蛋
2 slices white bread 2片吐司面包
ketchup, optional 刷上一层番茄酱
chicken meat floss, optional 肉松 (适量)
grated mozzarella & cheddar cheese, optional 起司絲(适量)
brush oil in a frying pan 在平底锅里刷少量油
adding a little water to a pan and this will creates a fluffy and crispy base and prevent the burns. 
平底锅加点水,  防止烧焦, 使其外皮酥脆,内部柔软

Check out the below video for step by step instructions
详细做法请点击以下影片参考

▶ Prohibit unauthorized theft and re-upload of this video.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
All videos from Josephine's Recipes channel is copyrighted protection.
版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者:约瑟芬食谱】

Recipe Source: Josephine's Recipes 

Monday, 18 May 2020

Taiwanese Castella Cake Recipe 古早味蛋糕



My absolutely favourite cotton soft sponge cake topped with homemade chicken meat floss and spring onions. It was truly delicious. 超喜欢的一款香葱肉松蛋糕, 甜咸香软,口感细腻柔软,带着肉松的香气,真的太好吃啦!

Makes 5 cupcakes, double the recipe makes 6 inch cake pan.
制作5个纸杯蛋糕,两倍的配方制作6寸蛋糕模

Ingredients 材料

(A)
18g butter 牛油
15g milk 牛奶
5g granulated sugar, 1 tsp 糖
1 egg yolk 蛋黄
18g cake flour 低筋面粉
or 12g plain flour + 6g corn flour 或中筋面粉 + 玉米粉

(B)
1, 40g egg white or extra leftover 1/2 egg whites 20-25g  蛋白
1/4 tsp cream of tartar or lime / lemon juice 塔塔粉/柠檬汁
10g granulated sugar, 2 tsp 糖

(C)
Spring onions, optional 葱, (适量,可根据自己的喜好调整份量)
Chicken, meat floss, optional 肉松, (适量,可根据自己的喜好调整份量)
咸口的蛋糕糖量减少,甜中带咸 比一般蛋糕更有特色。

Makes 5 cupcakes / 制作5个纸杯蛋糕
Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 25 minutes without fan. 150C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C,热水浴,烘烤25分钟 (无风上下火) , 150°C再烘烤5分钟 (开风上下火) 关闭烤箱温度,留在烤箱里闷10-15分钟后,再拿出来,直接放在架子上冷却就可以了。

Double the recipe: Makes 6 inch cake pan (食谱 X 2可以制作6寸蛋糕模) - Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 50 minutes without fan. 130C/140C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C,热水浴,烘烤50分钟 (无风上下火) / 130/140°C再烘烤5分钟 (开风上下火) 关闭烤箱温度留在烤箱里闷10-15分钟后再拿出来,直接放在架子上冷却就可以了。

When the temperature is right, use the same saucepan
otherwise use another bowl to cool down a little bit
温度合适,请使用 一样的锅。
温度不对,锅子太热,用另一个碗冷却一下。

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 


Saturday, 16 May 2020

Chicken Meat Floss Cake 鸡肉松棉花蛋糕



My absolutely favourite cotton soft sponge cake topped with homemade chicken meat floss and spring onions. It was truly delicious. 超喜欢的一款香葱肉松蛋糕, 甜咸香软,口感细腻柔软,带着肉松的香气,真的太好吃啦!

Makes 5 cupcakes, double the recipe makes 6 inch cake pan.
制作5个纸杯蛋糕,两倍的配方制作6寸蛋糕模

Ingredients 材料

(A)
18g butter 牛油
15g milk 牛奶
5g granulated sugar, 1 tsp 糖
1 egg yolk 蛋黄
18g cake flour 低筋面粉
or 12g plain flour + 6g corn flour 或中筋面粉 + 玉米粉

(B)
1, 40g egg white or extra leftover 1/2 egg whites 20-25g  蛋白
1/4 tsp cream of tartar or lime / lemon juice 塔塔粉/柠檬汁
10g granulated sugar, 2 tsp 糖

(C)
Spring onions, optional 葱, (适量,可根据自己的喜好调整份量)
Chicken, meat floss, optional 肉松, (适量,可根据自己的喜好调整份量)
 咸口的蛋糕糖量减少,甜中带咸 比一般蛋糕更有特色。

Makes 5 cupcakes / 制作5个纸杯蛋糕
Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 25 minutes without fan. 150C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C,热水浴,烘烤25分钟 (无风上下火) , 150°C再烘烤5分钟 (开风上下火) 关闭烤箱温度,留在烤箱里闷10-15分钟后,再拿出来,直接放在架子上冷却就可以了。

Double the recipe: Makes 6 inch cake pan / (食谱 X 2可以制作6寸蛋糕模) - Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 50 minutes without fan. 130C/140C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C,热水浴,烘烤50分钟 (无风上下火) / 130/140°C再烘烤5分钟 (开风上下火) 关闭烤箱温度留在烤箱里闷10-15分钟后再拿出来,直接放在架子上冷却就可以了。

When the temperature is right, use the same saucepan
otherwise use another bowl to cool down a little bit
温度合适,请使用 一样的锅。
温度不对,锅子太热,用另一个碗冷却一下。

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 


Wednesday, 6 May 2020

Grow mung bean sprout 种植绿豆芽 在家如何发豆芽



Grow your own bean sprout is healthier and you produce fresh and grown without chemicals. it will take some experimentation to see and you enjoy to watch them growing, and the most important things is the happiness money can't buy. it taste so much better too! 自己种的绿豆芽是不同的,最重要的是享受种植的过程。豆芽虽便宜,但种植豆芽的乐趣是用钱都买不到的。让快乐也在厨房中萌芽。

1) Place 100g mung beans in a bowl.
将100克绿豆放入碗中。
2) Rinse, pick and discard any ones that have been broken or wizened.
清水冲洗干净,剔除破碎粒的豆种。
3) Soaking. cover with a drainable cap and soak for 12 hours.
清水中浸泡12个小时,直到绿豆膨胀,开始出现豆芽。
4) Use a steamer basket, firstly layer a wet cotton cloth on the bottom and lay one layer of mung bean and then cover. 用蒸盆篮子,底部可排水,铺一层透气湿布,铺绿豆,表面再盖上湿布。
5) Place in a dark place or cover triple dark cloth, to avoid photo synthesis otherwise they will taste bitter.  放在黑暗的地方,或盖上三层深色布,避免光合作用,不然豆芽会发苦,吃起来口感涩涩的。
6) Rinse and drain, twice per day, in the morning and in the evening.
每天早晚各浇水两次。
7) Repeat the process and wait for around 4 days (it grows faster in summer than in winter). In winter, it may need around 6-7 days. 夏季发到第四天就可以收成了。在冬季,需要6-7天左右的时间。
8) Black beans works well too. It can be used to cooking soup or stir fry. 黑豆也可以发豆芽,发的豆芽还挺壮的。可以煮豆芽汤面或炒来吃。

Recipe Source: Josephine's Recipes

Saturday, 2 May 2020

Real Vanilla Ice Cream Recipe | The Best Ice Cream In The World














If you're a fan of Haagen Dazs and find them over-fatty and over-sweet, you'll love this homemade version. The best vanilla ice cream, you will ever make and taste! Everyone's WOW and LOVES it! I like this vanilla ice cream on its own or with roasted macadamia nuts.

Ingredients

• 300g whipping cream/ double cream
• 300g milk, whole or semi skimmed
• 1 vanilla pod
• 4 egg yolks
• 80g-100g granulated sugar, golden, optional

Method:

1) Combine the whipping cream, milk and cut the vanilla pod open lengthways and scape out the seeds with a knife, then add in a pot and bring it almost to the boil.

2) Beat the egg yolks and sugar in a separate bowl, stirring continuosly until pale and fluffy, pour the hot milk/cream mix onto the beaten egg yolk and sugar, continue whisking until the mixture is thick and mouse like. ensure that the sugar is completely dissolved.

You can skip the step 3, if you serve the ice cream within a week in the freezer. if not follow the step (3) and beware do not cook too long, it will leaving a mixture resembling fine curds and whey like bits of scrambled egg in it.

3) Return the mix to the pot and over a very low heat for a few minutes. keep an eyes for that. allow the mix to cool thoroughly.

4) Place in the freezer for at least 30 minutes and take out of the freezer, using an electric whisk and whisking until the mixture double in volume. whisk again every 30 minutes to 1 hour to break down any ice crystals, return to the freezer until frozen.

you can add some roasted macadamia nuts on top, or satisfy your desire to crunch on something. This recipe can use ice cream maker, and see instructions of the book itself. 

5) Scrape into a freezer container, and freeze until solid. Enjoy!

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 



Wednesday, 22 April 2020

怎么做好吃的双皮奶_炖奶 _养颜鲜奶炖蛋白做法,奶香浓郁,甜而不腻,入口即化,让人怎么吃也吃不够,带来却是满满的幸福



我们可以用剩下的蛋白来做双皮奶甜品。蛋白营养丰富又有美白效用。每一口非常爽滑细嫩,奶香浓郁,甜而不腻,入口即化,让人回味无穷,幸福感爆棚的魅力。

材料:
• 150克,150毫升鲜奶(半脂或全脂牛奶)
• 4 茶匙,2 汤匙自制炼乳(您可以自己调整甜度)
• 一个,30-35g蛋清

做法:
1)用小锅稍加热150克/毫升鲜奶和4茶匙/ 2汤匙自制炼乳。
2)在另一个碗中,加入一个/ 30-35g蛋清并搅拌,至起泡阶段。
3)将蛋白及暖牛奶均匀混合。再使用隔筛过滤,将混合液倒进1个碗里
去掉表面泡泡,使用小碗或盘子盖住。防止水气进入。
4)中火加盖蒸20分钟,最后熄火焗5分钟即成。

版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者:约瑟芬食谱
来源网址 JosephineRecipes.Com

Sunday, 19 April 2020

Double Skin Milk 双皮奶 / Steamed Egg White Milk Pudding Recipe 养颜鲜奶炖蛋白 - 奶香浓郁,甜而不腻,入口即化!


































Here’s a simple and quick way to make smooth, healthy and yummy steamed egg white milk pudding with a high success rate. Follow my secret recipe and you are sure to wow and impress everyone.

(Makes 1)

Ingredients

(A)
• 150g, 150ml fresh semi or whole milk
• 4 tsp, 2 tbsp condensed milk, homemade, optional
(you can adjust the sweetness by yourself)
• 1, 30-35g egg white

Method: 
1) In a saucepan, heat 150g/ml milk and 4 tsp/2tbsp homemade condensed milk over medium-low heat for a few minutes. set aside to cool, until ready to use.
2) In another bowl, whisk the egg white until lots of bubbles on top.
3) Pour warm milk into the whisked egg white, whisk until combined.
4) Strain the mixture through a sieve to remove bubbles. pour into a prepared bowl and cover the bowl with a small bowl or plate. you can double the recipe to makes 2 or triple the recipe to makes 3. I suggest you to follow exactly what I did for the first time and next time you can easily adjust the sweetness or milk level and texture by yourself.
4) Put it into a steamer, pour over cold or warm water, over medium heat, the heat temperature 1-9, 6 fire, steam for 20 minutes and rest for 5 minutes. allow cooling until the milk skin forms. you can also store in a fridge for a better flavor and enjoy!

Helpful Tips:
1) I've tried for a tsp or even 2-4 tsp granulated sugar for these double skin milk pudding but I don't like the taste. so I used 4 tsp, about 2 tbsp homemade sweetened condensed milk instead which makes a big difference and I loved it so much. you can adjust the sweetness by yourself.
2) if you are diabetic patient, no need adding any sugar, just milk and egg white, like a original taste of milk with a silken soft, melt in your mouth pudding.
3) High temperatures can easily make the double skin milk pudding with a load of bubbles in it, or tiny holes all over and the texture wasn't smooth.
4) By sieving the mixture, you will remove a lot of the bubbles and also no lumps from beaten egg white. This is the important part which will give you to achieving the smoothest pudding.

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 

Friday, 10 April 2020

Super Soft and Fluffy Raisins Milk Bread - Josephine's Recipes 史上最柔软有弹性的牛奶面包做起来就是这么简单!


Behind the recipe is a lot of hard work, nobody exacly know, only same experiement creator will truly understand for that. I should proud of myself to created these super, super soft bread recipe. In this stage, liquid 80% hydration level based on flour weight. I started making my own experiement these dough a several years ago. It's easily the best soft bread I've ever tasted! Really substantial. My recipe for raisins bread is easy to make with incredibly soft, fluffy and also really quite addictive. you don't need to adding any butter or oil. just a tsp oil for kneading and greased the bowl to prevert the sticky. it's my absolutely favourite bread dough recipe, because it is healthy and tasty at the same time, you do need a little bit of patience to let them proof well to elevate the flavor and texture of bread. It’ll be absolutely worth your while though. We eaten toasted with salted butter and serve with cuppa tea or coffee. my god! totally fall in love with my home cafe. I hope to inspire many of you to bake this super soft bread in the kitchen and happy baking!

(Whole dough 306g)
Makes 9 
34g each dough

Ingredients

(A)
• 120g, 1/2 cup cold milk
• 20g granulated sugar
• 1 tsp, 4g dried yeast
• 1/4 tsp salt
• 160g bread flour

(B)
a tsp mild olive oil for kneading and oiled the bowl for fermentation.

(C)
35g flame raisins
1 tsp honey

(D)
1/4 tsp cinnamon powder for each dough

(D)
1 tsp honey or golden syrup
2 tsp warm water

Method: 
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined. rest for a few minutes and transfer to oiled works surface, kneading dough by hand and continue beating until smooth, about 10 minutes and greased the same bowl, cover with the lid, proof in the warm oven 35℃ for 30 minutes to 1 hour or cold fermentation overnight for the first proof.

2) Place the raisins in a small bowl and pour the boiling water over the top, soak the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with a tsp honey.

3) Divide the dough into 9 pieces. shape into a round balls and roll each in a long shape, sprinkle cinnamon powder and some soaked honey raisins, and roll up and then place them on a prepared tray and second rise again for another 30 minutes. 

4) Bake in preheated oven 120°C/150°C for 15 minutes. brush honey or syrup water over the crust immediately after baking.

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, re-sealed 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) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
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.
6) It's recommended to use an oven thermometer.

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 

Thursday, 2 April 2020

How to Make Dalgona Coffee | Whipped Coffee Frothy Recipe



☕🏡 The Internet-Famous 400 Times Dalgona Coffee, Have you tried it yet? Whip longer until creamy texture, not just bubbles even the colour has changed. 🌼🌻🌸🌷🌳

Ingredients
• 2 tbsp instant coffee / 2 汤匙即溶咖啡粉
• 2 tbsp sugar / 2 汤匙糖
• 2 tbsp hot water / 2汤匙热水
• 300-350ml milk / 300-350毫升牛奶

Method:
1) Put instant coffee and sugar in a bowl.
2) Adding hot water to dissolves sugar and coffee, whip it with a hand mixer on a high speed for 3-5 minutes as you desire how thick you like.
3) Pour some milk in a cup and coffee cream on top. Combine the cream and milk together and enjoy. you can sprinkle some cocoa or cinnamon powder on top.

Recipe Source: Josephine's Recipes 


低温发酵~柔软牵丝~牛奶小餐包的做法



制作35
965克整个面团重量
(每个面团28克)

配料
(一个)
• 550克高筋面粉
• 240克,1杯冷牛奶
• 2茶匙,8克干酵母
• 50克,5汤匙糖
• 2个蛋

(B)
• 60克,黄油,软化
• 一小撮盐

预热150°C烤箱中烘烤18分钟。
您所要做的就是按照视频下方的步骤进行操作。




















版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者:约瑟芬食谱】来源网址。

Monday, 30 March 2020

The Internet-Famous 400 Times Dalgona Coffee | Homemade Coffee Latte | Home Cafe 400次咖啡 ☕️ 零失败























☕🏡 The Internet-Famous 400 Times Dalgona Coffee, Have you tried it yet? Whip longer until creamy texture, not just bubbles even the colour has changed. 🌼🌻🌸🌷🌳

Ingredients 
• 2 tbsp instant coffee / 2 汤匙即溶咖啡粉
• 2 tbsp sugar / 2 汤匙糖
• 2 tbsp hot water / 2汤匙热水
• 300-350ml milk / 300-350毫升牛奶

Method:
1) Put instant coffee and sugar in a bowl.
2) Adding hot water to dissolves sugar and coffee, whip it with a hand mixer on a high speed for 3-5 minutes as you desire how thick you like.
3) Pour some milk in a cup and coffee cream on top. Combine the cream and milk together and enjoy. you can sprinkle some cocoa or cinnamon powder on top.




















Saturday, 28 March 2020

Josephine's Best Ever Banana Muffin Recipe 约瑟芬有史以来最好吃的香蕉蛋糕👍


Moist and fluffy, best banana muffins I have ever had and quick and easy to make at home.

Ingredients

Makes 6 

(A)
• 1 whole egg, 55-57g
• 45g golden, granulated sugar
• 95g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate soda

(B)
• 1 banana, 100-110g (over-riped)
• a pinch of sea salt
• 35g butter, (soften/melted)
• 1 tsp vanilla extract
• 15g, 1 tbsp whole milk

(C)
• 15g, 1 tbsp cocoa powder

Bake in preheated oven 130/150°C for 15-18 minutes.

All you have to do is follow the steps, below video

配料
(A)
• 1个鸡蛋,55-57克
• 45克黄糖
• 95克普通面粉
• 1/2茶匙泡打粉
• 1/4茶匙小苏打

(B)
• 1根香蕉,100-110克
•一小撮海盐
• 35克牛油,(软化/融化)
•1茶匙香草精
•15克,1汤匙牛奶

(C)
• 15克,1汤匙可可粉

预热烤箱130/150°C烘烤15-18分钟。
您所要做的就是按照视频下方的步骤进行操作




















Monday, 23 March 2020

Chocolate Cupcakes Recipe | How to Make Chocolate Muffins


The BEST Chocolate Chip Muffins - These are deliciously moist, fluffy, crisp tops, and stuffed full of melty chocolate chips. My absolute FAVOURITE muffins! My husband always say dessert is the most important meal of the day. We served at afternoon tea with coffee or hot tea, not main meals of the day.

Makes 4 

Ingredients
• 1 whole egg
• 25g, 11/2 tbsp golden granulated sugar, optional 
• 60g, 6 tbsp sifted plain flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract 
• 25g, 2 tbsp milk
• 25g butter, soften or melted
• a pinch of sea salt
• 1 tbsp cocoa powder
• 30g chocolate chips
• 1 tsp plain flour

You can double the recipe to makes 8, or triple the recipe to make 12 cupcakes.

1) Beat egg with a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, soften or melted butter, a pinch of sea salt, vanilla extract and milk. Stir together until well combined. rest for a few minutes before baking.

2) Spoon the mixture into paper cases. Bake in oven preheated, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 minutes.


3) Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake, that will warm you from the inside.

Helpful Tips:
1) Do not over bake, if not your cake will turn out dry. so make sure you're keeping an eye on the cake. 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 




















Friday, 20 March 2020

Super moist raisin butter cake, quick and easy to make



Here are a quick and easy to make💯 Anyone can make!  Super moist raisin butter cake - crispy edge and moist buttery sponge texture. I have used this recipe for many years. No fail and the best muffins I have made, so far! Stay safe and happy baking everyone❤️ ️

Makes 4
Ingredients
• 1 egg
• 25g, golden granulated sugar, optional 
• 60g sifted plain flour
• 1/2 tsp baking powder
• 12g fresh milk
• 25g soften/melted butter
• a pinch of sea salt
• 45g flame raisins
• 1/2 tbsp honey

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

2) Beat egg and sugar until lots of bubble on top. Add in sifted plain flour, baking powder, milk and soften/melted butter and a pinch of sea salt. combined together. Add raisins into the batter and remaining sprinkle on top.

3) Spoon the muffin mixture into paper cases. Bake in oven preheated, upper and lower, middle rack, no fan 150°C for 15 minutes,  and 130°C with fan, for 3-5 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, 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 























Sunday, 15 March 2020

No-Fail, Moist, Fluffy Butter Cupcake / Vanilla Muffins Recipe



No fail, easy super moist, fluffy butter cupcakes and slightly vanilla flavor, great as a teatime treat. you can also decorate with a swirl of delicious chocolate, or buttercream frosting or any topping of your choice. It's perfect cupcakes for an unforgettable birthday celebration!

Makes 4 

Ingredients
• 1 whole egg
• 25g, 11/2 tbsp golden granulated sugar, optional 
• 60g, 6 tbsp sifted plain flour
• 1/2 tsp baking powder
• 25g butter, soften or melted
• a pinch of sea salt
• 1/2 tsp vanilla extract 
• 12g, 1 tbsp milk

You can double the recipe to makes 8, or triple the recipe to make 12 cupcakes.

Method:
1) Beat egg with a whisk or a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, soften or melted butter, a pinch of sea salt, vanilla extract and milk. Stir together until well combined. 

2) Spoon the mixture into paper cases. Bake in oven preheated, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 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, 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. 

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes 






















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Saturday, 14 March 2020

驴打滚的做法,软糯香甜,一口一个越嚼越香👍













材料:

(A)
• 100克糯米粉
• 20克澄粉/玉米淀粉
• 10克糖
• 120-140克水
• 在盘底/刷上一层食用油

糯米卷/驴打滚做法
1) 将100克糯米粉,20克澄粉/玉米淀粉,10克糖,倒入容器,混合。
2) 加入120克水,搅拌,形成糊状液体。
3) 在盘底抹一层油。等到水沸,放入锅中,蒸20分钟。
4) 蒸熟后把面团扣出来放凉。
5) 擀开,均匀的抹上一层馅料。
6) 卷起,并在表面撒上椰丝或者黄豆粉。切成小块,再撒一层椰丝或者黄豆粉即可。装盘。享用。

(B)
• 50克椰丝 + 少许海盐

(C)
• 自制黄豆粉 香喷喷 坚果香气
1) 黄豆清洗干净控干水分。
2) 平铺烤盘中,放入烤箱150度上下火开风,烤12分钟至稍微上色微黄,表皮爆裂,整个屋都是香味。盛出放凉。 再将 60克黄豆与10克黄糖放入研磨杯中,打磨成黄豆粉。

(D)
馅料
• 自制黑芝麻酱
1) 35克黑芝麻,5克白芝麻,倒入锅中,开火炒熟。(切记不要炒糊,炒糊会苦) 黑芝麻炒熟后晾凉,20克烤好核桃,40克黄糖,40克煮沸冷水,倒入破壁机中打磨,直接磨成糊状。不够细腻的话就多打几遍,但是中间机器要休息,以免烧机。

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禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者:约瑟芬食谱
来源网址 JosephineRecipes.Co.Uk


Tuesday, 10 March 2020

How To Make Glutinous Rice Cake Roll with Black Sesame Paste 糯米糍 黑芝麻糯米卷 驴打滚 宫廷糕点 传统小吃



One of my favourite traditional sweets and a perfect snack to have with a movie. I love the chewy texture, and soft as a pillow, it has a unique mouthfeel and pretty addicting!

Ingredients 

(A)
• 100g glutinous rice flour
• 20g wheat starch or corn flour
• 10g golden, granulated sugar, optional
• 120g-140g water, optional
• lightly brush with mild olive oil/vegetable oil in the pan

(B)
• 35g black sesame seeds, toasted
• 5g white sesame seeds, toasted
• 20g walnuts, toasted
• 40g brown sugar, optional
• 40g water, cooled boiled
You'll need a food processor to blend all the ingredients into a paste. 

(C)
• desiccated coconut  + a pinch of sea salt

(D)
• 60g soya beans, optional
• 10g golden, granulated sugar, optional

1) Wash soybeans thoroughly and drain.
2) Place the soybeans on a baking pan or you can using a frying pan on your stove top.
3) No-preheated ove, upper and bottom fan, roast at 150C for 10 minutes. reduce the oven temperature to 0C for another 2 minutes. all the soybeans colors turned to brown and epidermis burst.
4) Use a small grinder, add roasted soy beans and granulated sugar to finely grinding into a powder. Store in an airtight container.

Method:

1) In a bowl, add glutinous rice flour, wheat starch/corn flour, granulated sugar, and water. Stir until well combined. Grease the pan thoroughly using cooking oil to prevent sticking.
2) Pour mixture in a prepared pan and steam over medium high heat for 20 minutes.
3) let it cool completely. roll the dough with both hands to shape it into a long square, using cling film to prevent sticking. spoon black sesame paste, roll into a long log, sprinkle desiccated coconut and a pinch of sea salt or roasted soy bean flour as you prefer. cut into 4, 6 or 8 pieces.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 7 March 2020

Black Sesame Paste Recipe 自制黑芝麻酱


My absolute favourite, very tasty and healthy version of  homemade ''black sesame paste'' and so easy to make at home. They were however perfect for glutinous rice cake roll, and this recipe contain no oil, no butter, no lard, and using less sugar than many other recipes and grocerious shop. now, create your own black sesame paste with 5 ingrediens and make your version much healthier and tastier.

Ingredients
• 35g black sesame seeds, toasted
• 5g white sesame seeds, toasted
• 20g walnuts, toasted
• 40g brown sugar, optional
• 40g water, cooled boiled

You'll need a food processor to blend all the ingredients into a paste. 

1) In a frying pan, add black and white sesame seeds, heat over medium heat, stirring occasionally for 3 minutes until the seeds turn brown, glisten and occasionally pop or jump. remove pan from heat and set aside.

2) Add toasted, sesame seeds, walnuts, brown sugar and water in a food processor, turn the grinder on and let it run for a minute or so, until smooth. Ladle it into the sterilsed jars. Store it in the fridge and use the paste within a week. Above the recipe ingredients you can make 2 batches of glutinous rice cake with black sesame paste. If you double the recipe, you can make a jar of 300ml.

Recipe Source: JosephineRecipes.Co.Uk


Roasted Soy Bean Powder (Kinako) 自制黄豆粉



Kinako is a powder made by finely grinding roasted soya beans and granulated sugar. Commonly used as coating for traditional desserts and sweets, like glutinous rice cake rolls, (mochi) or any baked goods. it can easily be incorporated into a smoothie or shake to increase its nutritional value also adds a natural nutty goodness to your drink of choice and is a great alternative to peanut butter or peanut flour.

Ingredients 

(A)
• 60g soya beans, optional
• 10g golden, granulated sugar, optional

1) Wash soybeans thoroughly and drain.
2) Place the soybeans on a baking pan or you can using a frying pan on your stove top.
3) No-preheated ove, upper and bottom fan, roast at 150C for 10 minutes. reduce the oven temperature to 0C for another 2 minutes. all the soybeans colors turned to brown and epidermis burst.
4) Use a small grinder, add roasted soy beans and granulated sugar to finely grinding into a powder. Store in an airtight container.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 1 March 2020

Steamed Rice Cake / White Sugar Cake / Pak Tong Gou 白糖糕




This Chinese steamed rice cake, white sugar sponge cake has a slightly sweet, super bouncy, chewy addictive texture and amazing honeycomb pattern on the inside. The easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 

Makes 1 (5cm x 22cm) Large 
Makes 14 (24.4 x 18.3 x 3.3cm) Small

Ingredients 

(A)
• 1 tbsp warm water
• 1 tsp white sugar
• 1 tsp dried yeast

(B)
• 150ml water
• 150g rice flour, not glutinous

(C)
• 150ml hot water
• 110g-130g white sugar, optional (if you reduce the amount of sugar it will effect the taste)

(D)
• oil for brushing

(E)
• 1/2 tsp baking powder

Method:
1) In a small bowl, add 1 tbsp warm water, 1 tsp sugar, and 1 tsp dried yeast, stir well, set aside.
2) Add 150g rice flour and 150g water into a large mixing bowl.
3) Combine 110g sugar with 150g hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Pour the yeast mixture and combined well.
6) Ferment in the warm oven less than 40°C, (especially in winter time) for about 1 hour to 2 hours until bubble arise on top. Add 1/2 tsp baking powder, and ferment for another 10 minutes.
7) Brush oil in a prepared bowl and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the big bowl, then steam over medium high heat for about 25 minutes. small bowl only steam for 13-15 minutes. Cool completely before slicing.

Helpful tips:
1) Proving yeast, stir with warm water, sugar and dried yeast to making bubble up it helps rise beautifully and save a lot of time. 
2) Over-proofed batter, will taste sour and turned out yellow browned in colour or steaming (not for too long) will turned slightly yellow like science-wise.
3) When you steam the cake, no need to use a plate to cover on top. 
4) The problem of dry and wrinkle skin on cake top, the reason is not rise enough and the steamer not enough space for the balance steaming.
5) You must pour hot syrup into rice batter.
6)  Pour hot water into steamer, and medium high heat, not low, not too high, and steam the cake mould first for about 3 minutes and pour the batter, this method no need to brush oil. 

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 29 February 2020

原味古早味蛋糕做法





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
•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50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。

版权声明:凡本网原创作品,未经允许,不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明:来源网址 JosephineRecipes.Co.Uk
食谱原作者:约瑟芬食谱

零失败的白糖糕做法,米发糕, 钵仔白糖糕





这款零失败的白糖糕做法,米发糕, 钵仔白糖糕,绝对做出香甜爽口弹牙的口感!不需要准备白饭、酒饼, 更不需要长时间等面糊发酵, 蒸后甜香诱人,是记忆中绵软清甜又略带嚼劲的味道。喜欢吃,就赶快动手做吧! 约瑟芬食谱的白糖糕原始配方,于2014年2月4日发布。新的升级版本食谱是添加了泡打粉,蒸好后会更柔软,并使蜂窝纹理分成两层 。这样蒸出来的米发糕,吃起来松软爽口香甜,不管男女老少都爱吃。

这食谱可以制作1个大碗(5cm x 22cm)或 14钵仔小碗(24.4 x 18.3 x 3.3cm)

材料
(A)
1汤匙温水
1茶匙白糖
1茶匙即溶干酵母

(B)
150克粘米粉
150克水

(C)
110-130克白糖
(减糖会影响味道,不好吃)
150克热水

(D)
涂上一层薄薄的食用油

(E)
1/2茶匙泡打粉

做法:

1) 一个小碗里加入1汤匙温水,1茶匙白糖和1茶匙即溶干酵母,混合搅匀。
2) 在大碗中,将150克水和150克粘米粉混合搅匀。
3) 接着110克白糖,用150克热水融化。
4) 将''热糖水''倒入''粘米粉浆''里混合均匀,取已冒泡泡的酵母液拌匀。
5) 在温炉中 38℃-40℃ 发酵1小时,直到表面出现细小的气泡。另加1/2茶匙泡打粉,再发酵十分钟。达不到温度的时候,发酵时间就会延长。
6) 模具涂上食用油,然后将发酵后的粉浆倒入大碗,放入已煮滚水的蒸炉内,中大火蒸25分钟。钵仔小碗,中大火蒸15分钟。 白糖糕就做好了,吃起来香甜可口。一旦超过24小时,很容易变质,变硬。建议不要再蒸。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!

提示: 
1) 白糖糕失败的原因. 要测试酵母的活性,就是将它与水和糖混合,然后液体开始起泡,那就说明酵母有活性,操作过程很科学,但其实执行起来还是简单的。 
2) 过度发酵的白糖糕蒸后会变成黄褐色 ,时间太长会变成浅黄色
3) 发酵不足蒸不透,蒸后表面起皱纹
4) 蒸的时候,不需要用盘子盖在上面避免蒸汽不平衡。

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食谱原作者:约瑟芬食谱

Monday, 24 February 2020

Matcha Zebra Cupcakes Recipe 抹茶班马纹蛋糕 新手必学



Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes.

Makes 12 cupcakes

Ingredients

(A)
• 2 tsp, 4g matcha green tea powder
• 2 tbsp, 20g hot water

(B)
• 4 egg yolks
• 70g milk
• 20g corn oil
• 45g plain flour, sieved
• 15g corn flour, sieved
• 1 tsp, 5g vanilla extract

(C)
• 4 egg whites
• 1/2 tsp white vinegar or lemon juice
• 60g sugar

Method:
1) In a small bowl, add matcha green tea powder and hot water, stir combine and set aside until ready to use,

2) In a bowl, mix (B) egg yolks, milk, corn oil, and vanilla extract. combine with plain flour and corn flour, stir until well combined.

3) In a separate bowl, whisk (C) egg whites until foamy then add a few drops of white vinegar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture, about 5 minutes.

3) Using spatula to fold until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, fold until well combined. Spoon the mixture into a piping bag, use scissor to cut a hole in the bottom of the bag.

4) Squeeze about 3 times of the plain batter into the centre of the cake pan, then another 3 times of the green batter on top and repeat until all batter has been used. Bang the cake pan onto the work surface to remove any air bubbles.

5) Bake in no preheated oven, no water bath, middle rack, up and bottom fan, (p) 120°C/ 100°C for 35 minutes. After baking, rest in the oven for 5 minutes. Baking time it will depend on the size of your cake pan. 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. 

Helpful Tips:
1)It's important to follow exactly this recipe and baking at the right temperature.
2) 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.
3) 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. 
4) 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. 
5) Folding is very important to created in the cake batter it rises as high as possible, don't use electric whisk to do this, and try not to be heavy-handed, otherwise you'll knock the air out. If you're too vigorous, you'll also make the texture of your cake tough, instead use a spatula in a gentle, slow and deliberate figure of eight motion, up and down finishing with scrape around the edge of the bowl. repeat this action, but don't be tempted to over-mix.
6) 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.
7) Don't open the oven door until the cake is almost cooked.
8) Follow the exact weights given in this recipe and don't use cheap analogue scales that are hard to read. Use digital scales that weight in 1g increments are your best friend when baking.

Recipe Source: JosephineRecipes.Co.Uk