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Friday, 3 July 2020

How to make the world's softest butter sponge cake (Castella Cake 古早味蛋糕)
























️This is a great butter sponge cake to make as it really tasty, very soft and fluffy cake️, a sight to behold, with chocolate and butter sponge swirls creating a fun, simple and beautiful cake that delivers on flavour as well as appearance, the flavour and texture of this sponge is truly amazing and everyone will enjoy it.

Ingredients
Makes 1 (PME round cake pan 6-inch)

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g tbsp sugar, optional

(C)
• 1 tsp dark cocoa powder
• 3 tsp hot water

Method:
1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves. Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a spatula press on it, and then use a strainer for an extra smooth.

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 speed, do not beat on high, until nearly stiff peaks, about 3-5 minutes. Turn the whisker upside down and those peaks hold proudly.

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.

4) In a small bowl, mix the cocoa powder and hot water together until smooth. allow to cool and then add a little cake mixture, mixing well until evenly blended.

5) Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a toothpick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

6) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

Reminder: 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.

7) After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
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 egg whites into a cake batter. Do not stir and never use an electric mixer.
6) Do not over or under-beat the egg whites. Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
9) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.

Recipe Source: Josephine's Recipes


Sunday, 28 June 2020

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



Wow and impress everyone with your baking? Here is my secret recipe how to make cotton sponge cake was published by September 2015. By far the tastiest homemade butter 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 and now like Taiwanese castella cake. It's a teatime treat!

Ingredients

Makes 1 (PME round cake pan 6-inch)

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g tbsp sugar

(C)
• 1 tsp dark cocoa powder
• 3 tsp hot water

Method:

1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves. Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a spatula press on it, and then use a strainer for an extra smooth.

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 speed, do not beat on high, until nearly stiff peaks, about 3-5 minutes. Turn the whisker upside down and those peaks hold proudly.

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.

4) In a small bowl, mix the cocoa powder and hot water together until smooth. allow to cool and then add a little cake mixture, mixing well until evenly blended.

5) Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a toothpick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

6) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

Reminder: 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.

7) After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled. 

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
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 egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites. Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. 
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
9) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.

Recipe Source: Josephine's Recipes

Tuesday, 16 June 2020

怎么做好吃的古早味零食,又香又脆的米花糖,米通的做法!



记得小时候,在农历新年期间,小吃摊,到处都可以买到的这种香脆可口的零食。相比传统,该食谱和方法完全不同,都是自己用时间来摸索制作,认为最满意的。其实美食就是随心所欲的灵感,口味能留下记忆,吃到嘴里香香脆脆的,也能让人得到满足,所以我们做美食还是要照顾好自己的口味,更要敢于创新。食谱中食材,用量、口味、功效也是经过长期次的验证。 没有经验的也可以掌握了诀窍轻松做出。希望能让大家学会可以摆摊了。

制成8个大/ 10个中/ 16个小块


材料:
1/4茶匙有盐黄油
35克,21/2汤匙金砂糖
65克,21/2汤匙纯蜂蜜或麦芽糖
100克盐烤开心果,腰果,榛子和核桃,可依自己喜好
100克家乐氏卜卜米
熟黑白芝麻,适量

方法:

1)将黄油放在锅中中火融化。
2)加入砂糖和蜂蜜,搅拌直至融化并起泡,然后加入所有的坚果和加入卜卜米,翻拌均匀。
3)撒上芝麻,倒入烤盘,用塑料刀按平。再撒上芝麻。也可以盖一层烘焙纸后,用手压实。冷却定型后就可以切片享用。

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Saturday, 13 June 2020

Easy And Tasty Puffed Rice Candy Recipe - Rice Krispies Treats


I remembered when I was a child, this kind of crunchy and sweet snacks for sale anywhere during Chinese new years in street food stall. This recipe and method are totally difference compare with the traditional ones. It's much more easy and very tasty to make them at home, I've failed and tested also experiment many times to get it right and satisfaction. Fortunately, I don't give up and results in my own original recipe was published 5 years ago (May 4, 2015). Since my husband and myself secretly eats a lot of snacks, junk food and purchased in local and imported groceries store. Mostly we skipped and almost turned homemade snacks is our home's all-time favourite. There are no preservatives, no additives, no artificial ingredients, no palm oil and you know what you added on it. A good recipe are important because it helping you control costs, zero waste, it is great to make ahead, also contain the information the amount of ingredients and method. I wanted to make sure yours turn out perfectly treats and enjoy!

Makes 8 Large/10 Medium/16 Small pieces

Ingredients:

(A)
1/4 tsp butter, salted
211/2 tbsp, 35g golden granulated sugar
21/2 tbsp, 65g pure honey or maltose syrup
100g mixed nuts, roasted pistachio, cashew nuts, hazelnuts and walnuts or use whichever best suits your own preferences
100g rice krispies, kellogg's
a handful of sprinkles of white and black sesame seeds.

Method:

Line a 30x20cm baking tray with baking paper and set aside.

1) Place butter in the bottom of a large saucepan on medium heat. Stir occasionally until butter is completely melted.

2) Add granulated sugar and honey or maltose syrup, stir until melted and bubbles up, then add all the mixed nuts and rice krispies, quickly stir until they are thoroughly combined.

3) Immediately transfer mixture to prepared pan and sprinkle over sesame seeds and use a silicone spatula, dough scraper or your hands to pat rice krispies treats down evenly into pan. allow to cool completely at at room temperature before cutting and serving. It can certainly be enjoyed for up to 3 days if stored properly.

Helpful Tips:

1) If you want your rice krispies treats extra chunchy, or you can't handle to shape it and mess around, you can bake them in the preheated oven 100ºC, top and bottom heat with fan for 5-8 minutes, 
2) To clean the saucepan afterwards, simply fill with tap water, place over medium high heat and allow the water to come to a boil, the sugar crystallised will melt completely.

Recipe Source: Josephine's Recipes 


Tuesday, 9 June 2020

绝不开裂的,舒芙蕾口感的~日式轻乳酪蛋糕


绝不开裂的,舒芙蕾口感的~日式轻乳酪蛋糕,入口即化,甜而不腻,下叉子的时候噗咻~一声,送进嘴里是云朵一样轻盈梦幻的口感。还不快点儿尝试一下?

(材料A)
180克奶油奶酪
20克有盐黄油
20克糖 (金砂糖比白砂糖好)
3蛋黄
50克牛奶
38克低筋面粉
或 (25克中筋面粉+ 13克玉米粉)

(材料B)
3蛋白
1/4茶匙塔塔粉/ 柠檬汁/醋
40克糖 (金砂糖比白砂糖好)

做法:
1)在碗中,加入奶油奶酪和黄油,提前在室温下,烤箱下方放一碗热水,或烤箱预热到最最低设置,放置几分钟烤箱软化。 个人认为提前在室温下软化比较简单些。 继续搅拌直到所有的小块都融化了。然后加入糖,逐个蛋黄加入面糊,并搅拌均匀。 倒入牛奶并筛低筋面粉,搅拌直至均匀混合,使用滤网使面糊更加光滑,并确保没有结块。

2)在另一个碗中,用手动搅拌器将蛋白以低速至中速打至起泡,然后加入塔塔粉或柠檬汁,然后分次加一点糖,继续以中速搅拌至山峰形成,约3-5分钟。

3)将约1/4的蛋白霜拌入蛋黄糊中,然后重复翻拌手法将面糊均匀混合。倒入6寸模1个。底模和边缘,抹上一层薄牛油,垫上纸,倒入面糊,8分满,轻磕几下,摇晃以释放大气泡。

4)热水浴,预热烤箱100°C,上下火烤,65分钟。130C/150C 再烘烤10分钟。

5)在烤箱中放置至少15分钟。直到烤箱温度达到50ºC。

6)脱模,放冰箱冷藏一天再吃,有入口即化的感觉。

有用的提示:

1)加入少量塔塔粉/ 柠檬汁/醋能够增加蛋白的稳定性,防止蛋白霜消泡。 
2)不要一次性加入所有蛋白霜,这样不容易混合均匀,也容易让蛋白消泡。
3)蛋白的打发不要太硬,有拉出软软的弯勾就行,不然很容易开裂。
4) 蛋黄糊搅拌的整个过程都不要太久的时间,搅拌多了,面粉的面筋太强,会影响烘烤后蛋糕面的回缩。
5) 奶油奶酪奶冷冻后就成渣了,做乳酪蛋糕时会有很多小颗粒,影响蛋糕的品质,奶油奶酪只能放冷藏。
6)烤好后不要急于取出来,在烤箱中放置至少15分钟。直到烤箱温度达到50ºC。由于温度骤降,回缩是因为温差迅速变化影响的,所以放在烤箱里慢慢回温。建议使用烤箱温度计,是为了确保烤箱温度正确。
7) 温度不要太高,蛋糕成长太快,这会造成烤好的蛋糕开裂和凹底。

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禁止声明授权使用或二次编辑和重新加载此视频。
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Friday, 5 June 2020

Jiggly Fluffy Japanese Souffle Cheesecake - Josephine's Recipes



Why not try this jiggly and fluffy Japanese souffle cheese cake, make it for lunch, afternoon tea or a birthday cake to surprise your loved ones. Once you make yours, the smell that fresh baking smell in the kitchen, and the taste of heavenly you won't go back to buying shop bought cakes! It is definitely one of the best Japanese cheesecake, its jiggly, fluffy, moist, and wonderfully melt in your mouth.

Ingredients

(A)

180g cream cheese. Philadelphia or any your favourite brand
20g butter, salted
20g granulated sugar, golden
3 egg yolks
50g milk
cake flour 38g
or (25g, plain flour + 13g corn flour)

(B)

3 egg whites
1/4 tsp cream of tartar / lemon, lime juice, white vinegar instead
40g granulated sugar, golden

You will need 6-inch square cake pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:


1) In a bowl, add the cream cheese and butter, allow to leave at room temperature or in warm oven for a few minutes. whisk together until melted and smooth and then adding sugar, and whisk the egg yolks one by one. pour milk and sieved the cake flour, stirring until evenly combined, use a strainer for extra smooth batter, and make sure there are no lumps.

2) In another bowl, beating egg whites with a hand mixer, on low to medium speed until foamy, add cream of tartar or lemon, lime juice instead and add sugar a little bit at a time, continue to beat on medium speed until nearly stiff peaks form about 3-5 minutes. 

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.

4) Use a large baking pan for a hot water bath and bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

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.

5) After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Using a stencil, lightly sift with powdered sugar, gently remove stencil. Place treats on tray! It is best served chilled. 

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
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 egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
9) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
10) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 

Recipe Source: Josephine's Recipes 


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.
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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。
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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。

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禁止声明授权使用或二次编辑和重新加载此视频。
分享原版视频请注明【食谱原作者:约瑟芬食谱】

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。

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禁止声明授权使用或二次编辑和重新加载此视频。
分享原版视频请注明【食谱原作者:约瑟芬食谱】




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.

Recipe Source: Josephine's Recipes 




















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

Recipe Source: Josephine's Recipes 




















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