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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。

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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】

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。

版权声明:凡本网原创作品不得转载。
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, 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: Josephine's Recipes

Wednesday, 19 February 2020

Super Soft Raisin Bread Loaf 不失敗! 鬆軟好吃葡萄乾吐司



This homemade raisin bread is a delicious and it makes fabulous toast. Whichever way you like it. Slices of warm raisin bread and a cup of hot tea work wonders for holiday visitors to our home also is a top-notch breakfast choice.

Ingredients

(A)
• 275g bread flour
• 120g, 1/2 cup cold milk
• 1 tsp, 4g allinson yeast
• 20g, 2 tbsp granulated sugar
• 1 egg

(B)
• 30g, salted butter or 1/2 tbsp olive oil, mild for baking

(C)
For a basic egg wash:
• 1/2 egg yolk + 1/2 tablespoon milk

(D)
• 120g flame raisins, optional
• 1/2 tbsp pure honey

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, kneading dough by hand about 10 minutes or until it is smooth and elastic and greased the same bowl, cover with cling film and rise in the warm oven for 30 minutes to 1 hour until the dough had doubled in size. or you can also refrigerate over night. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

2) Place the raisins in a small bowl and pour the boiling water on top, keep 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  honey.

3) Transfer dough to a lightly oiled or lightly floured surface. Divide the dough into 2 pieces. shape into a round balls and roll each in a long square, sprinkle some soaked honey raisins, and roll up and then place in a greased loaf pan. second rise again for another 30 minutes. brush egg wash before baking, and bake in no preheated oven 150C for 25 minutes. Cool completely before cutting in slices.

Helpful Tips:
1) Why is my dough getting stickier while kneading? If dough is over-kneaded, it could be causing the gluten structures to actually break down or when the protein content of the flour used is unsuitable for bread. The dough gets stickier and starts to tear a lot. If it is a very wet dough, like a very high hydration, it might be more appropriate to stretch and fold rather than trying to knead it by sprinkle some flour on it. 
2) These bread are best eaten within a day. Leftover breads can store in an freezer bag and seal tightly or airtight bag. It can also be frozen for up to 1 month. If you prefer toasted bread, you can toast bread slices straight from frozen.
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) 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

Thursday, 6 February 2020

Sweetened Condensed Milk Made From REAL Milk



Making your own sweetened condensed milk is so rich and yummy, also easy and healthy way compare to groceries can version. Because you know how much sugar and milk on it. I always enjoying my gooey treat and slather it on toast, avocados, stir into coffee or tea and my favourite summer specialty is an iced fappucino and it is perfect for making homemade ice cream, and so much more. This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. Give this a try today. I promise, you won’t regret it.

Ingredients
• 21/2 cups, 610g semi skimmed milk / whole milk
• 1 cup, 250g golden granulated sugar

Instructions:
1) Mix sugar and milk together in a 32cm large frying pan. Bring to a medium-high heat. As soon as steam starts lifting off the milk, stir often, it takes about 30 minutes, it has reduced by half and thickened slightly or until you are happy with the consistency. You may notice some foam forming on top, gently skim it off with a strainer.

2) Allow to cool completely and store in a sterilise jar in the refrigerator for up to 1 week. It will get thicker when it is refrigerated.

Helpful Tips:
1)  Use a large frying pan instead of saucepan to cook the sweetened condensed milk, for save a lot of time and energy. if not it will need to cook about 1-2 hours on stove and mess everywhere.

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

Recipe Source: Josephine's Recipes