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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 





















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。

分享食譜請寫 👉來源食譜:約瑟芬的食譜

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分享原版视频请注明【食谱原作者:约瑟芬食谱】


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: Josephine's Recipes 

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: Josephine's Recipes 


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: Josephine's Recipes 

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) Add 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: Josephine's Recipes