☕🏡 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. 🌼🌻🌸🌷🌳
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.
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.
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, 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. No-preheated oven 150/130°C, middle rack, bake for 18-20 minutes. Switch on the oven fan spreading heat from the upper and lower setting.
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.
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
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.
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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
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.
My absolute favourite and original recipe, 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 groceries shop. now, you can create your own black sesame paste at home using my black sesame paste recipe with only 5 ingredients, very much healthier and tastier than ever.
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.
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.
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.
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 ones. 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! This is improved version and 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 granulated 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, stir together.
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. You can also use this recipe for cold fermentation. For example, place the cake mixture in the second shelf of fridge overnight and take it out in the next day.
7) Add 1/2 tsp baking powder, and ferment for another 10-15 minutes.
8) Brush oil in a prepared bowl. stir the rice flour mixture before pouring, then place on the steaming rack in the wok.
9) Steam over medium high heat for about 25 minutes. Small ramekins only steam for 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
