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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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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】