Soft And Fluffy Pumpkin Bread - Pre-Ferment Dough Method

Ingredients:

(A)

Pre-ferment dough

160g bread flour

1/2 tsp, 2g dried yeast

15g, 1 tbsp granulated sugar

75g pumpkin puree

75g cooled, boiled water / milk

Above ingredients, use a bread maker to stir or your hand to knead until well combined. Proofing the dough at room temperature for 1 hour or Cold fermentation in the fridge overnight as you desire.

(B)

Main- dough

95g bread flour

a pinch of salt 

20g granulated sugar, optional

1/2 tsp dried yeast

1 tbsp milk powder

40g, 3 tbsp sweetened condensed milk

1 egg  (add 1/2 egg yolk for the egg wash + 1/2 tsp milk)

butter, soften 15g-30g, optional

Add the pre-ferment dough into a bread pan, and all the main dough ingredients, except butter. Use a bread maker to stir until smooth dough and elastic. Lastly, add soften butter. Leave the bread dough inside the machine to continue proofing for 30 minutes. 

(C)

Egg wash

1/2 egg yolk + 1/2 tsp milk = egg wash 

No-preheated oven 150C for 30 minutes.

Place in the lower rack and let it sit for at least 10 minutes.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Soft Pumpkin Sandwich Bread Recipe 南瓜炼乳手撕吐司的做法

👩‍🍳 Amazing Pumpkin Bread 南瓜炼乳手撕吐司 👨‍🍳

(冷藏中种法 - Pre-Ferment Dough Method)

Ingredients:

(A)

Pre-ferment dough

160g bread flour

1/2 tsp, 2g dried yeast

15g, 1 tbsp granulated sugar

75g pumpkin puree

75g cooled, boiled water / milk

Above ingredients, use a bread maker to stir or your hand to knead until well combined. Proofing the dough at room temperature for 1 hour or Cold fermentation in the fridge overnight as you desire.

(B)

Main- dough

95g bread flour

a pinch of salt

20g granulated sugar, optional

1/2 tsp dried yeast

1 tbsp milk powder

40g, 3 tbsp sweetened condensed milk

1 egg (add 1/2 egg yolk for the egg wash + 1/2 tsp milk)

butter, soften 15g-30g, optional

Add the pre-ferment dough into a bread pan, and all the main dough ingredients, except butter. Use a bread maker to stir until smooth dough and elastic. Lastly, add soften butter. Leave the bread dough inside the machine to continue proofing for 30 minutes.

(C)

Egg wash

1/2 egg yolk + 1/2 tsp milk = egg wash

No-preheated oven 150C for 40 minutes.

Place in the lower rack and let it sit for at least 10 minutes.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Jiggly & Fluffy Taiwanese Castella Sponge Cake Recipe

👩‍🍳 Castella Sponge Cake 古早味蛋糕食谱 👨‍🍳

Makes 1 (6 inch square cake pan)

(A)

70g salted butter 牛油

10g golden granulated sugar 糖 

70g whole or semi skimmed milk 牛奶

4 large egg yolks, cold 蛋黄 (冷)

70g cake flour 低筋面粉 

1 tsp vanilla extract 香草精

(B) 

4 large egg whites, cold 蛋白 (冷)

1 tsp white vinegar 醋

70g golden granulated sugar 糖 

Baked (in hot water bath) preheated oven at 150°C for 60 minutes.

预热烤箱150℃热水浴烘烤60分钟。

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Basque Burnt Cheesecake Recipe 巴斯克芝士蛋糕食谱

👩‍🍳 Basque Burnt Cheesecake 巴斯克芝士蛋糕 👨‍🍳

(6寸圆模 6 inch cake pan)

280g cream Cheese 忌廉芝士 

70g golden granulated sugar, optional 粗金砂糖 

2 free range eggs 鸡蛋

100g whipping Cream 鮮奶油 

12g cake flour or corn flour 低筋面粉或玉米粉

Bake at preheated oven 200C for 35 minutes.

预热烤箱200℃烘烤35分钟。

Let the cheesecake cool completely, and ready to serve. 

蛋糕出炉后待完全冷却，随时切片食用。

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Homemade Matcha Green Tea Ice Cream Recipe

This green tea ice cream tastes the same as it does in a Japanese restaurant. It is delicious recipe testing, melts your heart, slightly sweet, grassy flavour, deep aroma and bitter after taste.  

Ingredients
300g whipping cream  
250g to 300g milk, semi skimmed or whole
1/4-1/2 cup, 55g to100g granulated sugar, golden, optional
a pinch of sea salt or skip it.
3 tablespoons, 18g Matcha, green tea powder, optional

Method:
1) Freezing your ice cream bowl in the freezer for more than 24 hours before use is preferable. 
2) In a saucepan, pour whipping cream, milk, sugar, a pinch of sea salt and matcha green tea powder.
3) Bring to a boil and over medium heat, stirring occasionally, until it almost boils, bubbles at the top arise, and remove the heat and set aside to cool completely.  
4)  Transfer the mixture into a frozen bowl, use a fine-mesh strainer for straining any lumps. let the ice cream machine to froze the mix and stir into smaller ice crystals and smoother ice cream for about 30 minutes. See your ice cream maker following the manufacture's instructions. 
5) Cover the top with baking paper and cling film, and freeze overnight until firm. or you can spoon into a freezer safe glass container with lid. (It will keep in the freezer for 1 month, but don’t take it out, then refreeze).  
6) Remove the ice cream from the freezer 5 minutes before serving, so that's easy to scoop.

Helpful Tips:
To make it by hand: Follow all the steps and pour into a heat-proofed glass bowl and Freeze for 3 hours, stirring once an hour until almost frozen, then freeze as above.

Recipe Source: Josephine's Recipes
For more details please check out video down below.

Pumpkin Rose Flower 🌹 Steamed Buns - Mantou Bread Recipe

Pumpkin Rose Flower 🌹  Steamed Buns - Mantou Bread Recipe https://www.youtube.com/c/JosephineRecipes

(1) Home-Grown Red Kuri Squash | Japanese Pumpkin

To freeze raw pumpkin chunks for up to three months, peel the pumpkin, thoroughly scoop out the seeds, and cut into cubes.  fill it in a glass airtight container. Pumpkin puree is extremely useful to have on hand anytime you need. Use a kitchen scale to measure by weight for 100g pumpkin cubes and steam over medium high heat for 25 minutes.  

I’ve always been more pleased with my homemade fresh pumpkin puree. The flavour is sweeter, more delicate and oh so yummy.  Plus, it’s easy to make so why not give it a try, right? Once you have the steamed pumpkin, it’s time to turn it into puree. Cooked pumpkin is already very soft, it can be mashed by using a spoon or potato masher to turn into a puree.

(Makes 6 pumpkin rose buns) Ingredients 190g, 11/4 cup cake flour 1 tbsp, 10g milk powder 1/2 tsp baking powder 1 tsp dried yeast 100g pumpkin puree 45g granulated sugar 90g fresh milk a pinch of sea salt 1 tbsp mild olive oil, vegetable oil or replace with 15g butter, this substitute works so perfectly. Tips: No need for the second fermentation, pour cold water into a wok, over medium high heat and steam for 35 minutes.

Recipe Source: Josephine's Recipes

For more details please check out video down below.