One Dough Can Make Many Cookies - Christmas Cookie Box 🎁

You can make your homemade cookies as a Christmas holiday present box at home for gourmet gifts that your foodie friends and family will love. 

Ingredients

250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

1 tablespoon cocoa powder, as you desire

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough, any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped or see video. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Bake in preheated oven 180°C, for 8 minutes, depending on the size and shape of the pan. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Castella Sponge Cake Recipe | How to Make Birthday Cake

Learn how to make the softest castella – this cake is soft and very light airy texture covered with amazing butter cream frosting. If you are looking for super yummy birthday cake, less sweet, fresh whipped cream and homemade bakery feel. This is the recipe for you! Italypaul's first time whipped red rose shaped cream for my birthday cake decoration, it took him many hours on it, practice and repeated until acceptable. The finish look good yet? It's also much harder to get the frosting come out with large and unfamiliarity nozzle.  

Makes 1 (8-inch cake pan with removable loose base)  

Ingredients:

(A)

• 75g cake flour or 50g plain flour + 25g corn flour sieved
• 60g vegetable oil or mild olive oil for baking (heat to 80C)
• 50g whole or semi skimmed milk
• 5 large egg yolks, cold
• 1 tsp vanilla extract
• a pinch of sea salt

(B)
• 5 large egg whites, cold
• 1/2 tsp white vinegar / lemon juice
• 70g golden granulated sugar, optional (add sugar a little at a time) 

Use a large baking pan for a hot water bath, steam bake in preheated oven to 150ºC, always use (oven thermometer) lower rack and bake with both top and bottom heat without fan assisted and bake for 65 minutes, After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC/0ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.

Castella Sponge Cake Recipe | How to Make Birthday Cake

Perfect Silky Smooth Buttercream Icing | Easy Buttercream Frosting Recipe

Recipe Source: Josephine's Recipes

How to Make Chocolate Swirl Marble Butter Cake

Makes 1 (PME round cake pan 6-inch) or 11b loaf pan

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g golden granulated sugar, optional

(C)
• 1 tbsp dark cocoa powder, mix into the half mixture and combined well. 

Recipe Source: Josephine's Recipes

Below is a step by step video instruction used for all my butter sponge cake method.

快要失傳的白糖糕食譜，大眾喜愛的糕點之一！低溫發酵米发糕，绝对做出香甜爽口弹牙的口感！

這款零失敗的白糖糕做法，米發糕，缽仔白糖糕，絕對香甜爽口彈牙口感！不需要準備白飯，酒餅，更不需要重複等麵糊發酵，蒸後甜香誘人，約瑟芬食譜的白糖糕原始配方，於2014年2月4日發布。新的升級版本食譜是添加的，是記憶中綿軟清甜又略帶嚼勁的味道。加了泡打粉，蒸好後會更柔軟，混合蜂窩狀紋理分隔兩層。這樣蒸出來的米發糕，吃起來鬆軟爽口香甜，不管男女老少都愛吃。

這食譜可以製作10個小碗（13 x 9.4 x 7.8cm）

材料

(A)

1/2湯匙溫水

1/2茶匙糖

1/2茶匙即溶幹酵母

(B)

75克水

75克粘米粉

(C)

50克糖

(減糖會影響味道，不好吃)

80克熱水

(D)

1/4茶匙泡打粉

做法：

1）一個小碗，加入1/2湯匙溫水，1/2茶匙糖和1/2茶匙幹酵母攪拌勻。

2）在大碗中，75克水和75克粘米粉拌勻。

3）接著50克糖，用80克熱水融化。

4）將''熱糖水''倒入''粘米粉漿''裡攪拌均勻。

5）加入已冒泡泡的酵母液拌勻。

6）在冰箱中冷藏發酵。

7）第二天收回，在室溫下靜置15分鐘。

8）無需刷油，均勻倒入準備好的模具。

9）在蒸之前，加入1/4茶匙發酵粉。沒有預熱的蒸鍋。

冷水開蒸，火力用中火蒸15分鐘，不要用大火，關火後，悶5至10分鐘左右才打開。

10）白糖糕做好了，吃起來香甜可口。一旦超過24小時，很容易變質，變硬。建議不要再蒸。如果大家喜歡的請關注並在我的視頻點贊👍，還有記得交作業哦！

提示：

1）白糖糕失敗的原因。要測試酵母的活性，就是將它與水和糖混合，然後液體開始起泡，然後說明酵母有活性，操作過程很科學，但實際上執行起來還是簡單的。

2）錯誤添加小蘇打或過度發酵的白糖糕蒸後會變成黃褐色，蒸的時間太長也會變成淺黃色。

3）發酵不足或蒸不透，蒸後表面會起皺紋。

4）蒸的時候，不需要用盤子蓋在上面，避免蒸汽不平衡。

分享食譜請註明 👉來源食譜：約瑟芬食譜

版權聲明：凡本網原創作品，不得轉載。

禁止聲明授權使用或二次編輯和重新加載此視頻。

分享原版視頻請註明【食譜原作者：約瑟芬食譜】

Cold Fermentation - Chinese Honeycomb Rice Cake - 低温发酵 - 在家自制白糖糕 (伦教糕)，零失败，简单家常做法

This is improved and easy method - 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, and 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 source and published on Feb, 04, 2014.

Makes 10 (13 x 9.4 x 7.8cm)

Ingredients 

(A)
• 1/2 tbsp warm water
• 1/2 tsp granulated sugar
• 1/2 tsp dried yeast

(B)
• 75g water
• 75g rice flour, not glutinous

(C)
• 80g hot water
• 50g, 4 tbsp granulated sugar (if you reduce the amount of sugar it will effect the taste)

(D)
• 1/4 tsp baking powder

Method:
1) In a small bowl, add warm water, sugar, and dried yeast, stir well and set aside.
2) Add rice flour and water into a large mixing bowl.
3) Combine sugar with hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Add the yeast mixture and combined well.
6) Cold fermentation in the fridge overnight.

7) Take it out in the next day, let rest in the room temperature for 15 minutes.

8) No need to brush oil, pour the mixture evenly into your prepared mini tart moulds.

9) Before steaming, add 1/4 tsp baking powder. No preheated steamer. Pour cold water and steam over medium high heat for 15 minutes. After done, let it sit for another 5-10 minutes.

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 or mistake added baking soda, 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.

Recipe Source: Josephine's Recipes 

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.

Mini Birthday Cupcake Ideas | Blueberry Jam Cupcakes

Makes 9-12 cupcakes (depends on the size pans you'll using)
(Part A)
Blueberry Jam Recipe 

Ingredients
130g fresh blueberries (washed, picked over)
35g golden granulated sugar
1 tsp white vinegar or lemon juice
2 tsp cornflour or pectin + 5 tsp water

Method:
1) In a saucepan, over medium heat, add blueberries, golden granulated sugar, white vinegar, stirring occasionally, bring to a boil, mash completely. add the cornflour mixture, cook until it is the desired thickness, continue boiling for one more minute.

2) Remove the pan from the heat. Carefully ladle hot jam into the prepared dry jars, just right to the top, seal the jars while still hot, upside down, until the jam is cold, refrigerate within a week.

(Part  B   )
Toasted walnuts 65g, optional
Mixed nuts  65g-100g, optional
(almonds, hazelnuts, cashew nuts and pistachios)

(Part C) 
35g butter
35g milk
10g granulated sugar
2 egg yolks, cold
a pinch of sea salt
1/2 tsp honey or vanilla extract
35g cake flour
2 egg whites, cold
1/2 tsp distilled vinegar
35g granulated sugar

Preheated oven to 120ºC-150ºC and steam bake with both top and bottom heat without fan assisted for 25 minutes, 

(Part D)
To Assemble
300ml double cream, cold
3 tbsp granulated sugar

Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it. 
Over whisked cream have it looking smooth once again.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Yummy Birthday Cake Ideas | Chocolate Swirls Cake Recipe

Looking for easy and yummy homemade birthday cake? My go-to soft chocolate cake for my husband's birthday and I just want him to eat yummy and healthily most of the time, especially on his birthday. If you are looking for a fun and pretty way to decorate a cake! Follow this cake recipe and decorating tutorial for and easy drip cake with a swirl effect, and you’ll have a stunning cake at home and it's heavenly combination.

Ingredients
Makes 1 (PME round cake pan 6-inch)

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar

Egg Yolks:
• 2 large egg yolks, cold
• 1/2 tsp vanilla extract
• a pinch of sea salt
• 1 tbsp, 10g cocoa powder
• 2 tsp instant coffee
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
Egg Whites:
• 2 large egg whites, cold
• 1/2 tsp distilled malt vinegar
• 35g golden granulated sugar, optional

(C)
Dark Chocolate Ganache:
• 55g, 5 tbsp dark chocolate chips
• 25g, 2 tbsp hot milk

(D) White Chocolate Ganache:
• 30g, 2 tbsp white chocolate chips
• 10g-12g, 1 tbsp hot milk

Above (C) dark and (D) white chocolate ganache, use a very hot milk to whisk with the chocolate chips until smooth and glossy. 

Method:
1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves.
Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a whisker, continue to whisk until smooth and well combined.

2) In a separate bowl, start beating the whites at low speed until they are foamy, then add half tsp of white vinegar and add sugar a little bit at a time, move on to medium or even medium-high speed, do not beat on high, until nearly stiff peaks, about 5 minutes. Turn the whisker upside down and those peaks can hold proudly.

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan, banging and tapping your pan a few times before popping a cake into the oven, to prevent release any large air bubbles, because you don't want too much air in the cake batter, it will create holes and cracks in the finished product.

4) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

5) After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.

6) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and pour the white chocolate ganache in the piping bag for drawing on the cake top and use a toothpick for a swirls. Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Reminder: 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) Do not over or under-beat the egg whites. 
2) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
3) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
4) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
5) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
6) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.
7) 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.
8) 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.
9) 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.
10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
11) Store in covered containers in the fridge and consumed within 2 days.

Recipe Source: Josephine's Recipes

牛奶吐司面包， 一次发酵，超级松软拉丝，刚烤出来最好吃了！

新手一次成功，面包松软又拉丝。

材料:

(A)
240克冷牛奶
40克糖
350克高筋面粉
2茶匙，6克至8克干酵母
一小撮海盐

(B)
2茶匙植物油

(C)
鸡蛋1个 + 牛奶1汤匙 = 蛋液
剩余的蛋液放在冰箱最冷的上层保存2天。

做法：
1) 把所有材料 (A) 按开始 - 让面包机揉捏和混合面团。

2) 面团静止15分钟。
3) 取出松弛好的面团-折叠搓长-整成需要的形状。
4) 将面团置于约30℃烤箱发酵30分钟。
5) 面包表面刷上蛋液烤出表面则闪亮的金棕色包。
6) 将烤盘放置在烤架下方， 无需预热烤箱150°C，烘烤35分钟。 25分钟后，用一片铝箔盖住，以防止温度过热而烤焦了。将烤盘从烤箱中取出，刷上一层黄油。

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】

How To Make Super Soft Fluffy Milk Bread Loaf | Easy To Make

This is my own and the quick way when you only need freshly baked bread at home. It require a short fermentation time, only a single rising, which means less than an hour it's ready to bake. so unbelievably good, soft and chewy, and easy to make bread in the shorter time. just like the loaves you can get at the local bakery shop. I used bread maker at this time, it helps for kneading and fermentation, it is like a robots could help you save more energy and spend less time, so bread maker really a life saver.

Ingredients
(A)
• 240g cold milk
• 40g sugar, optional
• 350g bread flour
• 2 tsp, 6g-8g dried yeast
• a pinch of sea salt

(B)
• 2 tsp vegetable oil

(C)
• 1/2 egg, whisked
• 1 tbsp milk 

If you use 1 egg, whisked + 2 tbsp milk like the video, any leftover egg wash can be store in the upper fridge for 2 days. 

(Makes 2 - 1lb Loaf Tin)

Method: 
1) Add (A) ingredients to the bread machine pan and choose the dough setting on your machine and press start. allow the bread machine to knead, and add (B) ingredients to mix, and rest your dough. for 15 minutes, remove the dough and form into loaf, loaves.

2) After shaped the dough, rise in the warm oven for about 30 minutes. brush egg wash over the bread top, see (C) ingredients. place the baking loaf tins in the oven lower rack, no preheated oven 150°C, bake for 35 minutes. after 25 minutes, you can cover with aluminium foil to pervert the burn. After baking, brush melted butter over the crust immediately and cool completely on a wire rack.  

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.

Recipe Source: Josephine's Recipes

Castella Cheese Cake 古早味芝士蛋糕

1 磅蛋糕模 1 lb loaf tin 22 x 11 x 6cm  

(A)
• 35g butter 牛油
• 35g milk 牛奶
• 10g granulated sugar 糖
• 2 large, egg yolks, cold 蛋黄 (冷)
• 1/2 tsp vanilla extract 香草精
• 40g cake flour 低筋面粉
• a pinch of sea salt 一小撮海盐

(B)
• 2 large, egg whites, cold 蛋白 (冷)
• 1/2 tsp distilled vinegar 醋
• 40g granulated sugar 糖

(C)
• 2 pieces, cheese slices 奶酪片
• grated parmigiano reggiano / parmesan cheese 帕馬森芝士

Preheated oven to 100ºC-120ºC for about 5 minutes and steam bake with both top and bottom heat without fan assisted for 65 minute. 热水浴，100°C- 120ºC  预热烤箱 5分钟，上下火烤65分钟。

If you want to brown the top of a cake. The oven only switches on the upper heating with fan 100ºC-120ºC and bake for a few minutes. Keep an eye on it until done. Leave the cake in the oven for about 5-10 minutes. 如果要使蛋糕顶部上色。打开上风扇100ºC-120ºC烤几分钟。仔细注意直到完成。蛋糕烤好后，先不要急着打开烤箱门，让蛋糕在烤箱中静置5-10分钟


Recipe Source: Josephine's Recipes

For more details please check out video down below.
详细做法请点击以下影片参考。

一次发酵快速制作 松软拉丝的白面包 牛奶吐司

新手一次成功，面包松软又拉丝。

材料:

(A)
240克冷牛奶
40克糖
350克高筋面粉
2茶匙，6克至8克干酵母
一小撮海盐

(B)
2茶匙植物油

(C)
鸡蛋1个 + 牛奶1汤匙 = 蛋液
剩余的蛋液放在冰箱最冷的上层保存2天。

做法：
1) 把所有材料 (A) 按开始 - 让面包机揉捏和混合面团。

2) 面团静止15分钟。
3) 取出松弛好的面团-折叠搓长-整成需要的形状。
4) 将面团置于约30℃烤箱发酵30分钟。
5) 面包表面刷上蛋液烤出表面则闪亮的金棕色包。
6) 将烤盘放置在烤架下方， 无需预热烤箱150°C，烘烤35分钟。 25分钟后，用一片铝箔盖住，以防止温度过热而烤焦了。将烤盘从烤箱中取出，刷上一层黄油。

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Homemade Bread for Beginners - Easy White Bread - One Rise - Single Rising Bread Dough Recipe - Soft & Fluffy Milk Bread

This is my own and the quick way when you only need freshly baked bread at home. It require a short fermentation time, only a single rising, which means less than an hour it's ready to bake. so unbelievably good, soft and chewy, and easy to make bread in the shorter time. just like the loaves you can get at the local bakery shop. I used bread maker at this time, it helps for kneading and fermentation, it is like a robots could help you save more energy and spend less time, so bread maker really a life saver.

Ingredients
(A)
• 240g cold milk
• 40g sugar, optional
• 350g bread flour
• 2 tsp, 6g-8g dried yeast
• a pinch of sea salt

(B)
• 2 tsp vegetable oil

(C)
• 1/2 egg, whisked
• 1 tbsp milk 

If you use 1 egg, whisked + 2 tbsp milk like the video, any leftover egg wash can be store in the upper fridge for 2 days. 

(Makes 2 - 1lb Loaf Tin)

Method: 
1) Add (A) ingredients to the bread machine pan and choose the dough setting on your machine and press start. allow the bread machine to knead, and add (B) ingredients to mix, and rest your dough. for 15 minutes, remove the dough and form into loaf, loaves.

2) After shaped the dough, rise in the warm oven for about 30 minutes. brush egg wash over the bread top, see (C) ingredients. place the baking loaf tins in the oven lower rack, no preheated oven 150°C, bake for 35 minutes. after 25 minutes, you can cover with aluminium foil to prevert the burn. After baking, brush melted butter over the crust immediately and cool completely on a wire rack.  

Helpful Tips:

1) You still can use the same recipe and knead by hand or stand mixer instead.

2) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 
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) 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. 
5) It's recommended to use an oven thermometer.
6) If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off for a minute or with boiled water on the underneath to help your dough rise perfectly. 
7) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 2 tsp or 1 tbsp rapeseed oil or mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes

Japanese Souffle Cheesecake | Super Fluffy & Jiggly

Make this to wow at any celebration. The best ever pillowy soft, light & heavenly cheesecake with chocolate swirl. It's a perfect summer dessert.

Ingredients

(A)
● 180g cream cheese
● 70g whole milk
● 3 small egg yolks
or 2 large egg yolks
● 55g plain flour
● 15g corn flour

(B)
● 4, small egg whites or
 3 large egg whites
● 70g sugar, optional

(C)
● 1 tsp dark cocoa powder
● cake batter, optional

You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.

Method:
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150°C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.

5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.  
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites,  it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) 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. 
10) 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. 
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. 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. 
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.

Recipe Source: Josephine's Recipes