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Friday, 30 April 2021

Super Soft White Sandwich Bread - Poolish Method Recipe








Makes 1 ( 2lb - 450g/520g dough loaf pan with lid 21.5x12.3x11.4cm) 

Ingredients

(A) Poolish Starter
55g water, boiled and cooled
1/2 tsp dried yeast 
50g bread flour

Ferment at warm place for 3 hours or refrigerate, cold ferment for overnight. dead yeast will not produce any bubbles at all. If the temperatures too high will make the yeast completely killed off. 

(B)
220g bread flour
22g milk powder
30g sugar
1 tsp dried yeast
1 whole egg
poolish starter (A)
80g milk 

(C)
a pinch of salt
25g butter

1) In a bowl, mix all the starter ingredients and place in the fridge for the cold fermentation overnight or room temperature proof for 3 hours.

2) Use a bread maker pan, add all the ingredients (B), the machine mix and knead 
when the beep noise for middle kneading, Add soften butter and sprinkle salt continue stir until done. 

3) Press the fermentation and let the machine proof for 30 minutes and take it out the dough to shape. Greasing pan with oil or butter. 

4) Second rise in the warm oven for 1 hour. Bake in no preheated oven 150°C for 50 minutesLet the bread sit in the oven for a few minutes before taking it out and cool in rack.  

Recipe Source: Josephine's Recipes

Sunday, 4 April 2021

Wool Roll Bread - Water Roux Method - Japanese Milk Buns







The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. Nothing beats the smell of freshly baked bread, it sounds like a dream to me.   

Makes 1 (7 inch, 18cm round pan)

Ingredients

(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour

You'll make two batches for the water roux starter (A). 

(B)
• 120-140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 4g allinson dried yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Brush with milk or egg wash 1/2 egg yolk + 1/2 tbsp milk before baking

(E)
Syrup or honey glaze:
1 tbsp golden syrup or honey
1/2 tbsp hot or warm water

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a grease surface, punch down the dough, and divide into 5 pieces. roll out each ball into a long shaped and cut into long roll. roll up the dough lengthwise and pinch the ends closed.

5) Second rise in the warm oven for 30 minutes. Brushing the top with milk. Bake in no preheated oven 150°C for 20 minutes or 
until the buns are golden brown. Let the bread sit in the oven for a few minutes before taking it out and cool in rack. brush the bread with syrup after you bake it. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes

Tuesday, 23 March 2021

Wool Roll Bread With Coconut Filling Recipe 椰蓉麺包 毛線球吐司











Makes 1lb bread loaf
Ingredients

(A)
160g cake flour / plain flour / bread flour
1 tablespoon milk powder
1 teaspoon, 4g dried yeast
20g granulated sugar, optional
120g, 1/2 cup cold milk

(B)
15g salted butter, optional
A pinch of sea salt

(C)
Coconut Filling:
20g salted butter ( at room temperature)
a pinch of sea salt
20g desiccated coconut
28g granulated sugar 
1 egg yolk  

Method:

1) Place the (A) ingredients into the bread pan. close the lid gently.

2) Press the menu button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed before 5 minutes open the lid, add butter to the bread pan, and continue until beeps will signal.

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up and shape, then place on the baking tray.

5) Second rise for 30 minutes, lightly brush egg wash or milk on top of the bread before baking. Bake in no preheated oven 130°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes

Wednesday, 17 March 2021

How To Make Fragrant Scallion Bread 香葱面包 | 松软又拉丝












Makes 1

Ingredients

(A)
160g cake flour / plain flour / bread flour
1 tablespoon milk powder
1 teaspoon, 4g dried yeast
20g granulated sugar, optional
120g, 1/2 cup cold milk

(B)
15g salted butter, optional
A pinch of sea salt, less than 1/4 tsp

(C)
60g-80g spring onions, optional
1 (s) egg, whisked or you can take some for brushing the top
A pinch of sea salt, about 1/4 tsp
1/4 tsp white pepper
1 tsp, 10g vegetable oil
(In a bowl, all the topping ingredients, stir to combine well)

Bake in no preheated oven 130°C, until the buns are golden brown, about 12 minutes. Sit in the oven for a few minutes after you take it out. (Baking time depends on the size and shape of the bread being baked).

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

Sunday, 14 March 2021

Freshly-baked homemade bread! Super soft and fluffy milk buns! We don't have to buy bread anymore!













There's nothing better than the smell of freshly baked bread, don't you agree? to the appearance, to the taste, of course it's all so great! and because nothing beats homemade bread, here are the easy way to create your own bow shaped milk bread. For the first time it will take some effort to shape these, but after then you will get it done so quickly as possible. This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.


Makes 16
Ingredients

(A)
160g cake flour / plain flour / bread flour
1 tablespoon milk powder
1 teaspoon, 4g dried yeast
20g granulated sugar, optional
120g, 1/2 cup cold milk

(B)
15g salted butter, optional
A pinch of sea salt

Method:

1) Place the (A) ingredients into the bread pan. close the lid gently.

2) Press the menu button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed before 5 minutes open the lid, add butter to the bread pan, and continue until beeps will signal.

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up and shape, then place on the baking tray.

5) Second rise for 30 minutes, lightly sprinkle a little flour on top of the bread before baking. Bake in no preheated oven 130°C, until the buns are golden brown, about 12 minutes. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes

Sunday, 7 March 2021

Flaky Scallion Pancake with Shallots - Spring Onion Pancakes






















This recipe is less oil, healthy and I used a cooked dough method to make it perfectly smooth and not sticky when you knead and roll. Heat the pan in middle heat with no oil, and let the pancakes slowly heat on the stove, it turned out too good, flavourful and flaky.

Makes 2 (L)
Ingredients:
2 cups, 330 cake flour / plain flour
1 cup, 250g hot boiling water
6-8 stalks, 100-120g spring onions, thinly sliced
a pinch of sea salt
vegetable oil, optional

Don't need to add oil, transfer the pancake to the frying pan, over medium heat until golden on one side, flip and cook until golden on underside, about 3 minutes per side. repeat with the remaining.

Dipping with chilli oil and light soy sauces

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

Sunday, 28 February 2021

Homemade Peanut Butter - No Butter No Oil Recipe






















This recipe is free of artificial preservatives, palm oil, no vegetable oil or butter. You can reheat the blanched peanuts and the heat may cause the peanut into oil. Create your own delicious peanut butter with only three ingredients. Make your version as smooth or as crunchy as you prefer.

Ingredients
1 bag 200g Morrisons monkey nuts, raw
(125g-150g blanched peanuts, roasted and warm)
1 tablespoon golden granulated sugar, optional
a pinch of sea salt  

Place raw monkey nuts one layer deep in a baking pan. Roast in a 150C no preheated oven for 6-8 minutes. Switch it off and let it sit in the warm oven for 2-5 minutes, take it out until warm to touch, Remove the peanut shells, rub between your hands, that should knock the skins off. Place the warm peanuts into a food processor, add the sugar and salt, and blend until smooth or as crunchy as you prefer. if the nuts are not warm enough, take to the oven and bake for 2 minutes. beware not too hot. Natural peanut butter can be stored at room temperature in the clean jar for about a month.

Recipe Source: Josephine's Recipes

For more details please check out video down below.


Monday, 22 February 2021

Super Soft & Fluffy Butter Sponge Cake 烫面牛油蛋糕





















Ingredients  用料

(A)
35g butter 用料牛油
35g milk 牛奶
10g granulated sugar 糖
2 large, egg yolks, cold 蛋黄 (冷)
1/2 tsp vanilla extract 香草精
35g 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)
1/4 tsp cream of tartar or 1/2 tsp distilled vinegar 塔塔粉 / 醋
35g granulated sugar, optional 糖

Preheated oven 150ºC and hot water bath, steam bake with both top and bottom heat without fan assisted for about 45 minutes. 热水浴 150ºC  预热烤箱 上下火烤45分钟。

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

Helpful Tips: 
Using an oven thermometer inside whilst baking is important. 一定要使用烤箱温度计, 它帮助了解烤箱真正的温度, 是非常重要的。

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

Thursday, 18 February 2021

The Best Soft Chocolate Vanilla Castella Cake (Super Fluffy & Jiggly)



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)

(C)
1 tbsp dark cocoa powder
(You can mix the cocoa powder with a little bit hot water into paste as you desire)

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.

Thursday, 11 February 2021

80% Hydration - Bread Dough Recipe - Soft Milk Bread



















Behind the recipe is a lot of hard work. In this stage, liquid 80% hydration level based on flour weight. I started making my own experiment these dough a several years ago. It's easily the best soft bread I've ever tasted! 

Makes 18
18g each, optional

Ingredients

(A)
120g, 1/2 cup cold milk
20g granulated sugar
1 tsp, 4g dried yeast
1/4 tsp salt
160g bread flour

(B)
15g salted butter, in room temperature or 2 tsp vegetable oil 


(C)
35g flame raisins, optional (soaked in hot water and drain out the excess water)
1 tsp pure honey

(D)
1 tsp golden syrup or honey
1 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 or 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 18 pieces. shape into a round balls and roll each in a circle shape,  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) 
Brush the dough with milk, and lightly sprinkling raw almond slices on top. Bake in no preheated oven, lower rack. 130°C for 12 minutes. Non-fan assisted oven. Let the bread sit in the oven, usually 2 -3 minutes. Take the bread out and warm a tsp golden syrup or honey in a small bowl and brush over the top of the bread or just skip it as you desire. 

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 

Sunday, 31 January 2021

Matcha Green Tea Muffins Recipe 抹茶馬芬 (抹茶鬆餅)












Matcha Green Tea Muffins are easy to make, deliciously moist, fluffy, crisp tops. I purchased lots of Matcha powder on Amazon for baking cakes but they are all dark green not a beautiful bright green in colour like in a Japanese bakery shop. Do you guys live in the UK and if you can get the bright green Matcha powder please let me have the brand name and link to purchase.

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
1/2 tbsp matcha green tea powder
25g, 2 tbsp milk, whole or semi
25g salted butter, room temperature

Method:
1) Beat egg with a fork, and add sugar until creating lots of bubbles on top. Add in sifted plain flour, baking powder, vanilla extract, matcha powder,  milk and butter. Stir together until well combined. rest for a few minutes before baking.
2) Spoon the mixture into paper cases. Bake in preheated oven, upper and lower, no fan 150°C for 15 minutes and 130°C with fan, for 3-5 minutes.
3) Take the cake out of the oven before the middle is done, the middle will sink as it cools is absolutely fine. Place the almond slices for the decorations on top as you desire. ( Dip the almond slices in water for easy to stick on the cake surface) and then put back in the oven to continue the baking until it is done.
4) Best made and eaten on the same day. It's always delicious when it's warm.

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