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

Steamed White Sugar Cake - Chinese Honeycomb Cake Recipe

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 7 (24.4x 18.3x3.3cm) pudding moulds

Makes 10 (13 x 9.4 x 7.8cm) tart moulds 

Ingredients 

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

(B)
• 75g-80g water
• 75g-80g rice flour, not glutinous

(C)
• 80g-85 hot water
• 45g-50g, 4-5 tbsp granulated sugar 

(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) Proof the rice cake mixture in the warm place fo 1 hour or cold fermentation in the fridge overnight. Take it out in the next day, let rest in the room temperature for 15 minutes.

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

8) 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'll need to pour the hot syrup immediately into a rice mixture

Recipe Source: Josephine's Recipes 

How to Make Chili Oil - The Best Chili Oil Recipe

A favourite at my house is this very best chili oil recipe, a must have on the list. It's easy, very quick to make, hearty and just the right amount of kick, I have most, add to all hearty dishes or dipping sauce even salad, and unforgettable taste for all.

Ingredients:

x 3 ASDA Crushed Chillies 28g

x 1 ASDA Bird's Eye Chilli Flakes 32g

Ready to use chilli flakes in total 116g.You can buy them in ASDA, TESCO, SAINSBURY or MORRISONS. If you buy the whole dried chilies in local Chinese groceries store, you will need to wash and soak for a while and then stir fry until completely dry or low temperature in a fan oven, after then blend until crushed.

1/2 tsp Sichuan pepper, optional

5 bunch spring onions, optional

2 slices fresh ginger

2-3 cups, 500ml-750ml vegetable oil, optional

Recipe Source: Josephine's Recipes

For more details please check out video down below.

Chinese New Year Cake - Nian Gao Recipe 蒸年糕 (椰糖年糕)

One of my favourite homemade Chinese new year cakes, nian gao. After steaming, I like to eat them immediately with chopsticks, and the next day I enjoyed eating a different way in a pan fried with egg, so fragrant, slightly sweet, chewy and delicious. 

Makes 4 Stainless Steel Pudding Moulds

Ingredients

(A)

120g-125g gula melaka (120g-125克 马六甲椰糖)

If you can't buy the gula melaka in the local store you can use 1/2 cup brown sugar or 1 brown sugar pieces about120-135g instead, optional.

(买不到可以改用半杯黄糖或1冰片糖120-135克代替)

15g coconut sugar (15克椰糖) or skip it if you want less sweet on this cake.

35g-40g, 2 tbsp dark muscovado sugar (40克, 2汤匙黑糖), optional.

300g water or coconut milk (300克水或椰汁)

In a saucepan over medium heat, bring cold water and sugar to a boil. Turn the heat until the sugar dissolves completely and the mixture is clear. Remove saucepan from heat and set aside to cool. ·

(B)

200g glutinous rice flour (200克糯米粉)

20g wheat starch + 10g rice flour (20克澄麵粉) + (10克粘米粉)

Add the sugar mixture into flour and whisk until combined. Use a mesh strauner for straining lumps. Brush with a little vegetable oil covering the bowl.

Adding enough water and heat a steamer over medium heat, Steam for 45 minutes. Place the red date on top for decoration and steam for another 5 minutes. You can eat the niao gao while they're still warm or until next day to cut into slices for pan fry nian gao with egg.

食谱原作者：约瑟芬食谱
Recipe Source: Josephine's Recipes

Beautiful Fruit Jelly Castella Cake Recipe

This cake are almost too pretty to eat, soft and very light airy spongy texture, filled with homemade whipped cream and all covered with fresh fruit jelly. It took a lot of works but worth it.

Makes 1 (6-inch cake pan with removable loose base)

Ingredients:

(A)

30g vegetable oil (heat to 80C)

45g cake flour, sieved

30g milk

3 egg yolks, cold

1/2 tsp vanilla extract

(B)

3 egg whites, cold

1/4 tsp white vinegar / lemon juice

35g 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 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.

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.

(C)

300-450ml double cream, optional

2-3 tbsp granulated sugar, optional

(D)

4 sachet, 48g gelatine powder / 16 leaf gelatine

3 cups, 750ml water (250ml, 1 cup cold water, 500ml, 2 cups hot boiling water)

a few drops of freshly squeezed lemon juice

100g-120g granulated sugar, optional

Above are the fresh fruits I used. Recommended season fruits is the best choice.

Dorayaki Recipe | Japanese Pancake Dorayaki

Dorayaki Pancakes Recipe 铜锣烧食谱

Ingredients 材料
鸡蛋 2 eggs
白糖 granulated sugar 60g, optional
蜂蜜 honey 1 tsp, optional
低筋面粉 cake flour 120g

泡打粉 baking powder 1 tsp
奶粉 milk powder 30g
牛奶 whole milk 60g, optional

做法：
1) 将所有材料放入一个大碗中混合在一起。
Place all of the ingredients into a large bowl and mix together.

2) 让面糊在室温下静置15-30分钟。
Let the batter rest for 15-30 minutes at room temperature.

3) 中火加热锅。用食用油刷上一层，倒入面糊，开始出现小气泡时，别心急翻面，等全部小泡泡都撑破了才翻面。关火或开小火 翻转煎1-2分钟直到金黄色。 重复剩余的面糊。 每次必须用油刷锅。Heat a pan over medium heat. Brush with cooking oil, add the batter, and cook for 2-3 minutes, until bubbles start to appear on the surface. Switch off or reduce the heat to low. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. brushing the pan with oil each time.

4) 您可以轻松地将配方加倍 制作12-15件。
You can double the recipe to makes 12-15 pieces.

5) Nutella榛子酱 ，冰淇淋或您选择的馅料呈现三明治。
Present in a serving sandwich with Nutella spread, ice cream and a topping of your choice.

6) 真的超级柔软，超级美味口口都滿足！
Super soft, fluffy and yummy!

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食谱原作者：约瑟芬食谱
Recipe Source: Josephine's Recipes