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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.

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.

If your homemade peanut butter too dry? You still can blend creamy peanut with adding roasted walnuts or small knob of butter to fix the problem ASAP!

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

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

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.

Thursday 18 February 2021

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

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


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

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

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


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

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

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

1 tsp golden syrup or honey
1 tsp warm water

1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a hard 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. 

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.
3) 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. 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 if needed.

Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.

Recipe Source: Josephine's Recipes