Softest Bubble Bread | Fluffy Milk Bread Loaf | Easy To Make

Makes 30 pieces, 10/11g each dough mini bubble bread or one 1lb bread loaf Ingredients: 165g bread four 1 tsp dried yeast 120g cold milk 15g sugar 2 tsp milk powder 15g salted butter a pinch of salt

First and second fermentation the dough for only 30 minutes to an hour.

No-preheated oven 150C, lower rack and bake for 10 minutes, sit in the oven 5 minutes. 1lb bread loaf, bake for 20 minutes, sit in the oven 5-10 minutes.

Recipe Source: Josephine's Recipes 

How To Make Dried Scallops - From Raw Scallops

I've purchased these - 1kg box premium quality scallops - £28 - last safely for around 3 days in the refrigerator. so I put them straight in the freezer, then they can usually be frozen for at least several months.

1) First, sprinkle a pinch of salt and rinse the scallops in cold, clean running water.

2)  Add the marinade ingredients,1 tablespoon salt, 1 tablespoon sugar, and 40% alcohol, it can kill off the bacteria and add flavour. I recommend marinating for at least 15 minutes in the refrigerator, but not more than 1 hour.

3) Use a non-stick pan to cook the scallops on medium heat for about 5 minutes or until all the scallops are in white colour.

4) Set the dehydrator temperature at 55/70C. Dehydrate the scallops for 12-15 hours, depending on the size. 

5) Fresh dried scallops that are a beautiful golden colour. Store them airtight in the freezer for longer, up to 6 months or keep them in the refrigerator for a month. They become brown with age and also lose their flavour. 35 pieces -  220g dried scallops from 1000g raw scallops. 

6) Cook the milky white liquid came from scallops. add 1-2 tablespoons sugar. 1/2 tablespoon corn flour, water to stir combined and 1 tablespoon dark soy sauces and cook until thickened. Set aside to cool and bottled in a clean jar, It can be kept in the upper, the coldest part, refrigerator for about 14 days. This homemade scallop sauces are so flavourful, it's perfect for stir fry pak choi, beef like oyster sauces, or marinate bbq/grilling. 

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Recipe Source: Josephine's Recipes 

How To Make Dried Shrimp At Home - From Raw Prawns

1 box 30/40 - 2kg - 60 raw unpeeled prawns £25 in my local seafoods market.

1) First, devein, peel and clean. Remove the thin black “vein and it has a lot of bacteria. Twist to remove the head of the prawn. Peel the shell off the prawn body. Leaving the tails on makes them more attractive. Rinse the prawns in cold, clean running water.

2) The main ingredient in a marinade is to add high alcohol. 40% alcohol can kill off the bacteria. 1-2 tablespoons 40% alcohol, granulated sugar and salt. I recommend marinating for at least 15 minutes in the refrigerator, but not more than 1 hour. 

3) Fry the prawns in a non-stick wok, without adding any oil. A perfectly cooked prawns is firm enough to curl. Beautiful orange in colour and they are curled into a nice C shape.

4) I've purchased a food dehydrator machine from Smile Amazon UK, 350W, set the dehydrator temperature at 55/70C and it has been drying for 12-15 hours, depends on the size.

5) Store them airtight in the freezer for longer or keep in the refrigerator for a month. Fresh dried shrimps that are beautiful oranges. They become brown with age and also lose their flavour. The premium quality dried shrimps only 332g in the final product.

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

Recipe Source: Josephine's Recipes 

The Best Homemade Bread | Freshly Baked Soft Buns

One of my original soft bread recipe was created a few years ago. The most rewarding experiences as a baker and foodie can have. It roughly 72% hydration, the dough is highly hydrated. you will love the bread texture and aroma of freshly baked bread wafting through at your home. It's easy to make bread that everyone can best enjoyed fresh from the oven.

(Whole dough 325g)
Makes 12 
34g each dough

Ingredients
(A)
• 120g cold milk
• 20g granulated sugar
• 1 tsp, 3-4g dried yeast
• 1/4 tsp salt
• 170g bread flour

(B)
a tsp vegetable oil for oiled the bowl and fermentation.

(C)
1 tsp honey or golden syrup
2 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.

2) Greased the same bowl, cover with the lid, proof in the warm oven 30-35℃ for 30 minutes or cold fermentation overnight for the first proof.

3) Pushed all the air out and divide the dough into 12 pieces. shape into a round ball. sprinkle flour on top and then place them on a prepared tray and second rise again for another 30 minutes. 

4) Bake in preheated oven 150°C for 15 minutes. before 3 minutes baking, take it out brush honey or syrup water over the crust and sprinkle some grated mozzarella and cheddar cheese on top.

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) 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.

3) 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.

4) 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 

Hand Knead Soft Milk Bread Buns Recipe

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. It will be your new favourite!

Makes 16

Ingredients
To make the roux:
(A)
• 120g-140g, 1/2 cup, water or milk 
• 25g, 2 tbsp bread flour

Instructions:
In a saucepan. pour water or milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make about 120g-140g water/milk roux.

(B)
• 70g, 7 tbsp cold milk
• 30g, 1 tbsp greek yogurt
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g, 2 cup bread flour

 (C)
• 1/2 tbsp - 1 tbsp vegetable oil
or (20g salted butter, soften/melted)

Method:

1) Place the milk roux, cold milk, greek yogurt, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add a few drops vegetable oil, continue to beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow to rise in a warm place, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour. or cold rise in the fridge overnight. Take it out and rise in the warm place for about 30 minutes to 1 hour. It depends on the temperature and adjust the fermentation time. 

3) After the first fermentation is done, punch down the dough, let all the air is knocked out of it. divide into 16, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a cutter roller, and place any filling you like, or without filling and roll over.

4) Second rise until almost doubled in size about 30 minutes. Brush with milk over the top of the bread. Sprinkle some black and white sesame seeds, as you prefer. Bake in preheated oven 150°C for 10-12 minutes or until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven and enjoy with your favourite hot drink.

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 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) It's recommended to use an oven thermometer.
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. 

Recipe Source: Josephine's Recipes 

Cotton Soft Bow Milk Bread | Fluffy Chinese Bakery Buns Recipe

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, press raw dough for mixing the dough 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.

Ingredients

(A)
165g bread flour
1 tsp, 4g allinson yeast
120g cold milk
20g sugar
2 tbsp milk powder, or just skip it

(B)
20g-30g butter or 2 tsp vegetable oil

(C)
Lightly sprinkle a little flour on top of the bread before baking to give a rustic look. A lot of flour will result in a softer crust.

For the glaze:
1 tsp honey or golden syrup and mix with a tsp of water

Method: 
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder 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 ''stir 2'', 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 flavor 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 then place on the baking tray.

5) You don't need ''second rise'' for the no preheated oven. After shaped the dough, bake in no preheated oven 150°C, until the buns are golden brown, about 20 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush with glaze.

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 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) It's recommended to use an oven thermometer.
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) 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

The Best Fluffy Sandwich Bread

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 minutes. Let the bread sit in the oven for a few minutes before taking it out and cool in rack.  

Recipe Source: Josephine's Recipes

Home Café - Freshly Baked Flaky All Butter Croissants Recipe

These freshly baked homemade Croissants are a real treat, flaky, crispy on the outside soft and buttery inside. It's well worth the wait! With this recipe, you can create this famous French pastry at home.

Makes 16 mini croissants with the highest quality butter

Ingredients:

(A)

150g bread flour

50g cake flour

5g milk powder

20g granulated sugar

1 tsp, 4g dried yeast

100g cold water

10g butter

3g sea salt

1 whole egg

(B)

To make the filling, Use a baking paper and place 100g butter, roll into a square shape about 15cm x 15cm and place in the fridge, not freezer. It should be cold and soft in touch, not hard to break out and ready to place in dough and roll.

(C)

Decorate:

(Take a half tablespoon either part of the whisked egg, put a tsp water or milk, beat them together, set aside to cool. Brush the egg wash over your bread)

Tips for Croissant success:

1) The ideal environment for making, shaping the dough for a proof is not higher than 25ºC. After kneading the dough, take it out from the bread pan immediately. Wrap in cling film and place in the freezer for 15-20 minutes. No need for fermentation. only needed after being shaped for one proof.

2) Fold the edges of the dough rectangle over, double the size to cover the butter. Sprinkle some flour and continue to roll to 50cm long. Brush the excess flour and fold, wrap in cling film and chill for 30 minutes. Take the dough out, and roll to 50cm long again and fold again, wrap in cling film and chill for 30 minutes again.

- After then, roll the wide 18cm, long 40cm. It’s been chilled and folded, and place in the upper fridge for 30 minutes each time.

3) Using a ruler, make a mark every 8cm down the one of the long edges of the rectangle. then on the other side mark at 4cm. See video, cut the 2 edges can make a mini croissants, and then 7 large croissants or cut in half to make 14 and total 16 mini croissants.

4) Only one proof the dough after shaped, not higher than 25ºC, they will take about 2 hours to fully proof. If it gets warm above 28ºC that temperature there is a big chance butter will begin to melt out.

5) Bake in preheated oven 150ºC, bake for 12 minutes, Leave to cool in the oven for a few minutes. (See the croissants colour as you desire) Adjust your own oven to suit.

Recipe Source: Josephine's Recipes