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We have not bought a loaf of bread from the grocery store in nearly seven years now. This soft white bread loaf recipe I used almost everyday afternoon tea and it will be your new favourite too. It's easy and quick to make, just popping all the ingredients into the bread maker. let the machine do all the kneading work and press the fermentation, after then beep noise, take it out for shape the dough and bake it up. how satisfying, the smell of freshly baked bread at home, oh that's soft and fluffy!
(A) 120g bread flour
50g cake flour 1 tsp, 4g allinson yeast 130g cold milk 15g sugar 1 tbsp milk powder, or just skip it
(B) 15g butter or 1 tsp vegetable oil
(C) For the egg wash: 1/4 egg yolk + 1/2 tsp milk
You can also brush with milk or just plain or sprinkle some flour on top as you desire.
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 flavour or until beep to signal and then you take it out of the machine.
4) Take the dough out of the bread pan. Punching down and up to release any gas bubbles. Rolling out the dough into a long log. pinch the seam.
5) Place the dough onto a lightly greased loaf pan. Second rise again in bread machine or warm oven for another 30 minutes.
6) Bake in no preheated oven 150°C for 20 minutes, sit in the oven for 10 minutes. lower rack, top and bottom heat, until the loaf are golden brown.
7) Remove from the oven and let the bread cool completely before slicing.
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
50g pumpkin puree
50g granulated sugar
75ml drinking water
125g cake flour (sifted)
2 teaspoon baking powder
15g vegetable oil
Method:
1. Steam 50g pumpkins for 20 minutes.
While it's still hot, add 50g granulated sugar and mash until almost smooth.
2. Add 75ml water and stir well.
3. In another bowl, add 125g cake flour and 2 teaspoons of baking powder, combined together. Pour the pumpkin mixture and mix well.
4. Finally add 15g vegetable oil and stir.
5. Pour the batter into a small paper covered cup for 90% full. After the water is boiled, add the pumpkin batter and steam for 18-20 minutes on high heat.
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Want to impress yourself and your loved ones? Try this and the hard work behind of us all worth it. Find a quiet and comfortable place of your home, to enjoy your tea slowly with these amazing homemade char siu bao and now we can make yum cha at home, It is so satisfying and puts a smile on our face :)
1) Heat the oil in a frying pan over medium high heat and add the red onions. stirring constantly, until lightly browned and fragrant. Add the char siu, continue to stir-fry, and seasoning a tablespoon oyster sauce, less than 1/4 cup of water, add the corn flour mixture and golden granulated sugar or any cane sugar as you prefer. stir fry until they are evenly.
2) Switch off the heat and set aside to cool completely. It's easy to make corn flour mixture to thicken the sauces. In a small bowl, add 2 tsp corn flour with a little bit of water and mix until combined. Leftovers can be packed individually for quick ready fillings for steamed or baked buns or used for stir fry noodles, fried rice, etc.
Makes 4 steamed buns (Large)
125g cake flour / plain flour
1/2 tsp dried yeast
1/4 tsp baking powder
75g cold milk
12g granulated sugar
a pinch of salt
a tsp vegetable oil
Hand knead - Combine all the ingredients and mix well, knead the dough until smooth. rise until doubled. punch down and shape.
1) Place all the ingredients into the bread pan, except vegetable oil.
2) Let the bread machine do all the mixing and kneading. about a teaspoon to a tablespoon vegetable oil can be added in the middle part of kneading, or after finished kneading as you prefer.
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 greased or floured surface, punch down the dough, cut into four, roll each ball with a rolling pin and roll up then add fillings.
5) Place on the steamer. You don't need a ''second rise''. Fill the base of the wok with cold water, put a bamboo steamer in the wok, steam on medium high heat for 25 minutes. Serve hot and enjoy!
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World's most delicious dishes you'll want to try, I made it one of my signature dishes, Char Siu, Chinese BBQ pork today and it will be on the list of yours too. One of life's greatest pleasures and love of home-cooked treats. These best dishes are easy to make and serve to yourself, friends and family for simply delicious meals.
Char Siu 叉燒
https://www.youtube.com/watch?v=GP4Hvh62AgU
Ingredients:
500g-750g pork belly slices
2 tablespoons brandy, rice wine or sherry
2 tablespoons char siu sauce, Lee kum kee
1 tablespoon chu hou paste, Lee kum kee
1 tablespoon oyster sauce, Lee kum kee
1 tablespoon hoisin sauce, Blue Dragon
If you like a bit of spice fragrance, you can add 2 tsp five spice powder on it.
Airfryer - Bake at 180°C｜350°F for 40 minutes
Pour as many as honey or golden syrup for roasting, it will much more delicious.
Method:
1) Cut pork belly into thick slices, put into a large bowl.
2) A pinch of salt and soak in cooled boiled water or very cold drinkable water and sit aside for a few minutes. (Before this, chill the pork belly in the freezer about 30 minutes, these temperature controlled are great).
3) Throw out the water, like cleaning the meat.
4) Add the marinade ingredients, and coat all pork pieces in the marinade. Keep in the coldest part of the refrigerator for 30 minutes.
5) No preheated in airfryer - Bake at 180°C for 15 minutes, flip to another side, brush with hoisin sauce and 180°C for 15 minutes, and then take it out, brush with as many as honey or golden syrup, 180°C for 5 minutes, and flip to another side, and brush again with honey or golden syrup, as many as you can, for another 5 minutes. about 40 minutes in total.
Helpful tips:
1) You can skip the chu hou sauce if you can't buy in the local, it can be replaced with char siu sauce or hoisin sauce. Also, Oyster sauce can be replaced with hoisin sauce too. Blue dragon hoisin sauce is much tastier compared to Lee kum kee hoisin sauce.
2) Remove pork from marinade and disposing remaining marinade sauce in the trash before washing, never pour sauces or flour mixtures down the drain. it will clog your pipes and build-up the grease and fats.
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50g cake flour or 170g plain flour, but less chewy.
1 tsp dried yeast
130g cold milk
15g granulated sugar
2 tsp milk powder or skip it
a pinch of salt
1/2 tsp mild olive oil
Important Notes:
First and second fermentation the dough for only 30 minutes to an hour.
An egg wash is a mixture of 10-15% egg yolks and milk or water that is most commonly brushed on top of the bread before baking. It's okay, just brush them on milk only.
No-preheated oven 150C, lower rack and bake for 12 minutes, sit in the oven for 5-10 minutes.
Red Bean Paste
This was absolutely one of my all time favourite fillings, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balanced. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries. Ingredients: (A) • 1 cup adzuki beans • 4 cups cold water • 2 brown sugar in pieces or 1 cup golden granulated sugar + 1-2 tbsp dark muscovado sugar • 10g-25g slightly salted butter, as you prefer
(B) • 1 tbsp corn flour + 2 tbsp cold water stir well and set aside. Method: 1) Wash and rinse the adzuki beans several times under running water and soak for 30 minutes or overnight, drain the water.
2) Adding clean water, cook over medium heat for about 90 minutes. before 15 minutes, Add sugar, corn flour mixture and continue cooking until done.
3) Allow to cool completely and put into a blender and blend on high speed until smooth paste. 4) Heat up the pan and melt the butter a little bit. Add red bean mixture and reduce heat to middle low, stir until it thickens about 45 minutes to 1 hour.It depends on your pan size, some might work much faster or slower.
5) Let the red bean paste, cool completely before putting it in the fridge, coldest part and keep it for 5 days or freeze for up to 1 month. To allow them to soften at room temperature. Refreezing is not advised from either a safety or quality point of view. Divide the red bean paste into portions of rough balls or whatever you desire. Helpful Tips: If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn.
Makes 30 pieces, 10/11g each doughmini bubble bread or one 1lb bread loafIngredients:165g bread four1 tsp dried yeast120g cold milk15g sugar2 tsp milk powder15g salted buttera 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.
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.
Did you make this recipe? Tag @josephinerecipes on Instagram and share your pictures on below comment box.
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.
Helpful Tips: In fact, you can use an air-fryer oven instead for the most quick and convenient set from 80/90C less than 1 hour, depending on the shrimp size. Click here to watch my latest quick and easy done in 60 minutes, homemade dried shrimphttps://www.youtube.com/watch?v=HMc_TpQSeKc
Did you make this recipe? Tag @josephinerecipes on Instagram and share your pictures on below comment box.
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.
(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 thenplace 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.
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. pourwater 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
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 doughand 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
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.
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.
