The recipe I was trying to keep a secret for 20 years. 365 Days Homemade Rice Wine 365天自製米酒配方 我20年酿黄酒的做法

Ingredients:
250g / 1 cup glutinous rice
5 pieces wine yeast balls
Cooled boiled water, optional
No added sugar is not the same taste as added sugar.

Enjoy!

♥

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No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

24 Hours Homemade Soft and Fluffy Milk Bread Recipe

Ingredients:

(A)
120g, 1/2 cup whole milk
25g, 2 tablespoons bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more.

(B)
120g milk-roux
70g, 7 tablespoons cold milk
1 whole egg
20g, 2 tablespoons sugar
12g, 2 tablespoons  milk powder
240g, 11/2 cup bread flour
45g, 5 tablespoons cake flour
5g, 1 tsp dried active yeast
25g, soften butter
a pinch of sea salt or 1/4 tsp normal salt

(C)
1 whole egg, small
2 tablespoons cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some butter or golden syrup on hot buns to give the crust a super shine.

Bread dough method:
1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place for 1 hour until triple in sized. (Don't let the temperature too warm and reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape or whatever you like.

6) Place the dough onto a baking tray and rise again for 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. 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.

7) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in no preheat oven 150°C for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Japanese Soft Milk Bread 牛奶吐司 /麵包制作

The softest, fluffiest bread you will ever eat. Using quick and simple milk roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked German cheese, fried eggs and ham.

Makes 2
1 lb Loaf Tin, 15 x 9 cm (6" x 3.5")

Ingredients

(A)
• 120g, 1/2 cup, hot milk
• 25g, 2 tablespoons bread flour

(B)
• 70g, 7 tablespoons cold milk
• 1 whisked egg
• 30g, 3 tablespoons sugar
• 2 tablespoons, 15g milk powder
• 4g, 1 teaspoon dried yeast
• 300g, 2 cup bread flour

 (C)
• 1 tablespoon olive oil or 20g butter as you prefer
• a pinch of sea salt or 1/4 tsp normal salt

Bread dough method:
1) In a frying pan or saucepan, heat milk, until the milk is warm to hot, then add bread flour. quickly stir until thicken and smooth paste forms to make a milk roux, then add cold milk, whisked egg, sugar, dried yeast, bread flour and stir.

2) Kneading the dough by hand, about 10 minutes. Adding oil a little bit at a time, push the dough up and down, beat until no longer stick to your hands.

3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 1 hour until triple in sized. Ideal rise temperatures are between 35°C. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. Pressing it down and roll into a three rectangle.

5) Place the dough onto a baking tray and rise again for another 30 minutes to 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. 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) Bake in no preheated oven 150°C on a lower rack and bake for 35 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

7) Remove from the oven and transfer to a wire rack.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Soft and Fluffy Milk Bread Buns Recipe

Very easy and quick Japanese milk bread recipe, bake up incredibly soft and less chewy. There's nothing like the homemade aroma wafting through the kitchen as it bakes.

Makes 12
463g whole dough
38g each dough or makes 1 (2lb) loaf

Ingredients

(A)
260g bread flour
180g cold milk
1 tsp, 4g allinson yeast
30g granulated sugar

(B)
20g, butter, soften

Method: 
1) In a bowl, add bread flour, cold milk, dried yeast, and granulated sugar, stir until just combined. Knead the dough until smooth and elastic about 10 minutes, and springs back when pressed on with your fingers and is no longer sticky.

2) Transfer the kneaded dough to a greased bowl, rise in a warm oven for 1 hour. Divide the dough into 12 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes. Sprinkle some flour over the top before baking.

3) Bake in preheated oven 150°C for 18 minutes. no preheat air fryer oven, bake for 15 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

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. 

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

ONLY 3 Ingredients Homemade Strawberry Jam

Ingredients

220g fresh strawberries 100g granulated sugar, optional A few drops of lime or lemon juice, about 1/4 teaspoons

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

A new way to bake bread! Nobody will believe you did it!

Here's A Tuna Bread Recipe

Dough Ingredients:
120g bread flour
50g cake flour, low gluten flour
1 teaspoon, 4g dried yeast
2 teaspoons milk powder
130g cold milk
15g granulated sugar
a pinch of salt
a teaspoon of vegetable oil or 15g butter

Filling:
1 small can of tuna chunks in sunflower oil
mayonnaise or salad cream
a pinch of black pepper

mozzarella cheese slices, 2 in pieces
crispy seaweeds for decorations

First fermentation for 30 minutes, after shaped second fermentation for another 30 minutes.
---No preheat air-fryer oven, high fan 150°C and bake for 15 minutes---.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Chinese Bakery Style Sausage Bread Recipe 香蔥腸仔包的做法

@JosephineRecipes Ingredients: (A) 120g bread flour 50g cake flour / plain flour or only bread flour instead 1 teaspoon, 4g dried yeast 2 teaspoons milk powder 130g cold milk (if adding full cream milk, no oil or butter needed). 15g granulated sugar a pinch of sea salt 1/2 teaspoon mild olive oil or 10g/15g salted butter, softened First and second fermentation the dough for 30 minutes in a warm place, but not too warm. (B) Toppings: 4 hot dogs, with or without 60g spring onions, optional 1 small whole egg, whisked A pinch of sea salt, about 1/4 tsp 1/4 tsp white pepper 1 tsp, 10g vegetable oil ---No preheat air-fryer oven, high fan 150°C and bake for 15 minutes---.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Fail-Proof Pizza Dough & Soft Cheese Garlic Bread Recipe

Slightly crispy crust, super cheesy and buttery garlicky soft and tender centre. It's so delicious served in warm and so satisfying to see the cheesy garlic bread pull apart.

Ingredients:

(A) 140g bread flour 1/2 teaspoon, 2g dried yeast 14g granulated sugar 100g cold milk (if adding full cream milk, no oil or butter needed). 1/2 teaspoon mild olive oil or 10g/15g salted butter, softened ---First and second fermentation for 30 minutes in a warm place, but not too warm--- Sprinkle some flour on top and slashing the dough with a sharp knife.

---No preheat air-fryer oven, high fan 130/150°C and bake for 20 minutes---. (B) Quick and easy to make garlic butter. First, soften your cold butter in warm oven just a few minutes. Combined together with minced garlic in a bowl and you're done.

(I used about 35g butter and 2 cloves garlic and sprinkle some dried parley).

Taste and adjust it to your liking. --- Brush garlic butter over cut sides of bread, add mozzarella cheese slices, wrap in foil, air fryer oven 150C bake for 15 minutes. Sprinkle with dried parsley and serve warm.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes