Super Soft & Moist Hot Cross Buns | Raisin Bread Recipe

Today I'm going to share one of my secret recipe of making super soft, fluffy and moist hot cross buns. Since I had lots of work done for these dough, hand kneading, shaping and scoring the dough and bring to my husband's freshly baked that always put a smile on his face at breakfast and afternoon tea. A hot cross bun is a sweet buns made with spices and cinnamon, raisins, marked with a cross on the top, and traditionally eaten on Good Friday and Easter.

Ingredients

For the fillings:
(A) 
● 1 cup flame raisins
(soaked and drained)
● 1 tbsp honey

For the dough:
(B)
● 21/2 cup bread flour
● 3 tbsps sugar 
● 1 tsp ground cinnamon
● a pinch of sea salt
● 1/2 tsp five spices

● 1 cup cold milk
● 1 whole egg
● 1 tsp dried yeast

(C)
● 25g salted butter

For the Cross:
(D)
● 3 tbsps plain flour 
● 1/2 tbsp sugar
● 31/2 tbsp water

For brushing the tops:
(E)
● 2 tbsp golden syrup
● 1 tbsp water
or 
● 1 whole egg + 3 tbsp milk for egg wash

Method

DAY 1
1) First, Soak raisins in hot water for at least 15 minutes and drain, then adding honey and mix well.

2) Add the dough ingredients (B) and 1/4 cup honey raisins to a re-sealed plastic bag. Pulls away from the side of the bag. Proofing the sticky and lumpy dough, cold-rise overnight in the fridge.

DAY 2
3) Transfer the dough to a bread maker. Place butter. Select ''leaven dough''. Setting and press ''start'', kneading until the dough is smooth, then select ''ferment'' until the machine beeping noise, about 30 minutes.

4) Dust the flour over the work surface. Divide the dough into 16 pieces, about 48g each. Combine the remaining raisins (A) to the dough as a fillings, turn over shape your dough into a round balls and place them on a prepared tray.

5) Put a cup of hot water to have a nice balance, warm and moist environment in the oven and let it rise again for a further 1 hour. 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. Remember take water out of the oven. Preheat the oven to 150°C. Bake for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

6) See (E) Brush after middle baking and brush again after baking.

7) For the cross. Combine plain flour with sugar and water into a bowl and stir until thick paste. Spoon the mix into a piping bag and cut a small hole. Using the mix in piping bag, make a cross in the centre of each bun after middle baking.

8) Remove from the oven, Cool the hot cross buns on a wire rack. Serve warm and best with butter.

Helpful Tips:
1) Wrap the bread in a re-sealed bag and locked it and stored in the freezer for up to 1 month. 
2) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up and it will taste freshly baked again).
3) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 

Recipe Source: JosephineRecipes.Co.Uk

Stir Fry Lobster with Ginger and Scallions 薑蔥龍蝦 年菜

Serves 2

Ingredients:
oil for frying
22 ginger slices
4-5 stalks of spring onions
3 live lobsters
(Take out the part like lobster head and claws which are not easy to eat but lots of flavor and 20& lobster meats for making the congee, rice porridge)

Seasoning:
1 cup dry sherry, or sweet rice wine
a pinch of sea salt
1-2 tbsp oyster sauce
1/2 tbsp dark soy sauce
cornstarch-water mixture

Method:
1) Wash and clean the lobsters and chop into several pieces.
2) Heat the casserole in middle heat, Add oil, sliced ginger and spring onions, frying until golden all over. then add the lobsters and stir-fry until lightly brown fragrant.
3) Pour some dry sherry, sweet rice wine on it. Season with a pinch of rock salt, oyster sauce and dark soy sauce. high heat to cook for 5 minutes.
4) Add cornstarch-water mixture and continue stirring until the sauce thickens, about 30 seconds. Add the remaining spring onions. Pour the extra sherry, sweet rice wine over the top. Place on a serving platter and serve immediately!

Helpful Tips:
1) You can actually deep fry the lobster and freeze it, then simply reheat and stir-fry.

Recipe Source: JosephineRecipes.Com

完美的棉花蛋糕 軟棉棉的牛油蛋糕 火燒烙印 古早味蛋糕 約瑟芬的食譜

相信每个人都喜爱軟棉棉的蛋糕。这个烫面法，就是用融化的黄油，热油煮，之后将面糊烫熟 ，再加上水浴法，就能做出完美的棉花蛋糕。吃起來会在你口中融化，香醇浓郁、不甜不膩、而且，綿密鬆軟的口感。闭上眼睛，余香飘渺，意猶未盡，一口接着一口，带来美味的幸福。依个人喜爱， 可装饰，用来做纸杯蛋糕，火燒烙印，双层奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式节日的甜点也不错。

材料：

烫面做法：

蛋黄糊：
(A)
•35克，5汤匙融化的黄油，或玉米油
•一小撮海盐
•33克，3汤匙全脂牛奶
•20克，2汤匙糖
•55克，6汤匙低筋面粉 ((过筛)
•3个蛋黄，(冷)

蛋白霜：
（B）
•3个蛋清
•1/4茶匙的塔塔粉，或1/2茶匙柠檬汁
•45克，5汤匙糖

做法：
1）准备一个小锅，中小火煮热（A）黄油，加入一小撮海盐，牛奶，糖，搅拌，直到糖完全融化，离火。稍降温后，加入蛋黄，过筛的低筋粉，混合至无干粉。这就是烫面了，搅拌直到面糊光滑。(面糊不要过度搅拌)。

2）另一个干净的碗，先加蛋清，塔塔粉，分三次加入糖，打發至偏干性發泡，直到出現大彎勾，大约3至5分钟。

3）蛋黄糊和打发好的蛋白， 一定要用翻拌手法，以免消泡， 并拌匀。

4）烤盘上垫上油纸，把拌匀的面糊从高处均匀倒入6寸圆型蛋糕模，使用刮板刮平。双手提起烤盘，左右抖动几下，使面糊更平整。摔两下除去气泡。

5）放烤箱中层，冷水浴100-150°C度，上下火烤50-60分钟。烤好后，打开烤箱门， 冷却 至少10分钟。出炉后， 再摔兩下，才不会出现塌陷。蛋糕冷却后，脱模。切块直接食用，也可装饰，用来做纸杯蛋糕，火燒烙印，双层奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式节日的甜点也不错。。

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食譜原作者：約瑟芬食譜

Fluffy Cupcakes | Cotton Soft Butter Sponge Cake Recipe

Here is my secret recipe how to make cotton sponge cake was published 2016 September. By far the tastiest homemade cotton cake ever! This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony. Follow my secret recipe and easy steps on the video below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5 tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C  - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) 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.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 
4) 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. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: Josephine's Recipes 

Super Crispy Sesame Balls | Street Food You Can Make at Home | Sesame Seed Balls Recipe - 煎堆 芝麻球 賀年小食

A popular snacks and famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste, and then coated with sesame seeds and deep-fried. Nothing is better than homemade deep fried goodies. One of my favourite snacks and you just can't stop eating! I like them crispy on the outside and soft and chewy on the inside. The tradition eating sesame balls during Chinese New Year is resembles gold ingots or money pouches, either of which would bring good fortune to the maker's home.

Makes 10 

( 21g each dough )

Ingredients

(A)

For the wrapper dough

• 100g, 3/4 cup glutinous rice flour

• 1 tsp, 3g baking powder

• 2 tbsp, 22g sugar

• 100ml, 80g boiling water

• 1 tsp vegetable oil

(B)

Stuffing

• sweetened red bean paste

homemade / store-bought as you desire

(C)

For dipping and deep fry 

• plain water

• white sesame seeds

• oil for frying

1) In a big bowl, add glutinous rice flour, baking powder, sugar and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. add vegetable oil. Rest for 5 minutes, and knead by hand for a few minutes until the dough is soft and smooth. Rest for a while, 10 minutes to an hour. 

2) Divide the dough into 10 equal pieces, about 21g each, and roll them into balls. Keep the dough balls covered with a cling film to prevent them from drying out.

3) My secret recipe of making red bean paste or you can store-bought as you desire.

http://yummyeasycooking.blogspot.co.uk/2017/05/red-bean-paste-recipe.html - Keep refrigerated until ready to use.

4) With the palm of your hands, flatten the dough balls into disks and then place 1/2 tsp red bean paste in the center and gather the sides and roll into a ball. Repeat with remaining wrappers and stuffing.

5) Prepare two bowls, one with plain water and the other with sesame seeds. Take one ball with one hand dip with water and another hand coat thoroughly with sesame seeds. Set aside for frying.

6) In a large wok, heat vegetable oil over medium high heat until 150C-180C. (You'll see lots of bubble around) Add sesame balls at a time, and 200C fry over medium heat until golden and puffed up, about 7 minutes and increase the heat to medium high heat 22OC and fry about further 3 minutes. It should take about 10 minutes per batch. Serve warm or cool completely. Leftovers can keep in the room temperature and use to eat them as breakfast in the next day.

Recipe Source: Josephine's Recipes

How To Make Chinese Dumplings | Potsticker Dumpling Recipe

This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.


Recipe Source: JosephineRecipes.Co.Uk

🌹 Rose - Pan Fried Dumplings - Super Crispy & Perfect Potstickers Recipe 鍋貼、外皮酥脆、內餡爆汁、煎餃在家做！

This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.

Recipe Source: JosephineRecipes.Co.Uk