Want to impress your family with an unforgettable meal? Let's follow this recipe and have fresh tofu ready to go. Homemade egg tofu is very easy and quick to make. One of our favourite comfort food recipes, that makes us ever so satisfied. Perhaps it's the fact that we have spent a few years navigating around constant whining and picky eating habits, all to make food that is perfect to its very core. Ingredients (A) • 5 eggs, small • 1 tbsp corn flour • 300ml soy milk (homemade) Instructions:1) Beat eggs, add cornflour, and soy milk. mix well and strain the mixture into greased, prepared pan. 2) Cover with foil, pour hot water into a large pan and steam over medium heat for 20 minutes. 3) Remove from the heat and set aside to cool. 4) Cut the tofu into thick slices, and lightly coat with cornflour. 5) Heat a pan over high heat, add oil and fry until golden brown in both sides, add spring onions and fry for another 2 minutes. Turn off heat, put tofu and onions on a serving plate. Serve hot and dip with soy sauce or your favourite sauce. Recipe Source: Josephine's Recipes
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. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.
Ingredients Makes 6 (PME round cake pan 4 x 3-inch)
(B)
• 8 egg whites, cold
• 1 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 110g, 10 tbsp sugar
(C)
• no need to greasing the cake pan
Prepare six of 4-inch round cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan.
Method:
Preheated oven 150°C, 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) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sieve the plain flour and corn flour together a few times, add the egg yolks, use a whisker or spatula to ''fold'' is the term used for gently combining, to avoid over-mixing cake batter, you have fold less than 15 times and not more than 25 times.
2) In a separate bowl, start beating the whites at low speed until they are foamy, then add a tsp of cream of tartar or squeezing a little lime or lemon juice and add sugar a little bit at a time, move on to medium or even medium-high, do not beat on high, until stiff peaks. the peak stands straight up when the beaters are lifted from the mixture about 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.and 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 for baking. Pour cold water in a larger pan. Bake in preheated oven 150°C for 35 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pans. I need to do this with a beautiful pattern and just sprinkle some powdered sugar through lace for cake designs.
5) Once cooked, leave to cool 15 minutes in the oven. 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 too 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
A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here's how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!
Makes 35 965g whole dough 28g each dough Ingredients
(C)
• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled
Method:
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.
2) Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.
3) Divide the dough into 35 pieces. shape into a round balls.place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking. 4) Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.
Helpful Tips: 1) These dinner rolls 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 hot oven. Take the bread out and let it thaw in the fridge overnight, or 1 to 2 hours in a room temperature. Heat your oven to 200C, and wrapped in foil and refresh the bread for 25 minutes. 2) 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. 3) It's recommended to use an oven thermometer. 4) 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.
Learn how to make chilli oil at home with my secret recipe. It's perfect to drizzling over your foods for extra spice and flavor or cooking many meals and it tastes ten times better than the store bought also don't contain preservatives, additives and MSG, as well as for mixing into light or dark soy sauces and mirin and serve as a dipping sauce for Chinese dishes like dumplings, wonton or spring rolls.
Ingredients
(A)
1 cup rapeseed oil, vegetable oil
3 pieces, spring onion, cut into long strip
3 anise star
1 tsp peppercorn
(B)
20 cloves, garlic, blend into minced
2 pieces ginger, blend into minced
10 tbsp chilli flakes, bird's eye, habanero or as you prefer
1 tbsp sichuan pepper flakes
2 tbsp brown sugar
1/2 tsp salt
If you like less oil in a jar like hot chilli paste, you can add 300g-500g red chillies blend into minced.
Instructions:
1) In a wok, heat the oil with the ingredients (A) over medium-high heat for a few minutes. drain with fine mesh strainer. Add the minced garlic, fry until fragrant, and then continue fry the ingredients (B) Stir often for about 10 minutes. Remove from heat and let it cool completely. Pour it into a clean jar. Refrigerate and use within 6 months.
Helpful Tips: Above the instructions is no fail recipe, and everyone can make it at home. you can also adjusting ingredients to your liking.
This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.
(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice
(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size
Above are the fresh fruits I used. Recommended season fruits is the best choice.
(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan
Method:
1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.
2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.
3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.
4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish. Helpful Tips: 1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set.
Recipe Source: Josephine's Recipes
This is similar with old-fashioned whipped cream cake is a delicious vintage recipe that still my favourite today! Super light and fluffy vanilla cake made with real and fresh whipped cream, it's creamy flavor like ice cream and light-as-air texture!
Ingredients Egg yolks: (A) • 3 egg yolks • 22g sugar • 25g corn oil • 6g vanilla extract • 28g milk • 5g milk powder • 48g cake flour Egg whites: (B) • 3 egg whites • 1/4 tsp cream of tartar or 1/2 tsp lemon juice • 44g sugar For the cream: (C) • 300ml fresh whipping / double cream • 1 tbsp granulated sugar • 6g vanilla extract • 1 tbsp milk Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it. Over whisked cream have it looking smooth once again.
Topping:
(D) Choose your favourite fresh fruits, as you desired Method: 1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth. 2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes. 3) Folding cake batter into a whites, and mix until incorporated. 4) Pour the mixture into 7inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners. 5) Use a large baking pan for a hot water bath, no preheated oven 150°C and bake for 45 minutes. 6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.
7) Whip the (C) double cream, whisk for about 2 minutes after adding sugar and beat until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate until ready to use. 8) Once the cake is cool, remove the lining. Cut the cake in half. 9) Use a sharp knife to cut the edges after apply in a single layer over cream and place second cake layer. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes. 10) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days. Helpful Tips: 1)Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream. 3)Whipping cream doesn’t whip up as thickly as double cream. 4) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake. 5) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream. 6) Cutting off the crusty edge from the sides. 7) 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 crack on top. 8) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this. 9) Beating egg whites is a very important process, It will help your cakes rise with perfectly. 10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top. 11) 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. 12) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly. Recipe Source: Josephine's Recipes
This is an easy, no bake dessert recipe with step-by-step guide and instructions. This jelly cake with fresh fruits is not just tasty but looks even beautiful and that are totally healthy. The instructions mentioned one sachet (12g) can make 570ml of liquid. 1 powder sachet is the equivalent to approximately 4 leaves of gelatine. I had tested many times and adjusted one sachet (12g) to make 250ml, 1 cup of liquid. It's semi-firm texture and chewy, and perfectly come out from my bundt pan.
(B)
2 cups, 500ml water
3 tbsp sugar
3 sachet, 36g gelatine powder
a drop of lemon juice
(C)
honeydew, watermelon, strawberries,
cherries, fresh strawberries
seedless green and red grapes
blueberries, the amount of fruits it depends of the pan size
Above are the fresh fruits I used. Recommended season fruits is the best choice.
(D)
salad oil spray
A- 25cm / 10 inch silicone mold
B- 25cm silicone bundt pan
Method:
1) In a saucepan, (A) pour coconut milk, pandan leaves, add sugar and gelatine powder, whisk until dissolved. set aside to cool and pour to silicone mold, refrigerate 4 hours or overnight and cut into a pieces and transfer to bundt pan.
2) Another saucepan, (B) add plain water, sugar and gelatine powder, and a drop of lemon juice, whisk until dissolves, set aside to cool. Place the fresh fruits of your choice into the 25cm bundt pan. Recommended best season fruits is the best choice.
3) Each fruit equally around in rows. carefully pour cooled water mixture over the fruits into the bundt cake and refrigerate each layer for 5 minutes in the freezer to avoid fruit floats around. Put the jelly mould in the fridge overnight to set or until ready to serve.
4) To serve, dip the jelly mould into a bowl of warm water, then loosen the sides. Carefully turn out the jelly onto a serving dish. Helpful Tips: 1) Be sure to use salad oil to grease so the cake will release easily and the design will be sharply defined. Science of fruit jellies experiments, fresh fruits such a pineapple, kiwi and papaya contain enzymes stops jelly setting and wouldn’t set.
