Flower Shaped Red Bean Bun Recipe 手工豆沙包的做法

Makes 12 pieces

Ingredients:

120g bread four

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. 

Recipe Source: Josephine's Recipes 

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.

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 shrimp https://www.youtube.com/watch?v=HMc_TpQSeKc

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Tag @josephinerecipes on Instagram and share your pictures on below comment box.

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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