Watch this easy step-by-step video recipe and make your own ''the world's best walnut cookies ever''!!! 😱🤯

We all really enjoyed the beautiful afternoon tea, especially in our comfort home and served with fresh from oven cookies, 3 methods in one recipe, super crunchy or melt in mouth cookies types as you like. Less greasy, less butter, less sugar and no lard version. This is a healthy version of Chinese walnut cookies. Full of flavour and the perfect texture.  

(Makes 9-12 pieces)

 About 1 tablespoon dough (20g - 25g) each as you prefer

Ingredients:
100g premium plain flour or cake flour  
1/4 teaspoon bicarbonate of soda (or skip this it worked perfectly too)

1/2 teaspoon baking powder

30g granulated sugar

30g roasted walnuts, optional

finely chopped (half roasted it's the best to prevent burns while making walnut cookies).

50g salted butter or 30g peanut oil

Helpful Tips:

*Use a coffee grinder machine, blend the roasted walnuts with sugar together to make into walnut paste or use egg yolk instead. It increases the flavour and also if the cookie mixture too dry or the best way to reduce the butter or peanut oil. The world's healthiest walnut cookies ever!

 

Apply a thin coat of egg wash on top before baking.
No-preheat air fryer oven, 130C, bake for 15 minutes.

(If 25g each dough, bake for 20 minutes, it depends on the size and adjusting your own oven baking time correctly. Sit in the oven for another 5 minutes). 

Cookies will firm up as they cool.

(Everyone's oven is different. I recently purchased a new air-fryer oven and it can be baked more properly and quickly than my old built-in oven).

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 

自製米磨年糕 不用糯米粉和粘米粉 獨家配方 100%實驗食譜 香甜软糯 太好吃了 [CC]

Making Chinese new year cake using glutinous rice and jasmine rice is way too good to eat, the real taste and natural flavour, without any smell and taste like chlorine bleach, plastic, mouldy or weird taste from the store-bought rice flour as I've experienced before. 

Recently, I've developed my own new recipe for Chinese New Year cake, always making sure it is as perfect as possible, it can be very distressing when all of the effort and time has been put into it. I can't calculate how many failed attempts to achieve and reach this incredible level and make this recipe work perfectly at the end. It's important to give credit to the original recipe creator, and link to the source's website.

Ingredients

(A)

120g/150g jasmine rice (royal umbrella Thai)

320g/300g glutinous rice (royal umbrella Thai)

Above is 120g jasmine rice + 320g glutinous rice = super soft mochi like 

or 150g jasmine rice + 300g glutinous rice = chewy, almost bouncy in texture.

(you can try both way and let me know which texture you like more?)

200g water, blend the soaked rice

(B)
120g gula melaka/coconut sugar or brown sugar in pieces, optional
2 tablespoons dark muscovado sugar, optional

2 tablespoons coconut sugar or brown sugar, optional

120g cook for the syrup

(Extra 50g coconut milk or coconut cream, it's worked perfectly too)

Method:
1) Rinse the rice several times to remove starch from the outer layers and it must soak overnight, (at least 15 hours to 24 hours).
2) Drain the water and wash thoroughly.
3) Pour soaked rice and 200g plain water into the ice-crusher blend until smooth.

4) Heat sugar in a saucepan over medium heat until starts to melt. Gently add 120g water by the edge of the pot. Continue cooking until you have a colour caramel. Do not stir the sugar too much. (you can extra 50g coconut milk if you like, it's works too).
5) Pour the warm, not too hot caramelized sugar syrup into the flour mixture. Using a hard spatula, combine together until a smooth batter. 
6) Makes one 8 inch round pan or twos 6 inch round pans. Brush oil on the pan, it will help prevent sticking. Strain the batter through a sieve also helps achieve proper texture. Place  into the prepared steamer to steam, over medium high heat for 1-2 hours. Add more water into the steamer when needed.

7) Serve immediately. Any leftovers store in the fridge and it's best to pan fry sticky rice cake with egg and perfect to go with that afternoon tea.

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 

The famous peanut cookies melt in your mouth, good and easy with few ingredients, easy biscuits 😋

(Makes 9) About 18g-20g each or you can make smaller in size as you desire.

Ingredients:
55g roasted peanuts, finely chopped (half roasted it's the best, prevert the burn while making peanut cookies).
55g premium plain flour or cake flour
20g granulated sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda with or without it works too.
50g butter or 30g peanut oil

Apply a thin coat of egg wash on top before baking.
No-preheat air fryer oven, 150C and bake for 15 minutes.
Sit in the oven for another 5 minutes. 

Cookies will firm up as they cool.

(Everyone's oven is different. I recently purchased a new air-fryer oven and it can be baked more properly and quickly than my old built-in oven).

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 

[CC] 獨家配方 Glutinous Rice Balls with Black Sesame Filling

Ingredients:

Dough wrappers:
1 cup, 140g glutinous rice
1/4 cup, 45g wheat starch or rice flour
2 tablespoons, 30g granulated sugar
1/2 cup, 150g boiling water, if the dough is too dry, add another 10g, and see if you need another extra 10g. Use a heat resistant spatula to stir or bread maker as you desire. plus extra flour for dusting if needed. Adding1 teaspoon vegetable oil, the dough turns less sticky and becomes an elastic and smooth texture.

Original Recipe by Mar 9, 2020
Black sesame paste:
35g black sesame seeds, toasted
5g white sesame seeds, toasted
30/35g toasted walnut / peanuts
50g granulated sugar
40g drinking water
You'll need a spice grinder to blend all the ingredients into a paste. 

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 

How To Make EASY Butter Cookies For Christmas Box 🎁

You can make your homemade cookies as a Christmas holiday present box at home for gourmet gifts that your foodie friends and family will love. 

Ingredients

250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

1 tablespoon cocoa powder, as you desire

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough, any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped or see video. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Bake in preheated oven 180°C, for 8 minutes, depending on the size and shape of the pan. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Hawaiian Pizza Recipe 夏威夷披薩 食譜與做法

Ingredients:

(A)

90g bread flour or premium plain flour

1/2 tsp, 2g Allinson dried active yeast

70g cold - whole or semi milk

10g granulated sugar

1tsp mild olive oil or avocado oil if needed

(B)

Toppings

Homemade tomato sauce or ketchup

Chilli oil if you like spicy 

Mozzarella and cheddar cheese 

Sweet and juicy pineapple chunks

(C)

Basil leaves for garnish

or some pesto sauce

No-preheat air-fryer oven 150/180C bake for 10 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 

Egg White Crunchy Coffee Cookies Bun- Paparoti / RotiBoy Recipe (New Improved Method) Josephine's Recipes

#

I can't remember any happy moments while I've tested many times of this recipe until satisfaction and be happy now. I was injured because of an accident at work while experimenting in the kitchen, like some of you. Always, taking good self-care. live healthy, eat healthy food, get enough sleep, exercise like a fun homework and practice good hygiene. Getting outside or staying in the comfort home is a great way to improve mental and physical health.

I've tried my hardest to make the one of the best coffee bun I've ever had, finally this is what I wanted for crunchy coffee cookies on top and soft egg white buns with heavenly custard filling goodness. It has just the right amount of coffee to tease and wake your senses.  

Makes 4 
Ingredients:
(A)
95g bread flour
1/2 tsp, 2g Allinson dried yeast
38g cold whole milk

10g granulated sugar
1 large, 38g egg white

(B)
1/2 tsp mild olive oil or skip it

(C)
Filling:
15g granulated sugar
1/2 egg yolk 

15g salted butter 

(D)
Topping:
15g granulated sugar
1/2 egg yolk

15g salted butter 

(E)
1 tsp instant coffee
1 tsp hot water

(F)
20g cake flour or premium plain flour
1/8 tsp baking powder

Method:
1)  In a large bowl, mix together 95g bread flour 1/2 tsp, 2g dried yeast, 38g cold whole milk,  10g granulated sugar. and 1 large, 38g egg whites. Stir it up until it's well combined.

2) Add 1/2 teaspoon mild olive oil and knead until it's fully incorporated.

3) Cover with a lid and allow to proof until doubled in size in a cool place or lower part of the fridge for 1 hour.  (Do not let the bread dough direct sunlight or proof above 38˚C).  

4) While waiting for the dough to rise, make the filling and topping.

5) In a small bowl, add (C) 15g granulated sugar, 1/2 egg yolk and 15g salted butter. 

Using a hard spatula or spoon to stir until smooth.

6) In a small bowl, add (D) 15g granulated sugar + 1/2 egg yolks and 15g salted butter, using a hard spatula or spoon to stir until smooth. Divide the filling in 4 and wrap with cling film and place in the freezer until ready to use.

7) (E) dissolve the instant coffee in hot water and pour into the mixture and add 1/8 tsp baking powder and 20g cake flour, stir until well combined.

8) Transfer the mixture in a piping bag and cut a small opening and set aside. Required at room temperature and easy to pipe once the dough is shaped.

9) Punch down the dough after its first rise. The large air bubbles are removed to help reduce the dough rise and many air pockets are formed inside.

10) Sprinkle flour on the worktop. Cut the dough into 4 even pieces. To shape into round balls and wrap with frozen filling this will ensure that they do not melt into the dough before baking.

11) Place them on a prepared pan and second proof for 30 minutes.

12) Spread the toppings and no preheating oven 180C bake for 5 minutes, reduce to 150C for another 10 minutes. Serve the coffee buns and enjoy with a cup of hot coffee or tea.

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