Saturday, 27 May 2017

Red Bean Paste Buns Recipe







I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. The red bean paste filling is not as hard to make as you might think. This was better than any of the Chinese bakeries we had in London. One of my favorite afternoon habits, having a cup of tea together with my love.

Ingredients

(A)
• 145g bread flour
• 20g cake flour
• 3g allinson yeast
• 120g cold milk
• 14g sugar

(B)
2 tsp olive oil

Makes 12
---25g each dough---

(C)
For the filling:
http://josephinerecipes.blogspot.co.uk/2017/05/how-to-make-red-bean-paste.html

(D)
For the glaze:
2 tbsp golden syrup
1 tbsp boiling water

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast,  sugar and cold milk 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 1'', open the lid, add 2 tsp olive oil to the bread pan, and continue ''stir 2'' 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 2 equal pieces. Cut each piece 25g, into 12 pieces total. Scoop a tablespoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour, until double or triple in sized. Bake in the preheated oven 150°c, until the buns are golden brown, about 25 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Meanwhile, combine the golden syrup with boiling water. Once red bean paste buns have cooked, remove from the oven and immediately brush with glaze. Serve warm!

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: JosephineRecipes.Co.Uk


Red Bean Paste Recipe
























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 balance. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries.

Ingredients:
(A)
3/4 cup adzuki beans
4 cups cold water
2 pieces Chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter

(B)
1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.

Method:
1) Wash the beans and soak for 30 minutes or overnight, drain the water.

2) Place beans in a casserole, Add cold water and bring to a boil over middle heat. Cook for about 1 hour and 30 minutes. Before 15 minutes, Add sugar, corn flour and water, and continue cooking until done. 

3) Allow to cool completely and blend on high speed until smooth.

4) Heat up the pan and melt the butter. Add red bean mixture and reduce heat to middle low, stir until it thickens about 1 hour. It's depends, some might work at a much slower or faster.

5) Letting the red bean paste cool before putting in the fridge. It will keep well for 5 days or freezer up to 12 days. To allow them soften in the room temperature. Refreezing not advised from either a safety or quality point of view. Divide the red bean paste into 16 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: JosephineRecipes.Co.Uk

Monday, 1 May 2017

成功的秘訣 ● 轻乳酪蛋糕 Japanese Cotton Cheesecake Recipe





難忘的絕佳口感;不知不覺,越來越迷,越來越愛,是能讓人越陷越深的誘惑滋味。蓬鬆、柔軟、香滑細膩、入口即化的輕乳酪蛋糕,就像情人般那樣的甜蜜蜜。

材料

(A)
● 180克奶油奶酪
● 78克全脂牛奶
● 25克糖
● 46克,2個蛋黃
● 33克低筋麵粉
● 28克粟粉 (玉米澱粉)

(B)
● 70克,2個蛋清
● 50克糖

做法:
1)準備一個小鍋,小火煮,必須小火煮 (A) 奶酪、牛奶、糖、攪拌至無顆粒細膩濃稠狀態。離火, 加入蛋黃、過篩的粟粉、低筋麵粉,攪拌直到麵糊光滑。(不要攪動太多次)

2) 蛋白在乾淨的大盆中,先低速打至細泡,分次加入糖,再低速打至大彎勾,慢慢的加速,打發至偏乾性發泡, 至拉起打蛋器,拉出尖角,大約3分鐘。

3) 最後蛋黃糊和打發好的蛋白,一定要用翻拌手法,以免消泡,並拌勻。

4) 6寸圓模1個。底模和邊緣,抹上一層黃油,墊上油紙,倒入麵糊,8分滿,輕磕幾下,送入烤箱。冷水浴, 預熱烤箱130°C, 上下火烤,1個小時25分鐘。烤好後,打開烤箱門,冷卻至少10分鐘。出爐後,再摔兩下,才不會出現塌陷。每個人的烤箱不一樣, 自己要調整。做好的蛋糕,冷藏到隔天食用。可以用保鮮模包覆密封,放冰箱,不要超過2天。

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食譜原作者:JosephineRecipes.Co.Uk

Tuesday, 25 April 2017

How To Make Super Soft and Fluffy Cotton Cheesecake | Chinese Bakery & Japanese Cheesecake 轻乳酪蛋糕


























Yummy! This is my favorite dessert. You can serve this cotton-soft cheese cake as plain as simple, or spoon the syrupy berries on top. I love the smooth creamy taste and fluffy texture, melting in my mouth, a little piece of heaven.

Ingredients
(A)
● 180g cheese spread (dairylea)
or your favorite cream cheese
● 8 tbsp whole milk
● 2 tbsp sugar
● 2, large egg yolks
● 3 tbsp cake flour
● 3 tbsp corn flour

(B)
● 2 egg whites
● 4 tbsp sugar

You will need 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven to 130ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted and bake for 1 hour 25 minutes.

1) In a saucepan, heat the cheese spread over low heat, sprinkle some sea salt, add milk and sugar, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour, mix until smooth. It is very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into 6-inch cake pan and Use a large baking pan for a cold water bath and bake in preheated at 130C for 1 hour 25 minutes.

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.

4) Once cooked, leave to cool 10 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
2) 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 22 April 2017

Fluffy Japanese Cheesecake | Step-By-Step Baking Guides




































Yummy! This is my favorite dessert. You can serve this cotton-soft cheese cake as plain as simple, or spoon the syrupy berries on top. I love the smooth creamy taste and fluffy texture, melting in my mouth, a little piece of heaven. 

Ingredients
(A)
● 180g cheese spread (dairylea)
or your favorite cream cheese
● 78g whole milk
● 25g sugar
● 2, large egg yolks
● 33g cake flour
● 28g corn flour

(B)
● 2 egg whites
● 50g sugar

You will need 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven to 130ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted and bake for 1 hour 25 minutes.

1) In a saucepan, heat the cheese spread over low heat, sprinkle some sea salt, add milk and sugar, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour, mix until smooth. It is very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into 6-inch cake pan and Use a large baking pan for a cold water bath and bake in preheated at 130C for 1 hour 25 minutes.

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.

4) Once cooked, leave to cool 10 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
2) 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.
3) 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. 
4) 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. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 9 April 2017

Peking Duck Recipe | 北京烤鸭配方




Step by step instructions, plus a secret recipe that comes pretty close and show you how to make super tasty peking duck at home. I'm sure this will be your favourite and get your mouth watering. Paul said this was the best peking duck he had ever had, and he has had Peking Duck in the famous Chinese restaurant.

Ingredients:

(A)
• 2kg gressingham whole duck

(B)
Marinade:
• 4 tbsp chinese angelica powder
• 4 tbsp sichuan peppercorn powder
• 3 tbsp chinese five spice powder
• 2 tbsp cinnamon ground
• 3 tbsp brown sugar
• 3 tbsp sea salt
• 2 pieces dried mandarin peel
• 6 pieces anise stars
• 3 tbsp dark soy sauce
• 5 tbsp hoisin sauce

(C)
Prepare a pot of boilling water:
• 6-8 cups water
• 3 stalks spring onion
• 3 pieces ginger Slices
• 1 cup vinegar
• ½ cup golden syrup

(D)
Sauce:
I drain off all the duck juices into a bowl and separate the fat for baking potatoes, because it's a wonderful  crisps with a deliciously golden color and rich taste. then pour the liquid through a strainer and mix with hoisin dipping sauce, (blue dragon). This is the best sauce recipe, you'll ever try.

(E)
To Serve:
Chinese steamed buns or pancakes, spring onions and cucumber sliced into long thin strips, for garnish

Method:
1) In a bowl, Mix together the hoisin sauce, chinese angelica powder, sichuan peppercorn powder, chinese five spice powder, cinnamon ground, brown sugar, dried mandarin peel, anise stars, dark soy sauce and sea salt. Spoon some of the marinade inside the duck. Secure openings excess skin with wooden skewer or toothpicks. Rub the mixture all over inside and out. Cover with plastic wrap and marinate at least 1 hour or overnight in the refrigerator. It helps bring out the great flavour to it.

2) In a large pot, add water,  ginger slices, spring onion, vinegar and golden syrup bring to a boil and cook for 10 minutes. Pouring boilling water over the duck skin, about 15 times, for wonderful crispness before baking.

3) Allow the duck to stand in roaster tray and Use a cooling fan to speed up the drying process, about 18 hours, or uncovered 2 days on a rack in the fridge.

4) Preheat the oven to 200C. always use oven thermometer and bake with both top and bottom heat with fan assisted. Put the duck breast side up in a roasting pan and roast for 25 minutes in the preheated oven. Turn the heat down to 150C .Roast for 40 minutes or until skin is crisp and meat is cooked. (Baking time depends on the size of the duck).

5) For the sauce, see (D).

6) Carve and slice some duck. Place a teaspoon of the sauce in the center of each steamed bun, add a couple slices of duck, garnish with the spring onion and cucumbers and serve immediately for a mouthwatering main course.

Helpful Tips:
1) Transfer dried chinese angelica to a blender and Use a same blender, and blend the szechuan pepper into powdered.
2) Please understand that everyone's oven work differently.
3) Secret to the crispy skin is to make sure the duck is completely free of moisture and completely dry then you get crispy skin every time

Recipe Source: JosephineRecipes.Co.Uk

Friday, 24 March 2017

Homemade Super Soft and Fluffy Coconut Bread Recipe | Chinese Bakery Buns | Bread Rolls | 椰蓉麵包製作





I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!

Ingredients

(A)
• 2 cups bread flour
• 4 tbsp cake flour
• 2 tsp allinson yeast
• 1 cup cold milk
• 4 tsp sugar

(B)
1 tbsp olive oil

Makes 18
---35g each dough---

Makes 24
---25g each dough---

(C)
Coconut Filling:
2 egg yolks 
4 tbsp granulated sugar 
40g salted butter ( at room temperature)
11 tbsp desiccated coconut

Mix all ingredients together in a bowl, cover and refrigerate until ready to use.

(D)
For the topping:
2 tbsp golden syrup
1 tbsp hot water

Mix well and ready to use

You can also melt the golden syrup in a pan or melt the salted butter and brush the buns in the middle baking and after baking, It will give a nice shine. 

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar 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 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' 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 2 equal pieces. Cut each piece 35g, into 18 pieces total. Scoop a tablespoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour, until double or triple in sized. Bake in the preheated oven 150°c, until the buns are golden brown, about 30 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Brushing the crust with sugar water or melted butter in the middle baking. Sprinkle each bun with a few desiccated coconut on top. Had a yummy buns and a cuppa tea, and could not fault it at all.

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: JosephineRecipes.Co.Uk