Tuesday, 24 October 2017

Rose Flower Bread 🌹 Soft & Chewy Milk Bread Recipe






Here is my secret recipe for baking soft and chewy bread and when you want a rose shaped buns all you need is patience. It is a rose shaped buns, you can put on the table and that are stunning works of edible art and that will never forget.

Ingredients

(A)
• 113g, 1/2 cup, 125ml boiling hot water
• 25g, 2 tbsp bread flour
= • 100g-120g water-roux

(B)
• 65g cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 240g bread flour
• 30g cake flour
• 5g, 1 tsp dried yeast

 (C)
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(D)
• Whisk 1 egg yolk for brushing the crust
• or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl,  Just use boiling hot water to add to the bread flour to make a water roux, then add cold milk, egg, sugar, milk powder, bread flour and dried yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter, push the dough up and down, beat until no longer stick to your hands.

3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 1 hour until triple in sized. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. (I used 8g each x 5 = 40g, then cut in half = 20g each rose flower dough x 28 = whole dough 560g or makes x 12 and the remaining dough make a 2lb bread loaf).

5) Forming it into a ball. pressing it down and roll out flat and then take the new number of its position in the position, place 1 under 2, 3, 4 and 5 repeats until dough is sets. Roll out all into a large rectangle and cut into half, and make a rose flower shaped.

6) Place the dough onto a baking tray and rise again for another 30 minutes or 1 hour in the warm place until double in sized. 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.

7) Brushing the crust with whisked egg yolk on top. Bake in preheated oven 150°C, Bake for 15 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm!

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 6 October 2017

The Secret to Making Great Pancakes








Wake up with pancake batter ready? These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 11/2 cup, 250g cake flour
• 1 tsp, 3g dried yeast
• 200ml, 213g whole milk
• 2- large eggs
• 3 tbsp, 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 3 October 2017

How To Make Pancakes | Fluffy Pancake Recipe








These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 250g cake flour
• 3g, 1 tsp dried yeast
• 200ml, 213g whole milk
• 2- large, 118g eggs
• 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 24 September 2017

Homemade Pizza Sauce | Best Ever Pizza Sauce Recipe





Here is my secret recipe to create amazing and flavorful pizza, try this homemade sauce doubles as the most amazing sauce and incredibly taste better on your pizza or a pasta sauce.

Ingredients
• 1 to 2 tablespoons olive oil
• 1 medium onion and shallot, thinly sliced
• 1 medium red onion, thinly sliced
• 8 medium small, ripe tomatoes, cut in half
• 3 medium red chillies, finely chopped
• 6 medium small, bird eye chillies, finely chopped
• 1 tbsp light soy sauce or a few drops of maggi seasoning
• 1 - 2 tbsp cane sugar

Directions
1) Place a large frying pan on the medium-high heat. Pour in enough olive oil to coat the bottom of the pan. Add onion, shallot, red onion and fry until fragrant. Add ripe tomatoes, red and bird eye chillies to pan. Reduce heat and simmer for 15 minutes or until tender. Season with sugar and light soy sauce. As soon as it comes to the boil. Remove the pan from the heat. Set aside to cool completely!

2) Place mixture in a blender and blend until smooth. Ready to use immediately or keep refrigerated and use within 3 days.

Recipe Source: JosephineRecipes.Co.Uk


Monday, 11 September 2017

How To Make Chinese Bakery Style Ham and Onion Bread Rolls | Super Soft Chewy Milk Bread Recipe







Oh, yum. I remember coming home from a competition and how the whole house smelled like bread. Nothing tastes or smells heavenly than warm bread straight from the oven. Today I'm going to share one of my absolute favorite freshly baked ham and onion bread recipe. It's great for breakfast or even afternoon tea. Everyone loves it!

Makes 10 - 55g each

Ingredients

(A)
Roux:
• 25g bread flour
• 113g whole milk or water

Directions:
1) In a saucepan, Add bread flour and whole milk or water, mix well. bring to a boil over low to medium heat, Whisking until thickened and completely smooth, about 3 to 5 minutes. Be careful not to burn. You will make about 100g water-roux. Set aside to cool until ready to use or cover and refrigerate overnight.

(B)
Dough:
● 65g cold milk
● 1 whisked egg
● 100g water-roux
● 20g, 2 tbsp sugar
● 18g, 2 tbsp milk powder
● 270g bread flour
● 5g, 1 tsp dried yeast
● 25g, soften butter
● a pinch of sea salt or 1/4 tsp normal salt

(C)
Topping:
● 60g spring onion (or scallion)
● 1 egg, whisked
● a pinch of sea salt or 1/2 tsp table salt
● 1/4 tsp white pepper
● 10g corn, sunflower or olive oil (choose any)
● 100g-150g sliced smoked ham
(It depends how much ham you like)

Method:
1) In a large bowl, Add cold milk, whisked egg, water roux, sugar, milk powder, bread flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight. Allow to cold rise. (or you can rise in the room temperature for 1 hour until triple in sized).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape. cut into 3 lines. it will take the new number of its position in the row, place 1 under 2 and 3, repeats until dough is braided.
Add tops of bread with a little topping mixture. A handful of sliced smoked ham. It will added tasty flavor and create a decorative appearance.

6) Place the dough onto a baking tray and rise again for 30 minutes or 1 hour in the warm place until double in sized. 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. (Don't let the temperature reaches 45°C, It will killing the yeast).

7) Bake in preheated oven 150°C, Bake for 15 minutes and 180°C for 3-5 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm.

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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.

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 6 September 2017

Milk Bread Rolls Recipe | Water Roux Method | 湯種牛奶麵包





Incredibly soft, spongy and moist bread made using a 65°c water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again.

Makes 10
55g each

Ingredients

(A)
• 25g bread flour
• 113g whole milk or water

Water-roux method:
1) In a saucepan, Add bread flour and whole milk or water, mix well. bring to a boil over low to medium heat, Whisking until thickened and completely smooth, about 3 to 5 minutes. Be careful not to burn. You will make about 100g water-roux. Set aside to cool until ready to use or cover and refrigerate overnight.

(B)
• 65g cold milk
• 1 whisked egg
• 100g water-roux
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 270g bread flour
• 5g, 1 tsp dried yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• Whisk 1 egg yolk for brushing the crust
• or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl, Add cold milk, whisked egg, water roux, sugar, milk powder, bread flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight. Allow to cold rise. (or you can rise in the room temperature for 1 hour until triple in sized).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape. cut into 3 lines. it will take the new number of its position in the row, place 1 under 2 and 3, repeats until dough is braided.

6) Place the dough onto a baking tray and rise again for 30 minutes or 1 hour in the warm place until double in sized. 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.

7) Brushing the crust with whisked egg yolk and sprinkle some sesame seeds on top. Bake in preheated oven 150°C, Bake for 15 minutes and 180°C for 3-5 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm.

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 24 August 2017

How To Make Super Soft, Spongy & Moist Bread | Chinese Bakery - Braided Bread Buns Recipe











Incredibly soft, spongy and moist bread made using a 65°c water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again.

Makes 10
55g each

Ingredients

(A)
• 25g bread flour
• 113g whole milk or water

Water-roux method:
1) In a saucepan, Add bread flour and whole milk or water, mix well. bring to a boil over low to medium heat, Whisking until thickened and completely smooth, about 3 to 5 minutes. Be careful not to burn. You will make about 100g water-roux. Set aside to cool until ready to use or cover and refrigerate overnight.

(B)
• 65g cold milk
• 1 whisked egg
• 100g water-roux
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 270g bread flour
• 5g, 1 tsp dried yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• Whisk 1 egg yolk for brushing the crust
• or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl, Add cold milk, whisked egg, water roux, sugar, milk powder, bread flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight. Allow to cold rise. (or you can rise in the room temperature for 1 hour until triple in sized).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape. cut into 3 lines. it will take the new number of its position in the row, place 1 under 2 and 3, repeats until dough is braided.

6) Place the dough onto a baking tray and rise again for 30 minutes or 1 hour in the warm place until double in sized. 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.

7) Brushing the crust with whisked egg yolk and sprinkle some sesame seeds on top. Bake in preheated oven 150°C, Bake for 15 minutes and 180°C for 3-5 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm.

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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.

Recipe Source: JosephineRecipes.Co.Uk