Saturday, 13 January 2018

Super Crispy Sesame Balls | Street Food You Can Make at Home | Sesame Seed Balls Recipe - 煎堆 芝麻球 賀年小食















A popular snacks and famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste, and then coated with sesame seeds and deep-fried. Nothing is better than homemade deep fried goodies. One of my favourite snacks and you just can't stop eating! I like them crispy on the outside and soft and chewy on the inside. The tradition eating sesame balls during Chinese New Year is resembles gold ingots or money pouches, either of which would bring good fortune to the maker's home.

Makes 10 
( 21g each dough )

Ingredients
(A)
For the wrapper dough
• 100g, 3/4 cup glutinous rice flour
• 1 tsp, 3g baking powder
• 2 tbsp, 22g sugar
• 100ml, 80g boiling water
• 1 tsp vegetable oil

(B)
Stuffing
• sweetened red bean paste
homemade / store-bought as you desire

(C)
For dipping and deep fry 
• plain water
• white sesame seeds
• oil for frying

1) In a big bowl, add glutinous rice flour, baking powder, sugar and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. add vegetable oil. Rest for 5 minutes, and knead by hand for a few minutes until the dough is soft and smooth. Rest for a while, 10 minutes to an hour. 

2) Divide the dough into 10 equal pieces, about 21g each, and roll them into balls. Keep the dough balls covered with a cling film to prevent them from drying out.

3) My secret recipe of making red bean paste or you can store-bought as you desire.
http://yummyeasycooking.blogspot.co.uk/2017/05/red-bean-paste-recipe.html - Keep refrigerated until ready to use.

4) With the palm of your hands, flatten the dough balls into disks and then place 1/2 tsp red bean paste in the center and gather the sides and roll into a ball. Repeat with remaining wrappers and stuffing.

5) Prepare two bowls, one with plain water and the other with sesame seeds. Take one ball with one hand dip with water and another hand coat thoroughly with sesame seeds. Set aside for frying.

6) In a large wok, heat vegetable oil over medium high heat until 150C. (You'll see lots of bubble around) Add sesame balls at a time, and fry over medium heat until golden and puffed up, about 7 minutes and increase the heat to medium high heat and fry about further 3 minutes. It should take about 10 minutes per batch. Serve warm or cool completely. Leftovers can keep in the room temperature and use to eat them as breakfast in the next day.

Recipe Source: JosephineRecipes.Co.Uk




Saturday, 6 January 2018

How To Make Chinese Dumplings | Potsticker Dumpling Recipe







This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.


Recipe Source: JosephineRecipes.Co.Uk


Thursday, 4 January 2018

🌹 Rose - Pan Fried Dumplings - Super Crispy & Perfect Potstickers Recipe 鍋貼、外皮酥脆、內餡爆汁、煎餃在家做!







This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.

Recipe Source: JosephineRecipes.Co.Uk



Sunday, 17 December 2017

How To Make Chocolate Swirl Cake | Castella Sponge Cake





Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar

(C)
• 1 tsp cocoa powder, sieved

(D)
• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes,  6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan, 

Method:
Pre-heat oven, 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, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well 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) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 45 minutes - 9 inch cake pan or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil 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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

Recipe Source: JosephineRecipes.Co.Uk

Friday, 8 December 2017

How To Make Chocolate Swirl Cupcakes | Cotton Soft Butter Sponge Cake Recipe - Cake Art Decorating Ideas





Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar

(C)
• 1 tsp cocoa powder, sieved

(D)
• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes,  6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan, 

Method:
Pre-heat oven, 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, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well 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) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 45 minutes - 9 inch cake pan or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil 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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

Recipe Source: JosephineRecipes.Co.Uk

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