Wednesday, 18 April 2018

Eggless Banana Chocolate Chips Cupcakes Recipe | How To Make Banana Cake - Super Soft, Moist & Fluffy










Makes 6 cupcakes

Ingredients

(A)
• 40g salted butter, (soften) / 5 tbsp vegetable oil
• 28g, 3 tbsp granulated sugar
• 1 large, 2 small bananas, (very ripe)
• 1/4 tsp vanilla extract
• 1 tbsp whole milk / evaporated milk

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

(C)
100g chocolate chips
2 tbsp cake flour

Directions:
1) In a large bowl, Mix together butter, a pinch of sea salt, sugar and bananas.
2) Use the bottom of a spoon press down on the banana, continue until the banana is well mashed.
Add vanilla extract, milk and sieved cake flour, baking powder and baking soda into a same bowl.
3) Use a whisk or a fork to beat them well until combined. Rest for at least 10 minutes before baking.
4) Line a muffin pan with paper liners. Scoop batter into prepared pan and top cupcakes with
banana slices, chocolate chips or just plain as you desire.
5) Bake in no preheated oven, 170°C for 23 minutes.

Recipe Source: JosephineRecipes.Co.Uk 




Friday, 13 April 2018

Apam Balik | Peanut Pancakes Recipe 花生夹饼



The pancake itself are thin like crepes, with a crispy outside, and soft fluffy inside, that filled with sugar, chopped peanuts and butter. Here are the most popular ''apam balik'', yummy snacks in Malaysia. Also one of my childhood favourites. I can make it whenever I want the treats and you too. How's happiness yet?

Makes 5 (23cm)

Ingredients
1 cup, 250ml warm, boiled water
2 tbsp, 22g granulated sugar
1 tsp, 3g dried yeast
1/2 tsp baking soda
1 large whole egg
11/2 cup, 200g cake flour

Filling
5 tbsp granulated sugar
200g roasted peanuts, into coarse
some butter, as you desire

Method
1) Add the water, sugar, dried yeast, baking soda, egg, and sift the flour into a bowl, then whisk to a smooth batter and lump free.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and rise in the warm place for at least 1 hour or place in the fridge 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 medium heat, lightly greased with oil. Scoop batter onto the pan.
swirl it to cover the base, then add a handful of sugar on it and cover with the lid for a minute, and sprinkle some chopped peanut and some butter, flipping to other side, fold into half, cut and serve hot, eat straight away!

Recipe Source: JosephineRecipes.Co.Uk 


Tuesday, 3 April 2018

Homemade Pepperoni Pizza | How To Make Pizza From Scratch




Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best pepperoni pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 2
---25cm (10'') round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g mozzarella cheese, for each pan (extra cheese, compare to restaurant)
• 125g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant)
or as you prefer?
• 90g pepperoni

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'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise about 30 minutes or until beep to signal and then you take it out of the machine. 


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto two floured round pans. Top crusts with sauce, mozzarella cheese and pepperoni.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 18 minutes. (Makes 2 pizzas with 10 inch round pan).

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.

Helpful Tips:

Knead the dough by hand in above recipe. 

In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 29 March 2018

Black Forest Cupcakes Recipe







































These soft and moist chocolate cupcakes filled with dark chocolate are super delicate without being too sweet! Topped with a freshly whipped cream that's light and fluffy, also decorate with cherries and chocolate sprinkles. They are a wonderful option for any special occasion!

Ingredients

(A)
• 22g, 4 tbsp corn oil
• 10g, 2 tbsp cocoa powder, sieved
• 1 tsp instant coffee, sieved
• 28g, 3 tbsp sugar
• 66g, 6 tbsp milk
• 58g, 7 tbsp cake flour
• 2, large or 3 egg yolks
• a pinch of salt

(B)
• 94g, 2, large or 3 egg whites
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 48g, 5 tbsp sugar

(C)
To Assemble
• 600ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 tsp vanilla extract
• 250g dark chocolate, sprinkles, shavings or curls
• 12 fresh cherries 

Method:
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine sugar and milk. Turn off the heat, less than 65c. Sprinkle a pinch of sea salt, 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 egg whites until foamy then squeezing a little 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, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared cupcakes and sprinkle shredded dark chocolate as a filling and chocolate chips over cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!

5) Don't need a preheated oven! 130ºC -150ºC,  Always bake with both top and bottom heat with fan assisted for 25 minutes. Makes 12 cupcakes.

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.

6) Leave the cake in the oven, whether turned ''off'' and when it is done. Leaving it in oven while the oven is cooling down, at least 15 minutes or more than 20 minutes, until the oven temperature reached room temperature.

7) When the cake are cool completely. Whisk the double cream, icing sugar and vanilla extract, until softly whipped, about 3 minutes. Cover with the cling film and refrigerate for 10 minutes. Frost with your favorite whipped cream or buttercream frosting. Decorate with fresh cherries. Before serving, Set in a refrigerator for 10 minutes and Serve!

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
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, 24 March 2018

How To Make Black Forest Cake


Impress your loved ones with this black forest cake. Amazingly soft and moist chocolate layered with fresh cherries marinated in brandy and vanilla whipped cream. You can make this and takes it to a whole new level.

Makes 1 
(6-inch cake pan)

Ingredients

(A)
• 3 large egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 6 tbsp cake flour, sieved
• 2 tbsp cocoa powder, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar
or 1/2 tsp lemon /lime juice
• 4 tbsp sugar

To Assemble
(C)
• 600ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 tsp vanilla extract
• 300g fresh cherries & cherries pieces marinated in brandy
• 250g dark chocolate, chopped

Method:

1)  In a bowl, mix (A) egg yolks, sugar, corn oil, milk and sift in the cake flour and cocoa powder, whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar or 1/2 tsp lemon /lime juice and sugar a little bit at a time until to a thick and stiff peak stage, about 3-5 minutes.

3) Folding egg whites into a cake batter, and mix until incorporated.

4) Use a large baking pan for a cold water bath. Don't need a preheated oven! 130ºC -150ºC,  Always bake with both top and bottom heat with fan assisted for 60 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.

5) Leave the cake in the oven, whether turned ''off'' and when it is done. Leaving it in oven while the oven is cooling down, at least 15 minutes or more than 20 minutes, until the oven temperature reached room temperature.

6) Drop the cake pan immediately after removing from the oven.

7) When the cake are cool completely. Whisk the double cream, icing sugar and vanilla extract, until softly whipped, about 3 minutes. Cover with the cling film and refrigerate for 10 minutes.

8) Cut a cake into three. Place the first layer on a cake pan. Spread a thick layer of the cream on top, then spoon over the cherries pieces and sprinkle chopped dark chocolate. Gently press in to indent.

9) Place the second and third cake layer, repeat the layering process as the first. Decorate with fresh cherries. Before serving, Set in a refrigerator for 10 minutes and Serve!

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
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, 18 March 2018

Flower Bread | Rose Buns Recipe 🌹 Super Soft Milk Bread








































When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are 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. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake 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 or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and 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 or whatever you like. 

6) Place the dough onto a baking tray and rise again for 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) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 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, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

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 15-20 minutes. 
3) Yeast is best stored in the lower rack of 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, 16 March 2018

Super Soft & Chewy Milk Buns Recipe - Flower Bread Art Ideas - The Best You will Ever Make!








































When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are 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. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake 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 or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and 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 or whatever you like. 

6) Place the dough onto a baking tray and rise again for 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) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 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, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

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 15-20 minutes. 
3) Yeast is best stored in the lower rack of 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