Monday, 30 December 2013

Chinese Sweet Potato Custard Buns 獨家秘製奶皇包 Josephine's Recipes Episode 68



















(Servings for 2 – 4)

It depends on how much you want to make the buns, 4 large or 8 medium to small sized steamed buns, it's up to you. Just follow this step-by-step recipe carefully and make your own Happiness is Homemade. You’ll be rewarded with comforting, super soft, fluffy, chewy and tasty Chinese steamed buns. Smile. Cook. Eat. Love » be delicious!

Ingredients:
Steamed Buns Dough: 
(A)
2 cups plain flour
4 tsp sugar
2 tsp vegetable oil
1 tsp instant dry yeast
(Allinson Easy Bake Yeast)
1 cup warm milk (250ml)
should be under 38°c

Method (A):
1) Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds.
Add 1 teaspoon of sugar and yeast mix well, sit in the oven (26°c degrees) for about 20 minutes
or until bubbles arise.
2) In a large bowl, add plain flour, 3 teaspoon of sugar, 2 teaspoon oil.
Add the (1) yeast mixture to the flour and mix together with your spoon.
3) Transfer the soft and sticky dough on a clean, floured work surface then knead
well for 5 minutes. Covered with a plastic wrap and wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. The dough should rise until it is puffy, and double or triple in sized.

Filling:
(B)
2 tbsp butter
(Lurpak butter slightly salted 100g)
2 large sweet potatoes
5 tbsp full cream milk powder
2 tbsp brown or white sugar
2 tbsp condensed milk

Method (B):
1) Heat the butter in a middle large saucepan over low heat, Add diced sweet potatoes and slowly cook until soft.
2) Add 4 tbsp milk powder, 2tbsp brown sugar, and 2 tbsp condensed milk, stirring and well blended. To boil over medium low heat and Simmer until soft or about 35 minutes. It's depends how large you cut your sweet potatoes into chunks.
3) Remove from heat, set aside and leave to cool in the refrigerator or if you want the ‘’filling paste’’came out super smooth, you can pour into a blender and puree until smooth.

Method (C):
1) Sprinkle some flour on the board surface so the dough won't be sticky and stuck when you knead it. Cut into 4-5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each
portion into a thin circle.Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle.Wrap a spoonful ‘’filling’’ inside, pinch seam tightly.
2) Place on a greased baking sheet and turn up the edges of the base.
Transfer to a steamer, covered for 5 minutes.
3) Add cold water into steamer, steam buns over medium-high heat for 20 minutes. Rest another 5 minutes.

Notes:
1) Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE!
2) For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38°c).
3) That is so perfect to put the sugar and yeast together and sit in the oven should be under 38°c  for 20 minutes or until bubbles arise.
4) The dough can be used to make ‘’Mantou’’ for any shaped you like.It’s a kind of steamed bread.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 21 December 2013

How to Make Japanese Cotton Cheese Cake | 日式芝士蛋糕 轻乳酪蛋糕 - Josephine's Recipes Episode 67






















That is fluffy, soft and flavourful. I fall in love with this type of Cheese Cake,
You must be try it and you know what I want to say is (Perfect). They are often served as part of any celebration even to celebrate something as simple as a beautiful day.

Ingredients A
3 Egg yolks
300g Cream cheese
 'Dairylea Cheese Spread'
150ml Full cream milk
50g Sugar (3½ tbsp)
50g Plain flour (3½ tbsp)
35g Cornflour  (2 tbsp)

Ingredients B

3 Egg whites
100g Sugar (7 tbsp)

Method:
A) In a bowl, Combine cream cheese, milk ,
sugar and egg yolks, mix well.  add in sifted plain and cornflour,
stirring and well blended. Let the batter sit for at room temperature
until your egg whites is ready. (the whites are whipped separately, see (B) and folded.

B) Whisk egg whites and sugar in another bowl until soft peak is formed.
Add egg yolk mixture and beat well.

C) Pour cake mixture into your cheese cake pan and place them in a large baking dishes.
Pour enough hot water for water bath. Preheat oven to 180c, Bake for 1 hour 30 minutes, or until a chopstick inserted comes out clean. Uncovered or cover with the aluminium foil is just up to you.
If you uncovered, then your top should be golden brown.

(D) Remove the cake from oven, let cool and chill for at least 3 hours before serving.

Helpful Tips:
I have always eaten my cheese cake cold and of course you can warm them quickly using the microwave or oven. Day 2, you can preheat the oven to 180c degrees, re-bake without the aluminium foil, and your top will become golden brown and more flavourful, light, soft, textures, and fluffy. If your cream cheese has been in the freezer: heat the cream cheese, milk in a saucepan over low heat until completely dissolved. Remove the heat, add in sugar, plain and corn flour, stirring and gently well blended.

Recipe Source: JosephineRecipes.Co.Uk


Friday, 20 December 2013

Coconut Rice Krispies Treats 椰絲米通 - Josephine's Recipes Episode 66




















Rice Krispies Treats has become so popular amongst children and adults alike, this deliciously sweet favourite is a treat for all seasons.

Ingredients
1 tbsp Butter 牛油
180g Sainsbury's white mini marshmallows 棉花糖
6-7 cups KELLOGG'S® RICE KRISPIES® cereal 卜卜米
6 tbsp toasted shredded coconut 椰絲
A pinch of toasted sesame seeds 芝麻

Method:
A QUICK NOTE:
Just mix together rice krispies with melted butter and marshmallows and the best part is that both children and adults love this crunchy bites, with its sweet, coconut flavour and crispy texture.

1) Heat the butter in a middle large saucepan over low heat, add marshmallows and stir until melted. stirring, and well blended.

2) Remove from heat, mix in rice krispies stir until well coated

3) Sprinkle the shredded coconut and milk powder with your fingers,
in the base layer.

4) Pour the mixtures in dishes, and put the second layer, sprinkle of shredded coconut, and a pinch of toasted sesame seeds over the top.

5) using a buttered spatula, press the mixture across the dishes evenly and firmly. Set aside and leave to cool. cut into squares.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 15 December 2013

How to Cook Boiled Rice in Claypot | Learn How to Make Rice 煲飯 Josephine's Recipes 65


Easy step by step video in above,
It is traditionally Authentic Asian Cuisine
cooked in a clay pot, make it easy to cook boiled rice, 
that is a delicately flavoured rice with the subtle aroma of jasmine, 
light, soft fluffy and milky white rice dish.
It's perfect without rice cooker!

Among the Chinese community in everywhere, 

affectionately called '' 煲飯 Bo Fan '' in Cantonese.

(2 servings)

For Clay Pot
Cooking time: 30 minutes 
Keeping warm: 5 minutes 

White Rice Ingredients
Frangrant Jasmine Rice 1 cup 
Water 1 ½ cup 

Method:


1) Wash 1 cup of rice until the water runs clear, drain and add 1 ½ cup of water, and cover claypot with lid. 

2) Simmer the rice in medium low heat until it is almost cooked, about 30 minutes.


3) Turn off the stove, keep warm for slow cook another 5 minutes, 
fluffy with a fork just before serving.

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 12 December 2013

冬日補血暖身甜湯 | 番薯糖水 Chinese Sweet Potato Soup - Josephine's Recipes 64



Ingredients:
2 fresh ginger slices

5 dried large red dates
2 large sweet potatoes
1 ½ Chinese brown sugar
3 cups water

Directions:  

Prepare one litre white casserole dish with glass lid.
Add 2 fresh ginger slices, 5 dried large red dates, 
2 large sweet potatoes, 1 ½ Chinese brown sugar and 3 cups water. 
To boil over medium low heat and Simmer about half hour.
It's depends how large you cut your sweet potatoes into chunks.
 


 
冬日補血暖身甜湯 | 番薯糖水
迎接新的一年,最需要的是一碗溫暖的糖水補補身子。

一個在冬天很受歡迎,暖人身心的甜品,

製作方法主要材料有: 兩片老薑、5粒紅棗(去核)、2個番薯(切塊)、片糖1塊半、與3杯清水煮成。

在冬天的時候,天氣都會很​​​​乾燥,加入老薑片和紅棗。


姜能驅寒養胃,治療感冒,­熬煮簡單易做,可謂是順手可拾的養生藥用的小方子。

紅棗有補血滋潤的功效,這一款的番­薯糖水;有利於減肥、健美。最佳養顏的甜品。

番薯糖水煮起來非常容易,但也不簡單!時間要控制的好,需要一些小竅門,

才能讓糖水變­得清亮,薯味甜美中帶有微辣味道,番薯塊不爛,
粉而帶韌,吃起來不但有口感,喝了特別­溫暖!

處理:紅棗去核,老薑、番薯去皮,用刀刃深入番薯肉中,

稍稍用力將番薯一塊塊撬開,並­清洗乾凈。

番薯糖水的做法:

準備一個鍋, 放入兩片老薑、5粒紅棗(去核)、2個番薯(切塊)、3杯清水、片糖1塊半
開中火熬煮至番薯變軟即可。

小貼士:

番薯切成小塊熬煮半小時,切成中大塊要熬煮1個小時。
要注意的是,熬煮超過1個小時的番薯會煮爛,沒口感,不好吃。


Saturday, 7 December 2013

Chinese Steamed Pork Bun Recipe 叉燒包 Char Siu Bao - Josephine's Recipes 62




















One of our childhood favourite bao is Chinese Steamed Buns filled with barbequed pork and is very popular dishes in dim sum restaurants from all around the world.

Prepare 5 of 10cmx10cm baking paper
( 2 servings )

Ingredients
Make the dough:
2 cups plain flour
4 tsp  sugar
2 tsp vegetable oil
1 tsp instant dry yeast
(Allinson Easy Bake Yeast)
1 cup warm milk (250ml)
- (should be under 38C)
- (Use milk instead of water,
 if you want the buns to appear white)

For Fillings and Sauces:
Hong Kong Style Roast Pork - Char Siu



Recommend to watch this:
BBQ Roast Pork Pastry Puffs | Char Siu So



Method:
1) Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds.
Add 1 teaspoon of sugar and yeast mix well, sit in the oven (26°c degrees) for about 20 minutes until bubbles arise.

2) In a large bowl, add plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon.

3) Transfer the soft and sticky dough on a clean, floured work surface then knead well for 5 minutes. covered with a plastic wrap or wet clothes.The fermentation usually takes about an hour, winter time is should be takes more longer. The dough should rise until it is puffy, and double or triple in sized.

4) Cut into 5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base.

5) Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes.

Helpful Tips:
1) Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE!
2) For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38C).
3) That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes or until bubbles arise.
4) The dough can be used to make ‘’Mantou’’ for any shaped you like. It’s a kind of steamed bread.
5) Tips for freshly steamed buns: May be kept in the refrigerator two days; cover with foil or plastic wrap or place in plastic bag to freeze, plastic freezer wrap, or place in heavy-duty freezer bag.
6) Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve)
7) If you use only milk without any water to make buns, they'd look even whiter also your buns taste heavy milk flavour or you can skip the milk if you don't like,
and  replace it with the same amount of water.
8) You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer,
and they don't spoil easily at room temperature.
9) They would probably get too dry to eat before they spoil at room temp.

Recipe Source: JosephineRecipes.Co.Uk


How to Make Chinese New Year Cake 蒸年糕 Sticky Rice Cake - Josephine's Recipes 63





This was one of my very favourite Chinese treats.  I love this cake so much, it's such a delicious, chewy, super soft, and can bring something sweet and happiness to yourself. A traditional dessert eaten during Chinese New Years is Nian Gao. It meaning "sticky cake," which means something along the lines of "growing taller every year."Similar to "a pinch to grow an inch," this is just used to wish the person good luck and good health in the New Year!

First, Prepare one 0.75 litre Pyrex Round Glass Casserole Internal Diameter 21cm

Ingredients
1 cup glutinous rice flour
1 piece brown sugar or 1/2 cup brown sugar
1 cup water
1 tablespoon dark muscovado sugar
1 teaspoon vegetable oil

Method:
1) Pour a cup of water and bring to boil, Add 1 tbsp dark muscovado sugar and 1 piece brown sugar. Stir the sugar constantly over middle low heat until the sugar is completely dissolved

2) In a large bowl, sift  1 cup of glutinous rice flour and add 1 cup of  Sugar water, an ideal temperature needs 65°c hot or until completely cool then add 1 tsp oil and stir until well combined.

3) Pour the mixture into the prepared greased casseroleCover and steam over high heat for 30 minutes

4) Remove the cake from the heat. Decorate with the remaining red dates on top. Serve immediately, or refrigerate overnight.

To serve in the next day
Cut the cake into square pieces, reheat and serve the cake as is, or pan fried with eggs.

Helpful Tips:
1) How long can I keep this - Nian gao ''Chinese New Year's cake'' ?
Use a wrap cling or sealed film bags can be stored for up to 1 month in the fridge. The longer you store it, the harder it will gets, don't worry! It softens,
when you reheat or pan fried.
2) You can either adjust the steaming time accordingly or for longer 1 - 3 hours.
3) If you are add 65°C, your batter should be thin, and watery. Just use a strainer which is helpful to strain out and make sure you've smooth batter. 
4) Temperature of the sugar water will effect the batter, thin, watery and thick.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 1 December 2013

How to Make Chinese Spring Onion Pancake 蔥油餅 Josephine's Recipes 61









































A traditional Chinese pancake are one of our very favourite morning treats! It’s perfect with dipping sauce and served with rice porridge, as part of dim sum as appetizers, and as street food. A great my own recipe, easy and produced A delicious traditional Chinese pancake, crisp on the outside, lovely chewy in the middle, and soft on the inside is definitely the way to go. It's amazing, though, to see the difference in texture depending on your skills. It tastes almost as good as what you get in the restaurant.

Serves: 2
Ingredients
1 cup plain flour
Less ½ cup hot water
2 tbsp cold water
3 spring onion ( finely chopped )
2 tbsp sesame oil
2 tbsp vegetable oil or peanut oil (for frying)
2 tbsp toasted sesame seeds
1 tsp salt

Method:
1) Wash and thinly slices onion.

2) In a large bowl, sift 1 cup of plain flour and slowly add the less ½ cup of hot water
and 2 tablespoon of cold water.

3) Use a ‘’spoon’’ knead into a sticky dough until a smooth dough ball formed for about 5 minutes.

4) In another bowl, add 2tbsp sesame oil, transfer the dough into a lightly greased bowl, cover with a plastic wrap for 5 minutes, now, you have a moist dough and add in 2 tbsp toasted sesame seeds, 3 spring onion ( finely chopped ), 1 tsp salt. combine well and set aside at least 15 minutes or more.

5) Place a ball of dough on a well floured work surface and dust the rolling pin with some plain flour as you go, roll into a thin circle, roll the pancake up from one end – (Like a sausages).

6) Cut into 5 pieces. Roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle.

7) Heat oil in a non-stick frying pan over medium high heat. Carefully transfer the pancake dough onto the pan about 5 minutes each side or until golden brown.

Spicy Dipping Sauce Recipe:
2 tbsp Soy sauce
2 tbsp Sesame oil
½ tbsp sesame seeds
½ fresh green chili, ½ fresh red chili

Combine all the ingredients in a small bowl.

Recipe Source: JosephineRecipes.Co.Uk