Sunday, 31 May 2015

农历五月粽飄香,端午節快到了,教你包出心中最美味回憶里的花生咸肉粽!粽子的做法大全 - Josephine's Recipes Episode 31



分量: 15个 (大) 20个 (中)

材料:
500g 五花腩
(半肥廋)
600g 花生
50g 虾米
50g 干贝
15 -20 咸蛋黄
150g 红葱
80g 花菇
2kg 糯米
选长糯米
长糯性韧米粒较干硬
圆糯性松易烂。

粽叶


调味料:
3大匙 李锦记老抽
用老抽上色,有很浓很浓的古早味.
3大匙 李锦记生抽
3大匙 李锦记蚝油
2大匙 甜米酒

做法:
1) 粽叶、绳洗净,冷水浸泡过夜。
 第二天,倒掉泡过的残物水,洗净沥干水分。
 并减去尾端的叶脉粗梗备用。

2) 泰国糯米洗净, 花菇,虾米,
  干贝,浸泡过夜,沥后备用。

3) 五花腩放盐洗净。将(三大匙海鲜酱,磨豉酱腌汁)
全部倒入调匀。盖上保鲜膜,放入冰箱,冷藏腌制隔夜让其入味。
烤箱预热至200℃,烤35分钟。 20分钟后,搽上蜜糖。
(丢掉多余的是油腻汁) 烤至表面有点焦黑,待用。

4) 买现成的咸香花生,用搅拌器打碎备用。 (别打太碎)
 可以买生的泰国花生自己慢火炒香。 (但比较费时又费力)

5) 热锅入油,中火爆香红葱头,虾米、干贝、与花菇炒香后,关火。
  (花生不能太收热,会很容易烧焦,所以要关火后,才放入花生碎。)

6) 热度刚刚好要快手加蚝油、生抽、老抽调味甜米酒、快炒。
  最后再放入半肥廋蜜汁叉烧肉,关火炒香即可。把材料盛起大碗备用。

7) 取两片粽叶,头尾交叉叠放, 于叶长约1/3的位置折成三角锥形,
先放入1-2大匙糯米铺底,2朵花菇,2块半肥廋叉烧,
1个咸蛋,2大匙虾米干贝花生料。最后再放1-2大匙糯米铺平。

高度不能超过粽叶边缘将另一端粽叶盖上两侧反折后,用绳绑住。但不宜绑得太紧喔!
这样才能在糯米有膨胀的空间。收口要收的漂亮,这样煮肉粽的时候才不会爆出。

 8) 一大锅, 将包好的粽子摆入深锅内,直接加热水淹过粽子。
 盖上锅盖后用中火煮约1小时后熄火。仍盖紧锅焖半小时。
 记得偶而要检查水量,以防煮干,水不够的时候记得要加水进去。

温馨提示:
需挑选较有油脂的五花腩,在蒸煮后肉质才不会紧缩。
且油脂会融入糯米中,增加滑润口感兴香气。

自己动手做真的好吃又健康,而且料多又丰富,
吃的到家乡味跟古早味。这是美食主义者不能错过的好料理喔!
大家不妨自己动手来做做看,很容易就可以上手了。

食谱来自:JosephineRecipes.Co.Uk



Saturday, 30 May 2015

How to Make Super Soft and fluffy Cheese Bread Sticks | Chinese Bakery Buns 手搓 低溫發酵麵糰 超軟 芝士牛奶麵包製作 - Josephine's Recipes 150







Paul says they turned out super soft and fluffy also have to be the amazing tasting, 
he had ever eaten. It's perfect for lunch with a creamy mushroom soup on the side. 

Makes 10 

Ingredients:

(A)
1 cup whole milk (warm) 40°C
1 tsp allinson easy bake yeast
1 tsp sugar

(B)
2 cups bread flour
2 tbsp sugar

(C)

35~ 50g lurpak salted butter (soften)
This will totally depend on how much butter you like

(D)
2 tsp golden syrup + 1 tsp water and mix well.
Brush after middle baking and before 5 mins done

(E)
1/2 cup shredded mozzarella cheese
A pinch of garlic salt, and dried parsley.

Method:

Day 1: 
(A) 
Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. 
Just cover it with the lid until bubbles arise.

(B) 
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, 
then add the (A) yeast mixture to the flour and mix well until combined. 
kneed till it forms a rough ball and a medium level of gluten has developed.

(C) 

Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2: 
(A) 
Take the dough from the fridge, Cover the dough with a wet and hot tea towel. 
It will help to balance the rising temperatures. Rest for an hour.

(B) 

Use your finger test for dough, it will helps you to know exactly when bread has risen enough.

(C)
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well 
and beat the dough by hand until it is smooth, soft and elastic. 

You can also check the gluten development with the windowpane Test: pull off a chunk of dough 
and stretch it with your hands. if it break, repeat step. 

It should stretch to form a very thin translucent sheet, without tearing.

(D) 
On a floured surface, Using a rolling pin, roll into a rectangle, and shaped into log.
Use a scraper cut dough into 10 circles. then roll those and slowly tightly, 
strips from one side into a long strips. Covered with a wet and warm towel. 
Allow to rise again (ideally in a warm place) until they double or triple in size. . 

(E)
Sprinkle mozzarella cheese evenly over the dough. Bake at 150°C for  20 minutes, 
or until golden. Brush the sugar water over the bread before 5 minutes done.

Remove from oven, Sprinkle with a pinch of garlic salt, and dried parsley.
Serve while warm. Good Luck and Happy Baking!

Helpful Tips:
1) If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine, 
like stand mixer, food processor and bread machine instead.
3) Baking time depends on the size and shape of the bread being baked.
4) Brushing the crust with melted butter, milk, whisked egg, 
or sugar water on the bread surface as you desired.

Crispy Crust:

Brush before baking.

Soft Crust:
Brush after middle baking
or after baking as you desired. 
It will reduce the amount of "crisping up".

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 26 May 2015

Cappuccino Art Flower | Latte Art Heart | Perfect Coffee | Cappuccino Latte'Art | Muriel's Kitchen London


We parked our car in the Chinatown, London. Then went in for a coffee after shopping. 
The waiters are all smiling which is great customer service.

There was an smart atmosphere and nicely decorated and gives us a nice feeling. 
Really enjoyable!

Visited May 2015
4 of 5 stars Value
5 of 5 stars Atmosphere
5 of 5 stars Service

Address: 
7-9 Leicester Square, London WC2H 7NA, England
020 7494 3919


























Thursday, 21 May 2015

来来来!教你零失敗糯米鸡製作 很入味,很好吃!大家都很喜歡的早餐 糯米鸡的做法大全 - Josephine's Recipes 95
























以上糯米鸡的做法:
(A)
425g 约2杯糯米 浸泡一个晚上

生炒糯米的配料:
1大匙芝麻油
1大匙黑酱油
1大匙酱油
1大匙蚝油
1杯热水

(B)
135g 带皮鸡胸肉(切小块)
15g 约1个 鸡翅膀(砍小块)
25g 约半杯 冬菇丝(泡水)
25g 约半杯 虾米/干贝(泡水)
2条腊肠
姜切丝
2根 青葱(切段)
6粒 蒜头(切碎)
8粒 咸鸭蛋

(C)
腌料:
1大匙甜酒
1大匙酱油
1大匙蚝油
1大匙芝麻油
1小匙胡椒粉
1大匙玉米粉

1) 先将糯米浸泡一个晚上

2) 大碗,放入(B )切小块带皮鸡胸肉, 鸡翅膀, 冬菇丝, 虾米/干贝,腊肠,
姜丝,之后腌料(C) 甜酒, 酱油, 蚝油, 芝麻油, 胡椒粉, 玉米粉腌过夜。

3)  热锅放入爆香蒜头,至金黄色。倒入己浸泡好的 (1) 糯米,炒到均匀。
之后放入,生炒糯米的配料(A) 芝麻油,黑酱油,酱油,蚝油,慢慢再倒入1杯热水。
炒到上完颜色为止,关火。

4) 准备八个小碗,先放咸蛋黄,放料,后加米,压平。
里,放热水,大火蒸20分钟,即成。

注:蒸的时候要留意锅里的水会蒸干,所以按照时间长短适当的加热水。

食谱来自:JosephineRecipes.Co.Uk


Wednesday, 20 May 2015

教你零失敗麵包製作 | Chinese Bakery Milk Bread | Homemade Sandwich Bread - Josephine's Recipes 135





















來~ 跟著约瑟芬~ 一起好心情~ 快乐烘焙!保証零失敗。经过一年多的努力,研發低溫手搓软包法,才有今天最完美的做法大全­。希望大家會喜欢。随着麵包出炉的那一刹那,满屋;都有著,浓 烈,烘烤的 ''麦芽'' 香气。這種手工自製~ 柔软如棉花糖~ 牛奶麵包,超級松软,色泽光亮,口感膨松软绵,具有浓郁的奶香味。 就算;隔天;重新加熱,味道,質感,儼然如新鮮出爐一样, 幸福满溢。強烈推薦!

材料:
(A)
1杯: 全脂牛奶 40℃溫度
1茶匙: 酵母
1茶匙: 糖

(B)
2杯: 高筋麵粉
2湯匙: 糖

(C)
35〜50克咸黃油(軟化)

(D)
1小匙糖浆 + 1大匙水,调匀。

面包差不多八成熟,从烤箱拿出来搽上糖水,
再烤成十成熟。表皮会很亮很软。隔天回烤也一样软棉棉的。

食谱来自:JosephineRecipes.Co.Uk

Sunday, 10 May 2015

How to Make Royal Milk Tea 皇家奶茶 麥香 拉茶 奶茶 阿萨姆奶茶 Assam Tea with Milk - Josephine's Recipes 146


A cup of  Royal Milk Tea with a richness and Smooth in taste,
loose leaf tea creates a slightly bitter with a malty flavor.

Makes 2 Tea Cups
Things You'll Need:
Saucepan
Tea Cups 
Strainer
Spoon
Electric Whisk Mixer
DIY Cappuccino Coffee Barista 
Stencils Template Strew Pad 

Ingredients:

3 teaspoons Assam Tea
1 tea cup Hot Water
1 tea cup Whole Milk
2 teaspoon Brown Sugar 
2 teaspoon Sweetened Condensed milk
or you can easily adjust the sweetness to suit your taste.
Cocoa Powder for Dusting 

Method:

1) In a small saucepan, add 3 teaspoons assam tea over low heat until fragrant, 
about 10 seconds. (Be careful do not burn the tea, it will taste worse).

2) Add 1 tea cup hot water, over medium high heat, until the bubble grows. 

Add 2 teaspoons brown sugar into 1 tea cup cold whole milk. 
Heat milk in same saucepan, boil the milk tea for about 2 minutes.
Turn off heat. and then add 2 teaspoons condensed milk to your liking. 

3) Strain the tea leaves through a strainer right into the cups.


4) Creates the desired milk tea foam in a minute. The stencils are a wonderful addition, 

I use mine to sprinkle cocoa powder over milk tea, especially for my husband using the smile, 
panda, heart or I love you stencil. A nice little touch and will make you feel like professional. Serve the hot milk tea with snacks like biscuits and cookies.

Recipe Source: JosephineRecipes.Co.Uk