Saturday, 26 September 2015

How To Make Super Soft and Chewy Chinese Bakery: Red Bean Paste Filling For Snow Skin Mooncakes 红豆沙 冰皮月饼 彩色冰皮月饼 糯米糍 - Josephine's Recipes 162


























































We made these super soft and chewy snow skin mooncake sold at Chinese bakeries.
It's Super flavorful and making it a perfect day. There are so many ways to eat with the same recipe to achieve different textures. It's similar to a 糯米糍 chinese glutinous rice balls stuffed with red bean paste, 麻糍 muah chee or mochi.

Ingredients:

(A)
Snowskin:
6½ tbsps glutinous rice flour 糯米粉
3 tbsps rice flour 粘米粉
2 tsps wheat starch 澄麵粉
160ml coconut milk 椰奶
4 tbsps condensed milk 煉奶
20g melted slightly salt butter 牛油
3 tbsps cooked glutinous rice flour, for coating 熟糯米粉 (糕粉是防黏用)

(B)
Filling:
Red bean paste
Get the recipe from here

Method:
1) Transfer all the flour from the sieve to a mixing bowl. Add coconut milk and condensed milk, mix until combined before adding in melted butter. For an extra smooth, strain the mixture through a sieve directly into a stainless steel plate, and transfer to the steamer. Cover with safe-heat aluminum foil, and steam for 25 minutes over medium low heat. Allow to rest for a few minutes and flatten it with a rolling pin until well incorporated. Place dough to be easy to knead inside a food bag and simply add food coloring, one drop at a time for one dough and knead until well combined then wearing gloves is necessary.

2) Divide the snow skin dough into 8 equal portions. Pat each into a round and place a portion of the filling in the center, wrap them tightly and secure them. Sprinkle with cooked glutinous rice flour. Place it in the floured mooncake mould, tap for 2 to 3 times, and press the mooncake out. Transfer to the serving plate covered with plastic wrap or airtight container and refrigerate in the fridge for 2 hours until needed. Do not stored in the freezer. and the snowskin will become hard, freezing is not advised quality point.

Recipe Source: JosephineRecipes.Co.Uk
















Helpful Tips:
Colourworks Five Piece Measuring Spoon Set
http://www.amazon.co.uk/Colourworks-Five-Piece-Measuring-Spoon/dp/B003SZU66W/ref=sr_1_16?ie=UTF8&qid=1443113788&sr=8-16&keywords=measuring+jug

Colourworks Three Piece Measuring Jug Set - Red
http://www.amazon.co.uk/Colourworks-Three-Piece-Measuring-Jug/dp/B00519SSTK/ref=pd_sim_sbs_201_6?ie=UTF8&refRID=1SYCR7X6PG1J3FBDRPTZ&dpID=51tI0eRv%2BjL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_

100 Pcs Food Service Hand Protective Plastic Disposable Gloves Clear http://www.amazon.co.uk/gp/product/B00AO3Z6HU?keywords=plastic%20hand%20gloves&qid=1443120839&ref_=sr_1_1&sr=8-1

Gel Food Coloring Set 4/Pkg-Neon
http://www.amazon.co.uk/gp/product/B007EMYD8M?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Monday, 21 September 2015

How To Make Sweet Red Bean Paste | Black Bean Paste | Adzuki Bean Paste 豆沙 | 傳統豆沙餡 | 红豆蓉 - Josephine's Recipes 161



This was absolutely one of my all time favourite fillings, black bean paste, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balance. It commonly called 豆沙 is a sweet bean paste often used as a filling in mooncakes, sticky rice cake or steamed bun with red bean paste in many Chinese desserts.

Ingredients:
(A)
3/4 cup adzuki beans
4 cups cold water
2 pieces chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter

(B)
1 tbsp corn flour + 2 tbsps cold water
stir well and set aside.

Method:

1) Wash the beans, and soak for 30 minutes, drain beans and discard water.

2) Place beans in a casserole, add cold water and bring to a boil over middle heat, cook for about 1 hour and 30 minutes. add sugar and pour corn flour mixture to make the red bean soup become very thick.

3) Allow to cool completely and blend on high speed until they are smooth.

4) Heat up the pan, then add butter and the red bean mixture, reduce heat to middle low, stir fry the bean paste until thicken, repeat the process in 3 - 4 times, and of course patience, stirring constantly, until thickened, about 1 hour.

5) Store in a bowl or container with covered, in the fridge until ready to use; it will keep well for 5 days or freezer up to 12 days. To allow them soften in the room temperature. Refreezing not advised from either a safety or quality point of view. Divide the red bean paste into 16 portions of rough balls.

Helpful Tips:
If you don't inclination to stand at the stove for 1 hour to pan fried red bean paste, then you'll have to come back every 15 to 20 minutes for repeat the stirring process.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 18 September 2015

No-Churn Coffee Ice Cream | Homemade Ice Cream - Josephine's Recipes 160













This recipe doesn't need an ice cream machine. A quick and easy way to make your own coffee ice cream at home. It has an incredibly rich and give you a strong and coffee taste, not too sweet. It's amazingly rich, smooth and creamy texture. Try it, You'll like it. 

Makes 2:
Tesco Klipfresh Foodsaver 450ml
http://www.mysupermarket.co.uk/Shopping/FindProducts.aspx?Query=container

Ingredients:
2 tbsps kenco instant coffee
4 tbsps hot evaporated milk
300ml fresh whipping cream
170g sweet condensed milk
2 tbsps tesco cocoa powder

Method:
1) Chill the mixing bowl, and whisk in the fridge, allow to cool for 15 minutes.

2) In a saucepan, heat the milk and add the kenco instant coffee, stir well and set aside.

3) Pour the cold whipping cream in the mixing bowl, Use a low speed to beat for 2 minutes, and add condensed milk for 3 times, increase to medium speed and slowly to pour the coffee mixture, also add the cocoa powder and continue beating until the cream reaches stiff peaks. Adjust the sweetness to your own taste. 

4) Pour the ice cream mixture into a freezer safe, airtight container.
and place in the freezer overnight.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 4 September 2015

How To Make Rose Cake | Chinese Bakery Birthday Cake | Mixed Fruit Cream Cake 鮮忌廉雜果蛋糕 Josephine's Recipes 159






Makes 3 Layers
For the cake:
Ingredients:

(A) Egg yolks:
• 6 egg yolks
• 4 tbsps sugar
• 2 tbsps milk powder
• 100ml fresh milk
• 1 tsp vanilla extract
• 2 tbsps melted butter

• 1 cup cake flour

• 2 tsp baking powder

(B) Egg whites: 
• 6 egg whites
• ½ tsp cream of tartar
• 6 tbsps sugar

(C) Filling:
568ml Elmlea Double Cream Alternative
2 tbsps sugar 
Some hand cut fresh fruits, as you desired

Method:

1) In a large bowl, add egg yolks, sugarmilk powder, fresh milk, melted butter, vanilla extract and Stir until well combined. Sift in the cake flour and baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use another large clean bowl, add egg whites, 
beat the egg whites with an electric mixer until barmy, Add cream of tartar, continue beating for a few seconds. Add sugar for 3 times
beat them to half solid until truly stiff form. 

3) Gently fold the egg yolks mixture into the whipped egg whites, 
until all of the ingredients are evenly incorporated.

4) Gently pour the batter into greased round foil flan cases. 
then '' bang '' it on the work surface a few times to expel any large air pockets.

5) Preheat the oven, Set the temperature to150°c
Bake for 25 minutes or until well-risen, golden-brown. Carefully remove the cake from the oven and let it cool completely.

6) In the meantime whip the double cream until fluffy. 
Refrigerate it before using if needed. 

7) Once the cake is cool, remove the cake from the cases. 
Spread the fresh cream and place some mixed fruit. *Refrigerate it before using if needed. Decorate with fresh fruits on top or without the fruits, just like rose cakeThe roses on the cake are exactly the same as the ones in the video.


Recipe Source: JosephineRecipes.Co.Uk