Monday, 23 May 2016

Zebra Cake Recipe | Chocolate Vanilla Marble Cakes | Sponge Cake 카스테라 만들기 カステラ














These are by far the best results I had tried and achieving a perfectly light, soft, fluffy and moist zebra cakes. It can be kept at room temperature for 2-3 days.

Ingredients
(A) Egg yolks:
• 3 egg yolks
• 22g sugar
• 25g corn oil
• 6g vanilla extract
• 28g milk
• 48g cake flour

(B) Egg whites:
• 3 egg whites
• 1/4 tsp cream of tartar
• 40g sugar

(C) 
• 1 tbsp cocoa powder

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

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

4) Pour half of the batter into a separate bowl, and add the (C) cocoa powder, mix until well combined. Spoon two tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. 

5) Use a large baking pan for a hot water bath and Preheat the oven to 150°C and Bake for 45 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. 

Helpful Tips:
1) Do not over or under-beat the egg whites.
2) Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
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.
4)  You can just add one batter on top of the other and create swirls with a fork to create the marbled effect,
5) Fold the batter into a egg whites. Cut the egg whites into the mixture. 
Don't stir and never use an electric mixer for this.
6) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising 
nicely with a golden top.
8) 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.

Recipe Source: JosephineRecipes.Co.Uk


Homemade Zebra Cake | Chocolate Marble Sponge Cake Recipe | 斑馬紋 大理石蛋糕 | 海绵蛋糕製法 - Josephine's Recipes 182



These are by far the best results I had tried and achieving a perfectly light, soft, fluffy and moist zebra cakes. It can be kept at room temperature for 2-3 days.

Ingredients
(A) Egg yolks:
• 3 egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 1 tsp vanilla extract
• 4 tbsp milk
• 6 tbsp cake flour

(B) Egg whites:
• 3 egg whites
• 1/4 tsp cream of tartar
• 4 tbsp sugar

(C) 
• 1 tbsp cocoa powder

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk. Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

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

4) Pour half of the batter into a separate bowl, and add the (C) cocoa powder, mix until well combined. Spoon two tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. 

5) Use a large baking pan for a hot water bath and Preheat the oven to 150°C and Bake for 45 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. 

Helpful Tips:
1) Do not over or under-beat the egg whites.
2) Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
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.
4)  You can just add one batter on top of the other and create swirls with a fork to create the marbled effect,
5) Fold the batter into a egg whites. Cut the egg whites into the mixture. 
Don't stir and never use an electric mixer for this.
6) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising 
nicely with a golden top.
8) 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.

Recipe Source: JosephineRecipes.Co.Uk


Tuesday, 17 May 2016

초코 쉬폰 케이크 만들기How To Make Chocolate Chiffon Cake 巧克力戚風 チョコレートシフォンケーキ

























Ingredients

(A) Egg yolks:
• 5 egg yolks
• 2 tbsp sugar
• 120ml evaporated milk
• 1 tbsp cocoa powder
• 2 tbsp chocolate powder
• 1 cup cake flour
• 2 tsp baking powder

(B) Egg whites:
• 5 egg whites
• 1/2 tsp cream of tartar
• 8 tbsp sugar

(C) Decorations:
Whipped Cream
Chocolate chips
Almond

Method:
1) In a bowl, mix the egg yolks, sugar and evaporated milk until well combined. Sift in the cake flour and baking powder and whisk until smooth.
2) In a separate bowl, whisk the egg whites until frothy. Add in cream of tartar and beating it. Add the sugar a little at a time until stiff peaks have formed.
3) Folding cake batter into a egg whites, and mix until everything is well combined, then bang it on the work surface a few times to expel any air pockets.
4) Gently pour the mixture into the greased 7 x 4.5-inch angel cake pan.
5) Preheat the oven, set the temperature to 150°c, Bake for 50 minutes.
6) Remove from the oven, use a sharp knife to cut around the edges only. Cut the base once is cooled. Let it cool and hold it up for at least 15 minutes. Decorating with whipped cream, chocolate chips for eyes and almond for ears.

Helpful Tips:
1) Fold the batter into a egg whites. Cut the egg whites into the mixture. 
Don't stir and never use an electric mixer for this.
2) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
3) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising 
nicely with a golden top.
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.

Recipe Source: JosephineRecipes.Co.Uk

Step-by-Step Chocolate Cake Recipe | Birthday Party Cake 巧克力戚風蛋糕 | Totoro Chocolate Chiffon Cake Recipe - Josephine's Recipes 181
























Ingredients

(A) Egg yolks:
• 5 egg yolks
• 2 tbsp sugar
• 120ml evaporated milk
• 1 tbsp cocoa powder
• 2 tbsp chocolate powder
• 1 cup cake flour
• 2 tsp baking powder

(B) Egg whites:
• 5 egg whites
• 1/2 tsp cream of tartar
• 8 tbsp sugar

(C) Decorations:
Whipped Cream
Chocolate chips
Almond

Method:
1) In a bowl, mix the egg yolks, sugar and evaporated milk until well combined. Sift in the cake flour and baking powder and whisk until smooth.
2) In a separate bowl, whisk the egg whites until frothy. Add in cream of tartar and beating it. Add the sugar a little at a time until stiff peaks have formed.
3) Folding cake batter into a egg whites, and mix until everything is well combined, then bang it on the work surface a few times to expel any air pockets.
4) Gently pour the mixture into the greased 7 x 4.5-inch angel cake pan.
5) Preheat the oven, set the temperature to 150°c, Bake for 50 minutes.
6) Remove from the oven, use a sharp knife to cut around the edges only. Cut the base once is cooled. Let it cool and hold it up for at least 15 minutes. Decorating with whipped cream, chocolate chips for eyes and almond for ears.

Helpful Tips:
1) Fold the batter into a egg whites. Cut the egg whites into the mixture. 
Don't stir and never use an electric mixer for this.
2) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
3) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising 
nicely with a golden top.
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.

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 4 May 2016

Homemade Best-Ever Blueberry Cheesecake 藍莓芝士蛋糕 | Josephine's Recipes 181



OMG! The texture is amazingly smooth and melt in your mouth heavenly, and the blueberry coulis topping is a perfect match.

(Makes 2)
6-inch cake pans

Ingredients A
● 360g cheese spread
● 150ml whole milk
● 3 tbsp sugar
● 4 egg yolks
● 5-6 tbsp cake flour
● 5-6 tbsp corn flour

Ingredients B
● 4 egg whites
● 8 tbsps sugar

Ingredients C
● 125g blueberries
● 25g sugar
● 2 tsp lemon juice
● 5 tsp water
● 2 tsp cornflour

Method:
1) Melting 360g cheese spread in a double boiler, Add the 150ml whole milk and 3 tablespoons sugar, stir until well blended. Slowly adding the 4 egg yolks and mixing thoroughly. Add in sifted 5-6 tablespoons cake flour and 5-6 tablespoons corn flour, and beat well.

2) Whisk 4 egg whites and add the 8 tablespoons sugar a bit at a time in another bowl until stiff peaks about 3-5 minutes. Add the egg yolk mixtures and continue the folding movement until well incorporated.


3) You will need two 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter. Pour the batter into two cake pans and Use a large baking pan for a hot water bath.


4) Preheat the oven to 130°C, turn the heat up to down, fan oven. Bake for 30 minutes. After then increase the temperature to 150°C and Bake for 1 hour.


5) Use a small saucepan, Cook the 125g blueberries, 25g sugar and 2 teaspoons of lemon juice, stirring occasionally with a wooden spoon until the berries are soften and release their juice. In a small bowl, whisk the 2 teaspoons cornflour with 5 teaspoons water and stir into the blueberries until it is the desired thickness. Remove the pan from the heat and Let it cool down to room temperature.

6) Once the cheese cake are done, leave to cool at least 15 minutes and remove from the oven. Serve or chill in a fridge overnight. Spoon the syrupy berries on top and sprinkle some powdered sugar around it. Use a sharp and hot knife to cut the cake and present individual plated. Enjoy!


Recipe Source: JosephineRecipes.Co.Uk


Tuesday, 3 May 2016

Homemade Blueberry Jam, Coulis & Sauce | 藍莓果醬 | Josephine's Recipes 180




Whether you’re serving this sauce up with breakfast or a dessert. It’s sure to please the blueberry lovers in your life and get you in the mood to celebrate. It's perfect spooned heavenly over cheesecakes, waffles, pancakes, yogurt, or ice cream.

Ingredients
● 125g blueberries
● 25g sugar
● 2 tsp lemon juice
● 5 tsp water
● 2 tsp cornflour

Method:
1) Use a small saucepan, Cook the blueberries, sugar and lemon juice, stirring occasionally with a wooden spoon until the berries are soften and release their juice. In a small bowl, whisk the cornflour with water.and stir into the blueberries until it is the desired thickness. Remove the pan from the heat and Let it cool down to room temperature. Jar, refrigerate and enjoy within a week.

Helpful Tips:
1) Sauce is too watery, less water on it or Sauce is too thick, Add more water until reach the desired of your consistency.
2) Adjust the amount to suite your own taste.

3) Sprinkle some salt on the berries, wash thoroughly and drain well. 

Recipe Source: JosephineRecipes.Co.Uk