Tuesday, 25 April 2017

How To Make Super Soft and Fluffy Cotton Cheesecake | Chinese Bakery & Japanese Cheesecake 轻乳酪蛋糕


























Yummy! This is my favorite dessert. You can serve this cotton-soft cheese cake as plain as simple, or spoon the syrupy berries on top. I love the smooth creamy taste and fluffy texture, melting in my mouth, a little piece of heaven.

Ingredients
(A)
● 180g cheese spread (dairylea)
or your favorite cream cheese
● 8 tbsp whole milk
● 2 tbsp sugar
● 2, large egg yolks
● 3 tbsp cake flour
● 3 tbsp corn flour

(B)
● 2 egg whites
● 4 tbsp sugar

You will need 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven to 130ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted and bake for 1 hour 25 minutes.

1) In a saucepan, heat the cheese spread over low heat, sprinkle some sea salt, add milk and sugar, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour, mix until smooth. It is very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into 6-inch cake pan and Use a large baking pan for a cold water bath and bake in preheated at 130C for 1 hour 25 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.

4) Once cooked, leave to cool 10 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
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, 22 April 2017

Fluffy Japanese Cheesecake | Step-By-Step Baking Guides



Yummy! This is my favorite dessert. You can serve this cotton-soft cheese cake as plain as simple, or spoon the syrupy berries on top. I love the smooth creamy taste and fluffy texture, melting in my mouth, a little piece of heaven. 

Ingredients
(A)
● 180g cheese spread (dairylea)
or your favorite cream cheese
● 78g whole milk
● 25g sugar
● 2, large egg yolks
● 33g cake flour
● 28g corn flour

(B)
● 2 egg whites
● 50g sugar

You will need 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven to 130ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted and bake for 1 hour 25 minutes.

1) In a saucepan, heat the cheese spread over low heat, sprinkle some sea salt, add milk and sugar, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour, mix until smooth. It is very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into 6-inch cake pan and Use a large baking pan for a cold water bath and bake in preheated at 130C for 1 hour 25 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.

4) Once cooked, leave to cool 10 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
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, 9 April 2017

Peking Duck Recipe | 北京烤鸭配方




Step by step instructions, plus a secret recipe that comes pretty close and show you how to make super tasty peking duck at home. I'm sure this will be your favourite and get your mouth watering. Paul said this was the best peking duck he had ever had, and he has had Peking Duck in the famous Chinese restaurant.

Ingredients:

(A)
• 2kg gressingham whole duck

(B)
Marinade:
• 4 tbsp chinese angelica powder
• 4 tbsp sichuan peppercorn powder
• 3 tbsp chinese five spice powder
• 2 tbsp cinnamon ground
• 3 tbsp brown sugar
• 3 tbsp sea salt
• 2 pieces dried mandarin peel
• 6 pieces anise stars
• 3 tbsp dark soy sauce
• 5 tbsp hoisin sauce

(C)
Prepare a pot of boilling water:
• 6-8 cups water
• 3 stalks spring onion
• 3 pieces ginger Slices
• 1 cup vinegar
• ½ cup golden syrup

(D)
Sauce:
I drain off all the duck juices into a bowl and separate the fat for baking potatoes, because it's a wonderful  crisps with a deliciously golden color and rich taste. then pour the liquid through a strainer and mix with hoisin dipping sauce, (blue dragon). This is the best sauce recipe, you'll ever try.

(E)
To Serve:
Chinese steamed buns or pancakes, spring onions and cucumber sliced into long thin strips, for garnish

Method:
1) In a bowl, Mix together the hoisin sauce, chinese angelica powder, sichuan peppercorn powder, chinese five spice powder, cinnamon ground, brown sugar, dried mandarin peel, anise stars, dark soy sauce and sea salt. Spoon some of the marinade inside the duck. Secure openings excess skin with wooden skewer or toothpicks. Rub the mixture all over inside and out. Cover with plastic wrap and marinate at least 1 hour or overnight in the refrigerator. It helps bring out the great flavour to it.

2) In a large pot, add water,  ginger slices, spring onion, vinegar and golden syrup bring to a boil and cook for 10 minutes. Pouring boilling water over the duck skin, about 15 times, for wonderful crispness before baking.

3) Allow the duck to stand in roaster tray and Use a cooling fan to speed up the drying process, about 18 hours, or uncovered 2 days on a rack in the fridge.

4) Preheat the oven to 200C. always use oven thermometer and bake with both top and bottom heat with fan assisted. Put the duck breast side up in a roasting pan and roast for 25 minutes in the preheated oven. Turn the heat down to 150C .Roast for 40 minutes or until skin is crisp and meat is cooked. (Baking time depends on the size of the duck).

5) For the sauce, see (D).

6) Carve and slice some duck. Place a teaspoon of the sauce in the center of each steamed bun, add a couple slices of duck, garnish with the spring onion and cucumbers and serve immediately for a mouthwatering main course.

Helpful Tips:
1) Transfer dried chinese angelica to a blender and Use a same blender, and blend the szechuan pepper into powdered.
2) Please understand that everyone's oven work differently.
3) Secret to the crispy skin is to make sure the duck is completely free of moisture and completely dry then you get crispy skin every time

Recipe Source: JosephineRecipes.Co.Uk