Saturday, 26 May 2018

How To Make Jiggly Fluffy Cheese Cake | Cotton Soft Sponge Cake | Castella Cake Recipe













Love jiggly sponge cake and full flavoured of cheese? Why not make this cheese sponge cake this weekend? You will love this cake!

Makes 10 cupcake cups

Ingredients

(A)
• 33g, 5 tbsp butter
• a pinch of sea salt
• 35g, 3 tbsp whole milk
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar

(C)
For the Filling & Topping:
• grated parmesan cheese

Method:
No need to pre-heat the oven, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating until stiff peaks, low to medium speed, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared cupcakes pan and sprinkle grated parmesan cheese as a filling and over the top, then pour remaining batter into the pan. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

6) Once cooked, leave to cool 15-20 minutes, until the oven temperature reached 50ºC. Any leftover cake can be covered and kept in the fridge for 2-3 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) It's important to follow exactly this recipe and baking at the right temperature.
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. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 17 May 2018

Fluffy, Moist, Spongy - Matcha Green Tea Swirl Cupcakes














Want to try something special? These cupcakes is as beautiful as it is super soft and fluffy in every bite of texture, also simple to make. It's perfect for adding to your party table or give it as a delicious gift to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 35g, 5 tbsp whole milk
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar



(C)
• 11/2 tsp matcha green tea powder

Method:

1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat. Gently p
our hot mixture to the cake flour, and stirring. Add the egg yolks and whisk until just combined, (From the beginning to end not stirring more than 25 times). 

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating in low to medium speed, until to a thick and stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is ''not to stirring'' and carefully ''folding '' until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.  

4) Use matcha powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. No need to preheat the oven, for baking, heat needs top and bottom with fan-assisted 120°c for 25 minutes - cupcakes. 
Baking time, it will depend on the size of your cake pan. Rest in the oven at least 10 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. 

6) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge or room temperature for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
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. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

9) Do not over mix the cake batter, because gluten in the flour can form elastic gluten strands and it will resulting in a more dense and chewy texture. 

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 10 May 2018

Matcha Swirl Cupcakes | Cotton Soft Sponge Cake Recipe





Want to try something special? These cupcakes is as beautiful as it is super soft and fluffy in every bite of texture, also simple to make. It's perfect for adding to your party table or give it as a delicious gift to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 35g, 5 tbsp whole milk
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar



(C)
• 11/2 tsp matcha green tea powder

Method:

1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat. Gently p
our hot mixture to the cake flour, and stirring. Add the egg yolks and whisk until just combined, (From the beginning to end not stirring more than 25 times). 

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating in low to medium speed, until to a thick and stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is ''not to stirring'' and carefully ''folding '' until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.  

4) Use matcha powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. No need to preheat the oven, for baking, heat needs top and bottom with fan-assisted 120°c for 25 minutes - cupcakes. 
Baking time, it will depend on the size of your cake pan. Rest in the oven at least 10 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. 

6) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge or room temperature for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
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. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

9) Do not over mix the cake batter, because gluten in the flour can form elastic gluten strands and it will resulting in a more dense and chewy texture. 

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 18 April 2018

Eggless Banana Chocolate Chips Cupcakes Recipe | How To Make Banana Cake - Super Soft, Moist & Fluffy










Makes 6 cupcakes

Ingredients

(A)
• 40g salted butter, (soften) / 5 tbsp vegetable oil
• 28g, 3 tbsp granulated sugar
• 1 large, 2 small bananas, (very ripe)
• 1/4 tsp vanilla extract
• 1 tbsp whole milk / evaporated milk

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

(C)
100g chocolate chips
2 tbsp cake flour

Directions:
1) In a large bowl, Mix together butter, a pinch of sea salt, sugar and bananas.
2) Use the bottom of a spoon press down on the banana, continue until the banana is well mashed.
Add vanilla extract, milk and sieved cake flour, baking powder and baking soda into a same bowl.
3) Use a whisk or a fork to beat them well until combined. Rest for at least 10 minutes before baking.
4) Line a muffin pan with paper liners. Scoop batter into prepared pan and top cupcakes with
banana slices, chocolate chips or just plain as you desire.
5) Bake in no preheated oven, 170°C for 23 minutes.

Recipe Source: JosephineRecipes.Co.Uk 




Friday, 13 April 2018

Apam Balik | Peanut Pancakes Recipe 花生夹饼



The pancake itself are thin like crepes, with a crispy outside, and soft fluffy inside, that filled with sugar, chopped peanuts and butter. Here are the most popular ''apam balik'', yummy snacks in Malaysia. Also one of my childhood favourites. I can make it whenever I want the treats and you too. How's happiness yet?

Makes 5 (23cm)

Ingredients
1 cup, 250ml warm, boiled water
2 tbsp, 22g granulated sugar
1 tsp, 3g dried yeast
1/2 tsp baking soda
1 large whole egg
11/2 cup, 200g cake flour

Filling
5 tbsp granulated sugar
200g roasted peanuts, into coarse
some butter, as you desire

Method
1) Add the water, sugar, dried yeast, baking soda, egg, and sift the flour into a bowl, then whisk to a smooth batter and lump free.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and rise in the warm place for at least 1 hour or place in the fridge overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan, over medium heat, lightly greased with oil. Scoop batter onto the pan.
swirl it to cover the base, then add a handful of sugar on it and cover with the lid for a minute, and sprinkle some chopped peanut and some butter, flipping to other side, fold into half, cut and serve hot, eat straight away!

Recipe Source: JosephineRecipes.Co.Uk 


Tuesday, 3 April 2018

Homemade Pepperoni Pizza | How To Make Pizza From Scratch




Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best pepperoni pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 2
---25cm (10'') round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g mozzarella cheese, for each pan (extra cheese, compare to restaurant)
• 125g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant)
or as you prefer?
• 90g pepperoni

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise about 30 minutes or until beep to signal and then you take it out of the machine. 


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto two floured round pans. Top crusts with sauce, mozzarella cheese and pepperoni.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 18 minutes. (Makes 2 pizzas with 10 inch round pan).

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.

Helpful Tips:

Knead the dough by hand in above recipe. 

In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 29 March 2018

Black Forest Cupcakes Recipe







































These soft and moist chocolate cupcakes filled with dark chocolate are super delicate without being too sweet! Topped with a freshly whipped cream that's light and fluffy, also decorate with cherries and chocolate sprinkles. They are a wonderful option for any special occasion!

Ingredients

(A)
• 22g, 4 tbsp corn oil
• 10g, 2 tbsp cocoa powder, sieved
• 1 tsp instant coffee, sieved
• 28g, 3 tbsp sugar
• 66g, 6 tbsp milk
• 58g, 7 tbsp cake flour
• 2, large or 3 egg yolks
• a pinch of salt

(B)
• 94g, 2, large or 3 egg whites
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 48g, 5 tbsp sugar

(C)
To Assemble
• 600ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 tsp vanilla extract
• 250g dark chocolate, sprinkles, shavings or curls
• 12 fresh cherries 

Method:
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine sugar and milk. Turn off the heat, less than 65c. Sprinkle a pinch of sea salt, sift the cake flour, Add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk egg whites until foamy then squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared cupcakes and sprinkle shredded dark chocolate as a filling and chocolate chips over cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!

5) Don't need a preheated oven! 130ºC -150ºC,  Always bake with both top and bottom heat with fan assisted for 25 minutes. Makes 12 cupcakes.

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.

6) Leave the cake in the oven, whether turned ''off'' and when it is done. Leaving it in oven while the oven is cooling down, at least 15 minutes or more than 20 minutes, until the oven temperature reached room temperature.

7) When the cake are cool completely. Whisk the double cream, icing sugar and vanilla extract, until softly whipped, about 3 minutes. Cover with the cling film and refrigerate for 10 minutes. Frost with your favorite whipped cream or buttercream frosting. Decorate with fresh cherries. Before serving, Set in a refrigerator for 10 minutes and Serve!

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
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, 24 March 2018

How To Make Black Forest Cake


Impress your loved ones with this black forest cake. Amazingly soft and moist chocolate layered with fresh cherries marinated in brandy and vanilla whipped cream. You can make this and takes it to a whole new level.

Makes 1 
(6-inch cake pan)

Ingredients

(A)
• 3 large egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 6 tbsp cake flour, sieved
• 2 tbsp cocoa powder, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar
or 1/2 tsp lemon /lime juice
• 4 tbsp sugar

To Assemble
(C)
• 600ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 tsp vanilla extract
• 300g fresh cherries & cherries pieces marinated in brandy
• 250g dark chocolate, chopped

Method:

1)  In a bowl, mix (A) egg yolks, sugar, corn oil, milk and sift in the cake flour and cocoa powder, whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar or 1/2 tsp lemon /lime juice and sugar a little bit at a time until to a thick and stiff peak stage, about 3-5 minutes.

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

4) Use a large baking pan for a cold water bath. Don't need a preheated oven! 130ºC -150ºC,  Always bake with both top and bottom heat with fan assisted for 60 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.

5) Leave the cake in the oven, whether turned ''off'' and when it is done. Leaving it in oven while the oven is cooling down, at least 15 minutes or more than 20 minutes, until the oven temperature reached room temperature.

6) Drop the cake pan immediately after removing from the oven.

7) When the cake are cool completely. Whisk the double cream, icing sugar and vanilla extract, until softly whipped, about 3 minutes. Cover with the cling film and refrigerate for 10 minutes.

8) Cut a cake into three. Place the first layer on a cake pan. Spread a thick layer of the cream on top, then spoon over the cherries pieces and sprinkle chopped dark chocolate. Gently press in to indent.

9) Place the second and third cake layer, repeat the layering process as the first. Decorate with fresh cherries. Before serving, Set in a refrigerator for 10 minutes and Serve!

Helpful Tips:
1) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
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, 18 March 2018

Flower Bread | Rose Buns Recipe 🌹 Super Soft Milk Bread








































When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. 

5) Forming it into a ball. pressing it down and roll into a long shape or whatever you like. 

6) Place the dough onto a baking tray and rise again for 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

7) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 15-20 minutes. 
3) Yeast is best stored in the lower rack of refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.

Recipe Source: JosephineRecipes.Co.Uk




Friday, 16 March 2018

Super Soft & Chewy Milk Buns Recipe - Flower Bread Art Ideas - The Best You will Ever Make!








































When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. 

5) Forming it into a ball. pressing it down and roll into a long shape or whatever you like. 

6) Place the dough onto a baking tray and rise again for 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

7) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 15-20 minutes. 
3) Yeast is best stored in the lower rack of refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.

Recipe Source: JosephineRecipes.Co.Uk




Friday, 9 March 2018

Super Soft & Moist Hot Cross Buns | Raisin Bread Recipe




Today I'm going to share one of my secret recipe of making super soft, fluffy and moist hot cross buns. Since I had lots of work done for these dough, hand kneading, shaping and scoring the dough and bring to my husband's freshly baked that always put a smile on his face at breakfast and afternoon tea. A hot cross bun is a sweet buns made with spices and cinnamon, raisins, marked with a cross on the top, and traditionally eaten on Good Friday and Easter.

Ingredients

For the fillings:
(A) 
● 1 cup flame raisins
(soaked and drained)
● 1 tbsp honey

For the dough:
(B)
● 21/2 cup bread flour
● 3 tbsps sugar 
● 1 tsp ground cinnamon
● a pinch of sea salt
● 1/2 tsp five spices

● 1 cup cold milk
● 1 whole egg
● 1 tsp dried yeast

(C)
● 25g salted butter

For the Cross:
(D)
● 3 tbsps plain flour 
● 1/2 tbsp sugar
● 31/2 tbsp water

For brushing the tops:
(E)
● 2 tbsp golden syrup
● 1 tbsp water
or 
● 1 whole egg + 3 tbsp milk for egg wash

Method

DAY 1
1) First, Soak raisins in hot water for at least 15 minutes and drain, then adding honey and mix well.

2) Add the dough ingredients (B) and 1/4 cup honey raisins to a re-sealed plastic bag. Pulls away from the side of the bag. Proofing the sticky and lumpy dough, cold-rise overnight in the fridge.

DAY 2
3) Transfer the dough to a bread maker. Place butter. Select ''leaven dough''. Setting and press ''start'', kneading until the dough is smooth, then select ''ferment'' until the machine beeping noise, about 30 minutes.

4) Dust the flour over the work surface. Divide the dough into 16 pieces, about 48g each. Combine the remaining raisins (A) to the dough as a fillings, turn over shape your dough into a round balls and place them on a prepared tray.

5) Put a cup of hot water to have a nice balance, warm and moist environment in the oven and let it rise again for a further 1 hour. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. Remember take water out of the oven. Preheat the oven to 150°C. Bake for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

6) See (E) Brush after middle baking and brush again after baking.

7) For the cross. Combine plain flour with sugar and water into a bowl and stir until thick paste. Spoon the mix into a piping bag and cut a small hole. Using the mix in piping bag, make a cross in the centre of each bun after middle baking.

8) Remove from the oven, Cool the hot cross buns on a wire rack. Serve warm and best with butter.

Helpful Tips:

1) Wrap the bread in a re-sealed bag and locked it and stored in the freezer for up to 1 month. 
2) Keep the bread fresh and moist for 2 days. put them in a food plastic bag and locked it or store it in an airtight container and reheat and serve. (heat it up and it will taste freshly baked again).
3) If you don't own a bread maker, it can be made by hand until the dough smooth and rise in the warm place for 1 hour. 

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 21 February 2018

Stir Fry Lobster with Ginger and Scallions 薑蔥龍蝦 年菜




Serves 2

Ingredients:
oil for frying
22 ginger slices
4-5 stalks of spring onions
3 live lobsters
(Take out the part like lobster head and claws which are not easy to eat but lots of flavor and 20& lobster meats for making the congee, rice porridge)

Seasoning:
1 cup dry sherry, or sweet rice wine
a pinch of sea salt
1-2 tbsp oyster sauce
1/2 tbsp dark soy sauce
cornstarch-water mixture

Method:
1) Wash and clean the lobsters and chop into several pieces.
2) Heat the casserole in middle heat, Add oil, sliced ginger and spring onions, frying until golden all over. then add the lobsters and stir-fry until lightly brown fragrant.
3) Pour some dry sherry, sweet rice wine on it. Season with a pinch of rock salt, oyster sauce and dark soy sauce. high heat to cook for 5 minutes.
4) Add cornstarch-water mixture and continue stirring until the sauce thickens, about 30 seconds. Add the remaining spring onions. Pour the extra sherry, sweet rice wine over the top. Place on a serving platter and serve immediately!

Helpful Tips:
1) You can actually deep fry the lobster and freeze it, then simply reheat and stir-fry.

Recipe Source: JosephineRecipes.Co.Uk

Monday, 5 February 2018

完美的棉花蛋糕 軟棉棉的牛油蛋糕 火燒烙印 古早味蛋糕








相信每个人都喜爱軟棉棉的蛋糕。这个烫面法,就是用融化的黄油,热油煮,之后将面糊烫熟 ,再加上水浴法,就能做出完美的棉花蛋糕。吃起來会在你口中融化,香醇浓郁、不甜不膩、而且,綿密鬆軟的口感。闭上眼睛,余香飘渺,意猶未盡,一口接着一口,带来美味的幸福。依个人喜爱, 可装饰,用来做纸杯蛋糕,火燒烙印,双层奶油裱花蛋糕,也能做成好吃的生日蛋糕,或各式节日的甜点也不错。

材料:

烫面做法:

蛋黄糊:
(A)
•35克,5汤匙融化的黄油,或玉米油
•一小撮海盐
•33克,3汤匙全脂牛奶
•20克,2汤匙糖
•55克,6汤匙低筋面粉 ((过筛)
•3个蛋黄,(冷)

蛋白霜:
(B)
•3个蛋清
•1/4茶匙的塔塔粉,或1/2茶匙柠檬汁
•45克,5汤匙糖

做法:
1)准备一个小锅,中小火煮热(A)黄油,加入一小撮海盐,牛奶,糖,搅拌,直到糖完全融化,离火。稍降温后,加入蛋黄,过筛的低筋粉,混合至无干粉。这就是烫面了,搅拌直到面糊光滑。(面糊不要过度搅拌)。

2)另一个干净的碗,先加蛋清,塔塔粉,分三次加入糖,打發至偏干性發泡,直到出現大彎勾,大约3至5分钟。

3)蛋黄糊和打发好的蛋白, 一定要用翻拌手法,以免消泡, 并拌匀。

4)烤盘上垫上油纸,把拌匀的面糊从高处均匀倒入6寸圆型蛋糕模,使用刮板刮平。双手提起烤盘,左右抖动几下,使面糊更平整。摔两下除去气泡。

5)放烤箱中层,冷水浴100-150°C度,上下火烤50-60分钟。烤好后,打开烤箱门, 冷却 至少10分钟。出炉后, 再摔兩下,才不会出现塌陷。蛋糕冷却后,脱模。切块直接食用,也可装饰,用来做纸杯蛋糕,火燒烙印,双层奶油裱花蛋糕,也能做成好吃的生日蛋糕,或各式节日的甜点也不错。。

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食谱原作者: JosephineRecipes.Co.Uk


Thursday, 1 February 2018

Fluffy Cupcakes | Cotton Soft Butter Sponge Cake Recipe







Here is my secret recipe how to make cotton sponge cake was published 2016 September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony.  Follow my secret recipe and easy steps on the video below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5 tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C  - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
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. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 
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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk