AMAZING Chocolate Cake You Won’t Believe! | You will no longer buy chocolate cake

Ingredients

Cooked Dough:
(A)
• 22g corn oil
• 10g cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 66g milk
• 25g sugar

Egg Yolks:
• 2 egg yolks, large
• 58g cake flour
• a pinch of salt

Egg Whites:
(B)
• 2 egg whites, large
• 1/4 tsp cream of tartar
• 45g sugar

Chocolate Ganache:
(C)
• 150ml | 135g double cream
• 100g dark chocolate chips

Bake in preheated oven 130°C, adjust upper  heat and lower heat. Bake for 45-50 minutes. Leave to cool in the oven with the door open, for at least 10-15 minutes until the oven temperature reaches 50°C.

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Recipe Source: Josephine's Recipes 

Cheese Bread Sticks Recipe

Soft and fluffy bread sticks is covered in melted cheese. Fail Proof bread dough and these are the best ever, extra cheese topping as you desire and taste even better than take-out! Get my step-by-step tutorial below.

Ingredients

(A)
• 185g bread flour
• 1 tsp, 4g allinson yeast
• 130g,1/2 cup cold milk
• 35g, 3 tbsp sugar

(B)
30g salted butter, soften or melted

(C)
grated cheddar & mozzarella cheese blend
(as many as you want)
3 tbsp granulated sugar

(C)
To make the sugar syrup:
2 tbsp golden syrup + 1 tbsp boiling water, and stir well.

Method: 
1) In a bowl, add the (A) ingredients, bread flour, yeast, cold milk and sugar. use a spatula to stir until combined. The kneading process about 10 minutes. fold and beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 37°C temperature rises, about 30 minutes to 1 hour.

3) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 4, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, plait the two halves over each other to give a twisted effect and then place on the baking tray.

4) Rise again in the warm oven until almost doubled about 30 minutes. Sprinkle as many as you want, grated cheddar & mozarella, and a handful of sugar on top. Bake in no preheated oven 150°C for 18 minutes. until the buns are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.

Helpful Tips:
1) Yeast is best stored in the 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.
2) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 1 tbsp mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes 

Diakon Rose Flower Garnish | Fun Food For Kids 🌺🌺🌺

Vanilla Sponge Cake Recipe

My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 150°C for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake 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.

6) Once cooked, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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) 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: Josephine's Recipes 

Yogurt Blueberry Cake Recipe 藍莓優格蛋糕

A good combination of soft and yummy cake with greek yogurt and blueberries. It was so delicious, fluffy, light and low fat cake for everyone. 

Makes 1 
6 inch round pan

(A)
Egg yolks
• 3, large egg yolks
• 45g greek yogurt, or your favorite yogurt
• 15g sunflower oil, corn oil
• 50g cake flour, sieved

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar.
• 50g sugar

(C)
• 150g fresh blueberries, fully ripen
• 2 tbsp cake flour, sieved

Method: 
1) In a large bowl, Add egg yolks, yogurt, oil and mix together sieved cake flour. Lightly whisk until just combined. Don't overmix your batter! 

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well. Coat ripe blueberries with flour and add to mixture.

4) Pour batter into your prepared cake pan. smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles. 

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven 150°C  for 10 minutes, take it out and use a sharp knife to cut the top of cake and continue bake for another 35-40  minutes. Bake with lower rack and both top and bottom heat with fan assisted. Baking time it will depend on the size of your cake 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.

6) Once cooked, leave to cool 10 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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) 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: Josephine's Recipes 

How To Make Japanese Milk Bread | Soft Buns Recipe

Happiness is when you baking something and lovely to eat. Especially waiting the dough rises in the kitchen and love the aroma of freshly baked bread. Here is the water roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 113g, 1/2 cup, 125ml boiling hot water
• 25g, 2 tbsp bread flour
= • 100g-120g water-roux

(B)
• 65g cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 240g bread flour
• 30g cake flour
• 5g, 1 tsp dried yeast

 (C)
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(D)
• Whisk 1 egg yolk for brushing the crust
• or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl,  Just use boiling hot water to add to the bread flour to make a water roux, then add cold milk, egg, sugar, milk powder, bread flour and dried yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter, push the dough up and down, beat until no longer stick to your hands.

3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 1 hour until triple in sized. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).

4) When risen. 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 out into a rectangle. Place the dough onto a baking tray and rise again for another 30 minutes or 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) Brushing the crust with whisked egg yolk on top. 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!

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 20 minutes. 
3) Yeast is best stored in the 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: Josephine's Recipes 

Matcha Green Tea Swirl Cupcakes | Cotton Soft Sponge Cake

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 pour 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: Josephine's Recipes