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Tuesday, 17 November 2015

Step by Step How To Make French Macarons | French Meringue Method | Macaroons Recipe 法式马卡龙 做法大全

Before this, I have tried and failed many times to making macarons. after several experiment in the kitchen, I found one that worked for me, I am super excited and really grateful can be a part of macaron maker, based in our homemade. so, I just keep to making successful multiple batches of macarons almost everyday for a week. So here's what exactly I did and you can making it without fail, and brighten your day. Enjoy and Happy Baking!

Makes 9 - 10

4og almond flour
49g icing sugar
1 drop food coloring

33g aged egg white
25g caster sugar

1)  Place the almond flour and icing sugar in a food processor and blend them very fine until combined and no lumps.

2) Pour the aged egg whites into a clean bowl and whisk until it begins bubble to form, and switch to a medium high speed, add caster sugar a little at a time till all the sugar has been added. when you lifted out of the egg whites,  the firm peak will stand.

3) Add the super fine ground almonds mixtures into a beaten egg white, Using a rubber spatula, gently fold half by half together until well combined. Separate the batter, and add one drop of food coloring if desired.

4) Use a mug to hold the piping bag, Spoon the batter into the bag until full enough. place the silicone macaron mat of your choice onto a baking tray and holding the piping bag vertically over the macaron mat, slowly squeeze the mixture onto the matBang the pan or mat a few times and Carefully prick any visible surface air pockets with a skewer.

5) Leave for 2 hours in a cool place until the batter doesn't stick to your hand. Preheat the oven to 130c with up/down fan, Bake for 35 minutes till cooked and remove from the oven. Leave to cool.

6) When cool remove the macarons from the mat and place ready to sandwich. This can also be either unsweetened blueberry and strawberry jam filling etc. The choice is endless only as much as your imagination. The macarons are now ready to enjoy.

Helpful Tips and Advice:
1) Use cold aged egg whites.
2) Use a fan oven to speed up the drying process.
3) Do not overmixed the batter, the macaron shells will have no feet.
4) Don’t bake the macarons at high temperature, they'll cracking and not forming feet.
5) Do not try to remove from the mat whilst still hot as the macarons will break apart.
6) Over bake, the shells seems too dry crunchy but it's way better than under bake. Once you've filled sandwiched the macarons, Let them continue ripen and store in the fridge. They're softened perfectly.
7) Homemade macarons is without preservatives, so you can store them in airtight containers, it can stay fresh in the refrigerator for 3 -5 days. For longer storage, you can freeze the macarons for as long as 3 months and defrost for about 25 minutes. The taste just as fresh as when you first made them.
8) Place on a serving plate and dust with a little decoration as you desired.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 25 October 2015

How To Make Super Cute Emotional Bread Buns | Chinese Bakery Soft Bread Buns | Squishy Bun Recipe

 Printable Recipe

Makes 8 large or 16 medium sized

Day 1:

In a bowl, Add 1 cup warm milk1 tsp sugar and 1 tsp yeastStir together. Add 1 whisk eggstir again. Slowly add 2½ cups bread flour2 tbsps sugarKnead until well combined. then add the 35g soften butter, knead vigorously for a good 5 minutes. Kneading up to down for about 10 minutes.

Transfer the dough on a clean floured worktop, beat the dough by hand for 15 - 30 minutes, or until it is smooth, soft and elastic. Once it starts to stop sticking to the surface. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.

Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2:

Take the dough out of the fridge. then Placing the dough in the oven, and put a cup of hot water to have a nice balance, warm and moist environment and rest for 2 - 5 hours until triple-sized as recommendations.

Cut the shape as desired. This bread recipe can be substituted for any types of your favorite fillings. Once shaped, Let them rise again in the oven for 35 minutes. (Do NOT TURN THE OVEN ON).

Preheat the oven to 150°C, Bake for 30 minutes. In a small bowl, add 2 tbsps golden syrup 1 tbsp water, and stir well. Brush after middle baking and before 5 minutes done and can brush again after baking. For the shine, you'd have to brush it on after baking. These cute buns eye and mouth is draw with melted chocolate. Each of them looks different expression.

Recipe Source: JosephineRecipes.Co.Uk

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Thursday, 1 October 2015

How To Make Avocado Smoothie | Amazing Avocado Smoothie Recipes | 鳄梨的做法大全_牛油果汁怎么做好吃

This is definitely one of my favorite juice. Avocados are rich sources of B-complex vitamins, vitamin E and vitamin K.

1 extra large ripe Avocado
1 cup (250ml) cold Milk
4 tbsps Sweetened Condensed Milk (if desired)
12 Ice cubes (if desired)

Things You'll Need: 
Drinking glass

1) With a sharp knife, cut the avocado in half vertically. Take out the pit if desired or by gently cutting around the pit and Use a spoon to scoop out the pulp.
2) Put the pulp of the avocado, milk, sweetened condensed milk, and ice cubes in a blender Puree until smooth to get the juices flowing and the flavors combined.

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Ondeh Ondeh | Glutinous Rice Balls | Mochi | 椰丝糯米球 | 糯米糍的做法大全_糯米糍怎么做好吃

Makes 28 (Small)

1 cup glutinous rice flour 
¼ cup wheat starch
3 sweet potatoes, about 520g 
(cooked and peeled)
1 tablespoon corn oil 
1 pieces coconut sugar 75g 

shredded coconut, for coating

- No Water Required -

1. Breaking up coconut sugar with a pestle & mortar.

2. Wash the sweet potatoes in running water. Put the potatoes into a saucepan, cover with cold water and bring to a boil over high heat. 

Once boiling, reduce the heat to medium-low and simmer until the potatoes is tenderness. Once cooked, Peel the potatoes and mash them without mercy.

3. In a large bowl, add 1 cup glutinous rice flour and ¼ cup wheat starch, fold in mashes potato while is still warm.

4. Use your spatula to mix well until just combined. Add 1 tbsp corn oil, knead into a dough. 
Allow to sit and store in refrigerator for overnight.

5. In the next day, Roll and cut the dough into 16 equal portions, filled and wrapped with some chopped coconut sugar. Shaped into a small balls, repeat this step with the remaining dough. 

6. Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.

7. Drain out the balls and roll each with shredded coconut to coat evenly. 
Serve and Enjoy!

Helpful Tips:
1. Let the dough sit in the fridge overnight, It seems like gives this 
glutinous rice balls flavour and a delightfully chewy texture.

2. Put the uncooked Tangyuan in freezer bags zip slide or container
and can be frozen within 1 to 3 months for best flavor and quality.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 27 September 2015

How To Make Red Bean Paste | 自制豆沙馅怎么做好吃

This was absolutely one of my all time favourite fillings, 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 sweetened red bean paste often used as a filling in breads and pastries.

3/4 cup adzuki beans
4 cups cold water
2 pieces Chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter

1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.

1) Wash the beans and soak for 30 minutes or overnight, drain the 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. Before 15 minutes, Add sugar, corn flour and water, and continue cooking until done. 

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

4) Heat up the pan and melt the butter. Add red bean mixture and reduce heat to middle low, stir until it thickens about 1 hour. It's depends, some might work at a much slower or faster.

5) Letting the red bean paste cool before putting in the fridge. 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 or whatever you desire.

Helpful Tips:
If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn. 

Recipe Source: JosephineRecipes.Co.Uk

How To Make Rainbow Ice Skin Mooncake 教你做彩虹冰皮月饼 / 冰皮月餅 / 紅豆冰皮月餅 Snow Skin Mooncake Recipes

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.


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)

Red bean paste
Get the recipe from here

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

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Helpful Tips:
Colourworks Five Piece Measuring Spoon Set

Colourworks Three Piece Measuring Jug Set - Red

100 Pcs Food Service Hand Protective Plastic Disposable Gloves Clear

Gel Food Coloring Set 4/Pkg-Neon

Glutinous Rice Flour 454 g (Pack of 10)

Wheat Starch 454 g (Pack of 10)

Rice Flour 450g (Pack of 1)

Friday, 18 September 2015

Super Simple Coffee Ice Cream Recipe | Homemade Ice Cream | Mocha Ice Cream Recipe 咖啡冰淇淋

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

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


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

Tried this recipe?
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