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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

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Friday, 4 September 2015

How To Make Birthday Fruit Cake | Mixed Fruit Cream Cake | Rose Cake 鮮忌廉雜果蛋糕

Makes 3 Layers
For the cake:
Ingredients (A) Egg yolks:
• 6 egg yolks
• 4 tbsps sugar
• 2 tbsps milk powder
• 100ml fresh milk
• 1 tsp vanilla extract
• 2 tbsps melted butter

• 1 cup cake flour

• 2 tsp baking powder

Ingredients (B) Egg whites: 

• 6 egg whites
• ½ tsp cream of tartar
• 6 tbsps sugar

Ingredients (C) Filling:
568ml Elmlea Double Cream Alternative
2 tbsps sugar 
Some hand cut fresh fruits, as you desired


1) In a large bowl, add egg yolks, sugarmilk powder, melted butter, vanilla extract and Stir until well combined. Sift in the cake flour and baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use another large clean bowl, add egg whites, 
beat the egg whites with an electric mixer until barmy, Add cream of tartar, continue beating for a few seconds. Add sugar for 3 times
beat them to half solid until truly stiff form. 

3) Gently fold the egg yolks mixture into the whipped egg whites, 
until all of the ingredients are evenly incorporated.

4) Gently pour the batter into greased round foil flan cases. 
then '' bang '' it on the work surface a few times to expel any large air pockets.

5) Preheat the oven, Set the temperature to150°c
Bake for 25 minutes or until well-risen, golden-brown. Carefully remove the cake from the oven and let it cool completely.

6) In the meantime whip the double cream until fluffy. 
Refrigerate it before using if needed. 

7) Once the cake is cool, remove the cake from the cases. 
Spread the fresh cream and place some mixed fruit. *Refrigerate it before using if needed. Decorate with fresh fruits on top or without the fruits, just like rose cakeThe roses on the cake are exactly the same as the ones in the video.

Recipe Source: JosephineRecipes.Co.Uk

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How To Make Super Soft and Moist Chinese Bakery Buns | Coconut Buns 椰蓉麵包

Makes 8 Chinese Coconut Roll Buns 

1 cup warm milk 40°C
1 tsp active yeast
1 tsp sugar

2 cups bread flour
2 tbsp sugar

35g butter

1 tbsp golden syrup
+ 1 tbsp water

Coconut Filling:
3/4 cup Desiccated Coconut 
1/2 cup Icing Sugar 
35g Soften Butter 
2 Fresh Eggs 

In a bowl, combine all filing ingredients and mix until combined.


Day 1: 

1) Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid until bubbles arise.

2) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, then add the (A) yeast mixture to the flour and mix well until combined. kneed till it forms a rough ball and a medium level of gluten has developed.

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

Day 2: 

4) Take the dough from the fridge, Cover the dough with a wet and hot tea towel. It will help to balance the rising temperatures. Rest for an hour.

5) Use your finger test for dough, it will helps you to know exactly when bread has risen enough.

6) Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. 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.

7) Sprinkle some flour on the board surface so the dough won't be sticky. Add the coconut filling and roll up dough and pinch edge together to seal. Cut into slices as desired. Cover with plastic wrap and rise again in a warm place for about 1 hour or until doubled in size

8) Preheat the oven to 150°C, Bake for 35 minutes.
Baking time depends on the size and shape of the bread being baked.

Recipe Source: JosephineRecipes.Co.Uk

Tried this recipe?
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