Oh Joy, This is my top favourite cotton cheesecake, it's my one and only! A cake that's sure to put a smile on anyone's face.
Ingredients A
● 360g cheese spread
● 145g whole milk
● 36g sugar
● 72g egg yolks
● 55g cake flour
● 47g corn flour
Ingredients B
● 152g egg whites
● 96g sugar
You will need two 6-inch round baking pan. Line with the prepared round of parchment paper
in the bottom and the sides and grease with butter.
Method:
1) Melting cream cheese in double boiler, Add the milk and sugar, stir until well blended. Slowly adding the egg yolks and mixing thoroughly.
2) Add in sifted cake flour and corn flour, and beat well.
3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a thick and stiff peak stage, about 3 minutes. Add the egg tolk mixtures and continue the folding movement until well incorporated.
4) Pour the cake batter into two 6-inch cheese cake pans and Use a large baking pan for a hot water bath.
5) Preheat the oven to 130°C, turn the heat up to down, fan oven. Bake for 30 minutes. After then increase to 150°C and Bake for 1 hour.
6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.
Helpful Tips:
1) Store in covered containers in the fridge and consumed within 3 days or can be frozen for up to 3 months.
2) Do not over-beat the egg whites.
3) Baking cake at a lower temperature will help the cake rise much higherand bake more evenly.
4) 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.
Oh Joy, This is my top favourite cotton cheesecake, it's my one and only! A cake that's sure to put a smile on anyone's face.
Ingredients A
● 360g cheese spread
● 150ml whole milk
● 3 tbsps sugar
● 4 egg yolks
● 5 tbsps cake flour
● 5 tbsps corn flour
Ingredients B
● 4 egg whites
● 8 tbsps sugar
You will need two 6-inch round baking pan.
Line with the prepared round of parchment paper
in the bottom and the sides and grease with butter.
Method:
1) Melting cream cheese in double boiler, Add the milk and sugar, stir until well blended. Slowly adding the egg yolks and mixing thoroughly.
2) Add in sifted cake flour and corn flour, and beat well.
3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a thick and stiff peak stage, about 3-5 minutes. Add the egg tolk mixtures and continue the folding movement until well incorporated.
4) Pour the cake batter into two 6-inch cheese cake pans and Use a large baking pan for a hot water bath.
5) Preheat the oven to 130°C, turn the heat up to down, fan oven. Bake for 30 minutes. After then increase to 150°C and Bake for 1 hour.
6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.
Helpful Tips:
1) Store in covered containers in the fridge and consumed within 3 days or can be frozen for up to 3 months.
2) Do not over-beat the egg whites.
3) Baking cake at a lower temperature will help the cake rise much higherand bake more evenly.
4) 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.
1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter).
2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface.
3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size.
4) Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.
5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined.
6) Preheat the oven to 150C, Baking time will depend on the size and the type of bread.
Brush
the top of the bread with sugar water, in the middle as the baking and
before 5 minutes done and continues for the last 5 minutes of baking.
7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum!
Helpful Tips:
1) 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).
2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve.
I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy.
Makes 17 Ingredients For the dough: (A) ● 2 1/2 bread flour ● 2 tbsps sugar ● 1 tsp dried yeast ● 1 cup warm milk ● 1 whisk egg ● 3 tbsps soften butter For brushing the tops: (B) ● 2 tbsps golden syrup ● 1 tbsp water For the fillings: (C) ● 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 tbsps cold water stir well and set aside. Method: 1) Wash the adzuki beans, and soak for 30 minutes. drain beans and discard 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. add brown sugar and pour corn flour mixture becomes thick.
3) Allow to cool completely and blend on high speed until they are smooth.
4) Heat up the pan, then add butter, and the red bean mixture, reduce heat to middl low, stir the bean paste until thicken, repeat the process in 3 - 4 times, and of course patience, stirring constantly until thickened, about 1 hour. Store in the fridge until ready to use.
5) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 6) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface. 7) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size. 8) Transfer the dough to a lightly floured worktop and roll into the desired shape filled with red bean paste filling. proof again for 35 minutes in the oven until doubled in size.
9) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined.
10) Preheat the oven to 150C, bake for 30 minutes or until done. Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking. 11) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! Helpful Tips: 1) 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). 2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve. Recipe Source:JosephineRecipes.Co.Uk
I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy. I already made six batches from the list and have about two more weeks. This makes me believe this truly is a amazing experiment. Making bread makes me feel sort of like a super hero lol. Give this a go, and I hope you are proud of yourself for trying this recipe and you've said yes. Makes 17 Ingredients For the dough: (A) ● 2 1/2 bread flour ● 2 tbsps sugar ● 1 tsp dried yeast ● 1 cup warm milk ● 1 whisk egg ● 3 tbsps soften butter For brushing the tops: (B) ● 2 tbsps golden syrup ● 1 tbsp water For the fillings: (C) ● http://yummyeasycooking.blogspot.co.uk/2015/09/how-to-make-sweet-red-bean-paste-black_21.html Method: 1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface. 3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size. 4) Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.
5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 6) Preheat the oven to 150C, bake for 30 minutes or until done. Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking. 7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! Helpful Tips: 1) 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). 2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve. Recipe Source:JosephineRecipes.Co.Uk
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I was so happy with the way this bread turned out and I love the smell of freshly baked bread. These bread incredibly light, soft, moist, fluffy and airy. I already made six batches from the list and have about two more weeks. This makes me believe this truly is a amazing experiment. Making bread makes me feel sort of like a super hero lol. Give this a go, and I hope you are proud of yourself for trying this recipe and you've said yes. Makes 17 Ingredients For the dough: (A) ● 348g bread flour ● 38g sugar ● 5g dried yeast ● 225g warm milk ● 61g whisk egg ● 35g soften butter For brushing the tops: (B) ● 2 tbsps golden syrup ● 1 tbsp water For the fillings: (C) ● http://yummyeasycooking.blogspot.co.uk/2015/09/how-to-make-sweet-red-bean-paste-black_21.html Method:1) Mix the dry ingredients together onto the work surface or large bowl. (bread flour, sugar, yeast, warm milk in 8 batches, whisk egg and butter). 2) Knead it well for 10 minutes and beat the dough by hand about 15 -30 minutes, until soft, springy and does not stick to work surface. 3) Cover and proofing the dough overnight in the fridge, cold-rise fermentation. (or you can just sit at room temperature for about 1 - 2 hours and then bake as normal). take the dough out, let it come back to room temperature for 2 hours until tripled in size. 4) Transfer the dough to a lightly floured worktop and roll into the desired shape, add your favourite fillings or just plain. proof again for 35 minutes in the oven until doubled in size.
5) In a small bowl, add 2 tbsps golden syrup and 1 tbsp water and stir until well combined. 6) Preheat the oven to 150C, bake for 30 minutes or until done. Brush the top of the bread with sugar water, in the middle as the baking and before 5 minutes done and continues for the last 5 minutes of baking. 7) Remove from the oven and let it cool on a rack. Take a piece and eat it. Yum! Helpful Tips: 1) 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). 2) Wrap the cooled, dry bread in food plastic bag, zip and locked it and stored in the freezer for up to 2 months and re-heat and serve. Recipe Source:JosephineRecipes.Co.Uk
