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Tuesday, 28 June 2016

How To Make Japanese Cotton Cheesecake 輕乳酪蛋糕


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 yolk 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 135°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.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 25 June 2016

How To Make Coconut Milk Pudding 椰汁糕 Summer Dessert Recipe















There is nothing more satisfying than a really good homemade desserts. It's perfect comforting treat with a smooth, creamy and rich texture and delicious. One of my very favourite and best dessert recipes I've ever had and you must try it. 

Ingredients:
2 pandan leaves
500ml coconut milk
1/4 cup hot water
2 tbsps unflavoured gelatine powder (1 sachet)
5 tbsps sugar

Method:
1) In a measuring cup, add boiling water, combine with gelatine powder, stir well and set aside.
2) Add coconut milk, pandan leaves to a large pot, over medium low heat until bubbles. 
Add sugar, and cook for about 15 minutes. Turn off the heat and combine with a gelatine mixture. 
3) Strain coconut milk liquid through a fine mesh strainer to remove any lumps. 
4) Transfer to your favourite serving dish and allow to cool slightly before putting it in 
the refrigerator for at least 12 hours. Keep refrigerated and consume within 3 days.

Recipe Source: JosephineRecipes.Co.Uk



Wednesday, 22 June 2016

How To Grow Lavender | French Lavender 薰衣草的种植方法

Looking to grow your own Lavender? Happy day to all of you! I love it fresh when plants are in bloom as it dried around. The smell and growing it has a feel of enchantment. I'm pleased to use it in baking, cooking, infused oil and in soaps. That make me smile. French Lavender enjoys a fairly long blooming season and their fabulously fragrant flowers scented and attracts bees.




Friday, 17 June 2016

Homemade Pandan Swiss Roll Cake | Sponge Cake Recipe | Resep Kue Bolu Pandan 班蘭瑞士卷 班兰瑞士蛋糕卷




This is my favourite no fail Pandan Swiss Roll Cake recipe, easy to make and tastes awesome. I am sure will make people on the go is an impressive. you can simply wrap your cake tightly in cling film, or stored airtight to keep them fresh and moist for 3 days in the refrigerator.

Ingredients

Egg yolks:
(A) 
• 63g egg yolks
• 22g sugar
• 25g corn oil
• 29g pandan juice
• 48g cake flour

Egg whites:
(B) 
• 105g egg whites
• 1.2g cream of tartar
• 44g sugar

Filling:
(C) 
• 150ml double cream
• 6g vanilla 

Pandan juice:
(D)
• 29g pandan juice

Directions:
• 6 pandan leaves
• 58g coconut milk
• You will squeeze out the same amount of the juice. (58g) so you can make them in two batches of swiss roll. Leftover juice can store in the fridge for not more than 3 days to experience it at its top quality.

Method:
1) Clean the pandan leaves under running water to remove dirt. Cut the leaves into small pieces with scissors. Add the leaves at a time, and pulse the blender several times to mince them. Once the leaves are minced, add coconut milk to strain the juice through a fine mesh strainer to remove any solids.

2) In a bowl, mix (A) egg yolks, sugar, corn oil and pandan juice. Sift in the cake flour and whisk until smooth.

3) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

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

5) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners. 

6) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.

7) Once cooked, leave to cool at least 15 minutes, and remove from the oven. 

8) In the meantime whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate it before using if needed. 

9) Once the cake is cool, remove the lining. Place the cake on a piece of parchment paper. Spread it over a cake for filling.

10) Peel off parchment paper. Roll the cake up in the paper, starting with a short side and refrigerate it for 30 minutes before serving. Using a sharp knife, cut the swiss roll into 10 equal pieces. 

Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the two long sides.
6) 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 crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) 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.

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 16 June 2016

Chinese Bakery Pandan Swiss Roll Cake | 班兰瑞士蛋糕卷




This is my favourite no fail Pandan Swiss Roll Cake recipe, easy to make and tastes awesome. I am sure will make people on the go is an impressive. you can simply wrap your cake tightly in cling film, or stored airtight to keep them fresh and moist for 3 days in the refrigerator.

Ingredients

Egg yolks:
(A) 
• 63g egg yolks
• 22g sugar
• 25g corn oil
• 29g pandan juice
• 48g cake flour

Egg whites:
(B) 
• 105g egg whites
• 1.2g cream of tartar
• 44g sugar

Filling:
(C) 
• 150ml double cream
• 6g vanilla 

Pandan juice:
(D)
• 29g pandan juice

Directions:
• 6 pandan leaves
• 58g coconut milk
• You will squeeze out the same amount of the juice. (58g) so you can make them in two batches of swiss roll. Leftover juice can store in the fridge for not more than 3 days to experience it at its top quality.

Method:
1) Clean the pandan leaves under running water to remove dirt. Cut the leaves into small pieces with scissors. Add the leaves at a time, and pulse the blender several times to mince them. Once the leaves are minced, add coconut milk to strain the juice through a fine mesh strainer to remove any solids.

2) In a bowl, mix (A) egg yolks, sugar, corn oil and pandan juice. Sift in the cake flour and whisk until smooth.

3) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

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

5) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners. 

6) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.

7) Once cooked, leave to cool at least 15 minutes, and remove from the oven. 

8) In the meantime whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate it before using if needed. 

9) Once the cake is cool, remove the lining. Place the cake on a piece of parchment paper. Spread it over a cake for filling.

10) Peel off parchment paper. Roll the cake up in the paper, starting with a short side and refrigerate it for 30 minutes before serving. Using a sharp knife, cut the swiss roll into 10 equal pieces. 

Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the two long sides.
6) 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 crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) 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.

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 2 June 2016

Homemade Rilakkuma Pull-Apart Bread Buns | Nutella Bread Rolls | 小熊巧克力麵包 | 自家製 パン「レシピ」可愛いリラックマちぎりパン」の作り方 | Cute Kawaii Bread







































This is a recipe for our favourite homemade bread buns. They were so soft and filled with Nutella filling. That melts in your mouth with slightly sweetness, seductively smooth and luscious on the tongue. You'd be amazed how much fun and exciting you can have.

Makes 12
Ingredients

For the dough:
(A)
● 2 1/2 bread flour 
● 2 tbsp milk powder
● 2 tbsp cocoa powder
● 2 tbsp sugar
● 11/2  tsp dried yeast
● 1 cup cold milk
● 25g salted butter

For brushing the tops:
(B)
● 2 tbsp golden syrup
● 1 tbsp water

For the fillings:
(C) 
● Nutella Ferrero Hazelnut Spread with Cocoa

For the drawings:
(D) 
● 50g Chocolate Chips Dark
● 70g Chocolate Chips White

Method:
1) In a large bowl, Add (A) ingredients and mix together until well combined. 

2) Take the dough out of the bowl, add in soften butter and knead up to down, beat the dough by hand about 15 -30 minutes, until soft, springy and shiny.

3) Put the dough in a clean bowl and cover it with a wet tea towel and rise in the warm place for 1-2 hours until double or triple in sized. 

4) Transfer the dough to a worktop. Divide into 13 equal pieces. (51g for each) and shape each piece into a ball. Filled with Nutella filling. Take one piece of plain dough to make the bear ears and leave to rise again until doubled in size, about 35 minutes. (Ideal rise: Place two- bowls of (hot) water in the oven). 

5) Preheat the oven to 150C/300F. Bake for 35 minutes.

6) In a small bowl, add 2 tbsp golden syrup and 1 tbsp water and stir until well combined. Brush the bread all over with sugar water 5 minutes before it's done. Remove from the oven and let it cool.

7) Melting chocolate and use a hot water bath. Once the chocolate is melted, Spoon it into a pastry bag or piping bag. Snip a small hole in one corner and you have the perfect piping bag, then draw the eyes and nose with a melted dark and white chocolate or whatever you want.

Helpful Tips:
1) Higher temperatures may kill the yeast.
2) If your dough too tough and hard to knead, the problem you adding too much bread flour. If so, You must add warm milk or water to balance and rise again.
3) You can follow these old fashioned hand kneading method or using machine.
4) Bread dough will absorb or lose moisture at different conditions of temperature and humidity. 
5) Baking time depends on the size and shape of the bread being baked.
6) Brushing the crust with melted butter, milk, whisked egg, 
or sugar water on the bread surface as you desired.

Recipe Source: JosephineRecipes.Co.Uk