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How To Make Fresh Bread丨Step By Step Bread Dough Recipe

I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!

Ingredients

(A)
• 2 cups bread flour
• 4 tbsp cake flour
• 2 tsp allinson yeast
• 1 cup cold milk
• 4 tsp sugar

(B)
• 1 tbsp olive oil

Makes 18
---35g each dough---

Makes 24
---25g each dough---

(C)
Coconut Filling:
• 2 egg yolks 
• 4 tbsp granulated sugar 
• 40g salted butter ( at room temperature)
• 11 tbsp desiccated coconut

Mix all ingredients together in a bowl, cover and refrigerate until ready to use.

(D)
For the glaze:
• 2 tbsp golden syrup
• 1 tbsp hot water

Mix well and ready to use

You can also melt the golden syrup in a pan or melt the salted butter and brush the buns in the middle baking and after baking, It will give a nice shine. 

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. 

4) Turn the dough out onto a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece 35g, into 18 pieces total. Scoop a tablespoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour, until double or triple in sized. Bake in the preheated oven 150°c, until the buns are golden brown, about 30 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Brushing the crust with sugar water or melted butter in the middle baking. Sprinkle each bun with a few desiccated coconut on top. Had a yummy buns and a cuppa tea, and could not fault it at all.

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for up to 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: Josephine's Recipes

How To Cut and Serve Pineapple 🍍🍍🍍 The Most Satisfying Video Ever | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How To Make Super Soft and Moist Chinese Bakery Coconut Buns | Milk Bread | 椰蓉麵包的詳細做法

I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!

Ingredients

(A)
• 290g bread flour
• 40g cake flour
• 6g allinson yeast
• 240g cold milk
• 28g sugar

(B)
• 1 tbsp olive oil

Makes 18
---35g each dough---

Makes 24
---25g each dough---

(C)
Coconut Filling:
• 2 egg yolks 
• 48g granulated sugar 
• 40g salted butter ( at room temperature)
• 58g desiccated coconut

Mix all ingredients together in a bowl, cover and refrigerate until ready to use.

(D)
For the glaze:
• 2 tbsp golden syrup
• 1 tbsp hot water

Mix well and ready to use

You can also melt the golden syrup in a pan or melt the salted butter and brush the buns in the middle baking and after baking, It will give a nice shine. 

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. 

4) Turn the dough out onto a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece 35g, into 18 pieces total. Scoop a tablespoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour, until double or triple in sized. Bake in the preheated oven 150°c, until the buns are golden brown, about 30 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Brushing the crust with sugar water or melted butter in the middle baking. Sprinkle each bun with a few desiccated coconut on top. Had a yummy buns and a cuppa tea, and could not fault it at all.

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 failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for up to 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: Josephine's Recipes

Amazing Cucumber Cutting Skills | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

All of our homemade cakes are made from heart, of course, the best ever! you can serve this chocolate zebra cake as plain as simple, or to add something special and elegant, just drizzled with chocolate ganache, and topped with macarons. This was my favourite type of  birthday cake for years, and this had me tearing up almost immediately.

Makes 1
(6-inch cake pan)

Ingredients
(A)
• 3, large egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 1 tsp vanilla extract
• 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar
• 4 tbsp sugar

(C)
• 1 tbsp cocoa powder, sieved

Method:
Pre-heat oven to 150ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted, after middle baking, reduce to 130ºC.

1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and 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 3-5 minutes.

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

4) Pour half of the batter into a separate bowl, and add the (C) cocoa powder, mix until well combined. Spoon 3 tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used.

5) Use a large baking pan for a cold water bath and bake for 60 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) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) (Dr Oetker Fine Cooks Extra Dark Chocolate) can be melted easily over a pan of hot water, and used to decorate your cakes. Click here to learn French chocolate macarons https://www.youtube.com/watch?v=Ir2rjtPB68c&t=252s
2) 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) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: Josephine's Recipes

Barbie Princess with Orange Dress | Party Ideas - Make Barbie Fruit Cake | Food Art Decoration | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How To Make Zebra Sponge Cake 班馬紋蛋糕

All of our homemade cakes are made from heart, of course, the best ever! you can serve this chocolate zebra cake as plain as simple, or to add something special and elegant, just drizzled with chocolate ganache, and topped with macarons. This was my favorite type of birthday cake for years, and this had me tearing up almost immediately.

Makes 1
(6-inch cake pan)

Ingredients

(A)

• 3, large egg yolks

• 2 tbsp sugar

• 4 tbsp corn oil

• 4 tbsp milk
• 1 tsp vanilla extract

• 6 tbsp cake flour, sieved

(B) 

• 3 egg whites

• 1/4 tsp cream of tartar

• 4 tbsp sugar

(C) 

• 1 tbsp cocoa powder, sieved

Method:
Pre-heat oven to 150ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted, after middle baking, reduce to 130ºC.

1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and 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 3-5 minutes.

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

4) Pour half of the batter into a separate bowl, and add the (C) cocoa powder, mix until well combined. Spoon 3 tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. 

5) Use a large baking pan for a cold water bath and bake for 60 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) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) (Dr Oetker Fine Cooks Extra Dark Chocolate) can be melted easily over a pan of hot water, and used to decorate your cakes. Click here to learn French chocolate macarons https://www.youtube.com/watch?v=Ir2rjtPB68c&t=252s
2) 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) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: Josephine's Recipes

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