How to Make Super Soft and Moist Chinese Bakery Buns / Milk Bread Recipe 湯種北海道牛奶麵包 成功率超高

Incredibly soft, spongy and moist bread made using a 65°c water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. I love the smell of fresh baked bread and this bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again.

Makes 10
55g each

Ingredients

(A)
• 25g bread flour
• 113g whole milk or water

Water-roux method:
1) In a saucepan, Add bread flour and whole milk or water, mix well. bring to a boil over low to medium heat, Whisking until thickened and completely smooth, about 3 to 5 minutes. Be careful not to burn. You will make about 100g water-roux. Set aside to cool until ready to use or cover and refrigerate overnight.

(B)
● 65g cold milk
● 1 whisked egg
● 100g water-roux
● 20g, 2 tbsp sugar
● 18g, 2 tbsp milk powder
● 270g bread flour
● 5g, 1 tsp dried yeast
● 25g, soften butter
● a pinch of sea salt or 1/4 tsp normal salt

(C)
● Whisk 1 egg yolk for brushing the crust
● or melted butter to give the crust a super shine

Bread dough method:
1) In a large bowl, Add cold milk, whisked egg, water roux, sugar, milk powder, bread flour and yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter and sprinkle a pinch of sea salt. Push the dough up and down, beat until no longer stick to your hands or the work surface.

3) Place smooth dough in a lightly greased, large mixing bowl. Cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight. Allow to cold rise. (or you can rise in the room temperature for 1 hour until triple in sized).

4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want.

5) Forming it into a ball. pressing it down and roll into a long shape. cut into 3 lines. it will take the new number of its position in the row, place 1 under 2 and 3, repeats until dough is braided.

6) Place the dough onto a baking tray and rise again for 30 minutes or 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.

7) Brushing the crust with whisked egg yolk and sprinkle some sesame seeds on top. Bake in preheated oven 150°C, Bake for 15 minutes and 180°C for 3-5 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

8) Remove from the oven and transfer to a wire rack. Serve warm.

Helpful Tips:
1) It's recommended to use an oven thermometer.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 
3) 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 falling to rise is bad yeast.

Recipe Source:  Josephine's Recipes 

Soft Sponge Cake | Basic Plain & Spongy Sponge cake

Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 54g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp lime / lemon juice or cream of tartar
• 48g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter or corn oil in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 130°c - 150°c for 1 hour or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) 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.
4) 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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: Josephine's Recipes 

How To Make Castella Cheese Cake | Cotton Soft Sponge Cake

Here is my secret recipe how to make cotton sponge cake was published last year September. By far the tastiest homemade cotton cake ever!  This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to Taiwan's famous castella cake with cheese. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 54g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp lime / lemon juice or cream of tartar
• 48g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.

(D)
For the Decoration & Filling:
• cheese slices
• grated parmesan cheese

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. 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.

1) Heat the butter or corn oil in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared pans and add cheese slices and sprinkle grated parmesan cheese as a filling and over the top, then pour remaining batter into baking pan. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 130°c - 150°c for 1 hour or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

6) Once cooked, leave to cool 15-20 minutes, until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

7) 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.

8) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2-3 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) 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.
4) 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. 
5) 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. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source:  Josephine's Recipes