Cheese Bread Sticks Recipe

Soft and fluffy bread sticks is covered in melted cheese. Fail Proof bread dough and these are the best ever, extra cheese topping as you desire and taste even better than take-out! Get my step-by-step tutorial below.

Ingredients

(A)
• 185g bread flour
• 1 tsp, 4g allinson yeast
• 130g,1/2 cup cold milk
• 35g, 3 tbsp sugar

(B)
30g salted butter, soften or melted

(C)
grated cheddar & mozzarella cheese blend
(as many as you want)
3 tbsp granulated sugar

(C)
To make the sugar syrup:
2 tbsp golden syrup + 1 tbsp boiling water, and stir well.

Method: 
1) In a bowl, add the (A) ingredients, bread flour, yeast, cold milk and sugar. use a spatula to stir until combined. The kneading process about 10 minutes. fold and beat until the dough is smooth and elastic.

2) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 37°C temperature rises, about 30 minutes to 1 hour.

3) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 4, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, plait the two halves over each other to give a twisted effect and then place on the baking tray.

4) Rise again in the warm oven until almost doubled about 30 minutes. Sprinkle as many as you want, grated cheddar & mozarella, and a handful of sugar on top. Bake in no preheated oven 150°C for 18 minutes. until the buns are golden brown. (Baking time depends on the size and shape of the bread being baked).

5) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.

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 falling to rise is bad yeast.
2) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 1 tbsp mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes 

Diakon Rose Flower Garnish | Fun Food For Kids 🌺🌺🌺

Vanilla Sponge Cake Recipe

My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding 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 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 150°C for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. 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, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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) 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 

Yogurt Blueberry Cake Recipe 藍莓優格蛋糕

A good combination of soft and yummy cake with greek yogurt and blueberries. It was so delicious, fluffy, light and low fat cake for everyone. 

Makes 1 
6 inch round pan

(A)
Egg yolks
• 3, large egg yolks
• 45g greek yogurt, or your favorite yogurt
• 15g sunflower oil, corn oil
• 50g cake flour, sieved

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar.
• 50g sugar

(C)
• 150g fresh blueberries, fully ripen
• 2 tbsp cake flour, sieved

Method: 
1) In a large bowl, Add egg yolks, yogurt, oil and mix together sieved cake flour. Lightly whisk until just combined. Don't overmix your batter! 

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding 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 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well. Coat ripe blueberries with flour and add to mixture.

4) Pour batter into your prepared cake pan. smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles. 

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven 150°C  for 10 minutes, take it out and use a sharp knife to cut the top of cake and continue bake for another 35-40  minutes. Bake with lower rack and both top and bottom heat with fan assisted. Baking time it will depend on the size of your cake pan. 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 10 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. 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) 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 Japanese Milk Bread | Soft Buns Recipe

Happiness is when you baking something and lovely to eat. Especially waiting the dough rises in the kitchen and love the aroma of freshly baked bread. Here is the water roux method that keeps baked breads soft and keep fresh for a few days without adding any preservatives.

Ingredients

(A)
• 113g, 1/2 cup, 125ml boiling hot water
• 25g, 2 tbsp bread flour
= • 100g-120g water-roux

(B)
• 65g cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 240g bread flour
• 30g cake flour
• 5g, 1 tsp dried yeast

 (C)
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(D)
• 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,  Just use boiling hot water to add to the bread flour to make a water roux, then add cold milk, egg, sugar, milk powder, bread flour and dried yeast. mix well.

2) Kneading the dough by hand, about 10 minutes. Adding soften butter, push the dough up and down, beat until no longer stick to your hands.

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

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 out into a rectangle. Place the dough onto a baking tray and rise again for another 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 on top. Bake in preheated oven 150°C for 25 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 

Matcha Green Tea Swirl Cupcakes | Cotton Soft Sponge Cake

Want to try something special? These cupcakes is as beautiful as it is super soft and fluffy in every bite of texture, also simple to make. It's perfect for adding to your party table or give it as a delicious gift to your loved ones.

Ingredients

(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 35g, 5 tbsp whole milk
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

(B)
• 3 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar

(C)
• 11/2 tsp matcha green tea powder

Method:

1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat. Gently pour hot mixture to the cake flour, and stirring. Add the egg yolks and whisk until just combined, (From the beginning to end not stirring more than 25 times). 

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating in low to medium speed, until to a thick and stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is ''not to stirring'' and carefully ''folding '' 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) Use matcha powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. No need to preheat the oven, for baking, heat needs top and bottom with fan-assisted 120°c for 25 minutes - cupcakes. Baking time, it will depend on the size of your cake pan. Rest in the oven at least 10 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) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge or room temperature for 2 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.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
9) Do not over mix the cake batter, because gluten in the flour can form elastic gluten strands and it will resulting in a more dense and chewy texture. 

Recipe Source: Josephine's Recipes 

HOW TO MAKE THE BEST PANCAKES IN THE WORLD

The pancake itself are thin like crepes, with a crispy outside, and soft fluffy inside, that filled with sugar, chopped peanuts and butter. Here are the most popular ''apam balik'', yummy snacks in Malaysia. Also one of my childhood favourites. I can make it whenever I want the treats and you too. How's happiness yet?

Makes 5 (23cm)

Ingredients
1 cup, 250ml warm, boiled water
2 tbsp, 22g granulated sugar
1 tsp, 3g dried yeast
1/2 tsp baking soda
1 large whole egg
11/2 cup, 200g cake flour

Filling
5 tbsp granulated sugar
200g roasted peanuts, into coarse
some butter, as you desire

Method
1) Add the water, sugar, dried yeast, baking soda, egg, and sift the flour into a bowl, then whisk to a smooth batter and lump free.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and rise in the warm place for at least 1 hour or place in the fridge overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan, over medium heat, lightly greased with oil. Scoop batter onto the pan.
swirl it to cover the base, then add a handful of sugar on it and cover with the lid for a minute, and sprinkle some chopped peanut and some butter, flipping to other side, fold into half, cut and serve hot, eat straight away!

Recipe Source: Josephine's Recipes 

പഴം കൊണ്ട് ഒരു അടിപൊളി ഐസ്ക്രീം|banana icecream|3 ingredients ice cream|banana ice cream

One of the healthiest desserts out there and no added sugar in these sweet and cool treats. Just scoop ice cream in bowl or glass, drizzle with salted caramel sauce on top.

Ingredients
• 3 ripe bananas
• 2 tbsp salted caramel

Directions:
1) Slice the ripe bananas into rounds, store them in an airtight bag and freeze until firm.
2) Place the froze banana chunks into a food processor. Blend until creamy and smooth consistency. You can eat the ice cream immediately or freeze for a couple of hours until firm before serving.

Recipe Source: Josephine's Recipes 

Homemade Avocado Ice Cream Recipe | 酪梨冰淇淋

That's definitely one of my favorite dessert. Avocados are the perfect fruit for making “ice cream''. They are so tasty, healthy with a rich and amazing Vitamin E, also.incredibly creamy mouth feel and it's heavenly. Definitely something different to impress your guests.

Ingredients:
• 2 large ripe avocados
• 10 tbsp milk (whole milk, soy milk, almond milk or coconut milk as you desired)
• 6-8 tbsp condensed milk (or adjust to suite your taste buds)

Directions:
1) Peel and pit the avocados, Add the avocados chunks into the blender jar, add milk and condensed milk, and blend until smooth.
2) Pour into a freezer-safe container. Freeze overnight. 
3) Eating the ice cream with the spoon or just scoop ice cream in bowl or glass, sprinkle over the pistachios. Yum!

Recipe Source: Josephine's Recipes 

The Secret to Making Great Pancakes

Wake up with pancake batter ready? These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

Ingredients
• 11/2 cup, 250g cake flour
• 1 tsp, 3g dried yeast
• 200ml, 213g whole milk
• 2- large eggs
• 3 tbsp, 90g honey
• 1 tbsp melted butter or vegetable oil
(plus extra for cooking)
• a pinch of sea salt

To serve
• Maple syrup
• Butter

Method
1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Makes 6 cupcakes

Ingredients

(A)
• 40g salted butter, (soften) / 5 tbsp vegetable oil
• 28g, 3 tbsp granulated sugar
• 1 large, 2 small bananas, (very ripe)
• 1/4 tsp vanilla extract
• 1 tbsp whole milk / evaporated milk

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

(C)
100g chocolate chips
2 tbsp cake flour

Directions:
1) In a large bowl, Mix together butter, a pinch of sea salt, sugar and bananas.
2) Use the bottom of a spoon press down on the banana, continue until the banana is well mashed.
Add vanilla extract, milk and sieved cake flour, baking powder and baking soda into a same bowl.
3) Use a whisk or a fork to beat them well until combined. Rest for at least 10 minutes before baking.
4) Line a muffin pan with paper liners. Scoop batter into prepared pan and top cupcakes with
banana slices, chocolate chips or just plain as you desire.
5) Bake in no preheated oven, 170°C for 23 minutes.

Recipe Source: Josephine's Recipes 

Creative Food Ideas | Fun Food For Kids | Watermelon Carving

When you want a work of bread art, all you need is patience! The art of baking incredibly soft, spongy bread made using a ''milk roux'' starter, which are 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. 

Ingredients:

(A)
• 120g, 1/2 cup whole milk
• 25g, 2 tbsp bread flour

Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms. You will make about 120g milk roux or a little more. 

(B)
• 120g milk-roux
• 70g, 7 tbsp cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 12g, 2 tbsp milk powder
• 240g, 11/2 cup bread flour
• 45g, 5 tbsp cake flour
• 5g, 1 tsp dried active yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt

(C)
• 1 whole egg
• 1 tbsp cold milk

Whisk the whole egg and milk together to create a glaze that is shiny and golden brown in colour and brush some golden syrup on hot buns to give the crust a super shine.

Bread dough method:

1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake 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 or lower rack of refrigerator overnight. Allow to cold rise or you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) When risen. Punch down the dough and 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 or whatever you like. 

6) Place the dough onto a baking tray and rise again for 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) Just before your bread go in the oven, lightly brush egg wash on breads. Bake in preheated oven 150°C for 25 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, leftovers can keep in the zip-lock bag and eating them straight the next day. no need re-heat, the cool bread is still very soft, spongy and yummy! 

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 15-20 minutes. 
3) Yeast is best stored in the lower rack of 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 

Creative Food Ideas | Fun Food For Kids | Fruit Platters Decorating | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

Hot Cross Buns for Easter | Homemade Raisin Bread Recipe

Today I'm going to share one of my secret recipe of making super soft, fluffy and moist hot cross buns. Since I had lots of work done for these dough, hand kneading, shaping and scoring the dough and bring to my husband's freshly baked that always put a smile on his face at breakfast and afternoon tea. A hot cross bun is a sweet buns made with spices and cinnamon, raisins, marked with a cross on the top, and traditionally eaten on Good Friday and Easter.

Ingredients

For the fillings:
(A) 
● 1 cup flame raisins
(soaked and drained)
● 1 tbsp honey

For the dough:
(B)
● 21/2 cup bread flour
● 3 tbsps sugar 
● 1 tsp ground cinnamon
● a pinch of sea salt
● 1/2 tsp five spices

● 1 cup cold milk
● 1 whole egg
● 1 tsp dried yeast

(C)
● 25g salted butter

For the Cross:
(D)
● 3 tbsps plain flour 
● 1/2 tbsp sugar
● 31/2 tbsp water

For brushing the tops:
(E)
● 2 tbsp golden syrup
● 1 tbsp water
or 
● 1 whole egg + 3 tbsp milk for egg wash

Method

DAY 1
1) First, Soak raisins in hot water for at least 15 minutes and drain, then adding honey and mix well.

2) Add the dough ingredients (B) and 1/4 cup honey raisins to a re-sealed plastic bag. Pulls away from the side of the bag. Proofing the sticky and lumpy dough, cold-rise overnight in the fridge.

DAY 2
3) Transfer the dough to a bread maker. Place butter. Select ''leaven dough''. Setting and press ''start'', kneading until the dough is smooth, then select ''ferment'' until the machine beeping noise, about 30 minutes.

4) Dust the flour over the work surface. Divide the dough into 16 pieces, about 48g each. Combine the remaining raisins (A) to the dough as a fillings, turn over shape your dough into a round balls and place them on a prepared tray.

5) Put a cup of hot water to have a nice balance, warm and moist environment in the oven and let it rise again for a further 1 hour. 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. Remember take water out of the oven. Preheat the oven to 150°C. Bake for 25 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.

6) See (E) Brush after middle baking and brush again after baking.

7) For the cross. Combine plain flour with sugar and water into a bowl and stir until thick paste. Spoon the mix into a piping bag and cut a small hole. Using the mix in piping bag, make a cross in the centre of each bun after middle baking.

8) Remove from the oven, Cool the hot cross buns on a wire rack. Serve warm and best with butter.

Helpful Tips:
1) Wrap the bread in a re-sealed bag and locked it and stored in the freezer for up to 1 month. 
2) 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).
3) If you don't own a bread maker, it can be made by hand until the dough smooth and rise in the warm place for 1 hour. 

Recipe Source: Josephine's Recipes 

How To Make Soft Milk Bread Rolls - Josephine Recipes

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

Milk / 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