150 recipes. Page 6 of 7
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Cocoa and instant coffee darken the crumb of this cake, and small dots of sweet red bean paste sit scattered through the middle. Most bites are bittersweet mocha; every so often you hit a moist pocket of bean paste whose sweetness tones down the bitter coffee. The top is raked with a fork before baking, which leaves a rough, homey surface rather than a smooth glaze.
Cut into with a spoon, the thin cake wall gives way and warm chocolate runs onto the plate. That molten center is not a hidden filling but the same dark chocolate batter, baked hot and fast so only the outside sets. Timing does most of the work. Residual heat keeps cooking the middle after the ramekins leave the oven, and the cakes are turned out right away to stop it.
Mugwort powder is stirred into a dark chocolate brownie batter, and a swirl of cream cheese loosened with cream runs across the top. Both the herb and the chocolate lean bitter, so the tang of the cream cheese is what keeps each square from tasting heavy.
Break one open and it is packed with peppery ground beef, soft cabbage and onion. The filling is cooked until the pan is dry before it goes in, so the bottom of the bun is still dry when you eat it out of hand.
Rolled oats outnumber the flour in this dough and drive the texture: chewy, a little rough, clearly an oat cookie. Brown sugar and cinnamon give a warm sweetness, and raisins sit through it as soft, juicy bits. Resting the dough in the fridge lets the oats soak up moisture and firms the butter again, which helps the cookies hold their shape as they bake.
Small cubes of cream cheese go into a batter made with grapeseed oil, and they stay as distinct pockets after baking. Omija syrup flavors the batter and is brushed thinly over the warm tops straight out of the oven for a reddish sheen.
Corn kernels, blended with cream and eggs, flavor this Mexican cake, which is why it tastes of sweet corn rather than the gritty cornmeal of cornbread. The puree spreads color and corn flavor through every slice, and the butter and cream give a dense, moist crumb closer to pound cake than to an airy sponge.
Every roll starts as a buttered rectangle folded over, and once baked it pulls open along that crease. Plain instant mashed potato flakes go into the dough; potato starch is a different ingredient. Sixteen rolls bake close together in one pan, which keeps their sides soft.
Peanut butter does structural work in this dough, not just flavoring, and the formula is built around a conventional creamy jar whose oil stays mixed in. The fork crosshatch is more than decoration: pressing each portion to an even thickness lets the center bake at the same pace as the edge.
Folded up at the edges with no tart pan, this free-form galette layers thin slices of Asian pear with ginger juice, brown sugar and cinnamon. Ginger brings warmth and a little heat behind the pear's clean sweetness without taking over.
Ground perilla seed, a nutty seed flour common in Korean cooking, goes into both the batter and the tops of these muffins, so its toasty smell comes through first when they leave the oven. Honey and brown sugar share the sweetening, and neutral oil stands in for butter, so there is nothing to melt or cream before mixing. The batter fills one 6-cup muffin tray.
Chopped dried persimmon (gotgam) studs this buttery loaf, and most bites catch a chewy piece of fruit; cinnamon is the only spice. The fruit is sweet enough that the sugar stays modest. It is moister the day after baking, once it has spent a night wrapped in plastic.
No yeast and no baking powder go into this thin egg batter; it puffs in a 230°C oven on steam alone and comes out hollow. Instead of one skillet, as with a Dutch baby, it is divided among 12 muffin cups, giving each popover its own crisp wall and domed top. The oven door stays shut for the first 20 minutes.
The filling is mashed potato and onion stirred often for about 45 minutes until deep golden. Wrapped around it is a thin dough of oil, egg and a little vinegar, not laminated puff pastry. The filling stays hot long after the crust feels cool, so the knishes get 10 minutes before serving.
No yeast and no butter folds: this dough is just flour with cream cheese and butter worked in, then chilled until firm enough to roll. Apricot jam, finely chopped walnuts and cinnamon sugar are spread over each round, which is cut into 12 wedges and rolled into crescents, 24 in total. If the dough cracks at the edges while rolling, give it a minute to soften rather than forcing it.
This Viennese chocolate cake, heavy on dark chocolate and butter, is split and spread with apricot jam, then covered all over with a glaze of chocolate melted into cream. Pour the glaze in one go; that is what leaves a mirror-smooth top. Once it sets, slice with a knife dipped in hot water so the thin line of jam shows cleanly through the dark crumb.
Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste. At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.
Thin-skinned Meyer lemons are sliced whole, peel and all, no thicker than 1 mm, then left in sugar for 24 hours before being mixed with eggs and baked between two crusts. The long soak melts the sugar and softens the rind, yet the filling keeps a marmalade-like bitterness and bits of peel to chew. If you slice with a mandoline, use the safety guard down to the last piece.
The faint tang in a snickerdoodle comes from cream of tartar, which goes in alongside the baking soda. Each ball of dough is rolled all over in cinnamon sugar before baking, so cinnamon is the first thing you taste.
Chopped dates soaked at least 10 minutes in boiling water with baking soda are stirred into the batter liquid and all. The fruit and its soaking water make this British sponge moist and sweet. The brown-sugar toffee sauce is warmed again just before serving and poured over the pudding, and a scoop of vanilla ice cream sets cold cream against it.
Dough temperature and thickness decide whether a cut-out shape survives the oven, so the dough chills for 2 hours and is rolled to 6 mm between parchment sheets instead of on a floured counter. With no icing, vanilla carries the flavor, and the cookies come out when the center loses its wet shine and the edges just begin to color.
No tart pan is used: the dough is rolled into a round, topped with the filling, and its bare 4 cm border folded up over the edge. The filling combines steamed sweet potato, cream cheese, honey and cinnamon. A drier, chestnut-type sweet potato keeps the base from going soggy and bakes up crisper.
Cold, pea-size butter crumbs scattered over a moist sweet potato batter give this loaf its crunchy top. Keep the streusel chilled and sprinkle it on without pressing, so the clumps survive baking. The loaf bakes for 48-50 minutes and the top color runs ahead of the center, so a skewer that comes out free of wet batter is the better signal.
A Greek pastry: phyllo folded into triangular cones, baked hollow, soaked in cooled syrup and filled with cold custard. Fourteen sheets of phyllo make 42 small cones. Each cone bakes with a crumpled piece of parchment inside so the opening stays wide.