150 recipes. Page 7 of 7
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Cocoa batter is piped low and well apart on the tray and bakes into flat rounds. Once cool, they are paired by size, marshmallow cream goes onto the flat side of one, and the other closes it: an American sandwich treat.
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake. The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour. Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter. Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.
Sized for slicing with tea, this cake bakes in a single 18 cm round. Ricotta whisked smooth with sugar forms the base of the batter, giving a moister, milkier crumb than a cake built on creamed butter. Melted butter replaces the usual creaming step, and small bits of yuja peel stay scattered through each slice.
Zucchini is grated skin-on and goes in unsqueezed, with cinnamon and nutmeg for spice. With baking powder and soda doing the rising instead of yeast, the crumb is closer to cake than bread. After roughly 65 minutes in the oven, the loaf still needs an hour in the pan and another hour out of it before it can be sliced.