70 recipes. Page 3 of 3
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A single mugwort butter dough does double duty: part of it is pressed into a firm base, and the rest goes over a layer of mashed chestnut. That topping is just the leftover dough pinched into pea-sized bits and scattered, and it bakes up uneven and craggy.
With 680 g of cream cheese, this is a heavy cheesecake, nothing like a soufflé cheesecake, and a fork sinks into it slowly. The graham cracker crust gets a bake of its own before the filling goes in. The cake bakes in a water bath and then cools slowly in the switched-off oven with the door slightly open.
Mixed nuts, toasted and tossed in a cream caramel, are packed into a blind-baked butter crust and baked a second time. The filling is mostly nuts held together by caramel that firms as the tart cools, and each slice crunches instead of turning sticky.
Sliced almonds bake onto a ring of choux, and the split ring is filled with whipped cream folded with hazelnut praline paste. Using whipped cream instead of a butter-based mousseline keeps the nut flavour while making each bite lighter. Eggs go into the choux only until it falls from the spatula in a slow V, and finishing with some beaten egg left in the bowl is common.
Spoonfuls of soft batter sit on sliced peaches with gaps between them, and the fruit juice bubbles up through those gaps as it bakes. The topping is mixed only until the flour disappears, which keeps it tender instead of heavy.
Brown sugar and pineapple rings line the bottom of the pan under the batter, and the cake is turned out after baking so the fruit layer ends up on top. The rings sit close together, because wide gaps let the melting butter and sugar pool in one spot.
Baked in a doughnut pan rather than fried, these rings have a soft, cake-like crumb. Chilled sweet red bean paste sits in the middle of the batter and is covered completely, so it only shows once you bite in.
With only 20 g of cocoa, the cake does not taste of chocolate; the red comes from 2 tablespoons of food coloring. The layers are made with oil and buttermilk, and baking soda fizzing with vinegar is folded in at the very end. Cold cream cheese, whipped with butter and powdered sugar, fills and covers the layers.
The butter stays cold and is mixed only briefly with powdered sugar, and the cake flour and 30 g of rice flour go in before it can turn glossy. Once the dough is pressed together, it is not kneaded any further. Fresh from the oven the cookies break easily, so they stay on the tray until completely cool.
Soft milk-and-egg buns are topped with soboro, a crumbly streusel of cake flour, almond flour, sugar and cold butter that cracks and browns in the oven. The sugar and butter are each split between dough and topping, and weighing out the topping portion first keeps the two from getting mixed up.
Mugwort powder and whole red beans are a pairing anyone who has been to a Korean rice cake shop will know; here they go into a muffin batter. The beans are folded in last with just a few strokes, so a split muffin shows them whole in the pale green crumb.
This is the shortcake you see in Japanese bakeries: three layers of airy sponge, raised only by whipped eggs, filled with cream and sliced strawberries. Pick out the best-looking berries for the top before you slice the rest.
Steamed sweet potatoes vary in how much water they hold, so part of the 90 ml of milk is held back and added 10 ml at a time until the batter drops slowly from the spatula. The fat is plain oil, which means no butter to melt or cream.
Skin-on sweet potato, cut into 1 cm cubes and glazed in butter, honey and sugar, goes half into the batter and half on top, and chunks of it show in every slice. Ground almonds and black sesame are mixed into the batter too. One 20 cm loaf pan makes a cake that cuts into eight pieces.
Small balls of butter dough get a shallow press from a thumb, and the dent becomes a cup for strawberry jam. Jam swells in the oven; each well gets only half.
There is no butter in this cocoa loaf. Mashed soft tofu and grapeseed oil fill that role, and dark chocolate chips are folded through. Wet tofu can add 3 to 5 minutes in the oven, which is why it sits in a sieve for 5 minutes first.
Soaked in three milks (whole, condensed and evaporated), this Latin American cake is wet enough that a little milk seeps onto the plate when you cut it, yet the whipped-egg sponge keeps its shape. It is usually served cold, after a night in the fridge.
A plain vanilla cupcake meant to sit under whatever goes on top: buttercream, cream cheese frosting, ganache. Batter fills each liner to 70 percent, and the oven door stays shut for the first 15 minutes so the centers do not sink.
Honey gives these madeleines a slightly deeper color and keeps them moist for longer after they cool. The little hump on the back forms when well-chilled batter goes straight into a hot oven.
Two plain sponges made from equal weights of butter, sugar and flour, with nothing between them but strawberry jam and whipped cream. It is named after Queen Victoria and is still a regular at British afternoon tea.
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese. Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.