483 recipes. Page 20 of 21
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Rice flour and almond flour make up the dough, and the bars break apart lightly in the mouth, with bits of chopped walnut throughout. For more crunch, turn the oven off once they are baked and leave them inside with the door ajar for another 5 minutes. Cutting before they have cooled completely breaks the bars.
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.
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.
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.
Ham and low-moisture mozzarella are rolled up inside pizza dough, so each slice shows a spiral of bread and filling. No tomato sauce goes inside. Melted cheese does not mean it is done: if the dough in the middle is still damp, it needs more time, and 93°C at the center is the mark to aim for.
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.
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.
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.
With no wheat flour, just tapioca starch scalded in hot milk and butter, these bake up stretchy and chewy like Brazilian pão de queijo, and the steamed sweet potato adds a gentle sweetness. Parmesan in the dough leaves a salty finish, so they eat more like bread than a sweet snack.
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.
Pears fanned over almond frangipane, with small gaps left so the cream puffs up between the slices, make up this French tart. Fresh pears need slicing thin enough to cook through in the oven, while canned or poached ones must be drained of their syrup first.
Pork sausages roast first, then Yorkshire pudding batter is poured in around them and puffs up in the oven. It comes out with crisp brown edges rising high and the sausages set into a soft middle. Gravy goes alongside.
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.
Swiss chard in a sweet pie sounds unlikely, but the leaves are mixed with apple, rum-soaked raisins, pine nuts, and brown sugar under a double crust. A dusting of powdered sugar once the pie has cooled through makes it read as a dessert from the first look.
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.
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.
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.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
The cream cheese filling over a digestive biscuit base is flavored with yuja-cheong (Korean citron preserve) and lemon juice. A few hours in the fridge sets it enough to slice, but the yuja only really comes through after a day, so make it the day before.
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.