Monday 11 May 2015

Baking in Japan

Baking in Japan can be very unusual and interesting but also very tasty! Here is a recipe for Taiyaki which is a classic snack sold on street markets. It is in the shape of a fish and has a red bean filling.
The recipe follows below and is from

  • 150 g (5.3 oz, about 1¼ cup) cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 egg, beaten
  • 200 ml (about ¾ cup) milk
  • 3 Tbsp. granulated sugar
  • 100 g (3.5 oz, 5 Tbsp.) anko/red bean paste
  • 1 Tbsp. vegetable oil

  1. Sift the cake flour, baking powder and baking soda into a large bowl.
  2. Add the sugar and whisk well to combine.
  3. In a medium bowl, whisk the egg and then add the milk. Whisk well to combine.
  4. Combine the dry ingredients with wet ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb liquid. Whisking the batter creates gluten, so it’s better to let it rest to make smooth batter.
  5. Pour the batter into a measuring cup or jug. It should be 1 ¼ cup.
  6. Heat the Taiyaki pan and grease the pan with vegetable oil using a brush.
  7. Fill the Taiyaki pan mould about 60% full over medium low heat.
  8. Put anko in the centre of each mould and pour the batter on top to cover anko.
  9. Close the lid and immediately turn/flip.
  10. Cook for 2-2.5 minutes each side. Then flip and cook another 2-2.5 minutes. Open and check to see if Taiyaki is golden colour. Let Taiyaki cool on a wire rack.

Photo from

Another famous Japanese baked good id the green tea soufflé. This fluffy soufflé can be deliciously served with powder sugar and is simply irresistible. The recipe follows below and is from

For coating ramekins
  • ½ Tbsp. (7 g) unsalted butter, at room temperature
  • 4 tsp. granulated sugar
For the custard
  • 150 ml milk
  • 100 ml heavy whipping cream (double cream)
  • 3 large yolks
  • 22 g granulated sugar
  • 25 g all-purpose flour
  • 1-2 Tbsp. matcha green tea powder
For the meringue
  • 3 egg whites
  • 44 g granulated sugar
For dusting
  • 1 Tbsp. powder (icing) sugar

  1. Preheat the oven to 390F (200C).
  2. For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).
  3. For the custard: In a large bowl, beat the egg yolks and sugar together.
  4. Sift the flour into the egg mixture and mix well.
  5. Heat the milk and heavy cream in a small saucepan until almost boiling.
  6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
  7. Then gradually whisk in the rest of the milk mixture.
  8. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
  9. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
  10. Once the custard has cool down, sift matcha green tea powder into the custard.
  11. For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
  12. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
  13. Whisk ⅓ of the meringue into the custard and mix until homogenous.
  14. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
  15. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
  16. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
  17. Dust with powder sugar and place on a plate. Serve immediately.

Thursday 7 May 2015

Baking in Australia

Australia is not particuly famous for its baked goods however they do have some of there own creations. For example Lamingtons. Lamingtons are a sweet treat perfect for parties or afternoon tea. Coconuts are widely available in Australia and grow on treesw on the beaches.
The recipe follows below:

125g butter, softened                            





Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle)

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.                            

Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.                           

Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

Recipe from

Fairy Bread

Fairy Bread is eaten at little childrens birthday all of the world. It is a very simple thing to make.

Colourful sprinkles
White sliced pan

1. Butter the bread
2. Sprinkle sprinkles over the bread
3. Enjoy!
Photo from


Thursday 30 April 2015

Baked Goods in Russia

Almond Kulich is a traditional Russian sweet good. It is eaten in different places all around Russia. This is because almonds are so widespread in this country. The recipe follows below.

2,2 lb flour
2 1/2 cup milk
2 oz yeast
5 ea eggs
7 oz sugar
10 oz butter
7 oz peeled almonds
1 ea lemon
5 oz raisins
salt to taste

Bring milk to boil and cool down. Dissolve yeast in a part of milk, add 1 tb sugar. Stir in flour in the rest of milk, add yeast and mix thoroughly. Cover with towel and put in a warm place. Kulich dough must be "coddled" and "cherished", the temperature of the dough must not less than 29-30C. Beat up 5 yolks with the rest of sugar. Melt butter, chop finely a lemon and a half of almonds. Add yolks, melted butter, chopped almonds and lemon, raisins, salt to the risen up dough. At the end stir in beaten to a white foam egg-whites. Knead the dough carefully upside down. Grease the mold for Kulich with soft butter, sprinkle with flour and pour in the dough half. Leave in a room to rise. When the dough is up to the top, brush the top with yolk and sprinkle with almonds. Bake in the oven 180 C. The duration of baking depends on the size of Kulich and can last 1-2 hours.

Recipe from
Photo from

Cake Napoleon is also a traditional baked good. It is really yummy but it is difficult to make and may not always work out first time. The recipe follows below and is from Photo from

1 lb flour
1/2 lb butter
1 ea egg
1 tbsp vinegar
1 sugar
1/2 qrt milk
2 ea eggs
2 tbsp flour
1/2 lb butter

Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla. Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour. Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.

Russain Bliny is also very commonly eatren in Russia. It is a simple but delicious recipe and is eaten all year round. It is very similar to a pancake but it contains yeast and butter.

1 lb flour
2 tbsp sugar
4 c milk
1 tsp salt
3 tbsp butter
6 tbsp yeast
2 ea eggs

Dissolve the yeast in 2 c of warm water and adding 500 g flour. Mix until smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter becomes bubbly. Add salt, sugar, egg yolks, melted butter and mix thoroughly. Add the rest of the flour gradually and beat up until smooth. Pour in warm milk gradually, and mix the batter thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat until it is settled and then stir in beaten egg whites. The batter should rise no less than 3 times. As soon as the batter rises, cook the pancakes on a hot griddle.

Recipe from
Photo from

Saturday 25 April 2015

Baked Goods in France

France also has its own traditional baked goods. These include madeleines. Madeleines has been baked in france for years and years, they are delicious sweet little cakes perfect for afternoon tea and parties. Madeleines have been baked in France for many years due to the simplistic ingredients that are widely available in France.  The recipe follows below and is from all

  • 1/2 cup flour
  • 1 tsp lemon zest
  • 1/4 cup butter
  • 1/3 cup granulated sugar for decoration

            Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
            Melt butter and let cool to room temperature.
            In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
            Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
            Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
            Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
            Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
            Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Another famous part of French baking is the crepe. Crepe are widely available in France, They are like big thin pancakes and can be filled with nearly anything so they can be sweet or savoury. Crepes again are made with simple, widely available ingredients. A recipe follows below from

  • 30 grams unsalted butter melted (plus more for frying) 
  • 150 grams plain flour 
  • 325 ml milk 
  • large egg


  1. The best thing to have to make proper crêpes is a copper crêpe pan. Melt the butter and let cool a little.
  2. Pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
  3. Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
  4. Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.

France is also very famous for its patisseries, especially the croissant. The croissant is a very technical baked good to make and you will find the best ones in France! It is made with simple ingredients. Below follows  recipe for the croissant.

  • Makes 8 croissants
  • 2 cups (250g) strong bread flour
  • 1 1/4 sticks sticks (150g) cold unsalted butter, cubed
  • 1/2 cup (120 ml) lukewarm milk
  • 3 tbsp (45 g) sugar
  • 25 g fresh yeast (7 g- active dry yeast)
  • 1/2 tsp salt
  • Egg Wash
  • 1 egg yolk
  • 1 tbsp milk
  1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
  1. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
  2. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in  pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
  3. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.
  1. Fold the short sides of the dough into the middle.  Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
  2. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5,  three more times, giving the dough a total of four times of rolling and folding.
  3. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
  4. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm).  Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.
  5. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
  6. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
  7. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
  8. Bake for 8 minutes than reduce  the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
  9. Cool on wire rack before serving.

Monday 20 April 2015

Baked Goods in Ireland

Ireland has many different traditional baked goods that it is famous for one of these is the country rhubarb cake. This dish is traditional to Ireland because Ireland has the availability to grow rhubarb and it has had this availability for many years. The recipe follows below:

340g/120z plain flour
1tsp baking soda
pinch salt
50g/ 2oz caster sugar
80g/30z butter
1 egg
175ml/l6fl oz buttermilk

 700g/1lb rhubarb, roughly chopped
200-250g/7-9oz sugar
white of 1 egg, whisked
caster sugar to dust

Preheat oven to gas mark 4, 180°C, 350°F, and grease a 25cm/10 inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add caster sugar and rub in butter. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed. Knead lightly on a floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the lid. Glaze with the whisked egg white and sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft. This pie is also delicious if made with apples.

recipe from
photo from

Another traditional Irish baked item is soda bread. It has been baked and eaten in Ireland for a very long time. Soda bread has always been a quick and easy thing to make and woman have been making it around the country for centuries. This is due to the availability of flour also soda bread is a carbohydrate which helps these women to keep there family well feed and healthy. The recipe follows below.

1lb/ 1/2kg/ 4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.recipe from
photo from

Ireland also is famous for it traditional buttermilk scones. These are delicious especially warm out of the oven and are perfect for afternoon tea or breakfast. The recipe follows below. Butter milk has been widely available in Ireland and people were able to use it to give a richer texture to their scones. The flour and margarine has also been easily accessible around the country.
225g/ 8oz self-raising soda bread flour
pinch salt
25g/ 1oz butter or hard margarine
1 egg, beaten
140/ 5fl oz buttermilk
egg or milk to glaze (optional)
Makes 8

Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown.
recipe from
photo from

Thursday 16 April 2015

My baking Blog

My name is Emily and I am making a blog on foods that are baked in different countries around the world. I have a passion for baking and all things sweet! I hope you enjoy reading my blog.