No. 097
cake
Apple Rose Cinnamon Chiffon Cake
Create rose petals from paper-thin apple slices and set them on a six-inch cinnamon chiffon. The edges of the petals colour as the soft...
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Recipe Catalogue
No. 097
No. 098
cake
Small-Batch Chocolate Chip Taiwanese Castella
A little melted dark chocolate flavours the sponge, and chocolate chips run through the crumb. This two-egg castella fits an 18 cm rectangular loaf...
No. 099
cake
Two-Egg Taiwanese Castella in a Small Loaf Tin
Use just two eggs and an 18 cm rectangular tin for this small Taiwanese castella. Warm oil and a gentle water bath give the...
No. 0100
cake
Six-Layer Honey Cake with Lemon Cream (Medovik)
Roll six thin honey biscuit layers, bake them for just a few minutes and sandwich with lemon cream. Resting the assembled 15 cm cake...
No. 0101
Bread
Six Soft Milk Buns for Breakfast Sandwiches
Make six soft breakfast rolls from 200 g bread flour. The dough rises twice, and the baked buns split easily for a filling of...
No. 0102
Cookies and Scones
Caramel Cream Scones with Salted Caramel Glaze
Make six small café-style scones with homemade caramel in the dough and more poured over the tops. Chill the dough for one hour before...
No. 0103
Baking
Yorkshire Puddings with Cake Flour
Two eggs and a little cake flour make Yorkshire puddings with crisp rims and a soft hollow centre. Rest the batter for one hour...
No. 0104
French Pastry
Bordeaux Canelés with Vanilla and Rum
Rest the vanilla and rum batter for 24–72 hours before baking these fluted canelés. The original recipe uses a high first bake and separate...
No. 0105
bread
Hong Kong Bakery-Style French Pudding Bread
Bake four small French bread rolls, hollow them out and bake them again with a silky egg custard inside. Warming the filling first helps...
No. 0106
Egg Tart
Hong Kong Egg Tarts with Evaporated Milk and Shortcrust
Make ten Hong Kong egg tarts in shallow 7 cm moulds. A high-temperature bake sets the tender pastry and leaves the strained evaporated-milk custard...
No. 0107
cake
Strawberry Santa Cake with Fresh Cream
Build Santa’s face on a six-inch strawberry shortcake using halved berries for the hat, blueberries for eyes and piped whipped cream for the beard....
No. 0108
cake
Red Velvet Chiffon Naked Cake with Cream Cheese Frosting
This red velvet cake uses a light chiffon sponge and a whipped cream cheese filling. Pipe the cream between the red layers and leave...