r/BakingInJapan

First attempt at making a lemon tart.

I think my recipe yielded too much dough for an 18cm pan, and that I didn’t press the center down enough before baking. It got quite full, so I’m worried if I add the lemon curd, it’ll just overflow into a big mess.

Is there any way to salvage it?

Tried my hand at sourdough focaccia. Needs a little more work. I am not sure if adding a layer of cheese before the final rise means it needs more oven time of if the cheese in the middle just prevents a good bake, but it tastes like a nice grilled cheese so still a win in my book. I'll probably only cheese the top next time.

My gf has been testing cookie recipes to pair with craft beer. Nori shio sesame. Cheddar black pepper. Salted lemon cumin. Cheddar black pepper. Herb nuts.

Experimenting with sake kasu, miso, and sansho. Any other fun japanese flavors we could incorporate for the next release to pair with nihonshu?

After being inspired by u/NihilisticHobbit's take on the KAF Classic Sandwich Loaf, I decided to try it out and riff on it a bit.

It's basically the same recipe from KAF but with two small twists. I continued my trend of substituting the salt with miso (my miso is 12% salt, so that's 66g of miso paste) and I added 1.5 tablespoons of Za'atar spice mix (since I had it laying around and wanted some herbs). I used the proofing mode on my oven at 30C instead of just proofing on the countertop, so it took less time than the recipe called for: 1 hour for bulk and 30 mins for the final proof.

It came out nicely with a fantastic soft and silky texture, but it was a bit big for my loaf tin and overflowed the edges pretty seriously. I'll either need to use a deeper shokupan tin, or perhaps trim the recipe by 15-20%. I'll decide that next time.

And of course, when you make sandwich bread, you gotta make some sammiches.

Happy baking out there!

Recipe here: https://www.biggerbolderbaking.com/homemade-pop-tarts/

Lower butter ratio than other recipes I’ve tried, but that makes for a more accurate, crumbly texture as more butter usually leads to a chewier, flakier pie crust vibe.

I had hoped for a wider spread but I think the dough was too chilled. You could probably skip the chill phase and get those pools of cookie.

i grabbed some Amazon brand whole wheat, 400g flour, 255ml warm water, splash milk, 25g butter melted, 2tbsp meiji darker honey, 9g salt, 4g bread machine yeast. i fell asleep so i didn’t take it out for 10 hours or so. Then I let it rest/dry out for an hour.

Perfect for a rainy weekend.

Being Northern Irish Catholic, I will insist that these are pronounced a hard ‘SCONN’ and NOT the frankly Protestant ‘SCEAUNE’.

450g flour (I used a 50:50 cake/bread mix)
18g baking powder
Big Pinch salt
50g sugar
100g butter, cubed
2 eggs and milk - fill mixing jug to 300ml or so, probably won’t use all of it
 
Rub the butter into the dry ingredients til it is a fine breadcrumb consistency, then add the egg/milk mix till it forms a soft and sticky dough.

Flatten out to a rectangle about 2 cm high.

Use a 5cm cutter or, in my case a Bonne Maman jar, to cut 6, then reshape and cut into rectangles or whatever, should make 4 more. Baste with the remainder of the egg/milk.
 
Bake at 220c for 12 mins

Pic of Nakazawa clotted cream included cause someone is bound to ask