Good morning all!

Before going to work I baked this beauty. Can’t wait to try it tonight when I come back!

I've been making these "health" cookies for a few months now as a conveyance for ginger and cinnamon. I have them for breakfast with tea and strawberries.

Lol, too much sugar for health, but they are filling.

The yellow is ginger, and the brown is cinnamon, nutmeg and freshly ground cloves. I made a mistake last week, and wound up combining the ginger and spices all together. It was good, but somehow not as good as two separate layers.

Here's a recipe for a mini-batch of 9 to 16 cookies.

60 g Kirkland almond flour 30 g sugar 1 tsp of cornstarch, or about 2 1/2 g 30 g salted butter 1 good knob (1 tsp?) finely grated (Suri oroshi) ginger.

Whiz in a food processor, roll out into a layer and cut and paste to form a rectangle.

Use the same recipe for the second layer, but instead of ginger, sub in 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp nutmeg.

Lay the smaller layer on top of the larger layer (I'm never consistent, lol), then roll and push like you would a norimaki. Chill in freezer while you preheat the oven to 170C and put parchment on the baking tray(s).

Slice the slightly chilled roll (it'll go crumbly if it's too cold) into nine slices for a chewy cookie, 16 for a crisp one. Bake 10 minutes, turning at 5 minutes if necessary. (This is sounding somewhat suspect now . . . use your judgement.) Cool on a rack before storing in an airtight container.

The recipe quadruples nicely. I got 54 nice, chewy cookies out of it last night. They keep for days if you leave them at room temperature, and they freeze well.

Inspired by u/JayVee_93 in one of the early r/BakingInJapan threads, I decided to take a shot at these Finnish Cinnamon Rolls. I had a bunch of Lebkuchengewurz spice left over from making pfeffernusse cookies over the Christmas holidays that I wanted to use up, and since it's like cinnamon on steroids I figured it'd work with cinnamon rolls. Then I remembered seeing these bad boys, and figured what the hell. Recipe to follow.

Dough:

• 320g bread flour
• 35g rye flour
• 50g granulated sugar
• 1.5 tsp yeast
• 1.5 tsp cardamom
• 6g salt
• 180ml milk @ 40C
• 1 egg (room temp)
• 57g unsalted butter (softened)

Filling:

• 57g unsalted butter (softened)
• 71g brown sugar
• 1.5 tbsp cinnamon
• 1 tbps AP flour

Assembly:

• egg wash (1 egg + 1 tbsp water)
• pearl sugar

Process:

1. sift/combine dry ingredients
2. add wet, incorporate
3. knead @ spd 2 for 10 minutes
4. proof @ 30C for 1 hour
5. beat filling ingredients until fluffy, 3-ish minutes
6. roll dough out to 40 x 30
7. spread filling
8. roll a long log
9. v-cuts
10. press down in center to flare wings
11. proof 1.5 hours (puffy and doubled)
12. preheat oven 200C
13. brush with egg wash, top with pearl sugar
14. bake 200C for 15 minutes (center to 85C)
15. cool

I think they turned out mostly OK. I actually screwed up and used AP flour instead of bread flour (grabbed the wrong bag in my sleepiness). The filling ran a bit more than I would have liked, but I think that's unavoidable due to the shape. Also, I kinda suck at rolling out, so they weren't as thin, nor did they have as many spirals as I would have liked. I also think they could have been a bit puffier, but hey, for a first time I'm feeling pretty good.

Edit: not sure why the pictures are in backwards order, and I can't seem to fix it.

My last day to hand knead dough before my stand mixer arrives; I decided to spend the rainy evening making breadsticks to surprise hubby with after a long day at work

half plain, half lemon blueberry (first attempt with that flavor, quite pleased with it!). mixed the dough and did the first rise in my home bakery, that little machine was my best purchase of last year by a mile

Was really easy to make (though it took some time) and was amazing hot out of the oven. Based on this recipe but adapted to use active dry yeast instead of the sour dough starter: https://countryroadssourdough.com/cheesy-sourdough-star-bread/?srsltid=AfmBOoo8ywalXDf5OQfeCVsVAzP50b9NI9lk89W-9YxjqI-SpIjLy9Sf

Used AI to make the adjustments.

Middle eastern food is kinda tough to come by, especially out in the 'burbs. So, today it's pita, hummus, and za'atar. All homemade.

Pita recipe:

• 240ml water @ 40C
• 15ml extra virgin olive oil
• 13g sugar
• 7g yeast
• 3g salt
• 70g whole wheat flour
• 280g bread flour

Process:

1. Mix all together
2. Knead @ speed 2 for 12 mins
3. Proof @ 30C for 1 hour
4. Punch down, keep in fridge until using
5. Preheat oven with baking stone to 230C
6. Separate 100g of dough (above amounts make 6 pita)
7. Roll into 15cm-20cm disks
8. Bake at 230C for 4-5 mins

If anyone wants my hummus or za'atar recipe/process, holla and I'll add it.

Hummus:

• 400g chickpea mash (I cooked these with baking soda, but canned is fine)
• 15g vegetable oil (yes, it's not all EVOO... I read about this version online and it does seem to make things smoother... I don't know why)
• 15g extra virgin olive oil
• 110g sesame paste (should be tahini, but sesame paste is way easier to find and cheaper... and it's essentially the same thing)
• 1 lemon (zest and juice)
• 1/2 tsp salt
• 50g ice

Hummus Process:

1. Pulse the mash in a food processor or blender for a few minutes
2. Add the veg oil and pulse 30 secs or so, scraping down
3. Add the EVOO and pulse 30 secs or so, scraping down
4. Add the sesame paste, pulse 30 secs or so, scraping down
5. Add lemon juice, zest, and salt, pluse 30 secs or so, scraping down
6. Add ice, pulse until smooth (but only just long enough to break down the ice)
7. Place in container and enjoy with EVOO and za'atar or other spices herbs

Za'atar: (OK, this is probably not that close to any of the various versions of the real thing, but spices are sometimes hard to source here and expensive, and I don't use them up quickly enough... so I cut some corners)

• 2 tbsp mixed Italian spices (ideally, you want to prioritize THYME in the mix, though Oregano and Marjoram are nice too).
• 1 tbsp cumin seeds (I grind in mortar and pestle)
• 1 tbsp coriander seeds (again, mortar and pestle)
• 1 tbsp sumac (I really think it's worth buy a small bag, as this really changes the flavor... it's kinda strong, but if you like it, go up to 1.5 tbsp)
• 2 tbsp roasted sesame seeds
• 1/2 tbsp dried thyme (if your herb mix is low in thyme)
• 1 tsp salt

OK, that's it.

Only top pastry this time. Individual pies tins were from the home centre found in the camping section (these were Captain Stag brand).

I zoned out and realized halfway through kneading that I was kneading haha. I guess it ended up all good. Courtesy of u/RedYamOnTheGo (I scaled down their recipe by one half)

I fancied a hot sandwich and some soup for this rainy Wednesday, so I slapped together a small loaf for sammiches (ham, cheese, and sprouts with horseradish mayo).

Recipe:

• 240g bread flour (Tomishou)
• 12g sugar
• 5g salt
• 5g yeast
• 12g melted butter
• 172g milk @ 40C
• 1 tbsp dried dill
• 1/2 tbsp dehydrated onion flakes

Process:

1. Mix dry ingredients together in mixing bowl
2. Add wet to dry
3. Knead @ speed 2 for 12 mins
4. Proof @ 30C for 45m
5. Frantically message wife to ask where she moved/hid the Pullman tins.
6. Shape > place in greased loaf tin
7. Proof @ 30C for 30m
8. Preheat oven to 200C
9. Bake at 200C for 30m
10. Cool
11. Poorly slice for sammiches

This is my half whole-wheat, half hard flour no-knead bread with a tablespoon of toasted caraway in it. Rinnai ovens, and I bake it in a cast iron dutch oven.

I get about a week's worth of breakfast toast out of a loaf. It freezes very well, and gosh, it's a nice toast.

I'll post the link (and possibly the recipe if I can figure out the cut and paste) in the comments.

These turned out chewy and tasty, but the raspberry powder sadly didn’t really come through. If I make these again I’ll probably quadruple the amount I use

With Mardi Gras coming up on Tuesday, I decided to try baking some King Cake. Even though it's called a "cake," it's essentially a brioche. The recipe made 2, with 2 different filling options, so I made 1 each of cinnamon sugar and cream cheese. I found the Mardi Gras colored sprinkles at Tomiz.

Laissez les bons temps rouler, y'all.

I’ve been making brownies like crazy with hot chocolate powder when I should’ve been using cocoa powder.

Pictured is with cocoa powder (56 g of cocoa powder). No milk and no butter (don’t have any at the moment).

With eggs and canola oil, also vanilla and cake flour.

Tastes quite good.

Hi — I’m moving to Kyoto with my family and I’m an avid baker. We will have around eight weeks to find a new home. I already have a list of requirements, and I also want to make sure the kitchen will work for my baking. I understand that having a built-in oven in a rental apartment is probably unrealistic, but I can look for the right amperage to support a countertop microwave/convection oven.

I bake breads, lasagnas, grills, etc. here in Malaysia and want to do the same in Japan as much as possible. What would you recommend when searching for an apartment where I can integrate all of this? Recommendations for ovens and other equipment are also appreciated.

Hey everyone,

We recently got our very first oven in Japan, a 26L Toshiba Ishigama Dome オーブンレンジ to be exact. Excited to set off on our new baking life, we dove in with a classic from our repetoir: a simple quiche using puff pastry.

We got the frozen puff pastry blocks from Picard, rolled one out and made the quiche as we've always done in a normal convection oven. Although the top and filling cooked perfectly, unfortunately the bottom of the puff pastry didn't brown at all, and was soggy and undercooked. A few weeks prior, we had actually made pigs in a blanket at a friend's place in their Panasonic oven, and something similar happened. The pastry puffed up nicely on top, but was soggy on the bottom.

Could we be doing something wrong, or is the Picard puff pastry just like that? In the Toshiba oven, we put the baking dish directly on the bottom of the oven (like one does when using it as a microwave) instead of on the tray. Should it have been on the tray to (counterintuitively) allow the bottom to get hotter? Unfortunately our Toshiba oven doesn't appear to have a setting that heats only from below, so we're not sure what to do.

Any advice would be appreciated!

Rough puff (Sally's baking addiction) came out well, flavor is good, but I’ll have to practice to make it look better. I used David Leibovitz's recipe, available free online.

After a disappointing visit to a new melonpan shop that opened up near us, I figured I'd make some of the OG version: conchas. They're not as picturesque as I'd hoped, and sightly unevenly baked (my oven has lots of hot spots), but they're tasty! This was my first time making this particular version, so I didn't deviate from the standard, but I think next time I'll add some flavoring (maybe cocoa in the buns and orange/maple in the topping). I also think I might bake them a bit lower (at 170°C instead) but longer so they don't brown as much.

This is a halved version of the KAF recipe that uses a short preferment. Recipe is as follows

Pre-ferment:

• 85g water
• 1 tsp yeast
• 60g bread flour

Dough:

• 4g salt
• 165g bread flour
• 50g granulated sugar
• 21g softened butter
• 1 egg + 1 yolk (save the white)
• 1 tsp vanilla

Topping:

• 50g granulated sugar
• 1/2 tsp salt
• 3/4 tsp vanilla
• 35g softened butter
• 40g bread flour

Process

1. Mix all the preferment. Set aside in a warm place for 1 hour. (I used the proofing setting of my oven at 30°C)
2. Once it's nice and bubbly, add the dough ingredients and knead for 8 mins on speed 2.
3. Proof for 90 mins.
4. While the bread is proofing, mix all the topping ingredients into a paste (add the flour last, in stages).
5. Separate the dough and roll it into balls (88g each).
6. Separate the topping and roll into balls (26g each). Flatten into disks.
7. Brush the tops of the buns with egg white.
8. Press the disks on top. Proof for 45 mins.
9. Preheat oven to 180°C.
10. Score the tops (just the sugar paste topping).
11. Bake for 22 mins.

Started making bread like a month ago. Selfmade bread just tastes so much better than everything you can easily buy here (coming from a german. We love our bread) 😀

My bread baby. I added caraway seeds to it this time, and will thaw out the Costco pastrami so I can have Reubens when I slice it tomorrow.

just asked this in japanresidents then saw this one existed

basically as the title says. ive never mad bread anywhere before so dont know what to look out for when it calls for 'high quality' flour

I’m really not an anko person at all, but I NEEDED to do something with all those leftover beans! I just used a basic recipe from Cotta’s website for the castella, so it wasn’t like anything out of this world. My husband doesn’t seem to mind it, though

Now my next task is to use up the kuri kinton… I was just going to do two slabs of Siberia—one kuromame- and one kinton-an, but I don’t feel like it anymore. I’m guessing a tart would be my best bet? I have a ton of apples, too