Who says professional baking has to be complicated? Baking expert Wu Chiu-nu shares the classic recipes she relies on most, from tender sponge cakes to fragrant butter cookies. With the stability and precision of the Varimixer, every step gets easier, so anyone can bake with professional results.

Lemon Bomb

Ingredients: 4 eggs, 250g butter, 200g caster sugar, 200g cake (low-gluten) flour, 7g baking powder, 60g lemon juice; extra lemon juice, icing sugar and lemon zest as needed.

Method:

1. Melt the butter over a water bath; squeeze the lemon juice. Set both aside.
2. Beat the eggs, mix in the butter, then sift in the flour and baking powder. Stir in the lemon juice.
3. Rest the batter 20 minutes, then fill moulds about 6-7/10 full.
4. Bake at 180°C top and bottom for about 15 minutes.
5. Mix icing sugar with lemon juice, drizzle over the cakes and finish with lemon zest.

Walnut Cinnamon Rolls

Ingredients: 60g old dough (starter), 23g unsalted butter, 30g scalded dough (tangzhong), 3g salt, 250g bread (high-gluten) flour, 170g milk, 20g sugar, 4g yeast; brown sugar, ground cinnamon, chopped walnuts and unsalted butter as needed.

Method:

1. Starter (day before): knead 100g bread flour, 70g water, 1g yeast, 2g sugar; refrigerate.
2. Scalded dough: boil 70g water, stir in 30g bread flour, remove from heat.
3. Knead all ingredients except butter until the gluten develops, then add the butter and knead until smooth.
4. First proof 30-50 minutes. Divide into 70g pieces, round and rest 10 minutes.
5. Roll each into a strip, spread with butter, sprinkle brown sugar and walnuts, then roll up.
6. Bake at 190°C top / 200°C bottom for 15-17 minutes.

Orange Scones

Ingredients: 500g cake flour, 100g cold unsalted butter, 80g icing sugar, 220g milk, 25g baking powder, 200g candied orange peel, 30g freshly pressed orange juice, zest of 1 orange.

Method:

1. Sift the dry ingredients, add the butter and rub in until crumbly.
2. Gradually mix in the milk, candied peel, orange juice and zest.
3. Press into a dough, wrap and rest 20-30 minutes.
4. Roll to 3-4 cm thick, cut into even pieces and place on a tray.
5. Brush with egg wash and bake at 175°C top and bottom for 17 minutes.

Eight-Petal Garlic Bread

Ingredients:
Bread: 500g bread flour, 330g water, 150g cake flour, 50g whole egg, 80g unsalted butter, 40g sugar, 6g salt, 10g yeast.
Cheese filling: 200g cream cheese, 15g caster sugar, 100g cream.
Garlic butter: 30g garlic paste, 30g butter, 40g sugar, 6g salt, 8g parsley, 3 whole eggs, Italian herbs and Parmesan powder as needed.

Method:

1. Knead the bread ingredients until smooth. First proof at 28°C for 40 minutes.
2. Divide into 100g pieces, round and proof at 35°C for 40-50 minutes.
3. Bake at 180°C top and bottom for 18 minutes, then cool.
4. Beat room-temperature cream cheese with the sugar, add the cream, whip and transfer to a piping bag.
5. Garlic butter: melt the butter, add the remaining ingredients and mix well.
6. Cut each loaf 3 times into 6 petals. Drizzle garlic butter over each, pipe cheese filling between every two petals and top with Parmesan.
7. Bake at 180°C for 10-15 minutes.

Yilan Sesame Flatbread

Ingredients:
Dough: 300g all-purpose flour, 3g instant yeast, 10g caster sugar, 3g salt, 170g water.
Oil roux: 100g oil, 80g cake flour.
Filling: 160g cake flour, 70g vegetable oil or lard, 120g minced prickly ash (ci cong) or spring onion, 30g oil, 2g salt, Sichuan pepper / maqaw / white pepper powder as needed, white sesame as needed.

Method:

1. Knead the dough ingredients and rest 40 minutes.
2. Oil roux: mix 80g cake flour with 2g salt and Sichuan pepper, then pour in 100g heated oil and stir; set aside.
3. Filling: mix 160g cake flour, 70g oil and the minced spring onion into a paste.
4. Roll the rested dough into a thin rectangle, spread the roux evenly, then roll up into a strip.
5. Roll to an even thickness, cut into 4 cm pieces, cover and rest 10 minutes.
6. Flatten, wrap in the filling, round, brush with water and sprinkle with sesame.

Pickled Chili Cheese Bread

Ingredients: 235g bread flour, 60g cake flour, 5g instant yeast, 12g milk powder, 24g unsalted butter, 147g water, 30g egg wash, 53g caster sugar, 4g salt; pickled chili, diced cheese and shredded melting cheese as needed.

Method:

1. Combine all ingredients and knead until the gluten develops, then knead in the softened butter in batches until the dough passes the windowpane test.
2. Shape, cover and bulk-proof.
3. Divide into 60g pieces, round and rest about 10 minutes.
4. Roll out, wrap in the filling, seal and final-proof about 40 minutes.
5. Bake at 190°C top / 160°C bottom for 10-15 minutes until golden.

In baking, consistent mixing is the key to success. Built on Danish craftsmanship and professional design, Varimixer delivers precise control and flawless results every time, from home baking to the professional kitchen.
 

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