Baking Across Borders: A Guide to Navigating Recipe Conversions with Helen Goh
When Sweet, the baking book I co-authored with Yotam Ottolenghi, was released in the US in 2017, my excitement at seeing people bake from it was matched only by my horror at what I saw on Instagram: pale cakes with thick, dark exteriors. It turned out that the American publisher had converted the recipes using a straightforward formula to change Celsius to Fahrenheit, without taking into account the oven setting - fan-forced versus conventional heat.
This experience left me scarred, and it was a wake-up call for me as a baker. The first thing I did when signing my next American contract was to find a tester in Australia and the US who could bake every recipe in their own kitchens before a single page went to print.
Baking internationally can be confusing, especially when it comes to converting recipes between countries. Different countries use different measurements and ingredients, which can affect the final product significantly. In Australia and the UK, baking is mostly metric, while in the US, measurements are often imperial.
One of the biggest differences is the type of flour used. Australian "plain flour" is equivalent to American "all-purpose" flour, while the UK's "strong flour" is bread flour. Self-raising flour exists in all three countries but differs in protein content and leavening. US "cake flour", used to produce a soft, fine crumb in cakes, is not easy to come by in Australia and the UK.
Another area where differences can make a big impact is in cream. In the UK, all types of cream are readily available in supermarkets, but in Australia, double cream is usually a specialty item sold only at select shops. This means that when converting recipes from one country to another, it's essential to consider both fat content and stability.
To illustrate this point, I recently had an experience on Australian live television while assembling a cake sandwiched with whipped cream. The double cream called for in the recipe thickened into something almost like clotted cream after just a few turns of a hand whisk - I stopped short of it turning into butter!
This highlights the importance of understanding each country's ingredients and how they can affect the final product. By taking the time to research and test recipes, bakers can ensure that their creations are not only delicious but also consistent across borders.
In my own baking journey, I've learned a thing or two about the importance of precision when it comes to recipe conversions. It's not just about following a formula; it's about understanding the nuances of each country's ingredients and how they interact with each other.
One recipe that demonstrates this principle is my strawberry iced finger buns. To make these treats, you'll need plain flour, milk powder, salt, sugar, yeast, egg, butter, and strawberries. But what sets these buns apart from the store-bought variety is the method of making the dough - boiling the milk before cooling it to create a softer, more tender bread.
The icing is also crucial to getting that perfect softness on days three or four. By using a food processor to blitz together all the ingredients until smooth, you'll end up with a creamy, sweet topping that's sure to impress.
So, if you're an avid baker who loves exploring new recipes and flavors from around the world, I highly recommend giving this recipe a try. With a little patience and practice, you'll be whipping up delicious treats in no time - and understanding the intricacies of international baking will become second nature.
To make these finger buns, simply follow the instructions below:
Ingredients:
- 150ml full-cream milk
- 2 tsp active dried yeast
- 30g caster sugar
- 375g plain flour
- 75ml water, boiling hot
- 15g milk powder
- ¾ tsp fine sea salt
- 1 egg
- 50g unsalted butter, cut into 1 cm pieces
Instructions:
1. Boil the milk and let it cool to 38C.
2. Whisk in yeast and two teaspoons of sugar.
3. Meanwhile, combine flour, milk powder, salt, and remaining sugar in a bowl.
4. Mix with the dough hook on low speed for two minutes, until scraggly dough forms.
5. Add butter piece by piece, until incorporated.
6. Increase speed to medium and knead for three minutes.
7. Scrape dough onto clean work surface, then shape into ball.
8. Cover with damp tea towel and let rise in warm place until doubled.
To make the icing:
1. Place all ingredients in a food processor and blitz together until smooth.
2. Drizzle over cooled buns and allow to set before serving.
This edited extract from Baking & the Meaning of Life by Helen Goh, photography by Laura Edwards is available now in Australia (A$55), the UK (£26), and the US (US$40).
When Sweet, the baking book I co-authored with Yotam Ottolenghi, was released in the US in 2017, my excitement at seeing people bake from it was matched only by my horror at what I saw on Instagram: pale cakes with thick, dark exteriors. It turned out that the American publisher had converted the recipes using a straightforward formula to change Celsius to Fahrenheit, without taking into account the oven setting - fan-forced versus conventional heat.
This experience left me scarred, and it was a wake-up call for me as a baker. The first thing I did when signing my next American contract was to find a tester in Australia and the US who could bake every recipe in their own kitchens before a single page went to print.
Baking internationally can be confusing, especially when it comes to converting recipes between countries. Different countries use different measurements and ingredients, which can affect the final product significantly. In Australia and the UK, baking is mostly metric, while in the US, measurements are often imperial.
One of the biggest differences is the type of flour used. Australian "plain flour" is equivalent to American "all-purpose" flour, while the UK's "strong flour" is bread flour. Self-raising flour exists in all three countries but differs in protein content and leavening. US "cake flour", used to produce a soft, fine crumb in cakes, is not easy to come by in Australia and the UK.
Another area where differences can make a big impact is in cream. In the UK, all types of cream are readily available in supermarkets, but in Australia, double cream is usually a specialty item sold only at select shops. This means that when converting recipes from one country to another, it's essential to consider both fat content and stability.
To illustrate this point, I recently had an experience on Australian live television while assembling a cake sandwiched with whipped cream. The double cream called for in the recipe thickened into something almost like clotted cream after just a few turns of a hand whisk - I stopped short of it turning into butter!
This highlights the importance of understanding each country's ingredients and how they can affect the final product. By taking the time to research and test recipes, bakers can ensure that their creations are not only delicious but also consistent across borders.
In my own baking journey, I've learned a thing or two about the importance of precision when it comes to recipe conversions. It's not just about following a formula; it's about understanding the nuances of each country's ingredients and how they interact with each other.
One recipe that demonstrates this principle is my strawberry iced finger buns. To make these treats, you'll need plain flour, milk powder, salt, sugar, yeast, egg, butter, and strawberries. But what sets these buns apart from the store-bought variety is the method of making the dough - boiling the milk before cooling it to create a softer, more tender bread.
The icing is also crucial to getting that perfect softness on days three or four. By using a food processor to blitz together all the ingredients until smooth, you'll end up with a creamy, sweet topping that's sure to impress.
So, if you're an avid baker who loves exploring new recipes and flavors from around the world, I highly recommend giving this recipe a try. With a little patience and practice, you'll be whipping up delicious treats in no time - and understanding the intricacies of international baking will become second nature.
To make these finger buns, simply follow the instructions below:
Ingredients:
- 150ml full-cream milk
- 2 tsp active dried yeast
- 30g caster sugar
- 375g plain flour
- 75ml water, boiling hot
- 15g milk powder
- ¾ tsp fine sea salt
- 1 egg
- 50g unsalted butter, cut into 1 cm pieces
Instructions:
1. Boil the milk and let it cool to 38C.
2. Whisk in yeast and two teaspoons of sugar.
3. Meanwhile, combine flour, milk powder, salt, and remaining sugar in a bowl.
4. Mix with the dough hook on low speed for two minutes, until scraggly dough forms.
5. Add butter piece by piece, until incorporated.
6. Increase speed to medium and knead for three minutes.
7. Scrape dough onto clean work surface, then shape into ball.
8. Cover with damp tea towel and let rise in warm place until doubled.
To make the icing:
1. Place all ingredients in a food processor and blitz together until smooth.
2. Drizzle over cooled buns and allow to set before serving.
This edited extract from Baking & the Meaning of Life by Helen Goh, photography by Laura Edwards is available now in Australia (A$55), the UK (£26), and the US (US$40).
baking can be super tricky when crossing borders. different countries use diff measurements & ingredients that affect the final product big time 
4 instance, aussie "plain flour" is like american "all-purpose" but uk's "strong flour" is bread flour 
. and don't even get me started on cream 
in australia double cream is hard to come by and when i converted recipe from uk it turned into clotted cream lol 
. you gotta know the nuances of each country's ingredients and how they interact with each other. 
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Ingredients:
I mean, who knew that something as simple as a recipe conversion could lead to disaster? Like, I've had my fair share of flops in the kitchen too, but at least mine were just minor mishaps 
And I love that she shared this one specific recipe for finger buns that's perfect for those who want to try their hand at international baking. The method of boiling milk is genius, btw... 
Recipe conversions can be super finicky 
. The author, Helen Goh, shares her own experiences and tips on how to avoid those pesky mistakes, from understanding the nuances of different ingredients to mastering the art of converting recipes between metric and imperial systems. It's so inspiring to see someone who's passionate about baking sharing their expertise with others! 
I'm definitely adding this book to my reading list ASAP - thanks for the rec! 
yeah thats not fun. but when you get it right its like magic 
! i just wish more ppl would take the time to research and test recipes before sharing them online 
I'm telling ya, this baking thing is not as simple as it seems. They're trying to control our minds through our baked goods! 
I mean, I've tried this recipe for finger buns before, but it didn't turn out right. Maybe it was because I used the wrong type of flour... or maybe it was just a coincidence 
. But seriously, if you're going to share recipes across borders, you gotta be careful what you're doing. It's like they're trying to sneak something onto our plates without us even noticing 
.
As a parent, it's even more frustrating when my kids try to follow recipes and end up with a disaster on their hands 
I'm so done with recipes being converted like they're just numbers 
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It's not that hard. Australia, the UK, and the States are all different countries, but we can still communicate through baking 
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. As a layout enthusiast, I appreciate how important it is to consider the nuances of each country's ingredients when converting recipes. It's not just about following a formula, but also about understanding how different components interact with each other. And let's be real, who doesn't love experimenting with new flavors and techniques? 
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. The method of making the dough is so interesting - boiling the milk before cooling it? Mind blown 
. And I love how she breaks down the process into easy-to-follow steps. It's like, take it one step at a time, and voilà! You've got yourself a delicious treat 
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. It's always inspiring to see passionate bakers sharing their knowledge and expertise with others 
. I love that Helen shares her own experience on live TV, and the recipe for strawberry iced finger buns looks so delicious! 
. But it's great to see Helen sharing her expertise and experiences on how to navigate these challenges. Her strawberry iced finger buns recipe looks amazing! 
I'm so glad someone's speaking up about recipe conversions across borders. It's crazy how much can go wrong if you don't do your research. As a baker myself, I can attest to how frustrating it is when you're expecting perfect buns but end up with a disaster 
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. thanks for sharing this! 
. And don't even get me started on the flour situation - all-purpose in the US, strong in the UK... it's like they're speaking different languages or something