I remember when baking was so much simpler... back in the day, you'd just follow a recipe and hope for the best. Now, it's all about understanding international measurements and ingredient differences. I mean, who knew that Australian "plain flour" is basically the same as American "all-purpose" flour? It's crazy how much can change from one country to another. And don't even get me started on cream - in Australia, double cream is like a specialty item! 
It's so important for bakers to research and test recipes before sharing them with others. I've been there too, making a cake sandwiched with whipped cream that turned into clotted cream after just a few turns of the whisk... yeah, not pretty
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But seriously, Helen Goh's recipe for strawberry iced finger buns sounds amazing! The method of boiling the milk to create a softer bread is genius. And I love how she emphasizes the importance of precision in international baking. It's like, hello, don't just follow a formula - understand the nuances of each country's ingredients and how they interact with each other
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If you're an avid baker looking for new recipes and flavors to try, this one is a must-try! And if you're new to international baking, don't be discouraged if things don't turn out perfectly at first. With practice and patience, you'll get the hang of it
.
It's so important for bakers to research and test recipes before sharing them with others. I've been there too, making a cake sandwiched with whipped cream that turned into clotted cream after just a few turns of the whisk... yeah, not pretty
.But seriously, Helen Goh's recipe for strawberry iced finger buns sounds amazing! The method of boiling the milk to create a softer bread is genius. And I love how she emphasizes the importance of precision in international baking. It's like, hello, don't just follow a formula - understand the nuances of each country's ingredients and how they interact with each other
.If you're an avid baker looking for new recipes and flavors to try, this one is a must-try! And if you're new to international baking, don't be discouraged if things don't turn out perfectly at first. With practice and patience, you'll get the hang of it
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!! i tried baking a cake from a usa recipe while traveling abroad and it was super disappointing 
... the oven settings were so different and it just didn't turn out right 
!
Plain flour is one thing, but then there's self-raising flour and bread flour... it's like they want to confuse us on purpose 
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. I mean, what's with all these different types of cream? Double cream this, whipping cream that... can't we just use one type and call it a day?! 
. Like, Helen Goh was on Aussie TV making some cake sandwich with whipped cream and it just turned into clotted cream after a few whisks... what even is that?! 