Standard Far Breton Recipe by cookpad.japan
 cookpad.japan @cookpad_jp You can make this far breton (a traditional cake from the Brittany region in France) with items you have at home. The method is real simple, so anyone can make it without fail! There will be lumps in the batter, so pass it through a strainer before pouring it into the baking dish. I recommend 1 tablespoon of Cointreau in lieu of the vanilla essence to give a nice orangey taste. If you don't allow it to cool, it won't taste too great, so be sure to let it cool before eating. Recipe by papiraki You can make this far breton (a traditional cake from the Brittany region in France) with items you have at home. The method is real simple, so anyone can make it without fail! There will be lumps in the batter, so pass it through a strainer before pouring it into the baking dish. I recommend 1 tablespoon of Cointreau in lieu of the vanilla essence to give a nice orangey taste. If you don't allow it to cool, it won't taste too great, so be sure to let it cool before eating. Recipe by papiraki Standard Far Breton Share its first Cooksnap! You can make this far breton (a traditional cake from the Brittany region in France) with items you have at home. The method is real simple, so anyone can make it without fail! There will be lumps in the batter, so pass it through a strainer before pouring it into the baking dish. I recommend 1 tablespoon of Cointreau in lieu of the vanilla essence to give a nice orangey taste. If you don't allow it to cool, it won't taste too great, so be sure to let it cool before eating. Recipe by papiraki You can make this far breton (a traditional cake from the Brittany region in France) with items you have at home. The method is real simple, so anyone can make it without fail! There will be lumps in the batter, so pass it through a strainer before pouring it into the baking dish. I recommend 1 tablespoon of Cointreau in lieu of the vanilla essence to give a nice orangey taste. If you don't allow it to cool, it won't taste too great, so be sure to let it cool before eating. Recipe by papiraki Ingredients 400 ml Milk 3 Eggs 6 tbsp Sugar 6 tbsp Cake flour 1 few drops Vanilla essence (optional) 400 ml Milk 3 Eggs 6 tbsp Sugar 6 tbsp Cake flour 1 few drops Vanilla essence (optional) Cooking Instructions 1 Preheat the oven to 170℃. Warm the milk and dissolve the sugar into it. 2 Beat the eggs in a bowl, sift the flour into the eggs, and combine. Mix in the milk from Step 1 a little at a time. Finally, add the vanilla essence. 3 Grease a baking dish with butter, then pour the mixture from Step 2 into it through a strainer. Bake in the oven increased to 180°F Celsius for 35-40 minutes. Let cool, then enjoy! 1 Preheat the oven to 170℃. Warm the milk and dissolve the sugar into it. 1 Preheat the oven to 170℃. Warm the milk and dissolve the sugar into it. 2 Beat the eggs in a bowl, sift the flour into the eggs, and combine. Mix in the milk from Step 1 a little at a time. Finally, add the vanilla essence. 2 Beat the eggs in a bowl, sift the flour into the eggs, and combine. Mix in the milk from Step 1 a little at a time. Finally, add the vanilla essence. 3 Grease a baking dish with butter, then pour the mixture from Step 2 into it through a strainer. Bake in the oven increased to 180°F Celsius for 35-40 minutes. Let cool, then enjoy! 3 Grease a baking dish with butter, then pour the mixture from Step 2 into it through a strainer. Bake in the oven increased to 180°F Celsius for 35-40 minutes. Let cool, then enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 12, 2014 03:48 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes My Version of Far Breton My Version of Far Breton I researched and tried out lots of different recipes. I was finally able to settle on this recipe Please adjust the cooking temperature according to your preferences, oven model and the season. I like my far bretons to have a darker colour so I set the temperature to 200℃. If you prefer a lighter-colored bake, set it to 180℃. Recipe by Mishatomo cookpad.japan Blueberry Far Bretons Blueberry Far Bretons I loved the far bretons I bought at a deli store, so I tried baking them at home. After experimenting with different recipes, I came up with my favorite version!! Instead of blueberries, you could also use stewed apple, dry plums, or any other fruit of your choice. Recipe by monemaruku cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Standard Scones Standard Scones I wanted to eat delicious, authentic scones at home. After adding the beaten eggs and milk, please mix lightly as not to knead. Whipped cream instead of clotted cream is also delicious, but non-sugared whipped cream is English-style. Recipe by Cosy19 cookpad.japan Plain Scones Plain Scones I've used this recipe for more than 20 years. If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings. It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki cookpad.japan Plain Scones Plain Scones I started making scones a few years ago. I tried many recipes on different sites, and settled on these amounts. You can make your own version of this recipe, such as using 100g of cake flour and 100g of bread flour, or using only milk, etc. It's often said that you have to chill the butter or if the dough is runny you must refrigerate it, etc., but I don't really think about those things. They usually turn out fine as long as the dough isn't watery. However, forgetting to add the baking powder will give a bad result, so make sure you add it. Recipe by Kurapura cookpad.japan Traditional Fraser Family Shortbread Traditional Fraser Family Shortbread The first thing any Highland girl is taught to bake is shortbread. Here is the one my mother taught me. Just a few points to make in order for it to remain traditional, you must use butter and white sugar and do not add flavourings traditional shortbread is simple. I hope you enjoy :-) xxx fifikins Brunch Farro Brunch Farro This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness. Lance Wilson Easy Scones (Plain) Easy Scones (Plain) At last I was able to create my own delicious easy scones. It's crispy outside, fluffy inside. Adjust the amount of egg mixture when using margarine. The texture becomes lighter than butter. Do not worry if the dough is soft, as it will be okay to dust with flour. In step 5, use a thick plastic bag to put the dough, it won't mess your hands. Recipe by +pocopoco+ cookpad.japan My Version of Far Breton My Version of Far Breton I researched and tried out lots of different recipes. I was finally able to settle on this recipe Please adjust the cooking temperature according to your preferences, oven model and the season. I like my far bretons to have a darker colour so I set the temperature to 200℃. If you prefer a lighter-colored bake, set it to 180℃. Recipe by Mishatomo cookpad.japan My Version of Far Breton My Version of Far Breton I researched and tried out lots of different recipes. I was finally able to settle on this recipe Please adjust the cooking temperature according to your preferences, oven model and the season. I like my far bretons to have a darker colour so I set the temperature to 200℃. If you prefer a lighter-colored bake, set it to 180℃. Recipe by Mishatomo cookpad.japan Blueberry Far Bretons Blueberry Far Bretons I loved the far bretons I bought at a deli store, so I tried baking them at home. After experimenting with different recipes, I came up with my favorite version!! Instead of blueberries, you could also use stewed apple, dry plums, or any other fruit of your choice. Recipe by monemaruku cookpad.japan Blueberry Far Bretons Blueberry Far Bretons I loved the far bretons I bought at a deli store, so I tried baking them at home. After experimenting with different recipes, I came up with my favorite version!! Instead of blueberries, you could also use stewed apple, dry plums, or any other fruit of your choice. Recipe by monemaruku cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Basic Scones Basic Scones I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded). Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121 cookpad.japan Standard Scones Standard Scones I wanted to eat delicious, authentic scones at home. After adding the beaten eggs and milk, please mix lightly as not to knead. Whipped cream instead of clotted cream is also delicious, but non-sugared whipped cream is English-style. Recipe by Cosy19 cookpad.japan Standard Scones Standard Scones I wanted to eat delicious, authentic scones at home. After adding the beaten eggs and milk, please mix lightly as not to knead. Whipped cream instead of clotted cream is also delicious, but non-sugared whipped cream is English-style. Recipe by Cosy19 cookpad.japan Plain Scones Plain Scones I've used this recipe for more than 20 years. If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings. It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki cookpad.japan Plain Scones Plain Scones I've used this recipe for more than 20 years. If you can prepare from Step 1 to 4 the night before, you just need to cut out shapes the next morning. You can enjoy freshly baked scones even on busy weekday mornings. It's ok to use your fingers to gently bush milk on top of the scones. If you use a brush, it's too much work to wash afterwards. Recipe by Setsubunhijiki cookpad.japan Plain Scones Plain Scones I started making scones a few years ago. I tried many recipes on different sites, and settled on these amounts. You can make your own version of this recipe, such as using 100g of cake flour and 100g of bread flour, or using only milk, etc. It's often said that you have to chill the butter or if the dough is runny you must refrigerate it, etc., but I don't really think about those things. They usually turn out fine as long as the dough isn't watery. However, forgetting to add the baking powder will give a bad result, so make sure you add it. Recipe by Kurapura cookpad.japan Plain Scones Plain Scones I started making scones a few years ago. I tried many recipes on different sites, and settled on these amounts. You can make your own version of this recipe, such as using 100g of cake flour and 100g of bread flour, or using only milk, etc. It's often said that you have to chill the butter or if the dough is runny you must refrigerate it, etc., but I don't really think about those things. They usually turn out fine as long as the dough isn't watery. However, forgetting to add the baking powder will give a bad result, so make sure you add it. Recipe by Kurapura cookpad.japan Traditional Fraser Family Shortbread Traditional Fraser Family Shortbread The first thing any Highland girl is taught to bake is shortbread. Here is the one my mother taught me. Just a few points to make in order for it to remain traditional, you must use butter and white sugar and do not add flavourings traditional shortbread is simple. I hope you enjoy :-) xxx fifikins Traditional Fraser Family Shortbread Traditional Fraser Family Shortbread The first thing any Highland girl is taught to bake is shortbread. Here is the one my mother taught me. Just a few points to make in order for it to remain traditional, you must use butter and white sugar and do not add flavourings traditional shortbread is simple. I hope you enjoy :-) xxx fifikins Brunch Farro Brunch Farro This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness. Lance Wilson Brunch Farro Brunch Farro This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness. Lance Wilson Easy Scones (Plain) Easy Scones (Plain) At last I was able to create my own delicious easy scones. It's crispy outside, fluffy inside. Adjust the amount of egg mixture when using margarine. The texture becomes lighter than butter. Do not worry if the dough is soft, as it will be okay to dust with flour. In step 5, use a thick plastic bag to put the dough, it won't mess your hands. Recipe by +pocopoco+ cookpad.japan Easy Scones (Plain) Easy Scones (Plain) At last I was able to create my own delicious easy scones. It's crispy outside, fluffy inside. Adjust the amount of egg mixture when using margarine. The texture becomes lighter than butter. Do not worry if the dough is soft, as it will be okay to dust with flour. 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