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Dessert

Yobeshibe Tea-cakes

A yeast-leavened cake made with flour, milk, butter, egg, and German yeast, baked in tins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Yobeshibe Tea-cakes

Ingredients

Directions

Prepare the dough

  1. Heat the milk in a small saucepan until warm.

  2. Dissolve the yeast in a basin and pour the warm milk over it.

  3. In a large basin, rub the butter into the flour.

  4. Beat the egg in a cup and add it to the flour mixture.

  5. Strain the yeast and milk mixture into the basin and mix well with a wooden spoon.

  6. Flour a board and turn the dough out onto it.

  7. Flour your hands and knead the dough for 1-2 minutes.

  8. Use a floured knife to divide the dough into cakes.

Shape and rise

  1. Grease cake tins with dripping and place the cakes inside, filling them only ¾ full.

  2. Allow the cakes to rise near the fire for 1 hour.

Bake and cool

  1. Bake the cakes in a preheated oven at 400°F (200°C) for 15 minutes.

  2. Turn the cakes out of the tins and cool them on a sieve or chair.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that holds the dough together as it rises and bakes.
German yeast
Produces gas that makes the dough rise and gives the cakes a light, airy texture.
Milk
Hydrates the flour and yeast and adds softness and browning to the crumb.
Butter
Adds fat that tenderizes the crumb and gives a richer flavor.
Egg
Adds protein for structure and richness, helping bind the dough.

The step that matters

Let the cakes rise for the full hour near the fire. Yeast needs time and warmth to produce enough gas for a light texture. Under-proofed cakes stay dense and may collapse or crack unevenly in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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