hi hi hi!! Baking links and endangered languages.

As I have compared, the ratio of baking ingredients for cakes in asia and europe is different!
In Europe, the cakes tend to be very sweet and starchy, whereas, in Asia, especially Japan or Taiwan, their cakes tend to be more fluffy, less sweet and having a slightly different texture. for example, Victoria sponge cake and chiffon cake (sponge cake).

Victoria Sponge Cake

Chiffon Cake

This afternoon,  out of boredom, I went googling about what french patisserie and japanese bakeries are, as i wondered why people fancy them so much. Then, I stumbled upon a blog. Amazingly, this blogger is an American girl who learnt Korean Japanese and Thai, a lover of baking and languages.

She found these Japanese baking links:
1.aprontv (providing videos about the recipes)
2. cakechef
and 3. mirahime

I fancy the second link, because I can get the recipe in english and the cake roll looks so anticipatable.
Although these links are in Japanese, it can be easily interpreted on what is going on. Plus, there is google translator to translate the Japanese words on the page to English.

In addition,I found this link about the endangered languageson her blog too. There are more and more endangered languages. Indeed, an awareness is created, but who has the patience to learn all of them... ???! hmm.. and there we go..

http://www.endangeredlanguages.com/