| |
ZL1ABS > RECIPE 02.09.09 05:53l 45 Lines 1182 Bytes #999 (0) @ WW
BID : CD3346ZL1ABS
Read: GUEST
Subj: Yeast Buns
Path: DB0FHN<DB0MRW<DB0ERF<OK0NAG<OK0PPL<DB0RES<DK0WUE<7M3TJZ<ZL2BAU<ZL1AB
Sent: 090902/0341Z @:ZL1AB.#06.NZL.OC #:33597 [AUCKLAND] FBB7.00i $:CD3346ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Yeast Buns"
typed by Michael ZL1ABS
Ingredients
2 Tablespoons Compressed Yeast
1 Teaspoon Sugar
3/4 Pint Milk
8 ounces (225 grams) Plain Flour
Cream yeast and sugar together. Pour on the lukewarm milk. Mix gradually
into the sifted flour and knead lightly. Put to rise for 1 hour in a warm
place
Remainder of ingredients
1 1/4 pounds (565 grams) Flour
4 ounces (115 grams) Butter
4 ounces Sugar
2 Eggs
2 ounces (55 grams) Peel
4 ounces (115 grams) Sultanas
Pinch of Salt
Instructions
Cream butter, add sugar to sifted flour. When sponge (first mixture) is
ready beat in remainder of ingredients alternately. Leave mixture to rise
for 1 hour. Turn on to floured board and cut into equal portions. Make
smooth and round; put on to a cold tray. Bake about 20 minutes at 450
Fahrenheit (235 degrees Celsius). When cooked, brush over with a syrup
made 1 ounces (50 grams) sugar and 1/2 teacup of water boiled for a few
minutes.
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Read previous mail | Read next mail
| |
