"Parlac" Dry Whole Milk/8 oz. Run in as for piecrust Cold Water (Variable)/4 lb. Baking Powder/8 oz. Cake Flour/3 lb. Shortening/2 lb. Salt/2 oz. Bread Flour/4 lb.
配制方法:
Add and make a soft dough. Batch weight 14 lb. 10 oz. Roll out and cut with a biscuit cutter of the desired size. After panning, allow to stand for 30 minutes before baking at 400'F. If desired, 1.5 lb. of raisins may be incorporated in the batch. If raisins are used, brush lightly with egg before baking. Some bakers use a dough of this type for shortcakes made with fresh fruits. If this is desired, add 12 oz. granulated sugar and 10 oz. whole eggs to the batch, increasing the flour as needed to compensate for additional moisture supplied by the eggs.
地址：山东省烟台市开发区南昌大街48号
