Granulated Sugar/8 oz. Yeast/4 oz. Bread Flour/6 lb. 4 oz. Egg Yolks/8 oz. Butter/8 oz. Salt/2 oz. "Parlac" Dry Whole Milk/8 oz. Water/3 lb. 8 oz.
配制方法:
Cream the sugar, butter, and salt. Add the eggs and incorporate. Then add the yeast dissolved in the water. Mix the "Parlac" with the flour and incorporate. Mix until it pulls away from the bowl and cleans the sides. This should make a firm dough. Work at 80'F. Ferment for about 1.5 hours, until full rise. Then roll in 4 lb. of butter that has stood at room temperature until plastic. Fold and roll as for Danish pastry, giving three rolls or three folds each, refrigerating between rolls for about 30 minutes each time. When the rolling and folding are complete, the dough may be refrigerated until needed. It should be used within 24 hours. Make-up is accomplished by shaping to form horns with pointed ends. Pan in crescent shape and wash lightly with egg. Proof and bake without steam. Half proof is sufficient. Oven temperature should be 400 to 425'F. This makes 16 dozen.
地址：山东省烟台市开发区南昌大街48号
