Butter and/or Shortening/4 lb. Bread Flour/7 lb. Cold Water/14 oz. Make a sponge at 80'F. Allow to stand until it falls Yeast/6 oz. Bread Flour/1 lb. Granulated Sugar/12 oz. Salt/2 oz. Water/1 lb. 12 oz. Whole Eggs/2 lb. 10 oz. "Parlac" Dry Whole Milk/2 oz. "Parlac" Dry Whole Milk/4 oz.
配制方法:
Keep the dough cool. Cream the sugar, salt, and butter and add the eggs. Now add the water and incorporate the sponge. Mix the "Parlac" and flour dry and add. Mix until it pulls away from the bowl and cleans the sides. Have the dough at 77'F. After mixing, allow the dough to stand for 1 hour, then flatten out on sheet pans and refrigerate overnight. Divide into 2 lb. 6 oz. pieces and round. Divide each piece into thirty-six rolls. It is preferred to bake in muffin tins, rounded into balls with a smaller ball of the size of a small acorn pressed into the top. It may be made into twists or knots if preferred. Wash with egg when panning and again when nearly proofed. Bake at 325 to 350'F. If shortening replaces all or part of the butter, increase the salt 1 oz. This makes 24 dozen.
地址：山东省烟台市开发区南昌大街48号
