The Bakers Guide

Ingredients

• 1 quart of water
• 2 lbs
• twelve out of each of these pieces
• 1 tin of condensed milk
• 2 eggs
• two into the ferment when set -- thus saving time

Directions

1. and water to 900, crack the eggs into it, add half of the sugar, yeast and about \ lb. of flour ; m»x this carefully, and cover up the pan in a warm place ; this will take about three hours. When it is ready, add the spice, rub the butter into the flour, add the fruit and the rest of the sugar, and make the whole into a weak dough ; cover this up for an hour ; it should then be " full proof " ; if not, leave it a little longer, for it is important that there should be plenty of gas to raise so rich a mixture. When it is well risen weigh off in 2 lbs. 2 oz. pieces, u hand " these up nice and dry in flour, and cover them up from the air, have the tins ready, well cleaned, buttered, and warmed, break twelve out of each of these pieces, mould, tin them about an inch apart, and put them away in a warm moist place with plenty of steam (usually a proving cupboard, or the trough where the bread dough is made) ; let them stand until about half-proved, then cross them. The crosses should be cut in deeply, because if too superficial, when the bun is more risen, the cross will be oblite- rated. When they are crossed, put them back again to finish proving ; when nice and light, bake them in a good sound oven. The oven should be made hot, and then allowed to remain a quarter of an hour before the buns are put into it ; if the oven is too hot and rash, it will burn or scorch them ; on the other hand, if it is a cold, dead heat, it will destroy both appearance and flavour. When baked, wash the buns over with a wash made with 1 quart of water, 1 tin of condensed milk, and 2 eggs.

2. Some bakers, when manufacturing large quantities of buns, put away large ferments without flour, sometimes with potatoes, some- times with a part patent yeast, dipping a quart or two into the ferment when set — thus saving time and being more convenient, and making a large and clear bun. These buns are very rich, consequently should be worked warm and free ; therefore no larger quantity should be put in hand than the plant and staff engaged are able to cope with.

3. PETIT CHOUX PASTE, ECLAIRS, AND CREAM

4. TESE are made from a batter, which, as in the case of Derby wine biscuit, dough and Genoese pastry, may become the basis from which are worked out several very ornamental dishes of light, digestive, and highly delicious buns or cakes. They are very nice with any kind of preserve ; whipped, sweetened and flavoured cream ; chocolate, custard, sultanas or raisins, and can be flavoured with either essence

5. Digitized by