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Results 21 - 30 of 4,010 for scald
To scald the milk, heat in a ... Bake in a 400°F oven for about 20 minutes, or until the rolls are light and golden. Makes about 32 small rolls.
22. BAKED CUSTARD
Beat the egg slightly, stir ... slowly. Note: To scald milk, heat (do not boil) ... Refrigerate custards until ready to serve. Serve cold. 4-6 servings.
Dissolve yeast in lukewarm water with 1 tbsp. sugar. Set aside to proof for 5 minutes until yeast foams. In a saucepan, heat milk until ...
Scald milk by heating over medium ... yeast may be used, though Pane degli Angeli is especially made for cakes and contains some extra flavoring.
Dissolve yeast in warm water; set aside for 5 minutes. In a bowl, add 2 cups of flour plus remaining ingredients; beat 4 minutes. Add as ...
For shortening, use a combination of shortening with some or all butter for best flavor. Dissolve yeast in lukewarm milk with a pinch of ...
Dissolve yeast in lukewarm water ... In a saucepan, scald milk (cook until tiny bubbles ... unbleached white flour for 2 cups of the rye flour.
Stir yeast in warm (not hot) water until dissolved. Set aside for 5 minutes to foam. In a large mixing bowl, beat eggs and sugar. Add ...
29. TURNOVERS
Combine flour with sugar and salt. Cut in butter or shortening using 2 knives or pastry blender until mixture resembles coarse breadcrumbs. ...
30. GERMAN STOLLEN
Scald milk and set aside to ... the yolk of an egg mixed with 1 or 2 tablespoons of melted butter. Bake in a preheated 375°F for 40-45 minutes.
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