Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPastries - Rosette Wafers
Famous Authors (View All Authors)
Pastries - Rosette Wafers Post by :David_Pankhurst Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3374

Click below to download : Pastries - Rosette Wafers (Format : PDF)

Pastries - Rosette Wafers

2 eggs
1 tsp. sugar
1/4 tsp. salt
1 cup milk
1 cup flour (more if needed)


With beater, mix eggs, sugar and salt thoroughly, adding the flour and milk alternately.A smooth batter is very essential. Heat irons in lard before dipping into batter, not letting batter come over the top of the irons. Hold iron in hot lard until golden.
If you like this book please share to your friends :
NEXT BOOKS

Pastries - Rosettes Pastries - Rosettes

Pastries - Rosettes
1 cup milk 1 vanilla bean, split lengthwise 3 tablespoons granulated sugar 1/2 teaspoon coarse salt 1/2 teaspoon cardamom 1 1/2 cups all-purpose flour 2 large eggs, lightly beaten 2 quarts canola oil Confectioners’ sugar for sprinkling Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes. Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Attach rosette iron to handle. Carefully dip
PREVIOUS BOOKS

Pastries - Rhubarb -  Rhubarb Sponge Pie Pastries - Rhubarb - Rhubarb Sponge Pie

Pastries - Rhubarb -  Rhubarb Sponge Pie
1 cup sugar 1 tablespoon butter 2 tablespoons flour 2 eggs 1 cup milk 1 cup cooked rhubarb Cream sugar and butter. Add flour and egg yolks; mix thoroughly. Add milk, rhubarb and lastly, fold in beaten egg whites. Line a glass pie dish with pastry and pour in the above mixture. Bake at 425 F. for about 40 minutes. Cool and then chill in refrigerator.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT