Yield: Approximately 2 lb 3 oz (1125 g)
U.S. Metric Ingredients ■ Procedure_
1 lb 500 g Baker's cheese 1. Using the paddle attachment, cream the cheese, sugar, and
5 oz 150 g Sugar salt until smooth.
3 oz 100 g Eggs 2. Add the eggs, butter, and vanilla. Blend in.
3 oz 100 g Butter and/or shortening, soft 15/2 tsp 7 mL Vanilla
1.5 oz 50 g Cake flour 3. Add the cake flour. Blend until just absorbed.
3-5 oz 100-150 g Milk 4. Add the milk, a little at a time, adding just enough to bring the
4 oz 125 g Raisins (optional) mixture to a smooth, spreadable consistency.
5. Stir in the raisins, if desired.
Per 1 ounce:
924 Chapter 30 • Yeast Products Figure 30.4 Rounding small rolls.
(a) Holding the palm of the hand fairly flat, roll the dough in a tight circle on the workbench. Do not use too much flour for dusting, as the dough must stick to the bench a little for the technique to work.
(c) The finished ball of dough should have a smooth surface, except for a slight pucker on the bottom.
Figure 30.5 Making club rolls.
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