Text 12115, 58 rader
Skriven 2007-02-21 06:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Candy question 95
=========================
 JM> Really and truly, I was curious, not holding
 JM> anyone's feet to the fire.

I know you weren't trying to bust anyone's buns.

 JM> I considered this, but the instructions involve
 JM> cooking to some stage like "hard ball"

I read the recipe carefully, and it says that the
stuff is to be cooked until it forms a soft ball
when dropped in water. Thinking on that, there would
be other fluid or semifluid substances besides a
syrup that could exhibit that behavior.

Doing the gedanken thing, I imagine the stuff (at 3:1,
recall) lumping into a fairly dense doughlike substance,
retaining some of its original crystalline structure,
and then, when it's beaten, air is incorporated (as well
as, as you say, breaking down any bigger crystals that
may have formed) to lighten the lot.

 JM> Title: Marzipan (Candies)

Love marzipan, thanks.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Apricot Almond Buns
 Categories: Breads, Fruits
   Servings: 14

  4 3/4 c  Flour - all purpose                 3 tb Margarine
      1 c  Brown sugar -firm packed            2    Eggs
    1/2 ts Salt                              1/4 c  Margarine - melted
      2 pk Yeast                               1 c  Apricots, chopped dried
    1/2 c  Milk                              1/2 c  Almonds, slivered
    1/2 c  Water

    In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
  undissolved yeast.
    Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
  ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
  flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
  soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.
  Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
  half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
  sprinkle with remaining brown sugar, apricots and almonds. Roll each up
  from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
  side of each slice, 2/3 the way through. Fan sections; set on greased
  baking sheet.  Cover; let rise until doubled. Bake at 375F 15 to 20
  minutes.
   Cool.  Glaze if desired. From Fleishmanns's Yeast package 11/90

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