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Excerpt from The Modern Baker, Confectioner and Caterer, Vol. 3: A Practical and Scientific Work for the Baking and Allied Trades
One of the common faults with buns boiled in fat is that after they are cooled they have a very fatty taste, Greasy the dough itself being some D°ugh Nuts What sodden and the outside covered with quite a skin of fat and sugar. This defect is the direct result of the fat being too cold when the rolls are first placed in it. On this account a skin is not quickly formed on the outside of the roll, and the heated fat has time to permeate the dough: on the other hand, when the fat is hot enough, it forms a crust on the rolls almost Heat of Fig and Drainer for Dough Nuts immediately after they are placed Fa.
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