Ingredients
2/3 c. sugar
1 Tbsp. salt
1/2 c. shortening
1 c. boiling water
2 eggs
2 pkg. dry yeast
6 c. plain flour
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large bowl, combine sugar, salt and shortening. Add boiling water and stir until shortening melts. Add beaten eggs. Stir. Add 3 cups of flour and mix well. In 1 cup of warm water, dissolve the yeast. Add to first mixture, then add 3 more cups of flour. Mix well and refrigerate overnight. Place rolls in greased pan and let rise 2 to 3 hours.
“Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls.”
2% sodium lactate → increases → hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls
“The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis.”
wheat oligopeptide (WOP) → improves → microstructure of rolls
“Major WG sources for children/adolescents and adults included yeast bread/rolls (24% and 27%, respectively), RTE cereals (25% and 20%, respectively), and oatmeal (12% and 21%, respectively).”
major whole grain sources → include → yeast bread/rolls, RTE cereals, and oatmeal
“unravels the truth of chop suey's origin; illuminates why American Jews fell in love with egg rolls and chow mein.”
American Jews → fell in love with → egg rolls and chow mein
“The most important contributors of SFA on food group level were 'fats, oils and savoury sauces', 'meat and meat products', 'sugar, confectionery, sweet fillings and sauces', 'cheese', 'milk and milk products' and 'bread, rusk and breakfast rolls'.”
SFA → are primarily sourced from → fats, oils and savoury sauces, meat and meat products, sugar, confectionery, sweet fillings and sauces, cheese, milk and milk products, bread, rusk and breakfast rolls