Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 145

Before the Second World War, small rolls made in Devonshire and Cornwall, known as splits (or sometimes Chudleighs, in Devon) were yeast-leavened and lightly enriched with a mixture of butter and lard (31bs flour, 8 ounces butter and 2 ounces lard mixed with water and a little milk). The dough was mixed in a conventional manner, divided into small rounds, proved and baked. On removal from the oven, the hot rolls were rubbed with a butter paper to give them a slight gloss, and covered with a cloth or blanket whilst cooling, giving a soft crust. Sadly, modern practice veers towards the use of margarine and milk powder.