Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 149

The exact recipe and method are trade secrets. A dough includes flour, sugar, fat, yeast and water. After kneading and an initial rising, small pieces of dough are nipped off the bulk, shaped and proved for about an hour. They are baked at a high temperature for 20 minutes, turned over and baked a further 10. They are separated by hand, and put in a low oven for 3 hours to desiccate completely.