Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 163

A plain dough is made using flour, fat and sugar in the proportions 10:1:1. A ferment works for about 30 minutes at 32°C. The fat - usually lard, butter is used in particularly rich buns - is rubbed into the flour, sugar and a little salt and the ferment are added. After fermentation, it is knocked back and kneaded again. It is baked at 220°C for 20 minutes. The tops are given a plain icing, followed immediately by dipping in a dish of hundreds-and-thousands.