oks. I find running my fingers round with marg or butter then a little flour tapped around the pan then the excess tipped out works great for me:) For those not liking the idea of that way can use a little melted butter:)
pickles7,
Feb 9, 2:27am
Keeps well. I have never had to throw any out yet. We used this recipe in our bakery for years. It cannot be made using all oil, that will have the opposite effect. I keep mine in my pantry, covered with a plastic bag. It is soft enough to use, as is, this time of year.
lilyfield,
Feb 9, 2:56am
I buy it bulk from Bakels and keep the container in deep freeze and a wee bit in fridge.Usually lasts me about 4 years
pickles7,
Feb 9, 10:23pm
The recipe I gave is a good amount for home use. I cut the recipe down to a better size for home use. I probably make that recipe up, 3 times a year, at a guess. I am all but done baking, these days. Bakels rep called on us every month. Why would you want to freeze it.
angel21_01,
Feb 9, 11:08pm
pickles the fat is it normal dripping you can buy in the meat section of the supermarket?
pickles7,
Feb 9, 11:14pm
yes, I have used dripping,Ihave also used chefade, that, is maybe better.
angel21_01,
Apr 7, 7:55am
thanks will have to get some of that chefade :)
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.