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, 8:27am
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, 8:56am
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 10, 4:23am
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 10, 5:08am
pickles the fat is it normal dripping you can buy in the meat section of the supermarket?
pickles7,
Feb 10, 5:14am
yes, I have used dripping,Ihave also used chefade, that, is maybe better.
angel21_01,
Feb 10, 5:27am
thanks will have to get some of that chefade :)
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