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Bread, buns & biscuits
Cook time: 0 min.
Servings: 2 baking pans

Ingredients for Crusts

0.5tspBaking soda
5dlMilk (at least semi-)
900gWheat flour

Instructions for Crusts

To prepare the Crusts recipe, please follow these instructions:

Lean the milk with the butter until the butter is melted and milk about 37-40 degrees.
Pour baking soda, cardamom, sugar and salt into a bowl.
Pour milk with the butter into the bowl so that everything is mixed. When the mixture is fingered, the yeast comes in (I use dry yeast and like sweet dough).
Then just fill it with flour gradually and knead well.

Let the dough rise for an hour, in a warm place.
Distribute the dough into 4 flutes on 2 frying pans.
Raise again half an hour.
Step one and a frying pan for 15 minutes at 200 degrees.
Herfets, they should completely cool down so you do not clump them when shared with a knife.
Then they should be shared as a sandwich and handed over to smaller passes of rolls.
Enter the oven for 150 degrees hot air for 45 minutes. Middle / lower part of the oven. One and a frying pan.

You should not be busy and have good patience. Time and degrees in the oven when drying can be adjusted. Also in relation to the oven you have (big difference). Mine will be brittle but with bite in. High heat in a short period of time can make stone shovels. Low heat for a long time can make dry crust that just turns into powder in the mouth.