- 30
Ingredients
- Quadruple Recipe (make one Quadruple Recipe at a time; 1 1/2 once):
- 16 eggs
- 8 c. skim milk
- 8 tsp. sugar
- 8 c. flour (560 g,)
- 2 tsp. salt
- 8 T. cold water
- Crisco vegetable oil
- Bring from Home:
- Apron
- scale
- measuring spoons & cups
- Huge aluminum bowl
- Huge glass measuring bowl
- Electric mixer
- Swishers (large & small)
- Spatulas
- Flour sifter
- packing container & zip bags 150+
- Lg zip loc bags for rejects
- Rubbermaid Packing containers — 2 blue, 1 clear
- Also needed:
- 3 ea. 9' X 12' 3 ml for drop cloths (1 floor; 1 wall; 1 table)
- Dish towels for removing hot rosettes from iron
- new table pad (large 42" X 96")
Preparation
Step 1
Make one quadruple recipe at a time.
It will take 4 1/2 quadruple recipes to make 150 doz. rosettes.
(So make 1 1/2 quadruple recipe one of the four times)
Beat eggs slightly (on beater setting 1) in large 8 cup measuring cup.
Add sugar, salt, & milk.
Stir in flour gradually & beat until smooth.
Add cold water.
Skim off foam if necessary.
Heat rosette iron in oil and wipe off oil before dipping in batter.
Cook in 375º Crisco oil.
(4 1/2 recipes makes about 150 doz. rosettes.
Needed for 150 dozen rosettes:
6 gal. (128 oz. per gal) Crisco Oil (Change oil half way through!)
6 doz. Eggs
2 1/2 gal. skim milk
15# sugar
15# flour
Supplies at Lake:
3 deep fat fryers
large skimming sieve spoon
large cake pan for sugar
Zilpat pads for under fryers
extension cord
table pad
Loaf tin (white innerds)
funnel
Box of rosette irons
duct tape
Packing tape
two clothes hanger iron rests
[30 Dozen/Quadruple Recipe]