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Recipes > Butter flaps
Guyanese and Trinidadian Recipes

Butter flaps

Method 1

Ingredients

3 x 8 gram packets of yeast
2 cups milk
5 cups flour
3 tbs sugar
4 oz margarine
1 tsp salt
2 eggs
4 oz margarine (for basting)

Preparation

Mix dry ingredients, ie yeast, sugar, flour and salt in a large bowl. Melt margarine in milk in microwave oven on low, then add to dry ingredients. Stir well then add eggs. Mix with mixer until smooth and mixture leaves side of bowl. Heat microwave oven, place bowl in and leave for 1 hour or until mixture doubles in size. Turn out on floured board. Divide into 18 pieces, knead into balls, cover and leave for 20 minutes. Roll out very thinly, and brush with melted margarine. Fold in half then half again into a triangular shape. Seal edges and *** with a fork. Place on greased cookie trays. Bake in the oven at 325°F for 25 minutes, then change shelves & increase heat to 375°F. Bake for another 20 minutes. Brush with melted margarine when done (golden colour).

Method 1

Ingredients

Same as for Method 1, except for basting, substitute 2 oz butter instead of 4 oz margarine.

Preparation

Dissolve yeast in warm milk (1 cup boiling and 1 cup cold) together with sugar. Leave bowl in micro for approximately 45 minutes (it gets foamy). In the meantime, mix flour with margarine until the mixture looks like oatmeal. When the yeast is ready, add to the flour mixture together with the salt and eggs. Cover and place in micro for approximately 1 hour until mixture doubles in size. Turn out onto floured board, divide into 20 equal portions. Knead the pieces into balls and heat oven to 400°F. Roll out one ball at a time, brush with melted butter. Fold in half, then quarter, and seal edges. Place on greased baking sheets with enough space to rise. Turn oven down to 350°F and bake for approximately 35 minutes or until done. Brush with melted butter while still hot.
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