| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | 48 | Servings | |
INGREDIENTS
| 40 | oz | Water |
| 2 | oz | Yeast |
| 2 | oz | Salt |
| 8 | oz | Granulated sugar |
| 15 | Eggs | |
| 6 | lb | Flour |
| 2 | lb | Butter |
| 12 | cn | Guava(24oz) |
INSTRUCTIONS
Place first 6 ingredients in a bowl and mix. Add the butter and make into a dough and leave to rest. Roll out the dough and spread guava halves unto dough. Roll the dough unto the shape of a swiss roll. Place the dough, wrapped tightly in foil paper(do not expose it to air) and let it rest for 5-10 min. Place into boiling water for 1/2 hr. to 1 hour. Remove and let cool slightly before portioning. Serve with Creamy Rum Sauce. CREAMY RUM SAUCE 32 OZ. BUTTER 8 OZ. SHORTENING 16 OZ. POWDERED SUGAR 2-3 OZ BACARDI RUM 1/2 OZ GUAVA SYRUP Combine and whisk all ingredients until fluffy. Typed by [email protected]. Recipe by: Goombay Madness Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel" <[email protected]> on Sep 20, 1997
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