Originally Posted by mamabear84
I'm sorry I was in hurry and forgot to write the recipe name It was for soft rolls. I assumed the b was bread flour. Since ya'll asked for more recipes here is another one:
High Ratio Yellow layer cake
cake flour 5-
pow. milk -8
baking pow. -4
ice water 1-8
flavor as desired
The more I read the more I discover she really liked baking more than anything. Can't find another recipe with a + in it though of course I am just reading the typed ones because it is easier.
Okay--140 is high ratio shortening. It is used in commercial baking more so than at home. I'm still trying to figure out the range references (2-4, 6-8, and 1-8). I have some ideas, but am still noodling them and will stop by and see the pastry chef instructor next week--he might know. Also have emails out to 2 friends who are pastry chefs to see if they can "translate" this recipe.
When did your great-great aunt attend JH Cooking School? I'm guessing 1930-1940, but was it before that?