QUESTIONS
Why should a sponge be made when eggs are to be added to the yeast mixture?
What would be the disadvantage in adding them to a dough, after the dough had stiffened?
What must be done to produce biscuits having much crust rather than little crust?
What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking?
How many times are Biscuits with Prune or Raisin Filling allowed to rise? How does yeast bread made with one rising differ from that made with several risings?
Why is it necessary to cook the fruit used for filling for biscuits until the water is almost evaporated? What would be the effect on the biscuits of much moisture in the filling?