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Karavay

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.1884
Energy (kCal)1801.8833
Carbohydrates (g)345.3035
Total fats (g)26.7664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in a cup of warm milk, add half of flour and blend carefully. | 2. Sprinkle with a pinch of flour and leave in a warm place for 2-3 hours. | 3. When the leaven doubles the size, add eggs beaten with salt, sugar and milk and stir in the rest of flour thoroughly. | 4. Then pour in melted butter. Knead carefully. | 5. Place dough in a greased bowl, turning to grease top. | 6. Cover with clean towel and let rise in warm place until dough has doubled in bulk. | 7. Punch dough down and let double in bulk again. | 8. Knead the dough and divide into parts 300-400 g. | 9. Shape small oblong balls and decorate with leaves and flowers. | 10. Bake in a well preheated oven on average heat (325) until temp reads 190°F. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 cup 148.84 11.6632 7.686 7.9788
    yeast 1/2 ounce 26.2233 2.8945 3.3849 0.1276
    wheat flour 2 1/4 918.0 194.31900000000002 35.667 6.75
    egg 2 beaten 143.0 0.72 12.56 9.51
    salt - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    milk 3/4 cup 148.84 11.6632 7.686 7.9788
    butter 1/3 melted 28.5 1.3095 0.8905 2.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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