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Danish Puff

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.1868
Energy (kCal)403.644
Carbohydrates (g)9.734
Total fats (g)28.6688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut 2 tbsp. | 2. butter into 1 cup baking mix. | 3. Sprinkle with 2 tbsp. | 4. water over all and mix until pastry cleans sides of bowl. | 5. Divide in half and set aside. | 6. Pat each half into a strip 10 x 3 inches on a ungreased baking sheet. | 7. Keep strips at least four inches apart. | 8. Heat the 3/4 cup water and 1/4 cup butter to a rolling boil in a two quart saucepot. | 9. Add almond extract and the 1 cup baking mix all at once. | 10. Stir vigorously over low heat until a ball forms about 1 1/2 minutes. | 11. Remove from heat. | 12. Beat in eggs one at a time. | 13. Beating until smooth. | 14. Preheat oven to 350 degrees F. | 15. Spread half of the dough onto each pastry strip. | 16. Bake until topping is crisp and dark golden. | 17. Should take about 40- 45 minutes. | 18. Cool slightly. | 19. Spread with the glaze and sprinkle with almonds. | 20. To prepare glaze: Mix all the glaze ingredients together until smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    bisquick baking mix 1 cup - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    butter 1/4 cup 171.0 7.857 5.343 14.4
    almond extract 1 teaspoon - - - -
    bisquick baking mix 1 cup - - - -
    egg 3 214.5 1.08 18.84 14.265
    icing sugar 1 1/2 1/2 - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    vanilla 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038
    water 1 -2 tablespoon 0.0 0.0 0.0 0.0

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



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