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Baps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.124
Energy (kCal)677.1347
Carbohydrates (g)16.9571
Total fats (g)65.3192
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes. | 2. Sift flour and salt in a large bowl. Rub in lard. | 3. Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size. | 4. Turn dough onto lightly floured surface and knead for 5 minutes or until smooth. | 5. Divide dough into 8 pieces and knead each piece into balls. | 6. Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with a tea towel. Let rise for 10 minutes or until well risen. | 7. Make an indent in the middle of the baps with your finger. | 8. Bake in preheated oven at 220C (450F) for 15 minutes or until lightly browned. | 9. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 2 envelopes - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    water 2/3 cup 0.0 0.0 0.0 0.0
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    plain flour 3 1/3 cups - - - -
    salt 1 teaspoon - - - -
    lard 60 g 541.2 0.0 0.0 60.0

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



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