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Swedish Punsch Bars

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)899.7273
Energy (kCal)136596.07
Carbohydrates (g)28209.5403
Total fats (g)2719.7779
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter until light and fluffy. | 2. Add cookie or cake crumbs, cocoa powder and punsch, mix to combine. | 3. Form the dough into 15"fingers" and put the fingers in the fridge. | 4. Beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring. | 5. Roll out the marzipan into a rectangular shape and cut into 15 pieces. | 6. Roll pieces of marzipan tightly around the"fingers". | 7. Melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate. | 8. Allow chocolate to harden. | 9. Bars will keep in a cool and dry place for 4-5 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 50 4275.0 196.425 133.575 360.0
    vanilla cookie crumb 500 ml - - - -
    cocoa powder 2 teaspoons 8.17 2.0748 0.7023 0.4909
    arrack liqueur 1 tablespoon - - - -
    almond paste 300 38952.9 4066.2405 765.45 2359.2870000000003
    sugar 200 powdered 93360.0 23944.8 0.0 0.0
    liquid glucose 1 tablespoon - - - -
    green food coloring 3 drops - - - -
    chocolate 50 -100 semisweet 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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