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Swedish Rosettes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1539.8962
Energy (kCal)29932.864
Carbohydrates (g)2360.7951
Total fats (g)1600.2718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter. | 2. Place the rosette iron in the oil and heat oil to 180 C; remove iron. | 3. Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit. | 4. Fry the rosette in the hot oil until golden brown, approximately 1 minute. | 5. Push the rosette from the iron with a fork and drain on paper towel. | 6. Heat the iron in the oil again before making the next rosette. | 7. Dip the cooled rosettes in granulated sugar. | 8. Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    milk 200 29768.0 2332.64 1537.2 1595.76
    purpose flour 200 - - - -
    sugar 110.124 27.5448 0.0 0.0

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

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