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Viennese Biscuits

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.4088
Energy (kCal)915.0612
Carbohydrates (g)49.2125
Total fats (g)61.8024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter and sugar till pale. | 2. To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour. | 3. Put mixture in a large star piping bag and pipe as you want. | 4. Tradionally this should be tubes or whirls. | 5. Chill for 15 minutes. | 6. bake 10 minutes at 190°C. | 7. They should not be brown, they stay pale. | 8. When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord. | 9. milk use a small deep container (egg cup is good). | 10. dip each tube or whirl in chocolate. | 11. lay on baking parchment and set in fridge. | 12. Great to serve with ice cream or my. | 13. SUMMER AVALANCHE (posted too). | 14. i'm drooling already! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    icing sugar 1 ounce sifted 142.5979 19.512999999999998 1.1623 6.6621
    plain flour 5 ounces 126.0833 0.0 28.05 0.7083

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



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