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Pan Dulce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.0066
Energy (kCal)2068.2
Carbohydrates (g)171.7798
Total fats (g)134.082
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the first 4 ingredients, beating thoroughly. | 2. Cover and let rise until light and bubbly; then stir down. | 3. Cream the butter and 1/2 to 2/3 cup sugar and then add the egg yolks, beating until blended. | 4. Stir this mixture into yeast sponge along with the salt and 2 cups flour. | 5. Beat thoroughly. | 6. Add just enough more flour to make a dough that can be kneaded. | 7. When dough has been kneaded until smooth, put into a buttered bowl, brush dough with soft butter, cover, and let rise until doubled. | 8. Then punch down and shape into small braided rolls. | 9. Place on buttered cookie sheets and let rise until doubled. | 10. Brush rolls with cream and sprinkle with plain sugar or Anise Sugar. | 11. Bake in a 375 degree F oven until done, about 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2/3 cup scalded cooled 368.0 8.863999999999999 3.6639999999999997 38.144
    yeast 2 packages - - - -
    sugar 1 tablespoon 0.0 0.0 0.0 0.0
    flour 1 cup 578.28 126.6054 9.401 2.2436
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 1/2 - 2/3 cup 0.0 0.0 0.0 0.0
    egg yolk 8 437.92 4.8824 21.5696 36.0944
    salt 1 teaspoon - - - -
    flour 3 -4 cups 578.28 126.6054 9.401 2.2436

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



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