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Rice Flour Pastry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4023
Energy (kCal)1244.0662
Carbohydrates (g)140.9619
Total fats (g)70.5782
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. From the rice flour box: "rice flour pastry is very delicate and may break in handling, however it does repair readily and there is no worry of toughening the pastry from overhandling; Some cracks may appear in baked product". | 2. Combine rice flour, sugar, salt and baking powder. | 3. Cut in shortening until mixture is crumbly. | 4. Combine water and vanilla. | 5. Stir into flour mixture just until moistened. | 6. With floured hands, press into 9 inch pie plate. | 7. OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness. | 8. Remove top paper. | 9. Turn into pie plate. | 10. Remove remaining paper. | 11. Carefully fit into pie plate. | 12. Flute edges. | 13. For filled pies, bake crust at 375°F for 5 minutes. | 14. Then fill and bake pie according to recipe. | 15. For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes. | 16. Remove foil and beans. | 17. Bake 5 minutes longer or until lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1/2 teaspoon - - - -
    baking powder 1/4 teaspoon 0.6095 0.3185 0.0 0.0
    shortening 1/3 cup 604.0667 0.0 0.0 68.3333
    cold water 3 tablespoons 0.0 0.0 0.0 0.0
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

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



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