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Yoghurt Scone Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0727
Energy (kCal)12317.1902
Carbohydrates (g)3023.94
Total fats (g)25.8342
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift flour, salt, sugar. | 2. Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring. | 3. Place on an oiled baking tray and pat into a large round (rather like a giant scone). | 4. Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self raising flour 1000 - - - -
    salt 2 1/2 - - - -
    sugar 15 12089.7 3023.94 0.0 0.0
    oil 30 ml 227.4902 0.0 0.0727 25.8342
    yoghurt 450 -500 - - - -

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



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