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Maggie Beer's Sour Cream Shortcrust Pastry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3586.05
Energy (kCal)218595.0
Carbohydrates (g)33768.175
Total fats (g)7564.025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives. | 2. Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform. | 3. Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes. | 4. Roll into the desired shape. | 5. Rest again in the fridge. | 6. Bake. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 250 144570.0 31651.35 2350.25 560.9
    butter 200 unsalted 17100.0 785.7 534.3 1440.0
    cream 125 sour 56925.0 1331.125 701.5 5563.125

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



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