Receita de Pound cake de manjericão e estragão
Original in Portuguese
Beatriz Sampaio · comidaereceitas.com.br · 1 unidade
Against 462 pound cake recipes
More egg than 94% of recipes and more butter than 85%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More egg than 94% of recipes: 108% of the flour weight against the typical recipe's 80%.
- More butter than 85% of recipes: 108% of the flour weight against the typical recipe's 91%.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
Ingredients (7)
- 200 g de manteiga em temperatura ambiente200 g
- 200 g de açúcar200 g
- 4 ovos em temperatura ambiente≈ 200 g
- 185 g de farinha de trigo185 g
- 1 pitada de sal≈ 0.4 g
- 2 colheres (chá) de manjericão finamente picado≈ 10 g
- 1 colher (chá) de estragão fresco finamente picado≈ 4.9 g
flour 185 gbatter 800 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter108% · 86th percentile · median 91%
- Sugar108% · 44th percentile · median 120%
- Egg108% · 94th percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0.2% · 30th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 60 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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