Bizcocho de mantequilla o Cuatro cuartos y batido de yogur
Original in Spanish
Eva Arguiñano · hogarmania.com · 2011 · 6
Against 462 pound cake recipes
More dairy than 96% of recipes and no leavening, unlike 76%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More dairy than 96% of recipes: 100% of the flour weight against the typical recipe's 46%, about twice as much.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- Butter in the middle half of recipes: 100% of the flour weight against the typical recipe's 91%.
Ingredients (8)
- 2 huevos≈ 100 g
- 125 g de mantequilla125 g
- 125 g de harina125 g
- 125 g de azúcar125 g
- 3 zanahorias≈ 183 g
- 1 manzana≈ 182 g
- 1 yogur natural≈ 125 g
- 1 cucharadita de azúcar moscabado≈ 4.2 g
flour 125 gbatter 969 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.
- Butter100% · 72nd percentile · median 91%
- Sugar103% · 34th percentile · median 120%
- Egg80% · 50th percentile · median 80%
- Dairy100% · 97th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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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