Massa básica de bolachas inglesas (scones)
Original in Portuguese
Robert McClure · tudogostoso.com.br · 2009 · 10 porções
Against 660 scone recipes
More leavening than 99% of recipes and more sugar than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 99% of recipes: 11% of the flour weight against the typical recipe's 4.4%, about 2.5 times as much.
- More sugar than 76% of recipes: 30% of the flour weight against the typical recipe's 20%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 5 colheres (sopa) de manteiga≈ 71 g
- 2 xícaras de farinha de trigo≈ 250 g
- 1 ovo≈ 50 g
- Pitada de sal≈ 0.4 g
- 2 colheres cheias (chá) de fermento em pó≈ 28 g
- 6 colheres cheias (chá) de açúcar (opcional)≈ 75 g
- 1/2 xícara de leite≈ 122 g
flour 250 gbatter 596 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 660 recipes. Shaded: the middle half. Tick: the median.
- Butter28% · 39th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar30% · 78th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening11% · 100th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 10 to 15 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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