Shortbread mit mascarponecreme und heidelbeeren
Original in German
ichkoche.at · 8
Against 433 shortbread recipes
More sugar than 99% of recipes and more butter than 94%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More sugar than 99% of recipes: 100% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- More butter than 94% of recipes: 109% of the flour weight against the typical recipe's 81%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Ingredients (14)
- 120 g Butter120 g
- 70 g Zucker70 g
- Salzn/a
- 110 g Mehl110 g
- Mehln/a
- 250 g Heidelbeeren250 g
- 40 g Zucker40 g
- 100 ml Orangen≈ 100 g
- 100 ml Weißwein≈ 100 g
- 1 TL Maisstärke≈ 4.9 g
- 200 g Mascarpone200 g
- 50 g Spanisches Nougat50 g
- 200 ml Schlagobers≈ 201 g
- 1/2 TL Sahnesteif≈ 2.5 g
flour 110 gbatter 1249 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 433 recipes. Shaded: the middle half. Tick: the median.
- Butter109% · 95th percentile · median 81%
- Sugar100% · 100th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 minutes
- median 18 minutes
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