Anguria al rum e snickerdoodles
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2010 · 4 porzioni
Against 215 snickerdoodle recipes
More fat than 97% of recipes and more egg than 96%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More fat than 97% of recipes: 82% of the flour weight against the typical recipe's 63%.
- More egg than 96% of recipes: 36% of the flour weight against the typical recipe's 27%.
- More cream of tartar than 97% of recipes: 2.2% of the flour weight against the typical recipe's 1.2%.
- More sugar than 93% of recipes: 125% of the flour weight against the typical recipe's 90%.
Ingredients (10)
- 1 angurian/a
- 2 bicchieri di rum.≈ 474 g
- 350 g di zucchero350 g
- 280 g di farina280 g
- 230 g di margarina vegetale230 g
- 2 uova≈ 100 g
- 2 cucchiaini di cremortartaro≈ 6 g
- 1 cucchiaino e 1/2 di bicarbonato di sodio≈ 9 g
- 1/2 cucchiaino di sale≈ 3 g
- 1/2 cucchiaino di cannella in polvere≈ 1.3 g
flour 280 gbatter 1454 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 215 recipes. Shaded: the middle half. Tick: the median.
- Fat82% · 97th percentile · median 63%
- Sugar125% · 93rd percentile · median 90%
- Egg36% · 97th percentile · median 27%
- Cream of tartar2.2% · 97th percentile · median 1.2%
- Leavening3.2% · 97th percentile · median 1.7%
- Salt1.1% · 77th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 6 minutes
- median 11 minutes
Keep exploring
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