.jpg)
12 Serves
86 Mins
0 g
42 g
20 g
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
AustrianVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
1194 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
456 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
2123 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large mixing bowl, combine the flour and a portion of the lard to create the dough base, then whisk in the baking powder.
In a separate bowl, cream the butter, sugar, and maltose syrup until smooth, then incorporate the taro filling.
Roll out the dough, add the taro filling, and fold the pastry to create layers before shaping into round cakes.
Place the cakes on the prepared baking sheet and bake for 25-30 minutes until golden brown.
Flour
Lard
Butter
Sugar
Taro
Maltose Syrup
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
1194 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
456 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
13
g58
g62
g
Egyptian.jpg)
TurkishZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g