Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Bake
Ingredients
Directions
Prepare the dough
Sift flour, salt and baking powder together into a large bowl.
Rub butter into mixture until mixture is grainy. Stir in water, little by little, until dough can be formed into a ball but is not sticky.
Place dough on a clean, flat surface that has been dusted with flour.
Dust a rolling pin with flour and roll out dough to about 1/4 inch thickness. Dip the rim of a glass in flour and cut dough into circles.
Repeat with remaining dough until all dough has been used up.
Fry and drain
Pour 1/4 inch oil into medium frying pan and heat over medium-high heat for 4 to 5 mins.
Fry them a few at a time for 3-4 minutes per side or until golden brown.
Remove with slotted spoon and drain on paper towel.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All purpose flour
- Forms the main structure of the dough once hydrated and worked.
- Butter or margarine
- Rubbed into the flour to coat it, giving the dough tenderness and richness.
- Baking powder
- Releases gas in the dough, helping the fried bakes puff and rise lightly.
- Cold water
- Hydrates the flour so the dough holds together into a ball.
The step that matters
Adding the water. Adding water little by little and stopping once the dough forms a ball but is not sticky matters because too much water makes the dough tough and hard to handle, while too little leaves it crumbly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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