Dr. Oetker Ammonium Bicarbonate E503 Leavening Agent 15g [Pack of 5]

Description

• Better taste-Does not leave an alkaline taste like baking soda
• 15g enough for 500g of flour
• Easy to use
• Perfect for making fluffy dough for cookies, cakes and bread
• Dr. Oetker quality

Product description

Product description Characteristics For loosening pasta Prescribed product name Salalkalli Ingredients Bulking agent (ammonium bicarbonate (E 503)) Preparation and storage Recipes Hexagonal cream pastry: 500 g flour, 100 g butter or margarine, 150 g powdered sugar, 1 bag Dr. Oetker Vanillin sugar, 100 ml milk, 1 bag Dr. Oetker Kale, 2 eggs, 1 tablespoon honey Cream: 2 eggs, 3 bags Dr. Oetker Original Chocolate Pudding, 300 g of sugar, 1 l of milk, 100 g of butter, 2 bags of Dr. Oetker Vanilla Sugar . Divide the dough into six equal parts and roll them out on a floured work surface for approx. into 25 x 30 cm sheets. Bake the sheets on a buttered baking sheet (or on the back of a baking sheet). Make a thick cream of the 2 egg yolks, pudding powder and sugar with milk, stir in the butter and egg whites beaten to a foam while still warm. Fill the pastry sheets with the cream and put the cake in the fridge when it has cooled down. The next day, sprinkle with powdered vanilla sugar and slice as desired. Baking temperature: 180C (bottom-top baking preheated). Baking time: approx. 6-8 minutes. Preparation and use Sufficient for 500 g of flour Storage Keep in a dry, cool place! Manufacturer's address Dr. Oetker Magyarorszg llmiszer Kft.

Directions

Mix 15g of Dr. Oetker Ammonium Bicarbonate with 500g of flour and other dry ingredients for baking. Use as directed in recipes.

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