Mix C flour mixed for cakes 1 kg

Zutaten:
Maize starch, maize flour, rice flour, lentil flour, modified tapioca starch,
Thickening agent: locust bean gum.
LACTOSE-FREE, WHEAT-FREE

Produced in Autria.



General Information:
- gluten-free flour mix for cakes and biscuits,
- specially formulated for people with gluten intolerance.
- for cakes, muffins, cookies, biscuits, pasties and short pastry
- gluten-, wheat and lactose-free
- store at room temperature in a dry place.

Shortcake:
All ingredients must be cold.
Ingredients: 250g Schär Kuchen und Kekse [cakes and biscuits], 75g icing sugar,
80g butter or margarine, 1 egg, 8g baking powder, 20ml water, zest of an
untreated lemon. Preparation: place flour on a pastry board and make a small
well in the middle. Add sugar, egg, water, butter, lemon zest and the baking
powder in this well. Work ingredients into a dough and leavein refrigerator for
at least 1 hours before use. Roll dough on a floured surface and cut out
biscuits. Place the biscuits on an oven tray lined with baking paper. Bake in
preheated oven at 180°C for approx. 10 min. until golden brown. This basic
shortcake recipe is ideal for lattice pastries as well.

Biscuit base:
Have ingredients at room temperature, preheat oven according to the temperature
specifications.Ingredients: 220g Schär Kuchen und Keks [cake and biscuit]
(sifted), 150g sugar, 125g butter or margarine, 3 eggs, 8g baking powder, 125ml
milk.
Preparation: beat butter until creamy, add half of the sugar and work into
a homogeneous mass for about 2 minutes. Add egg yolks, flour, baking powder and
milk and mix well. Beat the egg whites with the second half of the sugar and
fold into the mixture. Pour mixture into a buttered and floured baking tin and
bake in preheated oven at 180°C for approx. 50 minutes. Garnish with vanilla
cream, jam or fresh fruit as you like. For a chocolate cake, add 2 tbsp. of
unsweetened cocoa powder to the dough.