Mix for chocolate muffins with custard cream, gluten-free 310 g - CELIKO

Mix for chocolate muffins with custard cream, gluten-free 310 g - CELIKO

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  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Card payment to be settled in SAR. No conversion fee.
  • Credit card
Description
INGREDIENTS
Muffin ingredients: Sugar, modified tapioca starch, rice flour, chocolate powder 16.5% (sugar, fat-reduced cocoa minimum 32%), corn starch, potato starch, cocoa fiber, diphosphates: acidity regulator, sodium carbonates: raising agent, flavoring, salt, xanthan gum: thickener.
Custard ingredients: Sugar, modified potato starch, whole milk powder, buttermilk powder, glucose, salt, colorings: carotenes, flavoring.
DESCRIPTION
Batter powder concentrate for gluten-free chocolate muffins with vanilla custard cream.
PREPARATION METHOD
Chocolate muffins with vanilla custard cream:
Batter:
- 1 pack of cake concentrate 280 g
- 2 eggs
- 100 ml oil
- 40 ml water
Custard cream:
- 30 g concentrated custard cream
- 100 ml water
Preparation:
- Pour the cream concentrate into a tall container and add water. Beat with a mixer for about 3 minutes until thick. Let stand for 2-3 minutes.
- Empty the contents of the sachet of dough concentrate into a container, add the eggs and water, and mix everything together. Finally, add the oil. Knead everything with a mixer for about 3 minutes. - Then, using a spoon, divide 3/4 of the mixture evenly among 12 molds. Spread the cream and cover with the remaining mixture. Place the dough in an oven preheated to 180 degrees Celsius and bake for 15 minutes. Remove and let cool on a wire rack.
Chocolate Chip Cookies with Custard and Raspberries:
Cake:
- 1 sachet of cake concentrate 280 g
- 2 eggs
- 100 ml oil
- 40 ml water
Custard Cream:
- 30 g custard cream concentrate
- 100 ml water
- 1 teaspoon Celiko cocoa
- Fresh or freeze-dried raspberries FRUPP
Preparation:
- Empty the contents of the sachet into a container, add the eggs and water, and mix everything. Finally, add the oil. Knead everything with a mixer for about 3 minutes. - Then pour the dough onto a 22x32 cm baking sheet and place it in an oven preheated to 180 degrees Celsius and bake for 15 minutes. Remove and let cool on a rack.
- Pour the contents of the cream sachet and 1 teaspoon of cocoa into 100 ml of milk and beat with a mixer for 3 minutes. Set aside for 2 minutes. Then add softened butter to the pudding in portions and continue beating until the mixture is thick and fluffy. - Remove the baked cake from the baking sheet. Using a glass, cut out circles from the dough. Spread custard cream and raspberries on each cake.
- Crumble the remaining dough and sprinkle over the finished cookies.
NUTRITIONAL VALUE IN 100 g OF THE FINISHED PRODUCT
Energy: 1404 kJ / 336 kcal
Fat: 18 g
of which saturates: 0.3 g
Carbohydrate: 40 g
of which sugars: 20 g
Fiber: 1.3 g
Protein: 3.5 g
Salt: 0.62 g
ALLERGEN INFORMATION
May contain: soy and its derivatives.
RECOMMENDED STORAGE CONDITIONS
Store in a cool, dry place.
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Mix for chocolate muffins with custard cream, gluten-free 310 g - CELIKO
  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Card payment to be settled in SAR. No conversion fee.
  • Credit card
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