Dr. Oetker Gugelhupf Kuchen Backmischung

Dr. Oetker

Dr. Oetker Gugelhupf cake baking mix

QAR 25,73
QAR 55,93 /kg
Quantity:

Dr. Oetker baking mix for Gugelhupf 460g / 16.2 oz NET. WT.

Baking mix for juicy sponge cake Gugelhupf
A classic among cake mixes: its juicy, fluffy batter, finely flavored with vanillin, dusted with powdered sugar, makes the Gugelhupf unmistakable.

 

 

It's that easy:
The package contains: 450 g baking mix 10 g decorative sugar You need: Gugelhupfform (Ø 22 cm), e.g. B. Dr. Oetker a little fat And you add: 175g / 6.2 oz soft margarine or butter 3 eggs (size M) 125ml / 4 fl.oz milk 1 Prepare and prepare the batter Grease the Gugelhupfform. Preheat oven. Top / bottom heat: around 170C hot air: put around 150C baking mixture in a mixing bowl, add margarine or butter, eggs and milk. Process everything with a mixer (stirring rods) briefly on the lowest, then on the highest speed for about 3 minutes to a smooth dough. Pour the dough into the mold for 2 bakes and smooth it out. Put the tin on the wire rack in the oven. Shelf: Bottom Baking time: approx. 55 min. Turn 3 cakes and sprinkle on top. Let cakes stand in the tin for 10 minutes, then turn out of the tin onto a wire rack and let cool. Sprinkle Gugelhupf with decorative sugar before serving.n.

Manufacturer:
Dr. August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld

Ingredients:
WHEAT FLOUR, sugar, WHEAT STARCH, powdered sugar, baking powder (raising agent disodium diphosphate, sodium hydrogen carbonate), rice starch, emulsifiers (E 475, E 471, E 433), thickener E 466, flavoring

Nutritional information: per 100g unprepared:

Calorific value in kJ 1625
Calorific value in kcal 388
Fat in g 20th
of which saturated fatty acids in g 5.6
Carbohydrates in g 46
of which sugar in g 22nd
Protein in g 5.9
Salt in g 0.89