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Gluten-free Apricot Yoghurt Slices

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Method

  • Batter:

    MUFFIN-MIX GLUTEN-FREE 1.500 kg

    Whole egg  0.750 kg

    Vegetable oil  0.525 kg

    Water  0.225 kg

    Total weight  3.000 kg


  • Mixing time: approx. 3 minutes

  • Apricots, half pieces  1.000 kg


  • Yoghurt cream:

    Yoghurt  0.600 kg

    IREKS PREMIUM CUSTARD 0.300 kg

    Water  0.500 kg

    Total weight  1.400 kg


  • Mixing time: Mix the ingredients until smooth.


  • Streusel:

    MUFFIN-MIX GLUTEN-FREE 0.300 kg

    Potato starch  0.050 kg

    Margarine/butter  0.150 kg

    Total weight  0.500 kg


  •  Mixing time: 2 – 3 minutes

  • Baking temperature: 190° C

  • Baking time: 35 – 40 minutes

  • Spread the batter on the tray, sprinkle the half apricots on and pipe in the gaps small yoghurt cream spots. Sprinkle the slices with streusel and bake.

Gluten Free Apricot Yoghurt Slices

Ingredients

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  • 1.500 kg
  • 0.750 kg
  • 0.525 L
  • 0.225 L

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