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- Dr. Oetker
- Dr. Oetker Amidon Gustin 200G
Description
Dr. Oetker Amidon Gustin
Fine food starch from corn
In cakes, tarts and biscuits it helps to obtain doughs that remain tender and slightly moist for longer. By using starch, the baked dough is smoother and more compact. It provides an optimal consistency to desserts, soups, sauces, vegetable dishes, helping to bind them.
Dough: 250 g butter or margarine, 200 g sugar, 1 packet of Dr. Oetker vanillin sugar, 4 eggs, a little salt, half a vial of Dr. Oetker rum essence, 125 g flour, 125 g Gustin, half a teaspoon grated with Dr. Oetker baking powder. Icing: 125 g powdered sugar, 2 tablespoons hot water, 25 g melted butter.
Preparation: Mix the butter or margarine with the sugar and vanilla sugar until a consistent foam is obtained, add the eggs, salt and flavor one at a time (add each egg every 2 minutes and mix), then mix with the spoon adding the flour, Gustin and baking powder. The obtained dough is poured into cake molds previously greased with butter or margarine, in which baking paper has been placed.
Electric oven: 165-185°C (preheated)
Gas oven: position 1 1/2 (without preheating)
Baking time: 60-70 minutes
For the glaze, mix powdered sugar with boiled water until a thick syrup is obtained, add melted butter, and pour the glaze thus prepared over the pre-cooled cake.
Storage:
Store in a dry and cool place!
Net quantity:
200 g
Additional Information
Shipping & Return
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Above £40 |
UK Mainland & Wales | £5.99 (25kg) + 49P/kg thereafter |
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Region |
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Above £50 |
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£9.99 (25kg) + 49P/kg thereafter |
Isle of Man (IM) |
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Guernsey | £16.99 (25kg) | £9.99 (25kg) |
Ireland (BT only) | £16.99 (25kg) | £9.99 (25kg) |
Isle of Wight (PO30-41) | £16.99 (25kg) | £9.99 (25kg) |
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We offer delivery services from Tuesday to Friday, excluding weekends (Saturday and Sunday) and Mondays. Orders placed before 2:00 PM on weekdays will be eligible for next working day delivery. Please note that orders placed after 2:00 PM or on weekends will be processed on the next available business day.
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