Paleolithische Dehnbare Pasta 185 g

Slightly sweet flour blend for making all kinds of stretchable dough. The dough doesn't tear, doesn't stick, is easy to lift off the rolling pin, easy to shape, easy to handle. No need for two parchment papers for rolling, can be confidently rolled with a rolling pin. No pronounced coconut flavor, the dough is easy to knead, raw and after baking it is smooth, homogeneous. We recommend it for those who have been hesitant about doughs made from paleo flours, as this ensures success both in the well-workable raw dough and in the finished pastry. To achieve a balanced taste profile in the blend, in addition to the sharp-tasting baking soda, we add a suitable amount of citric acid, and instead of xylitol, which causes digestive problems for many, we sweeten with erythritol. Free from added additives, colorants, preservatives, flavors, flavor enhancers, made only with natural ingredients. Hungarian artisan flour blend free from cereals, sugar, soy, and dairy. Also does not contain konjac flour, seed flour, and yeast. We recommend it for those on diets, following a paleo lifestyle, and those who prioritize simple yet healthy daily nutrition. Can be used to make: (Without claiming completeness) filled pasta baked or boiled plum dumplings sweet filled "slippers" jam-filled leaf curd pouch beigli tarts Linzer cookies isler cookies substitutes for filled pastries dobos cake layers gerbeaud cake "honey cream" cinnamon rolls poppy seed-apple rolls etc... When creating the blend, we also thought of those sensitive to xylitol, so we use erythritol and stevia powder for sweetening in this base powder. To achieve a finer taste profile, we use gluten-free baking powder instead of the sharp-tasting baking soda. Only wet ingredients are needed to prepare the dough, the package contains all other necessary ingredients. Ingredients: tapioca starch, coconut flour, bamboo fiber, sweetener: erythritol, psyllium husk, baking powder Preparation Basic recipe Cinnamon rolls, tarts, filled pastries, beigli, gerbeaud, etc.: Mix the flour. To 4 room temperature M-sized eggs (approx. 220 g), add 50 ml of water, 20 ml of lemon juice, and 65 g of soft coconut oil. Then mix it with the flour, knead well, and let it rest in the refrigerator for 20 minutes. Knead again with quick movements, then roll it out to the desired thickness with a rolling pin on a silicone mat. It can be easily rolled up, doesn't tear, doesn't stick, no need to dust with flour. Average baking time at 180 degrees Celsius is 40 minutes. Linzer dough, isler, cookies: To 4 room temperature M-sized eggs (approx. 220 g) and 2 egg yolks (approx. 55 g), add 85 g of soft coconut oil and 50 g of ground walnuts or almonds. Prepare as described above. The dough can be used to fill the rolled out sheets raw, for example, for gerbeaud or other pastries that require baking with the filling. The easiest way to pull the pastry sheets off the rolling mat in one piece is to turn the pastry over onto the baking sheet and peel off the rolling mat from the top. The blend does not contain soy, seed flour, konjac flour, yeast, seeds, and additives. The contents of the package must be mixed before use. Hungarian artisan product.