Recipes with Baking powder

Doughnut (Sønderjysk)

Butter and sugar is stirred white and antler salt added. Then stir the flour and cream in. The dough should be steady, before it rolled into thin rods, which shaped doughnut. Bake at 200 degrees C for about 10 minutes. Reversed in coarse sugar after baking.

Nut Pie (Sønderjysk)

The egg whites whipped very stiff. The nuts are painted delicately. The egg yolks are met in conjunction with the nuts and antler salt. Bake in a buttered breadcrumbs sprinkled springform at 200 degrees C for about 20 minutes. Taken first out of shape after co

Vanillekranse

dough sprayed through kødhakemaskinen if knife and hulskive are swapped with a set of cake plates the udsprøjtede dough are cut off in equal pieces that are shaped to doughnut bake light brown by 180 degrees c. alm. oven.

Yolk meringue (yellow flap)

All parts stirred together and sprayed out on a plate with wax paper and bake on the lower Groove at low heat in the 110-til125 graderi well 1 hour

Yggenykkager

There are no instructions in the book on how long or how hot they should bake. When the cakes are baked under dragged the with light chocolate with nougat flavor. Tips: The recipe is written off from the book "Da yggenykkerne stole the round tower" by b. I

Aunt Tilje cake

Butter and sugar is stirred foamy. Sift flour and salt together and collect the dough carefully antler with eggs and the melted chocolate. The dough will be distributed in the roasting pan, swabbed *) and bake in middle of oven at 175 degrees in 40-45 min. Can

Tivoli biscuits

Margarine and sugar is mixed well. So you add eggs vanilla sugar, baking powder and flour, and stir well. So you trundle them into balls and press them slightly flat, then is you an m & m in The Bake at 190 degrees. in about 10 mins, until golden, but keep

Palm leaves

The dough rolled up in long rolls, which is printed on one side, so that the cut pieces get the leaf shape. Cut thin. Bake. Glaseres with romglasur. On the Center sprinkled a little chocolate vermicelli.