Gluten-free Apricot Yoghurt Slices using MUFFIN-MIX GLUTEN-FREE and IREKS PREMIUM CUSTARD
Gluten-free Apricot Yoghurt Slices using MUFFIN-MIX GLUTEN-FREE and IREKS PREMIUM CUSTARD — an IREKS recipe in 4 components, makes 1 tray 60 x 40 cm. Uses Ireks Gluten Free Muffin Mix 12.5 kg.
- mixing time (batter)
- approx. 3 min
- mixing time (streusel)
- 2-3 min
- baking temperature
- 190 °C
- baking time
- 35-40 min
Ingredients
Batter
| Ingredient | Quantity |
|---|---|
| Ireks Gluten Free Muffin Mix 12.5 kg | 1.500 kg |
| Whole egg | 0.750 kg |
| Vegetable oil | 0.525 kg |
| Water | 0.225 kg |
| Ingredient | Quantity |
|---|---|
| Apricots, half pieces | 1.000 kg |
Yoghurt cream
| Ingredient | Quantity |
|---|---|
| Yoghurt | 0.600 kg |
| IREKS Premium Custard | 0.300 kg |
| Water | 0.500 kg |
Streusel
| Ingredient | Quantity |
|---|---|
| Ireks Gluten Free Muffin Mix 12.5 kg | 0.300 kg |
| Potato starch | 0.050 kg |
| Margarine/butter | 0.150 kg |
Method
- Batter
Mix all batter ingredients for approx. 3 minutes.
- Yoghurt cream
Mix the ingredients until smooth.
- Streusel
Mix the ingredients for 2-3 minutes.
Spread the batter on the tray, sprinkle the half apricots on and pipe small yoghurt cream spots in the gaps. Sprinkle the slices with streusel and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.