Molen de Hoop Slaw Dough Mix 450gr
The Molen de Hoop Slaw Dough Mix is an ideal base for a brittle base, for slippers, canoes or all kinds of cakes. With this baking mix, you can make various delicious baked goods. For example, make a delicious strawberry slipper or tasty canoes and rondos with pistachio and pecan paste. Success guaranteed!
Once you have baked the slipper bottoms, you can finish them completely as you like. For example, top the bottoms with a layer of pastry cream and garnish the cream with fresh fruit. In addition, there are plenty of other ways to decorate the slippers. For inspiration, you can always take a look at our recipes.
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About Molen de Hoop
Molen de Hoop is a high windmill built in 1850 by H.B Meyer and acquired 2 years later by the Pijnappel family. Thus, the mill was owned by this family for many years. Since September 2014, Jan and his wife Henriëtte have transferred the now grown business Grutterij-Molen "De Hoop" Oud-Zevenaar to the current operators: Frits and Maaike Botter. Frits is the miller and keeps the administration, while Maaike runs the gruttery and arranges the purchasing of luxury and gift items. It is hard work, but fortunately for the family it feels more like a hobby. Together, they make sure the mill keeps running.
Molen de Hoop supplies raw materials such as flour and flours as well as bread mixes and cake mixes of high quality. It is therefore not surprising that these products are very popular among hobby and home bakers who order from Baktotaal.
Ingredients
Wheat flour, cane sugar, raising agent(E450, E500), potato starch, baker's salt, enzymes, Tarrow malt flour. This product is produced in a facility that also processes gluten-containing cereals, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients.
Nutritional value per 100 g
Energy: 1519 kJ / 363 kcal
Fats: 0.6 g
of which saturated: 0 g
Carbohydrates: 81 g
of which sugars: 41 g
Fibre: 1 g
Protein: 5 g
Salt: 1 g
Recipe for two slops
450 g Molen de Hoop Slave Dough Mix, 190 g cream butter, 1 egg yolk, 1 whole egg, 10 g lemon zest and 150 g almond paste.
Procedure
1. Bring all ingredients to room temperature.
2. Knead all ingredients for the dough into a cohesive ball.
3. Wrap the dough in cling film and let it rest in the fridge for at least 1 hour.
4. Preheat the oven to 180°C (160°C in a hot-air oven).
5. Roll out the dough on a floured work surface to a thickness of 7-8 millimetres.
6. Using the greased slipper rings, cut out 2 oval slices.
7. Place the dough slices on a baking tray lined with baking paper. Then place the slipper rings around them again.
8. For the topping, mix 150 grams of almond paste with 1 egg, so you can spread the paste better over the bottoms. Spread this onto the dough slices up to 1.5 cm from the edge.
9. Bake the slippers for about 25 minutes until done.
10. Remove the slipper rings immediately after baking and let the slippers cool.
Specifications
