Zucker fin

Product details

Brand

Lidl

Barcode

20379407

Quantity

1kg

Category

Sukkerarter

Packaging

en:pack

Nutri-Score

E as computed by Open Food Facts

NOVA group

2 processing level (1 to 4), as classified by Open Food Facts

Ingredients

feinkristallzucker schaumig rühren, öi, wasser und geriebene zitronenscha - zucker prakservé au sec, gugelhopf 5 eler, 300 g feinkristallzucker, val öi, 1/ai wasser, abgeriebene schal einer unbehandelten zitrone, 1 pkg, backpulver, 1 pkg, vanillezucke 300 g weizenmehl, 50 g weiche kochschokolade, butter und weor, mehl für die form, puderzucker zum bestreuen, die eigelbe mit 150 le zugeben, das mit backpulver und vanillezucker vermischte abwechselnd mit dem mit 150 g feinkristallzucker steif geschlagenen fi schnee vorsichtig unterrühren, masse halbieren und in eine hälfte die weiche kochschokolade einrühren, abwechselnd die helle und die dunkle masse i eine gut befettete und bemehlte gugelhopf-form füllen, im 160 bis 170 heissen backofen ca, 1 stunde backen, gugelhopf vor dem servieren dich mit reinem puderzucker bestreuen, kouglof sauts, 300 g of granulated sugar, val d'huile, %l of water, zesto of an untreated lemon, 1 sachet of baking powder, 1 sachet of vanilla sugar, 300 g of wheat flour, 50 g of melted household chocolate, butter and wheat flour for the mussel, icing sugar for sprinkling, work the yolks of eufs and 150 g of sugar until a creamy melano - ge is obtained, add the oil, water and lemon peel, add the worm powder and vanilla sugar to the white flour, beat the whites of eufs with the added 150 g of sugar remaining in snow, mix gently the three apparatus, separate the dough thus obtained into two equal parts and add the melted chocolate to one of the parts, darken a kouglof pan, alternately pour the light dough and the dark dough, slide into the oven heated to 160 to 170 ° c and cook for an hour, before serving, sprinkle generously the kouglof with icing sugar, gugelhopf 5 uova, 300 g di zucchero cristallino, %l di olio, al di acqua, la scorza brattugiata di un limone non trattato, 1 bustina di lievito, 1 bustina di zucchero vanigliato, 300 g di farina bianca, 50 g di cioccolato am - morbidito, burro e farina bianca per lo stampo, zucchero a velo per la decorazione, mescolare i tuorli con 150 g di zucchero cristallino fino a ottenere un impasto spumoso, aggiungere l'olio, l'acqua e la scorza di limone grattugiata, aggiungere poco alla volta la farina bianca mescolata al lievito e allo zucchero vanigliato, alternare con l'albume montato a neve ferma sieme ai restei 150 g di zucchero cristallino, dividere a metà l'impasto ana metá amalgamare il cioccolato ammorbidito, versare in modo alternato due impasti in uno stampo da gugelhopf ben imburrato e cosparso di tae cuocere per ca, 1 ora nel forno a 160-170°c, cospargere generosamente gugelhopf di zucchero a velo prima di servire, nährwerte/nutritional values average/valori nutrizionali medi 100 g enthalten/contain/contengono energy/energy/energia bei trockener lagerung ist unbegrenzt 1700 kj haltbar, / c og indefinitely / se conservato in luogo asciutto lo zucchero (400 kcal) sugar is keptpractical fett/fat/grassi kohlenhydrate/carbohydrates/carboidrati elweiss/proteins/proteine 100g 0g hon ha praticamente data di scadenza,

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: Sukker