Ingredients
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1 kg 2 lbs 3 oz kg IREKS Singluplus Gluten Free Bread Mix
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0.5 L 2.1 cups Olympic Vegetable Oil - delisted
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1.2 kg 2 lbs 10 oz kg Whole Egg
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0.05 kg 0 lbs 2 oz kg Sugar Tate & Lyle Gran (Cane)
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1.7 L 7.14 cups Water
Gluten Free Choux Pastry Using IREKS Singluplus GF Bread Mix
Method
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Mixing time: Stir the SINGLUPLUS and the vegetable oil. Boil the water with the sugar. As soon as the water is boiling, add the SINGLUPLUSvegetable oil mixture and mix until smooth. Slightly roast all the ingredients until the batter has left the side of the basin. Allow the batter to cool to 40° C. Subsequently, add the whole egg gradually and mix until smooth. Then allow to swell.
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Swelling time: 30 minutes
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Processing: as desired
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Baking temperature: 210° C – 220° C, giving a little steam
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Baking time: 30 minutes (depending on the size) (Open the damper after 2 minutes)
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Instructions for use: After the swelling time, pipe the batter onto a tray as desired and bake, giving a little steam. Open the damper after 2 minutes.
