potato starch

January 11 2023

Danish butter bisquits

andrestover Bakes, Cookies, National dishes, Uncategorized butter, Denmark, egg, potato starch, vanilla, wheat flour 0

Classic butter cookies originated in Denmark, whose main components are butter, flour, sugar, and egg. Historically Danish butter has exceptional quality. Occasionally vanilla sugar is added to give the cookies a better taste. Sometimes these cookies are covered with sugar, sometimes chocolate icing is used. These cookies are known mainly in Europe and Asia, but these times also in the US. Danish butter cookies are dry in texture.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
375 g room temperature 82% butter
200 g of powdered sugar
1.5 teaspoon of vanilla sugar
3 scrambled eggs
400 g wheat flour
100 g of potato- or cornstarch

Preparation:

Beat with room temperature or powdered sugar to a beautiful white foam.
Add the egg yolks one by one and whisk the batter after adding each egg.
Add flour and starch and mix the dough until smooth.
Transfer the dough to a piping bag with a larger nozzle and pipe cookies about 2.5 cm in size on a baking sheet covered with baking paper. Alternatively, the dough can be made into balls and flattened in a baking pan, or thin sausages can be made from the dough, which can be rolled into pretzels or baked as is.
Bake at 180 degrees for 10-15 minutes until the cookies turn slightly brown around the edges.
Cool the cookies on a wire rack or plate and store them in an airtight jar. In Denmark, these cookies are sold in a tin cans.
Ready!!

October 12 2018

Classic pound cake

andrestover Bakes potato starch, vanilla 0

Pound cakes are absolute classics dated back to 18th century Europe. Typical pound cake is made of four ingredients: sugar, flour, butter, and eggs. Pound cake will be better if adding vanilla and replace some of the flour with potato starch. There isn’t much to say about the origin of this recipe – the variation of the pound cake recipes can be found in most French cookbooks and in most baking books.
The version of pound-cake I posted is simple, delicious and simple to make if followed recommendations below.
If desired, zest of one lemon can be grated in the cake mix, it gives a good lemon flavor to the pound cake

Preparation time: 15 min preparation, 1-hour baking
Level: not too tricky
Quantity: one cake, 12-15 slices

Ingredients:
125 g high-quality wheat flour
125 g potato starch
1 teaspoon baking powder

250 g 82% butter (soft, held in room temperature)
250 g refined sugar
1 teaspoon vanilla sugar
4 big eggs

Preparation:
1. Heat the oven to 180 degrees
2. In the large bowl, using food mixer beat together the butter, sugar and vanilla sugar until very light and fluffy.
3. Add eggs and continue mixing
4. Add wheat flour and potato starch and baking powder and mix well using the food mixer.
5. Rinse the cake Bundt mold well with butter, sprinkle with flour. It is important to cover the Bundt mold homogenously with flour. Shake off the exceeded flour.
6. Spread the cake mix to Bundt mold and bake at 180 degrees C for a one hour until golden and an inserted skewer comes out clean.
7. Dust with icing sugar before serving.

Ready!