Gewürze Hartkorn

Hartshorn salt

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hartshorn salt

Ammonium hydrogen carbonate, E 503

raising agent

Staghorn salt (E 503), usually used together with potash, for Christmas baking. Provides a loose dough and a characteristic taste. For flat pastries, honey and gingerbread.

loosens the dough of flat baked goods honey and gingerbread

Recipe suggestion:
Ingredients: 375 g flour, 250 g sugar, 125 g butter, 175 ml milk, 5 eggs, 1 teaspoon salt of hartshorn
Deer horn cake: Mix eggs, butter, sugar well. Then stir in flour and milk. Finally, add salt of the deer horn and stir well again. Put the dough on a greased baking tray and bake at 180°C for about 25 minutes. The cake should get a golden yellow color. After cooling, glaze with chocolate icing.

Extraction: from horn substance from deer, among others



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