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Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
Pasteurized egg white powder — safe meringue, royal icing
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Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
Pasteurized egg white powder — safe meringue, royal icing
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mix flour, baking powder and salt in medium bowl. cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. gradually add 1/4 cup water, stirring until mixture forms ball. knead dough on lightly floured surface 5 min. or until smooth and elastic. wrap tightly in plastic wrap; refrigerate while preparing empanada filling. cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. add salsa; cook and stir 2 min. cool completely. heat oven to 375 degrees f. divide dough into 6 pieces. roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. beat egg and remaining water; brush onto edges of dough rounds. fold in half to enclose filling. press tops lightly to remove excess air; seal edges with fork. brush tops with remaining egg. bake 18 to 20 min. or until golden brown.