Ingredients Bottom Layer:
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150 g white or 85% refined wheatflour(1 small bowl)
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6 g baking powder ( 1 tsp.)
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a firm pinch of white sea salt
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25 g sunflower or corn oil (3 Tbsp.)
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60 g rice syrup (2 Tbsp.)
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75 g riceamazake (4 Tbsp.)
Preparations Bottom Layer:
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Mix flour, baking powder, salt and oil
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Add rice syrup, and just enough amazake to make the dough pliable
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Roll out the dough, place it in an oiled pie dish and make some holes in the bottom with a fork
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Bake in the oven for 20 minutes on 175 °C (position 5)
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Apple Pie
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Ingredients Pie Filling:
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185 g amazake (1/2 jar)
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185 ml water (1/2 jar)
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a pinch of white seasalt
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4 g agar agar (1 Tbsp.)
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6 g cornflour of kuzu (1 tsp.)
Preparation Pie Filling:
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Bring amazake, water, salt and agar agar to boil while stirring
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Put the flame low until the agar agar has dilluted (about 5 minutes)
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Dissolve cornflour or kuzu in water and thicken
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Spread this pudding on the bottom of the pie crust
Ingredients Fruit:
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500 g apples
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50 ml concentrated apple juice
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150 ml water
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a pince of white seasalt
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optional: a small hand of currants
Preparation fruit:
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Cut the apples into pieces
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Bring water, concentrated appeljuice and salt to boil
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Blanche the pieces of appel for 1 or 2 minutes
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Arrange the apples on the pudding
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Scatter washed and soaked currants or raisins on top of the pie
Ingredients Glacé:
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150 ml water (1 small bowl)
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30 g rice syrup (1 Tbsp.)
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a pinch of white seasalt
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4 g agar agar (1 Tbsp.)
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6 g cornflour of kuzu (1 tsp.)
Preparation Glacé:
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Bring rice syrup, water, salt and agar agar to boil while stirring
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Put on a low flame until the agar agar has dilluted (about 5 minutes)
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Dissolve cornflour or kuzu in cold water and thicken
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Pour this glacé to cover all the fruit
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