This is very experimental. Without trying it first, I've gone from the original and substituted oil for butter, cornstarch for arrowroot and added sugar for a sweet crust. I've also played around with ratios, so we'll see! I want a crumbly sweet crust.
1 - While making, it seemed like there was way too little moisture to make a cohesive ball of dough. I ended up using about 10 Tbsps (maybe more?) of water. Wonder how that will affect the dough.
9.5 oz oat flour
1.5 oz arrowroot flour or cornstarch
1 oz sugar
Scant 1/3 cup butter
3-4 Tbsps water
- Mix everything together and form into a disc.
- Wrap and chill for 1 hour.
- Pre-heat oven to 350F and blind-bake for 30 minutes.
- Allow to cool completely before adding anything to the crust.
- You MUST brush the inside of the crust with melted butter or oil to seal it against wet ingredients, otherwise you'll just have a lot of mush and no crust at all.
300g de farine d’avoine
40g de maizena
8cl d’huile d’olive
5 cl d’eau tiede
Mélanger le tout
Laisser reposer pendant 1heure au réfrigateur
Cuire à 180° pendant 30 minutes
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