NL
Andrea Mattasoglio
| 20 g | flour |
| 80 g | rice flour |
| 18 g | cornstarch |
| 100 g | vegetable broth or water |
| 100 g | blonde beer |
| 5 g | seed oil |
| 1 | whole egg |
| 4 g | salt |
| 4 g | sugar |
Instructions
Mix the flour, rice flour, cornstarch, salt and sugar. In a separate bowl, whisk together the egg, vegetable broth or water, beer and seed oil. Add the liquid mixture to the dry ingredients and blend until a smooth batter forms. Let the batter rest in the fridge for at least 30 minutes.
Heat seed oil in a small pot to 135°C. Place the pie tee stamp in the oil and let it heat up. Dab the hot stamp briefly on paper towel to remove excess oil, then dip it into the batter for about 10 second
A food-safe Pie Tee stamp with the classic tooth in a deeper, narrower shape, made in the Netherlands. Part of the Originals family, developed as an accessible, everyday tool. The diameter tapers conically from 2.8 to 4.2 cm, ensuring easy release and consistent Pie Tee’s with minimal handling. Creates crispy cups suited for filled amuse-bouches.
