Meester Boulanger Mark Plaating
Moromi crackers
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Ingredients
Cracker
- 200g rye meal
- 200g rolled oats
- 60g pumpkin seeds
- 40g moromi
- 9g yeast
- 2g salt
- 135g sourdough starter
- 12g lime juice
Filling
- 120g leek
- 150g tofu
- 20g ginger
- 80g (roasted) cashew nuts
- 75g wakame
- 1 clove garlic
Avocado cream
- 1 Avocado
- 1 tbspOlive oil
- Black pepper / salt to taste
- Juice of half a lime
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Preparation
- Combine all ingredients and mix for 5 minutes on first speed in a mixer.
- Prepare the baking tins by greasing them with butter and coating with sesame seeds.
- Allow the dough to proof for 60 minutes in the proofing cabinet.
- Mix the filling ingredients together.
- Pipe in 115 grams of filling per unit.
- Allow to proof again for 60 minutes.
- Bake at 220 °C with top and bottom heat.
- Bake for 25 minutes, then remove from the tins and return to the oven for another 5 minutes.
- Once cooled, slice into pieces approximately 4–5 mm thick.
- Place the slices on a wire rack baking tray.
- Dry at 160 °C for about 45 minutes. Turn the slices halfway through to ensure even drying.
- After cooling, pipe the avocado cream on top.
- Finish with a sprinkle of black sesame seeds and finely chopped spring onion.
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