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Mix onion puree with glutinous rice starch. Spread and dehydrate. Stick two circles together and fry. Fill with caramelized onion jam.
Preparation:
- Cook 700g red onions sous vide and blend into puree.
- Add 350g glutinous rice starch, mix well and spread thinly on silicone.
- Dehydrate at 70C for about 2.5 hours.
- Cut into circles and stick two circles together. Fry at 165C.
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about the chef
Jordan Yuste
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