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Buckwheat flour galette｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

buckwheat flour : 200g
塩 : 2g
卵(生地用) : 1個
水 : 450cc
ニンニクコンフィ : 適量
ハム : 1 sheet
卵(トッピング用) : 1個
チーズ : 適量
無塩バター : 15g
黒胡椒 : 適量

Time required

20minutes

Procedure

1) make the dough 01:15
Put buckwheat flour and salt in a bowl and make a hole in the middle.
Crack the egg (for dough) and mix.
Add water little by little and mix until there are no lumps.
Cover with plastic wrap and chill in the refrigerator for 1 hour.
2) bake 03:19
Heat the frying pan.
Add unsalted butter and melt.
Put 1 in, spread it out, and take it out.
Add unsalted butter and melt.
Add 1 and spread it over medium heat.
Place cheese, ham, and garlic confit in the center in that order.
Fold it in quarters.
Place an egg (for topping) in the center and bake for 2-3 minutes over low heat.
Finished with black pepper.

Point

・A recipe for buckwheat flour galettes that are familiar in the Brittany region of France.
・In step 1, the time required to let the dough sit in the refrigerator for 1 hour is not included.
・During step 2, do not use the first piece of dough.
・During step 2, do not over bake the dough.
・In step 2, put the protruding egg whites on top of the dough.
・Add black pepper to your liking.
・You can eat it with salt if you like.