Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
Buckwheat flour galette | Hotel de Mikuni's recipe transcription
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Ingredients
- Buckwheat flour : 100g
- water : 250g
- salt : 2g
- (A) Egg : 1 piece
- (A) Ham : 4 sheets
- (A) Sliced cheese : 1 sheet
- Olive oil : 1 tablespoon
Time required
20minutes
Procedure
-
1)
Mix the dough
00:39
Put buckwheat flour, salt and water in a bowl, dent the center, add water little by little and mix well. Wrap it and let it sit in the refrigerator overnight.
-
2)
Bake the dough
02:08
Heat the olive oil in a frying pan and pour the dough. First bake the dough over medium heat, and when the surface of the dough dries, reduce the heat to low.
-
3)
Add ingredients and bake
03:03
Place the ingredients of (A) and bake.
-
4)
Cook the ingredients
04:38
When the dough is cooked, fold it in half and cook the ingredients.
Point
・ Introducing recipes for 4 to 6 servings of "Buckwheat Galette" by Kiyomi Mikuni, owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cuisine from Brittany, France.
-Ideal for brunch.
・ Leave the dough in the refrigerator overnight. (Not included in cooking time.)
・ Ingredients are for one serving.
・ If you don't have buckwheat flour, you can use soft flour, but buckwheat flour is recommended.
・ You may also add apple cider.
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