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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. 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. 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. 3) Add ingredients and bake 03:03

    Place the ingredients of (A) and bake.

  4. 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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