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ガレットブルトンヌ|NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし

チャンネル登録者数
20.7万人
再生回数
1,916.1万回
動画数
129本

材料

  • 発酵バター : 100g
  • (A) Powdered sugar : 60g
  • (A) Salt : 2g
  • 卵黄 : 20g
  • ラム酒 : 10g
  • 薄力粉 : 100g
  • (B) Whole egg : 1個
  • (B) Egg yolk : 1個分
  • 強力粉 : 適量
  • バター : 適量

所要時間

30分

手順

  1. 1) Make dough 00:58

    Put butter in a bowl and knead well with a rubber spatula, add in the order of (A) → egg yolk → rum and mix well. Sift the cake flour and mix without kneading.

  2. 2) Let the dough rest 04:37

    Spread the wrap, wrap 1 and stretch it to a thickness of about 1 cm. Let the dough rest in the refrigerator for at least 3 hours.

  3. 3) Make a drew 05:29

    Add (B) to another bowl and stir well.

  4. 4) 生地を成形する 06:18

    生地に軽く強力粉をふり、台の上で1cmに伸ばし、5.5cmのセルクルで型を抜く。

  5. 5) Apply 2 07:17

    Apply 3 to the surface and let it rest in the refrigerator for 30 minutes.

  6. 6) 残りの生地を成形する 07:54

    残りの生地を1cm厚さに伸ばし、5.5cmのセルクルで型を抜く。

  7. 7) オーブンで焼く 09:03

    Butter the 6 cm cercle on the cover. Arrange the dough on the sill pan, apply 3 on the surface, make a cross streak with a fork, fit a 6 cm cercle, and bake in an oven at 170 ° C for about 35 minutes.

Point

・ Recipe that can make 9 galette bretonne with a diameter of 6 cm.
・ Return the fermented butter to room temperature.
・ Process 1 Egg yolks do not separate even if they are added at once, so add them at once.
・ Process 2 If possible, rest overnight.
・ Step 4 When the dough is left over, wrap it together and let it rest in the refrigerator again.
・ Process 5 Drool should not be applied too thickly and should be applied evenly.
・ The time required does not include the time to rest the dough in the refrigerator and the time to bake in the oven.


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