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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

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NekonoME Cafe

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Ingredients

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

Time required

30minutes

Procedure

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) 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) Make a drew 05:29
Add (B) to another bowl and stir well.
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) Apply 2 07:17
Apply 3 to the surface and let it rest in the refrigerator for 30 minutes.
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) 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.