How to make Galette bretonne au chocolat скачать в хорошем качестве

How to make Galette bretonne au chocolat

Everybody Cacao! ∴∵ゞ(´ω`*) ♪ This time is chocolate flavored garret cookie which kneads cacao in galette cookie and coats part with chocolate. I punched out with a 60 mm cellule, attached chocolate to the baked garret cookie, attached flakes and enriched the color. [SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   niconico : https://www.nicovideo.jp/user/1044719... cookpad : https://cookpad.com/kitchen/1890523 ■Cooking ingredients [Material] (diameter of 60 mm x thickness of 10 mm About 8 sheets) ■ Galette bretonne au chocolat Unsalted butter: 90 g Powdered sugar: 45 g Salt one knob Egg yolk: 15 g a - Light flour: 75 g a - Cocoa powder: 18 g a - Baking powder: 4 g a - almond poodle: 45 g ■ Coated Chocolate Black Chocolate: As needed. Freeze dried mango flakes: As needed. Freeze Dried Franboise: As needed. Pistachio: As needed. ■ Egg liquid Egg white: 1/2 Egg yolk: 1 piece [How to make Galette bretonne au chocolat] 1. Soften salt-free butter in the form of mayonnaise and mix powder sugar and salt. 2. Mix egg yolk into to "1". 3. Shift the flour of "a" and mix. 4. When the dough gathers together, wrap it and put it in a refrigerator for at least 8 hours. 5. Stretch to a thickness of 10 mm, cool the dough again in a refrigerator for about 2 hours. 6. Pull out the dough with a 60 mm cellule mold. 7. Apply egg solution twice. 8. Trace with three forks. 9. Bake in a preheated 160 ° C oven for 28 minutes 10. After cooling down, attach tempered chocolate. 11. Add flakes such as freeze-dried as you like. 12. Completed when the chocolate solidifies. ■ 60 mm cellule (Can it be used with punching mold and baking mold?) http://amzn.to/2 Gd 3495 ■ Galette wheel case diameter 60 mm (I bought it at another shop, maybe this?) https://store.shopping.yahoo.co.jp/sw... ■ Freeze Dried Franboise http://amzn.to/2IL1zxl ■Oven range Panasonic NE-BS801(old) (New)http://amzn.to/2vuvqEe ■Tools [Chocolate VALRHONA CARAIBE] http://amzn.to/2ouD5Qz [Camera : SONY α7SⅡ] http://amzn.to/2vu8EfC [Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED] http://amzn.to/2wDj8cq [SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS] http://amzn.to/2wDqsEQ [Microphone : RODE VideoMic Pro Rycote VMPR] http://amzn.to/2vudglQ