Palet Bretons Recipe l French butter biscuits l Galette Bretonne скачать в хорошем качестве

Palet Bretons Recipe l French butter biscuits l Galette Bretonne

▽ Learn more about how to make 'Like' and 'Subscribe' are a great help in content creation! Hello everyone! Today's recipe is Galette Bretonne. (As known as Palet Breton) Galette Bretonne is a biscuit from the Brittany region of France. Since the Brittany region is a coastal area, a lot of salt has been produced since ancient times. Under that influence, salted butter, which added salt to butter, became famous. (It is said that a lot of dairy products are produced in Brittany.) The cookies they started to make using this salted butter is Galette Bretonne. Currently, it is more likely to be made by adding salt to unsalted butter around the world instead of using salted butter. If you look at the recipe, the butter content is very high compared to other cookies. This makes the cookies spread a lot in the oven (so you have to bake them in a mold), The texture is very light and flaky, and the buttery flavor is so rich. Because this cookie contains a lot of butter, The choice of butter greatly affects its taste. It's definitely better if you use high-quality fermented butter. I used Isigny AOP butter. ▶Ingredients (for 9 cookies) 120g unsalted butter 70g Powdered sugar 20g Egg Yolk 110g Cake flour 12g almond flour 1g baking powder 2g Salt 8g Dark rum (If you don't have it, you can omit it. It tastes better if you add it) 1) Lightly loosen room temperature soft butter with a spatula. 2) Add sugar powder and salt and mix lightly with a spatula until the ingredients are well mixed like cream. 3) Divide the yolk and rum into the butter dough in two portions and stir with a spatula to mix. 4) Sift the flour, almond powder, and baking powder, and mix them to form a lump. 5) Put the finished dough between two sheets of plastic or parchment paper and roll it out to a thickness of 1cm. 6) Rest in the refrigerator for 2 to 3 hours or in the freezer for 1 hour. 7) Cut out the cold and hardened dough into a 6cm circle and then put it in the mold. 8) Apply the yolk twice on the surface of the cookie with a brush and score it with a fork. 9) Bake for 30 minutes at 170℃ above/160℃ below. (Convection oven: 160 degrees Celcius for 33 to 35 minutes) *Note: If the cookies are undercooked, the cookies may not have a flaky and crispy texture. You have to bake it for a relatively long time until the color is deep enough so that the moisture dries to the inside and it becomes crispy overall. Storage: After cooling, it can be individually wrapped and stored at room temperature for about 4 days. It can be stored in the freezer for 3 weeks to 1 month. instagram:   / jadore________   ------------------------------------------------------------ ------------------------------------------------------------ --- When using a recipe, please indicate the source. Secondary editing and re-uploading of the video is prohibited. ------------------------------------------------------------ ------------------------------------------------------------ ---