발효버터 풍미가득한 갈레트브루통 만들기(갈레트브루통 레시피) Galette bretonne recipe

#버터쿠키만들기 #쿠키레시피 #베이킹
갈레트브루통(Galette bretonne)
1. 실온 무염발효버터를 나무주걱으로 부드럽게 풀어준다
2. 바닐라페이스트, 소금, 슈가파우더를 넣고 섞어준다(살짝 뽀얗게 될때까지)
3. 노른자를 2-3번 나눠 넣으며 섞어준다
4. 골드럼을 넣고 섞어준다
5. 체친 박력분, 아몬드가루, 베이킹파우더를 넣고 주걱으로 자르듯이 섞어준다
6. 어느정도 섞어지면 스크래퍼로 뭉쳐준다
7. 반죽을 랩핑해서 2시간정도 냉장휴지 시켜준다
8. 반죽을 반으로 나눠준다
9. 덧가루를 뿌리고 반죽을 치대서 굳기를 균일하게 만들어준다
10. 반죽을 테프론시트위에 올리고 테프론시트로 덮어 1cm두께로 밀어펴준다
11. 반죽을 5.5cm 원형쿠키틀에 덧가루를 묻혀 찍어내고 잠시 냉동고에 넣어준다
12. 금박 갈레트틀에 넣어준다
13. 붓으로 노른자+물을 얇게 발라준다
14. 냉장고에 잠시 넣었다가 노른자+물을 한번더 발라준다
15. 포크로 무늬를 내준다
16. 160도로 예열한 오븐에서 25-30분정도 구워준다
갈레트브루통
무염발효버터 200g
바닐라빈페이스트 8g
소금 2g
슈가파우더 130g
노른자 56g
골드럼 8g
박력분 190g
아몬드가루 110g
베이킹파우더 2g
노른자 20g
물 6g
Galette Bretonne
1. Soften the room temperature unsalted fermented butter with a wooden spatula.
2. Add vanilla bean paste, salt, and sugar powder and mix until it turns milky white.
3. Divide the yolk 2-3 times and mix.
4. Add gold rum and mix.
5. Add the sieved cake flour, almond powder, and baking powder and mix with a spatula as if cutting.
6. When mixed to some extent, round them together using a scraper.
7. Wrap the dough and refrigerate for 2 hours.
8. Divide the dough in half.
9. Sprinkle the extra flour and knead the dough to make it hard evenly.
10. Put the dough on the Teflon sheet, cover it with a Teflon sheet and roll it out to a thickness of 1cm.
11. Cut off it with the floured round cookie cutter and place it in the freezer.
12. Place it in the galette bretonne cookie cup. (or mini muffin cup)
13. Brush over the tops of the cookies with yolk and water mixture.
14. Place it in a refrigerator for a while, then apply the yolk water mixture again.
15. Cut shallow slashes with a fork.
16. Bake in an oven preheated at 160℃ for 25-30 minutes.
Ingredients for Galette Bretonne
Unsalted fermented butter 200g
Vanilla bean paste 8g
Salt 2g
Sugar powder 130g
Yolk 56g
Gold rum 8g
Cake flour 190g
Almond powder 110g
Baking powder 2g
Yolk 20g
Water 6g
Galette Bretonne (Biskuit Mentega Prancis)
1. Lelehkan mentega fermentasi unsalted suhu kamar dengan spatula kayu.
2. Tambahkan pasta kacang vanila, garam, dan gula bubuk, lalu aduk hingga berwarna putih susu.
3. Bagi kuning telur 2-3 kali dan aduk.
4. Tambahkan rum emas dan aduk.
5. Tambahkan tepung kue yang sudah diayak, bubuk almond, dan baking powder, lalu aduk dengan spatula seperti sedang memotong.
6. Saat dicampur sampai batas tertentu, bulatkan dengan menggunakan pengikis.
7. Bungkus adonan dan dinginkan selama 2 jam.
8. Bagi adonan menjadi dua.
9. Taburkan tepung ekstra dan uleni adonan hingga keras secara merata.
10. Letakkan adonan di atas lembaran teflon, tutup dengan lembaran teflon dan gulung dengan ketebalan 1cm.
11. Potong dengan pemotong kue berbentuk bulat yang sudah ditaburi tepung dan masukkan ke dalam freezer.
12. Tempatkan dalam cangkir kue Bretonne galette. (atau cangkir muffin mini)
13. Oleskan campuran kuning telur dan air ke bagian atas kue.
14. Masukkan ke dalam lemari es sebentar, lalu oleskan kembali campuran air kuning telur.
15. Potong garis miring dengan garpu.
16. Panggang dalam oven yang sudah dipanaskan sebelumnya pada suhu 160℃ selama 25-30 menit.
Bahan untuk Galette Bretonne
Mentega fermentasi tanpa garam 200g
Pasta kacang vanila 8g
Garam 2g
Gula bubuk 130g
Kuning telur 56g
Rum emas 8g
Tepung kue 190g
Bubuk almond 110g
Baking powder 2g
Kuning telur 20g
Air 6g

[@달달하당-e5q]

갈레트브루통 담백하니 너무 맛있을 것 같아요 😍

[@lanaj]

감사합니다아💓💓💓

[@jasminericcardi]

Hi, can you write the ingredients in English?