galette bretonne

Today's sweets... Galette Bretonne.
200g unsalted butter, tiny bit of salt, 120g of icing sugar , 2 egg yorks, 20g rum and 200g flour.
coffee & 2 egg yorks for egg wash
Stir room-temperature butter well until it gets smooth soft and put the other ingredients in the above order. Every time you add an ingredient mix well.
Put out the soft dough on cooking film and flatten it to 2cm thickness. Leave it in the fridge for 2 hours and then 30 mins in the freezer. Cut it out in 5cm diameter, give it gazing and bake it in muffin tin for 35mins at 160℃.


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