布列塔尼酥餅Galette Bretonne / Breton Biscuit

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布列塔尼酥餅Galette Bretonne / Breton Biscuit 是款帶點鹹味,而且奶油香氣濃郁的餅乾。這份食譜額外使用了黑蘭姆酒(dark Rum)這種材料,烤好後的酥餅,當中的酒精早已揮發掉,反而殘留獨有的香氣,因此最好當天食用。

布列塔尼酥餅Galette Bretonne / Breton Biscuit

由於酥餅的含糖量較低,而且使用較低的烤箱溫度(160°C)來烤焗,因此放入烤箱前,於麵團表面塗刷一層薄薄的蛋黃液,可讓完成品較容易烤出褐色。

布列塔尼酥餅Galette Bretonne / Breton Biscuit

此外,麵團一開始需連同金屬烤模一起烤焗,因為每塊麵團較厚,不這樣做無法得出表面平坦,邊緣順滑的外觀。烤焗約30分鐘立刻脫模,再放回烤箱,讓酥餅邊緣亦烤成金黃色。

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布列塔尼酥餅Galette Bretonne / Breton Biscuit

Course: 餅乾, Snack, 小食
Cuisine: French, 法式
Keyword: biscuit, cookies, 酥餅, 餅乾, 曲奇
Yield: 14 塊 Biscuits

Equipment

  • 6cmØ 圓形餅乾&慕斯模 | 6cmØ round cookie&mousse ring

Materials

布列塔尼酥餅麵團 Galette Bretonne / Breton Biscuit

  • 200 g 無鹽奶油 Unsalted Butter
  • 2 g 海鹽 Sea Salt
  • 120 g 糖霜 Icing sugar
  • 40 g(2隻/2pcs) 蛋黃 Egg Yolk
  • 20 g 黑蘭姆酒 Dark Rum
  • 200 g 中筋麵粉 All-Purpose Flour

蛋黃液(表面塗抹) Egg Wash

  • 1 隻 pc 蛋黃 Egg Yolk
  • 2 茶匙Teaspoons 濃縮咖啡液 Coffee extract 見Notes#1 / See Notes#1

Instructions

事先準備 Preparation

  • 無鹽奶油和蛋黃放在室溫回溫。Bring the butter and egg yolk to the room temperature.
  • 6cm慕斯模的內側塗一層融化奶油(份量外)。Brush the inside ring surface with melted butter.

準備蛋黃液(表面塗抹) Egg Wash

  • 打散蛋黃並混合濃縮咖啡液。Beat egg yolk and combine well with Coffee extract.

布列塔尼酥餅Galette Bretonne / Breton Biscuit

  • 打發奶油、海鹽和糖霜至軟滑狀。Beat the butter, sea salt and icing sugar until its creamy and smooth.
  •  加入蛋黃,混合均勻。Add in egg yolk and mix until incorporated.
  • 分兩次加入黑蘭姆酒,每次加入後混拌均勻。Add the dark rum twice and mix until incorporated. 見 Notes#2 / See Notes#2
  • 篩入中筋麵粉,輕輕混拌成麵團。用麵粉棍擀開麵團至1.2cm厚。Sift in all-purpose flour and combine to form a dough. Roll out the dough into 1.2cm thickness.
  • 用保鮮膜包好放入冰箱冷藏1小時。Wrap it in cling film and chill at least an hour.
  • 用6cm圓形餅乾模壓出酥餅。Cut it into round shape with 6cm cookies cutter.
  • 再次輕壓黏合成麵團,並重複步驟4 和 步驟6Re-roll the scraps and repeat step4 and step6.
  • 將酥餅麵團放在鋪上烘焙紙或矽膠墊的烤盤內。於麵團表面塗上蛋黃液(表面塗抹)。Place the cookie dough on a baking pan lined with parchment paper or silicone mat. Brush the tops with the egg yolk wash.
  • 用叉子畫出紋路。Use a fork to cross hatch a pattern on the tops of the cookies.
  • 預熱160°C烤箱,首先連同6cm慕斯模烤焗35分鐘,然後立即脫模,再烤焗20分鐘。Preheat oven to 160°C, bake about 35mins with 6cm mousse rings. Then, remove the rings and bake another 20mins.

Notes

#1如何製備濃縮咖啡液 How to prepare the Coffee extract

  • 將1茶匙的熱水倒入1茶匙的即溶咖啡粉內,混拌後冷卻備用。
  • Pour 1Tps. of hot water into 1Tps. of instant coffee, cool down before adding in egg yolk.

 

#2分兩次加入黑蘭姆酒的原因 Why adding dark rum twice into butter mixture

  • 加添黑蘭姆酒至奶油霜時,需分數次倒入,以防止水油分離。
  • Prevent the liquid and butter from separating

 

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