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。
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。
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。
其他相關食譜 Similar Recipes
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布列塔尼酥餅Galette Bretonne / Breton Biscuit
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6。Re-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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