布列塔尼酥餅 Galettes bretonnes 18/11/2017

I was having lunch at the Pavilion on 17/11/2017 (Friday). After meal, we had a window shopping before heading to our Spa treatments. We saw this type of cookies named "Galettes bretonnes" & it is RM2 per piece.

Last night, after dinner, I started to search recipe online and decided to make it by following the recipe by 4F COOKING HOME. But my unsalted butter only left 90g which the recipe requires 120g. Thinking to proportionate the quantity but I have forgotten and weighted the ingredients in original recipe. So, I have no choice but modify the quantities by changing the egg yolk into whole egg, wine into vanilla extract with low oil version which is suitable to toddlers too.... Phew~ luckily it was successfully baked and the taste is great!!!!!

那天在商場的烘焙店看見這個叫做『布列塔尼酥餅』的餅乾，各別包裝的，一片馬幣2塊錢。好貴吃呢！

記得之前有看見一個『布列塔尼酥餅』的食譜連接。看了食譜，冰箱裡的奶油不夠，於是想做少一點，可是健忘的我却忘了需要減少其他材料的份量。將錯就錯，把食譜略改了，變成適合我家的4歲女兒吃了！用了全蛋，有機香草精，少點油的做法，成品成功！寶貝很喜歡！

謝謝原食譜：4F COOKING HOME

布列塔尼酥餅

Galettes bretonnes

布列塔尼酥餅是法國西北部布列塔尼區的傳統小點心，特色是使用當地濃厚獨特香味的奶油，烘烤的厚餅乾嚐起來口感酥脆，在口中散發出甜中略帶鹹味的自然奶香。
材料：
中筋麵粉 .......... 120g
泡打粉 .......... 1g
杏仁粉 .......... 80g
奶油 (室温软化).......... 90g
砂糖 .......... 45g
鹽 .......... 2g
雞蛋 .......... 1顆
蘭姆酒 .......... 5ml （香草精代替）

刷表面用：
蛋液 .......... 少許(從食譜裡的雞蛋取1湯匙)

做法：
1. 中筋麵粉、泡打粉與杏仁粉混合過篩備用。
2. 奶油、砂糖與鹽放入攪拌器攪拌，加入步驟1的粉類。
3. 加入蛋黃與蘭姆酒。
4. 拌勻即可不要攪拌過度，若奶油較軟可以保鮮膜包起，冷藏約1個小時使其充分冷卻變硬。
5. 取出麵糰以桿麵棍壓成約1cm的厚度，以環狀烤模切出形狀，刷上蛋液後以叉子劃出線條。
*如果帶著環狀烤模進入烤箱烤，要記得在內側塗上一層軟奶油。
6. 以攝氏180度烤20分鐘至上色即可。

Galettes bretonnes

Ingredients:

120g All Purpose flour

1g aluminium free Baking Powder

80g Ground Almond

90g unsalted butter (soften in room temp)

45g organic cane sugar

2g sea salt

1 pc egg

5ml Rum wine (I used vanilla extract)

egg wash on surface:

1 tbsp egg from the "1 egg" in the recipe

Steps:

1. Sieve  all purpose flour, baking powder and ground almond, set aside.

2. In a big bowl, add in butter, sugar and salt, beat till well combined, add in the sieved flour.

3. Add in egg and rum / vanilla extract.

4. Using spatula to mix well (do not over mix), if the dough is too soft to handle, wrap in plastic wrap, refrigerate about 1 hour till harden.

5. Remove the dough and roll it into a thickness of about 1cm, with a ring shaped mold cutter to cut out shape, brush some egg wash on the surface then use a fork to draw the lines.

* If baking with a ring-shaped mold, remember to apply butter inside the ring.

Bake at 180 degrees Celsius for 20 minutes or till light brown colour.