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Brittany shortbread is a French court pastry that originated at the end of the 19th century as a famous pastry in the Brittany region of northwestern France. This shortbread has many names, such as Galette Bretonne, Sablés Breton and Palets Bretons, the taste and recipe are similar, the difference is in thickness and thickness, the traditional practice of adding salt flowers to help preserve, but also like a stroke of genius, making its flavor appear better.
Brittany shortbread is a French dessert baked with butter, eggs and almond flour. This snack does not add a drop of water, so it is crispy on the outside and solid in taste, and because it is rich in fat, it tastes melty in the mouth, and is loved by the French, this time Morning Light shares the thick version of the cream shortbread Palets Bretons method.
Breton shortbread contains a very high proportion of butter and a part of the egg yolk, and after baking a beautiful caramel color, the whole house is full of rich caramel milk and egg aromas, and the smell is mouthy, which is very suitable for enjoying with coffee and black tea.
< h1 class="pgc-h-arrow-right" > ingredient list</h1>
Medium gluten flour × 130 g
Unsalted butter × 120 g
Powdered sugar × 70 g
Aluminum-free baking powder × 2 g
Egg yolks × 25 g
Golden rum × 10 grams
1 g of salt flower ×
< h1 class= "pgc-h-arrow-right" > key ingredient descriptions</h1>
Medium gluten flour: You need to use the characteristics of medium gluten flour between high gluten and gluten flour to make the biscuit appear stomatay and crispy, you can also use low gluten flour to make, the effect will be slightly worse, crispness will not be affected.
Unsalted butter: Do not use salty butter; butter should be completely softened at room temperature, but do not let it melt, observe its more than the state of melting, if it is too softened, you can put it back in the refrigerator to freeze, make it re-agglomerate and harden, and then take it out again to soften.
Powdered sugar: Do not use granulated sugar instead, powdered sugar will make the cookie appear to melt in the mouth.
Aluminum-free baking powder: you need to use baking powder to make the flour fluffy and stomata-like, indispensable, and friends who have an obsession with baking powder containing aluminum must not omit it.
Egg yolk: About 1.5 eggs are used, and the extra will be used later, and will not be wasted.
Golden rum: Rum has the difference between golden rum and white rum, this time it is used golden rum, which can make the color of the biscuits more outstanding, and also make the biscuits have a better taste.
Flower of Salt: The finishing touch of Brittany shortbread can not only make the biscuits last longer, but also make you suddenly surprise the tip of your tongue when tasting, and there is no need to replace it with coarse salt.
< h1 class="pgc-h-arrow-right" > cooking steps</h1>
- step 01 –
First add 10 grams of golden rum to the 25 grams of egg yolks, stir them well with egg soy sauce, then add 70 grams of powdered sugar after sifting and beat well with egg yolks until the yolks become thick and the color begins to turn white.
PS: be sure to first mix the golden rum and egg yolk thoroughly before adding powdered sugar, eggs are too thick to directly add powdered sugar will form a lump, it is not easy to spread it out again; after adding powdered sugar, you should fully whip, do not be afraid of sending, be sure to whisk until white, thick, will be a little sore.
- step 02 –
Add 120 grams of softened unsalted butter to the egg yolk and stir with a spatula in a pressurized manner to make the butter completely emulsified, the surface appears shiny, and there is a slight elasticity.
PS: The butter in this step must be fully softened, so that it can be completely emulsified in the stirring; when stirring, the butter can be fully contacted with the egg yolk liquid, and it is easier to emulsify successfully.
- step 03 –
Sift 130 grams of gluten flour and 2 grams of aluminum-free baking powder into the butter egg batter, sprinkle 1 gram of salt flowers evenly on top, mix the dough with a cutting method until the dry powder is completely invisible, and then knead the dough to a soft and smooth state by rolling.
PS: The cutting and mixing method refers to cutting the dough in its own direction two or three times like a dough, and then turning the dough from the bottom, and so on; the rolling method refers to pressing the dough from top to bottom with the plane of the spatula, then turning half of the dough to the other half, and then pressing the dough, and so on.
- step 04 –
Wrap the stirred dough in plastic wrap, slightly flatten it into a flat shape, and refrigerate it in the refrigerator for about 20 minutes.
PS: It is not recommended to use a plastic bag here, the viscosity of the dough is very high, the plastic wrap is easier to manipulate the dough; flat can make the dough cool down and harden more quickly; the square type is to prepare for the next step of shaping; the refrigeration time can be appropriately shortened in winter, and the summer needs to be appropriately extended.
- step 05 –
Put the hardened dough on a piece of baking oil paper, spread a baking oil paper on it, roll it out with a rolling pin to a thickness of about 1 cm, and then refrigerate it in the refrigerator for about 1 hour.
PS: You can put two books of the same thickness on both sides of the dough as a measuring scale for thickness, so that the thickness of the dough cake rolled out will be consistent; be careful when picking up the dough and putting it in the refrigerator, if the dough is rolled out for too long, the dough will become too soft and easy to break.
- step 06 –
Add another egg yolk to the remaining egg yolk, add a few drops of milk to dilute and stir well with egg pumping; cut the refrigerated dough cake with a circular 5.5 cm diameter, cut out a small round slice, brush a layer of egg liquid on top, send it to the refrigerator for 20 minutes, and then take it out to brush the second layer of egg liquid.
PS: The simple egg liquid is too thick, need to be diluted with milk, increase the aroma of the egg liquid, but also make the surface after baking appear shiny; the first layer of egg liquid needs to be refrigerated to dry, and then brush the second layer, so that there will be a sense of thickness, and the texture will be more beautiful.
- step 07 –
Use a fork to make a crossed cross on the surface of the cookie, and if you feel the cookie is soft during the process, put it back in the refrigerator for a few minutes and let it harden again.
PS: After drawing the cross pattern, you can first put the biscuits back in the refrigerator refrigeration for a few hours to make it hard, and then send it to the oven for baking; cut the remaining scraps, you can directly brush the egg liquid and send it to the oven for baking, although the shape is not good, but the taste is just as delicious.
- step 08 –
Preheat the oven at 160 °C, send the biscuits into the middle of the oven, bake at 160 °C for 28-30 minutes, you can come out of the oven, carefully move the biscuits to the cooling rack, let it cool completely and cool before eating.
PS: here the morning light omits a step, friends with requirements for appearance, you can put a baking ring on the biscuit before sending it into the oven to keep the shape of the biscuit, so that the edge will not collapse, so that the baking ring is baked after the time is up, remove the baking ring needs to be sent to the oven to bake for 3-5 minutes, so that the biscuits are fully colored.
<h1 class="pgc-h-arrow-right" > The Tale of Morning Light</h1>
French Breton shortbread has two kinds of thin and thick, the thin one is about 0.3 cm, and the thickness is about 1.5 cm, which has a certain difference in the choice and proportion of ingredients, but the method is still roughly the same. What Morning Light shares with you today is a thick version of Brittany shortbread, which has a loose taste, a very rich aroma of butter, and a little bit of burnt aroma, which will be more delicious after refrigeration.
The most important thing when making Brittany shortbread is the temperature, like this dessert containing a lot of butter, the temperature is very important when making, if the weather is too cold, you need to pay attention to whether the butter is fully softened, if the softening is insufficient, it will affect the subsequent production, on the contrary, if the weather is very hot, you must pay attention not to let the butter melt. After the butter and eggs are completely emulsified, they can be refrigerated for 5-10 minutes before mixing the flour.
The troublesome part of making Brittany shortbread is to use two different sizes of molds, and this morning light uses a 5.5 cm diameter cutting die to cut the dough, omitting the baking ring and baking directly into the oven. If you pursue the value of the face, you need to put on a diameter of 6cm, 5cm high ring and then bake in the oven, because when baking, the biscuits will expand and grow tall, the diameter will reach about 6cm, and grow to about 1.5cm, so choose a larger baking ring, so that the baked biscuits will be more beautiful. If there is no baking ring, you can put the cut biscuits into the muffin mold to bake, but the shape of the baked is not so neat.
In addition, the salt flower is also a very important feature of the Brittany shortbread, the use of salt flower is because it is not too melting, the biscuit itself is not salty, but when eating you will taste the grain of the salt flower from time to time, which has a very good effect on the taste, if there is no salt flower, you can also use coarse sea salt to replace.
Finally, the most iconic surface pattern of Brittany shortbread, so this pattern to be painted beautifully must be painted after brushing two layers of egg liquid, egg liquid is recommended to use egg yolk plus a few drops of milk to dilute, if you use the whole egg, the surface will be uneven after baking, and the gloss will be much worse.
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