Flower Brittany
By VicentaLakin
The remix of this thick version of butter cake, Brittany, has different names, different sizes, similar recipes and tastes. We need butter, yolk and rum, baked products with caramel, a certain amount of thickness, so we can smell the strong smell of milk, with the special taste of rum! It's perfect for a biscuit in the afternoon. It's cold, it's soft, it's each of them
Recipe Recommendations
- butter 120g
- medium-gluten flour 130g
- Aluminum-free baking powder 2g
- rum 10g
- sea salt 1g
- egg yolk a
- milk 2-3 grams
- powdered sugar 70g
- sweetening
- roast
- several hours
- ordinary
Steps for Flower Brittany
1
Butter softens early. It must be soft to the ointment, very soft. Then get the other materials ready。
2
Twenty-five grams of egg yolk in a clean pot, pouring rum in, evening with eggs。
3
Sift sugar powder。
4
Pump full and even until the egg yolk colour is slightly white and slightly thick. Add soft butter。
5
Scratch and press pressure to mix evenly. Butter softening is in place, so it is easy to mix。
6
In advance, barbed flour and powdered flour are evenly mixed, evenly distributed. Then they sift in the mix. Sacrifice salt (sea salt coarse can be pre-empted)。
7
Sliced by pressure, mixed into flat-free flour. Put it in a membrane and freeze it for 20 minutes。
8
REFRIGERATED PASTA IS REMOVED, PLACED IN THE MIDDLE OF TWO OILPAPERS, TWIRLED TO 1 CM THICKNESS, ROUNDED THIN, FROZEN FOR AN HOUR
9
Refrigerated, removed, shaped with molds. It's all in the kettle. I mean, it's like a glass of egg fluid。
10
Put it in the fridge for 20 minutes to dry the egg fluid on the cookie surface. During this period, the mould can be covered with thin butter. It doesn't stick. Preheat oven, 180 degrees up and down。
11
It then takes out the frozen cookies, brushes again an egg fluid, and crosses the line with a fork on its back, allowing for a little effort and not too light。
12
It's better to put butter-covered mold back on a cookie, which is a little bigger than a cookie, which is more operational, and there's no homogeneity, and it's okay to put it back on a cookie, too。
13
Put it in a pre-heated lower middle of the oven, turn 160 degrees and bake for 25 minutes. Then you take it out, you take the mold off, you put the cookies back in the oven, and you'll be three minutes at 160 degrees
14
Get out of the oven and move on to the cooling rack. Once it's done, it's soft inside, it's completely cold, it'll be all rightFlower Brittany Make Tips
One, butter must be softened! There's no need for a break. Flour's a hard-wired flour。