gateau_breton
Differences
This shows you the differences between two versions of the page.
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gateau_breton [2022/10/22 14:33] jforbes created |
gateau_breton [2022/10/22 17:08] (current) jforbes |
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| * 150 g Sugar | * 150 g Sugar | ||
| * 3 Egg Yolks | * 3 Egg Yolks | ||
| - | * 250 g Flour | ||
| - | * 25 g Sea Salt - fine | ||
| * 1 tablespoon Dark Rum | * 1 tablespoon Dark Rum | ||
| + | * 250 g Flour | ||
| + | * 2.5 g Sea Salt - fine | ||
| + | * 1 Egg Yolk | ||
| + | * 1 tablespoon water | ||
| ===== Procedure ===== | ===== Procedure ===== | ||
| - | Cream | + | - Preheat oven to 350 f |
| + | - Cream butter and sugar | ||
| + | - Add egg yolks and mix | ||
| + | - Add Dark Rum and mix | ||
| + | - Combine flour and salt | ||
| + | - Add to wet mixture gradually while mixing | ||
| + | - Knead with dough hook for 4 minutes | ||
| + | - Grease an 8 inch spring form pan | ||
| + | - Press dough into place evenly and smooth top with a spoon | ||
| + | - Score top with a fork in the classic pattern | ||
| + | - Combine egg yolk and water to make an egg wash | ||
| + | - Brush the top of the dough with the egg wash | ||
| + | - Bake in a middle rack for 40 minutes | ||
gateau_breton.1666463590.txt.gz · Last modified: 2022/10/22 14:33 by jforbes