gateau_breton
Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
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gateau_breton [2022/10/22 14:42] jforbes |
gateau_breton [2022/10/22 17:08] (current) jforbes |
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| * 1 tablespoon Dark Rum | * 1 tablespoon Dark Rum | ||
| * 250 g Flour | * 250 g Flour | ||
| - | * 25 g Sea Salt - fine | + | * 2.5 g Sea Salt - fine |
| * 1 Egg Yolk | * 1 Egg Yolk | ||
| * 1 tablespoon water | * 1 tablespoon water | ||
| Line 20: | Line 20: | ||
| - Add to wet mixture gradually while mixing | - Add to wet mixture gradually while mixing | ||
| - Knead with dough hook for 4 minutes | - Knead with dough hook for 4 minutes | ||
| - | - Grease an 8 inch round pan | + | - Grease an 8 inch spring form pan |
| - Press dough into place evenly and smooth top with a spoon | - Press dough into place evenly and smooth top with a spoon | ||
| - Score top with a fork in the classic pattern | - Score top with a fork in the classic pattern | ||
gateau_breton.1666464120.txt.gz ยท Last modified: 2022/10/22 14:42 by jforbes