Tuesday, April 6, 2010

Galette Charentaise

still hot from the oven

The ingredients are simple. You only need 5 main ingredients : flour, sugar, butter, cold water and salt, which i'm pretty sure you must have them on hand already. Mix them together, bake, done. But still, i need to wake up at 6 (yes, 6 am) to make this french shortbread. Yap, because i need to fridge the dough about one hour before put it in oven.

After my alarm on (luckily i have the spirit of baking the night before), i made myself wake up: double slap the cheeks plus some stretching. Walked up to kitchen, open the fridge, scale all the ingredients-hope i saw the numbers right with the sleepy eyes. Mix them with bare hand, that's what the recipe said. You may want to use one hand to mix the dough, and other hand to clean the other one, because the dough's texture is so crumbly-sticky, especially after you add the cold water. The dough is done, then put it in fridge. Meanwhile, i prepare myself, took a shower, put some make up, had cup of coffee, and ding! It's 1 hour already. Yay~ Bake, another ding moment and... that's my breakfast! :)

I got the recipe from Elra, but i halved the ingredients. That's what i do when i try a new recipe. Bet u all do the same thing, don't you?

Is this how the shortbread's texture supposed to be?

Galette Charentaise

250 grams all - purpose flour
125 grams soften unsalted butter, cut into pieces
100 grams sugar
1 tablespoon ice cold water
pinch of salt

Egg wash: 1 egg yolk + 1 teaspoon milk, beaten with fork
sliced blanched almond

1. In a large mixing bowl, place flour, butter, sugar, ice cold water and salt. rubs the butter with all other ingredients together with your fingertip until the mixture resemble coarse crumb.

2. Gather the dough into a ball, flatten into a disc, wrap with plastic then refrigerate for 1 hour.

3. Preheat oven to 180C.

4. Roll the dough into 8" inches circle, transfer to a cookie sheet. Score the surface into criss cross pattern. If desire, you can also create a scalloped pattern around the edge of the dough. Glaze with egg wash and scatter slice almond over the dough.

5. Bake for 25 - 30 minutes or until golden brown.

6. Let the galette cool completely before serving.

Question : Can i add extract to richen the shortbread flavor? Cause it's kinda floury when i ate it.

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