▶Ingredients (for one 18cm diameter galette)
[Peach filling]
2 Peaches
8g Lemon juice
5g Corn starch
20g Granulated sugar
2g Vanilla extract
A pinch of salt
1) Remove the peach seeds and cut them into wedges.
2) Add all the remaining ingredients to the peach and mix.
* If you like cinnamon, you can add 1/3 to 1/4 teaspoon.
[Flaky pie dough]
120g Cake flour
90g unsalted butter
6g Granulated sugar
1g Salt
40g Egg
10g Water
(with a food processor)
1) Put cold flour, sugar, salt, and diced butter in a food processor.
2)Pulse the food processor until the butter is about the size of a pea.
3) Add cold eggs and water and mix until the dough starts to clump together.
4) Pour the dough on the workbench and finish it by making a lump lightly like stacking.
5) Wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour.
* Rested dough can be stored in the refrigerator for up to two days
6) Roll out the dough to about 25cm in diameter and 3mm in thickness while maintaining a round shape.
7) Put peach filling in the center, and fold the edges of the pie dough.
8) Brush the edges with egg wash and sprinkle with Turbinado sugar. (can be omitted)
9) Bake in a preheated oven at 180℃(356℉) on top/170℃(338℉) on the bottom for 35 minutes (Conventional oven)
* Convection oven: 35 minutes at 170℃(338℉) (temperature and time may vary due to different oven performance in each house)
(without a food processor)
1) Sift cold flour, sugar and salt on the work surface.
2) Add the cold butter cut into cubes and chop it with two scrapers until it is about the size of a pea.
3) Add cold eggs and water and mix as if cutting with a scraper.
4) Finish it by making a lump lightly like stacking.
5) Wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour.
* Rested dough can be stored in the refrigerator for up to two days
6) Roll out the dough to about 25cm in diameter and 3mm in thickness while maintaining a round shape.
7) Put peach filling in the center, and fold the edges of the pie dough.
8) Brush the edges with egg wash and sprinkle with Turbinado sugar. (can be omitted)
9) Bake in a preheated oven at 180℃(356℉) on top/170℃(338℉) on the bottom for 35 minutes (Conventional oven)
* Convection oven: 35 minutes at 170℃(338℉) (temperature and time may vary due to different oven performance in each house)
* Storage: The bottom part of the pie gets soggy over time, so it is best eaten the day it is made. (Store at room temperature in a ventilated container) To slow the pie crust from getting soggy, apply almond cream between the fruit and pie dough. (If you add almond cream, it can be stored without getting soggy for up to two days)
*Almond cream recipe is here • [Eng Sub]사과 타르트(애플파이) ...
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