お正月のフランス伝統菓子 "ガレット・デ・ロワ" の作り方 | お菓子作り ケーキ作り ASMR

▼ Recipe Book 📚. Now on sale! https://amzn.to/3Avu0fG 🧈Ingredients Galette des Rois (20cm dia.) 1 unit [ Pie dough (feuilletage enversée) 35 g strong flour 35 g light flour 175 g unsalted butter (Detarde dough) 70 g light flour 95 g strong flour 50 g unsalted butter 70 g cold water 4 g salt 2 g wine vinegar (or vinegar if not available) Fold in: 3 folds 5 times, 2 folds once [ custard ]. 1 egg yolk 15 g granulated sugar 6 g flour 100 g milk 1/2 vanilla bean 10 g unsalted butter [ Crème d'amande ]. 55 g unsalted butter 55 g powdered sugar 50 g whole egg 55 g almond powder 10 g flour [ Creme frangipane] 100 g custard All the creme d'amande 10ml rum [Eggs ] 1 egg yolk 1/2 teaspoon water [Syrup (Boehme 30°) 50 g water 65 g granulated sugar [Other ] 1 almond (fave) Battering flour [Baking ] 1. preheat at 200 degrees Celsius 2. lower the temperature to 180 degrees and bake for 30 minutes 3. place a baking stone on top and bake for 20 minutes. 4. Remove the baking stone and bake for 20 minutes or until the dough is nicely browned. 5. 5. brush the tops of the baked goods with glaze syrup. ーーーーーーーーーーーーーーーーーー How to make 🍪 Table of Contents 0:00 Pie Dough (Butter Dough) 1:15 Detmerung 2:43 Wrap the detrumpet 3:55 1st 3-fold 4:44 2nd 3-fold 5:37 3rd fold 6:12 Fourth fold in three 6:48 Fifth fold in three 7:24 1st 2-fold 7:44 Sheet making 9:01 Custard 12:14 Crème d'amande 14:11 Crème frangipane 15:25 Syrup (Boehme 30 degrees) 15:52 Molding 17:35 Painted eggs 18:18 Molding ② 19:58 Patterned eggs (layered) 22:22 Baking 23:28 Completion! 24:00 Itadakas! 24:51 Extra (Hooplo) 26:45 Extra 2 (Frozen pie sheet) 28:15 Extra (3) (Powdered sugar luster) ーーーーーーーーーーーーーーーーーー