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La Galette Perougienne (sugar Pie)

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CATEGORY CUISINE TAG YIELD
Eggs Desserts, Pies 1 Servings

INGREDIENTS

1 Active dry yeast
1/3 c Lukewarm water
2 1/4 c All-purpose flour
2 T Sugar
Grated zest of 1/2 lemon
3/4 t Salt
6 T Chilled unsalted butter
1 Whole egg
1 Egg yolk
5 T Frozen unsalted butter
1/4 c Sugar

INSTRUCTIONS

Combine the yeast and a pinch of sugar with the lukewarm water and
stir until the yeast dissolves. Let stand for about 5 minutes, or
until foamy. If the yeast doesn't foam, begin again with fresh
ingredients. 2. Place the flour, sugar, zest and salt in a food
processor. Process, turning the motor on and off several times, to  mix
well. Remove the processor top and slice the butter by 1/2
tablespoonfuls, into the container. Turn the machine on and off
serveral times, until the bits of butter are no longer discernible.  3.
Lightly beat together the egg and egg yolk. With the motor  running,
add the yeast mixture to the processor and immediately add  the egg.
Process for 45 seconds to knead the dough. Form the dough  into a ball
and set it in a lightly floured bowl. Sprinke the top of  the ball
lightly with flour. Cover the bowl with plastic wrap and let  stand at
room temperature for about 1 1/2 hours, or until doubled in  bulk. 5.
Preheat the overn to 425 degrees. Adjust the oven racks to  both the
lowest and highest positions in the oven. Place the dough on  a lightly
floured surface and flatten evenly with your hand. With a  rolling pin,
gradually press out the dough into a 19-inch circle.  Fold the dough in
quarters, center the point in a 17-inch pizza pan,  and unfold the
dough to cover the pan. Fold a 1/2-inch rim of dough  inward to make a
neat border, and make a decorative edge. 6. Make the  topping:  With a
swivel-bladed peeler or sharp knife, shave the  frozen butter evenly
over the dough, right out to, but not on, the  border. Sprinkle with
the sugar. 7. Set the galette on the lower oven  rack and bake for
about 6 minutes, or until the border is lightly  browned and the
surface bubbles.  Increase the heat to 475 degrees  and move the pan to
the higher oven rack.  Bake for about 4 minutes,  or until the top
surface is browned in parts. 8.  Slice into wedges  and serve. The
galette should be eaten while hot and soft.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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