Bring the dough together in a ball then transfer to a greased bowl, cover and allow to rise for 45 minutes 1 hour in a warm spot until doubled in size. Start with 4 cups of flour and add more if the dough is too sticky. Store any leftovers at room temperature for several days freeze for longer storage. Add the flour, baking powder, garlic powder, salt and yogurt and mix with the dough hook until a soft smooth dough forms. Serve galette warm or at room temperature.
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Remove the galette from the oven, and cool it slightly right on the baking sheet. Don't be afraid to let it become deeply browned this slight caramelization gives the butter in the crust wonderful flavor.
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Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.īake for 30 to 35 minutes or until it's golden. (Doing this step before decorating the top will give your design nice definition and contrast.)ĭecorate the galette by using the back of a knife to trace a pattern on the surface you'll just barely cut into the surface without cutting all the way through to the filling. Using a fork, press and crimp the edge of the galette to seal.īrush an even coat of the glaze over the surface of the galette. Brush some glaze over the uncovered edge of the pastry.Ĭenter the larger round of dough over the filled bottom crust, and smooth it over the filling. INGREDIENTS: 2 cups All purpose flour, sifted before measuring. Serve hot from the oven with butter and jam. To make the glaze: Mix the egg yolk and water together. Crunchy on the outside light and flaky on the inside. To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry. Roll the other piece of pastry into an 11" square. To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.Īdd the egg yolks and vanilla, and beat until well incorporated. Set the circle onto the prepared baking sheet. Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Lightly grease a baking sheet, or line it with parchment.ĭivide the pastry in half. When you're ready to proceed, start preheating the oven to 400☏. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. And note that while we've included 21 (!) of the most common types of flours, there are many more out there (fruit and veggie flours are the latest to enter the market).Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight). Grease a rimmed baking sheet with nonstick spray. Many of these flours can be substituted for one other, but get to know them first.
#ALL FLOUR STUFFED DINNER RECIPES WITH BAKING POWDER HOW TO#
(Check out this guide on how to store baking staples.) It’s safe to chill any and all flours, but most white flour-including all-purpose, cake, pastry, bread or self-rising-is shelf-stable and can be stored in a cool, dry spot either in the pantry or in a canister on the counter. Gluten-free flours do not contain wheat proteins at all.Īs a rule of thumb, store any specialty or whole wheat flours in the refrigerator or freezer to prolong their shelf life-whole wheat and nut-based flours naturally contain oils, which can go rancid. Wheat flours are milled from hard wheat, soft wheat or a combo: Hard wheat has a higher protein content for strong gluten bonds, ideal for making pasta and loaves of bread soft wheat has a lower protein content that turns out light and tender baked goods, like biscuits and cakes. Essentially, wheat proteins, gluten is what enables wheat flours to rise, acting like the glue that helps baked goods hold their shape after rising. Should you get bread flour to make Ree Drummond's rosemary-onion bread with blue cheese topping or almond flour for a batch of Linzer cookies? Does the kind of flour you use really make a difference? The short answer is yes: While all types of flour serve essentially the same purpose, they're each a little different in terms of flavor, texture and even nutritional value.īefore we dive down, it's worth understanding the science of gluten. Not long ago, your only choices for flour were bleached all-purpose or unbleached all-purpose-but not anymore! There are so many different types of flour available these days-including many gluten-free ones-and it can be hard to know what to buy and when to use it. The baking aisle at the grocery store has come a long way since yesteryear.