Galette blanche des grand-maman Quebecoises
Biscuits que l'on peut mettre du beurre une fois cuit comme faisait nos grand-mere
Biscuits que l'on peut mettre du beurre une fois cuit comme faisait nos grand-mere
- Carbohydrate 0.0847 g
- Cholesterol 46.53 mg
- Fat 1.0934 g
- Fiber 0 g
- Protein 1.3838 g
- Saturated Fat 0.34089 g
- Serving Size 1 1 Serving (11g)
- Sodium 15.4 mg
- Sugar 0.0847 g
- Trans Fat 0.18337 g
- Calories 16 calories
Step-by-step
- Tamiser la farine, la poudre à pâte et le sel
- Défaire la graisse en crème
- Ajouter le sucre par petite quantité et ensuite les oeufs
- Bien battre
- Ajouter la farine et le lait en alternance comme pour un gâteau
- Augmenter ou diminuer la farine pour obtenir une pâte non-collante
- Rouler et couper (enfariner l'endroit avant où vous voulez rouler)
- Cuire au four 10 à 12 minutes sur la grille du haut.
- Four à 400°
- Vous pouvez garnir avec du sucre à la crème, des noix ou des petits fruits.
- Bonne recette à toi,
While standard drop cookies rely on melted butter and granulated sugar to spread thin on a sheet pan, these traditional Quebec galettes behave more like soft, individual tea cakes with a pillowy interior. This heritage style incorporates evaporated milk rather than fresh dairy, a historical preservation method that yields a remarkably tender crumb and interacts with the chemical leaveners to promote proper rising. Incorporating the flour and evaporated milk in alternating additions prevents the gluten network from developing too rapidly, ensuring the baked biscuits maintain their signature softness instead of becoming tough.
Mastering the Dough Consistency
Achieving the correct dough texture requires tactile awareness rather than strict adherence to the initial flour measurement, because humidity and flour brand significantly alter absorption rates. When rolling the dough to your desired thickness on a heavily floured surface, keep the bench scrapers close by and gently lift the edges to prevent sticking. Positioning the baking sheets on the top oven rack at 400 degrees Fahrenheit encourages proper browning on the undersides while the centers remain pale and cake-like during the 10 to 12 minute baking window. While traditional preparations utilize standard animal fats and dairy, modern dietary adaptations allow for neutral vegetable shortening and plant-based milks without altering the structural integrity of the biscuit.
- If the dough feels excessively wet and adheres to the rolling pin, knead in additional flour one tablespoon at a time until a workable consistency is reached.
- Watch the oven closely past the ten-minute mark, removing the galettes immediately when the edges show the faintest hint of golden color to prevent dryness.
