Cakes & pastries

Cornmeal Pâte brisée, vegan

Name: Cornmeal Pâte brisée, vegan
Prep time: 15 min
Total time: 15 min
Yield: Teig für zwei Ø 23 cm Galette
Ingredients: 200 g Flour type 1050; 70 g cornmeal; 2-3 tbsp Rapunzel Blue poppy seed; 1 tsp Rapunzel Alpine rock salt, from Bavaria; 1 tsp Rapunzel Cristallino cane sugar; 220 g vegetable Margarine, cold, cut into small cubes; 60 -120 ml ice water

Wilhelm Studio

15 Min.

Teig für zwei Ø 23 cm Galette

Vegan

Info

Perptime 15 Min.
Resttime 60 Min.

Ingredients

Portions

200 g Flour type 1050
70 g cornmeal
2–3 3 tbsp Rapunzel Blue poppy seed
1 Alpine rock salt, Germany
1 Cristallino cane sugar HIH
220 g vegetable Margarine, cold, cut into small cubes
60–120 ml 120 ml ice water

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Add the flour, cornmeal, salt, sugar and opitonal poppy seeds into a bowl and combine. Add the cold butter and mix everything for about 15 seconds until the mixture is like a coarse meal, do not overmix. Add the ice water slowly and keep mixing the dough until it just holds together.Take the dough out of the bowl and divide into half. Place each half on a piece of plastic wrap and form to a flat disk. Wrap the disks and place in the fridge for at least 1 hour before using.

The dough can be used as the basis for fruit cakes, galettes or salty tarts.

For example [rez nr=1409]Rhubarb Galette with Almonds[/rez]

USED RAPUNZEL PRODUCTS

Blue poppy seed

Cristallino cane sugar HIH