Sweet potato Galette Brutong Hyosum
It's rich in savory taste because it uses a lot of butter, and it has more salt than regular cookies, so it feels salty, but it's not a bad salty taste, but a pleasant combination of sweet and salty, so it was really, really delicious!! *20 pieces.
6 serving
Within 999 minutes
trash
Ingredients
  • unsalted butter
    150g
  • Sugar
    80g
  • Salt
    3g
  • Eggs
    2ea
  • Vanilla Extrack
    2tsp
  • Soft flour
    150g
  • almond powder
    60g
  • Baking powder
    3g
  • boiled sweet potatoes
    100g
Video
Cooking Steps
STEP 1/12
Mash sweet potatoes finely when they are warm.
STEP 2/12
In a bowl, gently beat in soft butter, then add sugar and salt and mix thoroughly.
STEP 3/12
Add the yolks one at a time and mix well.
STEP 4/12
Add vanilla extract or rum and mix well.
STEP 5/12
Sieve flour, baking powder, and almond powder and mix with spatula.
STEP 6/12
When you see a little powder, add the mashed sweet potatoes and mix well.
STEP 7/12
Spread the finished dough to the right thickness and let it rest in the refrigerator for about 3 hours (it takes a long time to rest because the dough is tough!).
STEP 8/12
When the tissue is finished, roll the dough to a thickness of 2cm (if you have a special frame for the galette, roll it to a thickness of 1cm).
STEP 9/12
Please take a picture with a cookie cutter measuring 4.5cm in diameter (please take it a little smaller than the size of the mold to be used).
STEP 10/12
Place the shaped dough in a muffin or special mold.
STEP 11/12
Spread the yolk on the top and pattern it with the back of the fork (it will get messy if you draw it on the front of the fork or by standing it up!).
STEP 12/12
Bake in a preheated oven at 170 for 25 to 30 minutes.
It is recommended to use a small three-line fork when making a pattern!
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