How to bake classic French butter cookie - Palet Breton

1. Intro: Hello dear friends. Good afternoon. Such a beautiful, beautiful afternoon. My name is hi. Welcome to my class. Today we learn to make French butter cookie is called belly button. And it's, it's a French buttery cookie. Relatively sick, but he's a very, very, very, very crunchy and very tasty little bit solved. A little bit salty, a little bit sweet, and nothing too aggressive. And their use of full richness and back, come back flavor in it. So in this class, we will learn from scratch from the very beginning until how you serve it. And the class is relatively, relatively relaxed. I did not do very much redo ideating so that you almost cook exactly the same time with me. We cooked together. You'll have time to sync to reflect. Sometimes wait a little bit, housings walkout. Not in a rush. Let's see. Enjoy this beautiful day and delicious cookie. Thank you very, very much. Bye bye friends. See you there. 2. Prepare the dough for refrigerating: So this one has been refrigerator for around half an hour. So the outside is half and the inside, these are still soft. Why we want to cool it down? So when you heat the butter, when you heat, and it is, if it is not cold enough, it will immediately raise and the butter, and it's very soft and the Butterworth go outside the edge and make it into a dish like because because the temperature is too hot and it immediately the butter melt and the star tool to raise that you do not want, you want it cold. And the butter will take some time to raise up when you put in the olden for not getting into the shape that the curve shape, it has a more even shape. This is not good. It's too soft. So I will put you in the refrigerator for another two hours. Then I will roll it and do it. 3. Cut the dough and put to baking mold mold : So this one has been refrigerator for around half an hour. So the outside is half and the inside, these are still soft. Why we want to cool it down? So when you heat the butter, when you heat, and it is, if it is not cold enough, it will immediately raise and the butter, and it's very soft and the Butterworth go outside the edge and make it into a dish like because because the temperature is too hot and it immediately the butter melt and the star tool to raise that you do not want, you want it cold. And the butter will take some time to raise up when you put in the olden for not getting into the shape that the curve shape, it has a more even shape. This is not good. It's too soft. So I will put you in the refrigerator for another two hours. Then I will roll it and do it. 4. Brush on egg wash: Okay, I will put the egg wash only use y'all. You see here what I am doing. Okay, thank you. Sometimes it becomes too sick. You can put a drop of water. Now let's see, we put a drop of water trust to a little bit tough water so that it's not too sick. That truth be sufficient? That's a bit too much to go. Even seems too much. You can use. Not in a rush. Making cookies, kind of fun. Relaxing. We should make it. So make it relaxing. 5. Bake cookies: Okay, hello dear friends. So now we are baking it. I put it in the oven, or really a few minutes. I set it for 20 minutes and I put the temperature to 315 degrees. Use lower temperature. The butter melt less. And it is good for keeping the shape of the cookie. Now, let's take a look at the cookie. We have orange hobbyist on my site. So you can see it here. Maybe we should open it up so that you can have a sneak peek. Look at it all. Wow, this time is good. Not too every time turns out to be good. If it does not turn out to be good, do not worry. We all have this experience. I put it for 20 minutes and usually it takes more than 20 minutes, 25 or certain minutes. So that at 20 minutes, i sure that I will not burn it. Then I will add extra five minutes or something to that. I make sure it is a controlled. Do I make any sense? 6. Cool off and take out cookies: Okay, so please, excuse me for the OVN sound, S2. Still baking. So this one is cool. So I can put my hand here. If you can wait a little bit longer, longer does not matter. Shorter, might be have a soft, softer cookie you cannot easily take out. So it is cooled down so I can easily take it out. This is the beauty for shape of it. The other one I found is a little bit too soft on the bottom, not that this one. This one is pretty good. So I really cooked your seat on the other side. You can always double bacon. So this one is good. Also. Very easy to pick it. I arrange it to a little bit and make sure that the double side with some salt, best dishes, one side with salt. Just a little bit. That is sufficient enough. When you're put into back, some of the salt will fall down. So it will be it will be. All right. No. So enjoy doing it. Let me do it again. I'm sorry. If this takes if this takes too much of your time, put it back, say it this way. It comes out naturally. This is fun. Hello, my little chin lady, salt grinder. Okay, That's it. In the olden, I am baking some chocolate chip cookie. 7. Demystify the baking theory: So this one has been refrigerator for around half an hour. So the outside is half and the inside, these are still soft. Why we want to cool it down? So when you heat the butter, when you heat, and it is, if it is not cold enough, it will immediately raise and the butter, and it's very soft and the Butterworth go outside the edge and make it into a dish like because because the temperature is too hot and it immediately the butter melt and the star tool to raise that you do not want, you want it cold. And the butter will take some time to raise up when you put in the olden for not getting into the shape that the curve shape, it has a more even shape. This is not good. It's too soft. So I will put you in the refrigerator for another two hours. Then I will roll it and do it. 8. Make good of failed cookies: Okay, hello dear friends. So this one is the cookie that is made right? Although it's not perfect in shape, but it's fluffy and very delicious, delicious, very crunchy. I also tried with sports store, bought these kind of a mix box to mix. And it comes out very heavy and very solid. And it's not, not very good. But you also can find some way to do it. What did I do? I made into I blended, blended in a blender and then make into a tiramisu with yogurt, with Gmail source might go hammered source I made at home, or you can put lemon curd you made, cover it up depending on how sweet it is. If it is already very sweet, you put a lot of sugar, then you do not need to put that matter. Mohamed source or other things. But I didn't put that much sweet sugar and things. I put some Guha image source. Let's take a look. I will take it out so that you can see How about that. So there are different layer of it. Not Let's see, yogurt with it. Overnight or the Druze from the yogurt, already very well blended into the cookie, cookie, cookie, cookie blend. I enjoy it. It is good. There is a little bit soreness. These from the yogurt. It makes a good balance. Thank you very, very much.