Brittany baked cakes

　　It's called a Brittany cake, and it's crispy on the outside, and it's soft on the inside, and it tastes great, and of course, it's high in calories, but you can ignore that, because food doesn't care about that.

WHAT YOU NEED

Ingredients

60 grams of butter
40 grams of flour
The egg yolk is coated with a separate part
so you can use a larger egg.
Low flour 30 grams
30 grams of flour
2 grams of salt
5 grams of rum

How TO MADE Brittany baked cakes

Steps 1 to 4

1. At room temperature, soften the butter to the point that it can barely be dispersed, but do not soften it too much (this will not result in a crispy taste)

2. Add sugar powder and salt twice and stir evenly with a spade.

3. Add the egg yolk and stir evenly, add the rum and stir evenly.

4. Sieve in low-powder high-powder, scrape until there are no particles, relatively soft feeling.

Steps 5 to 8

5. The uniform dough is divided into three parts, each of which is placed in a 4-inch plate, the surface of which can be scraped flat with a scraper.

6. Put it in the fridge for an hour, brush it with egg yolk, use a toothpick or a fork to scratch out your favorite patterns.

7. Put in a preheated oven, 160 degrees, second layer, bake for about 20 minutes, until the surface is golden yellow.

8.

Handy cooking tips

　　Don't soften the butter too much, otherwise it will affect the taste.It is better to stir with a hard pot shovel, while using a scraper.Refrigeration helps to shrink the butter in the dough.The temperature and time of baking are determined by the temperament of the oven and the size of the dough.The baking mold can be made as you like, but without the mold it will be deformed, so you have to add the mold to look good.The next day the inside will be more moist, 5-6 days is the best time to eat.