Galette Biscuit

Gallet biscuits - pastry confectionery. This is a dry, unsweetened biscuit with a light flaky texture that is made from high-grade wheat flour combined with some other kinds of flour, yeast, baking powder and food additives. In production, the technology is used.

Galettes are simple without sugar and fat( crackers), improved with the addition of fat( up to 18%) and dietary. A simple biscuit biscuit can preserve its properties for two years, fatty - up to six months.

This cookie breaks easily, quickly soaks in water. Often it is made in a rectangular shape. It is convenient to take along on the road, as it can be stored for a long time without changing the original properties.

The word "biscuits" comes from the French "gal" - a pebble, a pebble. Most likely, this name is due to its smooth appearance and dryness( hardness).

In general, biscuits were originally called dry flat cakes, which replaced bread during wars or which could be taken on long expeditions. Then the biscuits began to be called, and then a modern biscuit biscuit appeared.

Its caloric content is on the average 300-350 kcal. At 100 grams, about 10 grams of protein and fat, 65 grams of carbohydrates, the rest - water. Calorie content of cookies of dietary varieties may be less. If you try to determine the calorific value of one pechenyushka( which is very difficult to do, since they are all of different shapes and sizes), then 300 kcal can be divided by about 30. Based on such calculations, it is easy to conclude that for a figure this delicacy is not too harmful, butwhile it perfectly satisfies hunger.

Cookies of this kind are not only pleasant in taste, but also one of the most useful ones. The main ingredients for cooking it are water and flour, so it is non-allergenic, dietetic and low-calorie.

Many of these cookies are known by the variety "Maria".Fans of this cookie, despite the apparent simplicity of its taste, quite a lot.

If you prepare a biscuit biscuit at home, it is desirable to roll the dough before baking with a special machine to make it as thin as possible( about 0.2 mm).Then the layers are joined so that the billets become multi-layered. You can cut the cookies into squares or circles. Be sure to pierce it to avoid swelling under the influence of temperature. It is said that there must be 16 holes in technology in biscuits.

According to the prescription, you need to grind a pack of butter, pour a glass of cold milk into it, add a glass of sugar powder( you can sugar), two starch of starch, three glasses of flour, some hydrated soda, vanilla. All knead in a fairly steep elastic dough. Roll it into a thin layer, cut into equal parts with a knife or cut out any other pechenyushki with a mold. Place the resulting blanks on a baking tray and place in an oven heated to 180 degrees. Bake for about 15-20 minutes.

You can cook a liver biscuit and a different recipe. To do this, take one egg, one and a half tablespoons of sugar and a tablespoon of vegetable oil, add a tablespoon of milk, a glass of flour and a half-spoonful of soda.

Soda to combine with flour. Eggs mixed with sugar, adding milk and vegetable oil to the mixture, mix everything so that the mixture became homogeneous. Then add flour with soda. The dough should be steep so that it does not stick to your hands. Roll out the dough with a layer of 1 mm thick, cut out pechenyushki, pierce them with a fork. Bake at 220 degrees for about five minutes before a ruddy shade. Finished products are light and crispy. If desired, a little cinnamon or lemon juice( orange) can be added to the dough.

In general, this cookie can be prepared only from flour and water( as in the original recipe).This option is exactly the most dietetic, harmless to the stomach, and the stored cookies will be incredibly long.