烘焙
由 CookWhatHK0 次收藏
國王餅，千層酥皮包入朗姆酒杏仁忌廉，藏入幸運豆，掃上蛋液焗至金黃。
將焗爐預熱至200°C。
Start by preheating your oven to 400°F (200°C).
將杏仁粉和糖與雞蛋混合，加入融化的牛油拌勻。
In a bowl, combine the almond flour and sugar with the egg, stirring them together. Mix in the melted butter until everything is well incorporated.
攤開千層酥皮，用模板剪出皇冠形狀。
Carefully unroll your sheet of puff pastry. Using a template, cut out a festive crown shape.
在一半酥皮上塗抹杏仁忌廉，藏入幸運豆（小飾物或豆子）。
Take one half of the pastry and spread the almond cream mixture over it. Don't forget to hide the fève (that's your small charm or bean) somewhere inside!
像翻轉餃子一樣將酥皮對摺，掃上蛋液（蛋黃、水和糖），用剩餘酥皮碎裝飾，再用小刀在表面劃花紋。
Now, fold the other half of the pastry over, creating a turnover shape. Prepare your egg wash by whisking together the egg yolk, water, and granulated sugar, then brush it generously over the pastry. Get creative and decorate the top with any leftover pastry scraps, and finally, use a sharp paring knife to gently score the surface.
焗25分鐘，然後放涼。
Bake your galette for 25 minutes, then remove it from the oven and let it cool completely.
享用吧——希望你切的那份冇幸運豆！
Serve and enjoy your creation! And here's hoping you don't discover the fève when you cut into your slice!
