napoleon cake -You Are Foodie

By Odelette
47

napoleon cake

Napoleon crisp has nothing to do with Napoleon, but it tastes really good It's so crispy and fragrant, and I like the fruit!

Main Ingredients

Auxiliary Ingredients

Blueberry A moderate amount of
strawberry A moderate amount of
Sugar 50g
milk 250g
low-gluten flour 50g
egg-yolk yellow 2 of them

If you don't want to make custard sauce, you can use whipped cream directly! Add whatever fruit you like!

Step 1 . Mix high flour and low flour. Put the softened butter into the flour and rub it with your hands bit by bit

Step 2 . Melt the salt in water and slowly add it to the flour

Step 3 . Knead the dough and put it in the refrigerator for 1 hour

Step 4 . Deal with it and wrap it in butter, put it in a large fresh-keeping bag, knock it with a rolling pin, and then put it into the refrigerator for refrigeration

Step 5 . Take out the loosened dough, roll it out and put butter in it

Step 6 . Wrap the butter slices into the dough, and press the closing tightly

Step 7 . Use a rolling pin to roll the butter wrapped dough into rectangular thin pieces again

Step 8 . Fold the dough from 1/3 of one end to the middle

Step 9 . The other end is also folded from 1/3 to the middle. This is the first 30% discount. Put it in the refrigerator to refrigerate and relax for 20 minutes

Step 10 . After taking out the slack, put it on the cutting board again and roll it open with a rolling pin. Repeat the above three fold again. This is the second 30% discount. Put the Trifold dough into the refrigerator again to refrigerate and relax for 20 minutes, roll it into rectangular thin dough again, and repeat the above Trifold again. This is the third 30% discount. Put the three folded dough pieces into the refrigerator again to refrigerate and relax for 20 minutes, roll them into rectangular thin dough pieces again, and fold them for the last time. Four fold dough, refrigerate and relax for 20 minutes

Step 11 . After loosening, take it out and roll it into thin slices

Step 12 . Prick eyes back and forth with rollers

Step 13 . 185 ℃ preheating, 20 minutes in the middle layer, adjusted according to the temperature of each oven

Step 14 . Cut the baked pastry into appropriate sizes

Step 15 . Custard sauce: 2 yolks, 50g low powder, 250g milk, 50g sugar. Add sugar to the yolk and stir well. Add milk and stir well. Add flour and stir well with an egg beater. Put custard sauce into a flower mounting bag

Step 16 . Take a piece of pastry and squeeze it with custard sauce

Step 17 . Put fruit on it

Step 18 . Repeat the above steps until it is completed. I have made 4 layers, and generally 3 layers are fine

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!