napoleon cake
Pastry ingredients:Low gluten flour (220g); High gluten flour (30g); Butter (for wrapping) (180g); Butter (for dough) (40g); Water (110g); White sugar (5g); Salt (2G)Cake Ingredients:Eggs (4); Low gluten flour (80g); Sugar (in protein) (60g); Sugar (in egg yolk) (20g); Corn oil (50g); Milk (50g); White vinegar (a few drops)Sandwich material:Cream cheese (150g); Butter (40g); Sugar (45g)
Step 1 . Flour, sugar and salt, mix well
Step 2 . Soften 40 grams of butter and add it to flour. Mix it with your hands and rub it together. It looks like fine sand
Step 3 . Add water in several times, knead it into a ball, wrap it with fresh-keeping film and put it into the refrigerator to relax for half an hour.
Step 4 . Cut 180 grams of butter into small pieces and put them into fresh-keeping bags. Press the butter into thin, even slices with a rolling pin. At this time, the butter will soften slightly. Put it into the refrigerator and refrigerate until it hardens again.
Step 5 . Take out the loose dough and sprinkle a layer of flour on the board to prevent it from sticking. Put the dough on the chopping board and roll it into a rectangle, with the thickness as uniform as possible.
Step 6 . Take out the frozen butter slices, tear off the fresh-keeping bag, and put them on the dough slices. The length of the dough slices is 3 times that of the butter, and the width is slightly wider than the butter
Step 7 . Fold one end of the dough towards the middle and cover it on the butter slice, and fold the other end to wrap the butter slice in the dough
Step 8 . Press one end of the dough piece tightly, and slowly press the other end gently with your hand to exhaust the air inside, and press the other end of the dough piece tightly
Step 9 . Roll the butter wrapped dough into a rectangle.
Step 10 . The left and right ends are folded to the middle respectively
Step 11 . Then fold in half to complete the first round of four fold
Step 12 . Wrap the folded noodles with fresh-keeping film and put them into the refrigerator for refrigeration and relaxation for about 30 minutes
Step 13 . Take out the loose dough and roll it into rectangular pieces again.
Step 14 . Fold both ends towards the middle
Step 15 . And then fold it in half to complete the second 40% discount
Step 16 . Repeat the above steps and make another 40% discount, a total of three 40% discount.
Step 17 . Take half of the pastry. Divide this half pastry into three parts. Each piece of "rectangular dough with a growth width of about 12*16cm and a thickness of about 0.2cm" (I haven't finished this one well); Put the rolled pastry into the baking pan, fill the holes on the pastry surface with a fork, and let it stand for more than 20 minutes
Step 18 . Heat the oven up and down 220 degrees, put the pastry that has been standing in the preheated oven, bake for about 8 minutes until the layers of pastry are completely stretched, then reduce the temperature to 180 degrees, and continue to bake for 10-15 minutes until the pastry turns golden yellow as a whole, come out of the oven and cool down. Three pieces of pastry are suggested to be roasted in three times. Because I rolled it a little irregularly, I trimmed the corners. Don't throw away the repaired pastry. It will still be useful
Step 19 . Start to make cakes. The egg yolk is separated. The protein basin requires no water or oil
Step 20 . Add sugar into the egg yolk and stir well
Step 21 . Add corn oil and stir well
Step 22 . Add milk and stir well
Step 23 . Sift in low gluten flour and stir well, and prepare the egg yolk paste for standby. Preheat the oven, heat it at 140 degrees and heat it at 120 degrees
Step 24 . Drop a few drops of white vinegar into the protein and add sugar three times to beat it
Step 25 . Hit the status as shown in the figure
Step 26 . Take 1/3 protein into egg yolk paste and stir well
Step 27 . Pour the mixed egg yolk paste back into the remaining protein basin and stir it evenly.
Step 28 . Pour into the mold, shake out bubbles, and send it to the preheated oven. 60 minutes. I use an eight inch square cake mold
Step 29 . Take out cooling
Step 30 . The cooled cake slices are split in the middle
Step 31 . Cut it into pieces the same size as pastry with a knife
Step 32 . Butter and cream cheese are softened in advance. Butter a little.
Step 33 . Add cream cheese and sugar
Step 34 . Play it smoothly
Step 35 . Take a piece of pastry and coat it with cheese cream
Step 36 . Spread a layer of cake slices, then spread a layer of cheese cream, and put a layer of pastry. The order is pastry - cheese cream - cake slices - cheese cream - pastry - cheese cream - cake slices - cheese cream - pastry
Step 37 . Finally, put cheese cream on the pastry, and crumble the pastry crumbs cut before and sprinkle them on it as decoration
Step 38 . Put the Napoleonic pastry in the refrigerator, refrigerate it for 1 hour, take it out, and cut it into equal sized pieces with a knife.
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