Napoleon(na po lun )

Napoleon

Introduction:

Production steps:

Step 1: sift the low and high flour mixture, refrigerate, add cream and salt, and mix gently. Add cold water, mix with a fork and knead into a round dough as soft as an earlobe. Cross the dough with a knife to a depth of about half of the dough. Wrap it in plastic wrap and refrigerate for 1 hour.

Step 2: wrap the cream up and down with a large clean plastic wrap, and gently tap it on the cold table to form a large square. Refrigerate.

Step 3: sprinkle some gluten on the top of the dough to prevent it from sticking. Flatten the four corners and roll them to twice the size of the cream slice. Put the cream slice in the center of the dough, then fold the four corners in the middle to drive out the air and crush all the gaps. After finishing the shape, gently press the dough with a rolling pin. Turn it over, and then press it from the other two sides to form a uniform large skin. If there are bubbles, puncture them in time. Roll it into a rectangle and fold it three times to drive out the bubbles. Then press it into square pieces, drive bubbles, roll it into rectangular dough, and fold it three times. After folding, leave in refrigerator for 1 hour.

Step 4: take it out and roll it into a square large piece, cut it out to the required size, fill the hole with a fork, put it in the refrigerator and let it stand for 15 minutes. Preheat the oven 200 degrees.

Step 5: after the dough is still, bake it in the middle layer at 200 ℃ for 25 minutes. After baking, remove and cool.

Step 6: mix the yolk and sugar in the basin with an egg beater. The mole turns white. Sift in the low gluten powder and mix well. Add milk and cut vanilla pods to the milk pan. Bring to a boil and cool slightly. Carefully add the egg yolk paste and stir until well mixed. Filter the mixture and return to the pot. Heat over medium heat and stir until it begins to thicken. Turn down the heat and use a rubber scraper to scrape off the thick cream sauce while heating. After all thickening, remove from the exergy stirrer to fully stir and observe the concentration. Until the whole becomes a very smooth and glossy state. Quickly pour it into the cooking basin, wrap it with plastic wrap and cool it off with cold water.

Step 7: separate the cooled pastry as needed, squeeze custard cream in the middle, cover with a layer of pastry, then squeeze a layer of sauce and cover with a layer of pastry.

Step 8: cream and divide strawberries into 8 portions. Sift a layer of powdered sugar on each assembled snack, squeeze some cream and put a strawberry on it.

Materials required:

Wrapped in cream: 200g

Low gluten powder: 125g

GAOJIN powder: 125g

Cream: 20g

Cold water: 120ml

Salt: 1 / 4 teaspoon

Milk: 200ml

Egg yolk: 45g

Vanilla sugar: 50g

Vanilla pods: 1 / 4

Sugar powder: right amount

Light cream: moderate

Strawberry: moderate

Note: in a hurry, and too lazy to stack so many layers When the cake is baked, it expands so much that it has to be used in several layers. If you have time to study the technology again Vanilla sugar is a kind of flavoring sugar, which is obtained by dividing the pods and mixing them with fine granulated sugar. Custard cream is very fragrant, smooth and easy to make. When stirring, it should be quick and large, and don't heat too much, so the cream will be caked.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Na Po Lun