Almond Napolen(xing ren na po lun su )

Almond Napolen

Introduction:

"A combination of almonds and mayonnaise"

Production steps:

Step 1: mix 8g yeast with 60ml warm water (the water temperature is about 30 ℃)

Step 2: beat the eggs well, add 20g sugar, 5g salt and 60ml water, and stir until the sugar dissolves

Step 3: pour the egg liquid and yeast water into the flour and neutralize to form a dough

Step 4: move the dough to the chopping board, add 50g butter and knead until the dough is smooth

Step 5: relax the dough at room temperature for 30 minutes, wrap it in plastic wrap and refrigerate for 1-3 hours

Step 6: sprinkle some flour on the chopping board to prevent sticking, beat and wrap 200g butter with a rolling pin, and shape it into a 1cm thick rectangular sheet. The hardness of the rolled butter should be basically consistent with the hardness of the dough. If the beaten butter is too soft, it can be put into the refrigerator for storage

Step 7: take out the dough from the refrigerator and return to room temperature for 15 minutes. Roll the dough into a rectangle with a rolling pin (the width is the same as that wrapped in butter, and the length is three times of it)

Step 8: put the shaped butter into the middle of the dough, wrap the two sides of the dough with butter, and then pinch the upper and lower ends tightly

Step 9: roll the dough into 1.5cm thick and fold it in 4 folds. Wrap it with plastic wrap and refrigerate for 20 minutes

Step 10: take out the dough from the refrigerator, roll it into a 1cm thick rectangle, fold the dough three times, put it into the refrigerator, relax for 20 minutes, and repeat once

Step 11: roll the pastry into 0.3cm dough and cut it into 10cm * 20cm rectangle. Prick small holes on the surface with a fork and brush with a little egg liquid. Bake in the oven at 200 ℃ for 10-15 minutes until the surface is golden

Step 12: stir fry almond slices over low heat until golden and crisp

Step 13: egg yolk paste: mix sugar and egg yolk evenly until the color turns white, then add 10g corn starch and stir evenly

Step 14: heat the milk over low heat, then add 1 / 2 teaspoon vanilla

Step 15: after that, add the egg yolk paste and keep stirring until thick. Turn off the heat and let it cool

Step 16: spread mayonnaise, blueberries and raspberries on the surface of the cooled pastry, stick fried almond slices around, and decorate the surface with cocoa powder and sugar powder

Materials required:

High gluten flour: 300g

Low gluten flour: 100g

Butter: 200g

Eggs: 2

Milk: 125ml

Raspberry: 50g

Blueberry: 50g

Almond slice: moderate amount

Yeast: right amount

Warm water: moderate

White granulated sugar: right amount

Salt: right amount

Corn starch: right amount

Vanilla liquid: right amount

Cocoa powder: moderate

Sugar powder: right amount

Note: 1. Pastry dough can be made in large quantities and put into frozen storage. The portion of this naprolon pastry is 1 / 4 of pastry dough

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xing Ren Na Po Lun Su