Folding happiness: [Meixiang Napoleon thousand layer crispy](she die xing fu mei xiang na po lun qian ceng su )

Folding happiness: [Meixiang Napoleon thousand layer crispy]

Introduction:

"Napoleon crispy", a famous snack. But don't get me wrong. It has nothing to do with the general. As for why it is called, there are different opinions. Let's not discuss it. The most important and difficult part of this point is naturally "Thousand Layer pastry". For all baking enthusiasts, "Thousand Layer pastry" can be called a real roadblock. The ratio of pastry and skin, temperature, hardness, relaxation, folding times, technique, and so on, will affect the final success or failure. A small part of the slightly biased, may lead to the final failure of pastry, mixed crisp. There is no shortcut to the production of "Thousand Layer pastry". Only through continuous practice and practice, can we achieve the final effect of crispness. Of course, there are some finished products of Melaleuca pastry on the market, but it is difficult to avoid all kinds of additives, trans fatty acids and so on. Let's put aside these negative factors, I still think that although this kind of food that is not eaten very often is a bit cumbersome and complicated, it is also a rare harvest and experience to make it once in a while. There are also many different versions of the shape of Napoleon. What I have seen is not only the crispy skin which is very smooth and square after baking, but also the crispy skin which is very inflated and uninhibited. In the teaching videos of some foreign chefs, I even saw some pastry with big holes after baking. Therefore, I personally think that there should be no fixed restrictions, just like it? I've talked so much, but I haven't talked about the making of pastry. As we all know, if the room temperature is very high, the butter wrapped in the dough as a pastry will become very soft, leading to a higher probability of failure. So every autumn and winter is the golden time for family to open crisp. Since the cooling down, I have been ready to open crisp. Just before carrot said he wanted to eat, so he chose a weekend night, until 2 or 3 o'clock at night, and finally finished the pastry.. For the production of pastry, I refer to the prescription of "flying snow without frost". I think this prescription is very good. (the amount is for reference only. The following amount is just right for two people. A is the pastry part, B is the filling part, and C is the wrapping butter)

Production steps:

Step 1: first, make a thousand layer pastry. Mix the pastry material (a) with other materials except the butter, in which the butter is melted into liquid and added into the dough;

Step 2: knead well to make a smooth dough;

Step 3: wrap the dough with preservative film, flatten it slightly, then draw a cross shaped knife edge in the middle of the dough and refrigerate it for more than 1 hour;

Step 4: make a square butter slice wrapped with butter (c), wrap it with fresh-keeping film, and refrigerate it for standby;

Step 5: when the time is up, take out the dough and press flat;

Step 6: use a rolling pin to press it from the cross position in the center to the four corners, and roll it into a square dough. The length and width of the dough is about 1.5 ~ 2 times of the length wrapped in butter;

Step 7: place the butter in the center of the dough;

Step 8: fold the four corners of the dough toward the center, wrap them in butter, and pinch them tightly;

Step 9: sprinkle some dry powder on the chopping board or silica gel pad, roll the folded dough into a large piece, about 10 * 20cm;

Step 10: fold about 1 / 3 of the upper part of the dough to the middle, and then brush off the excess dry powder with a brush;

Step 11: fold the lower 1 / 3 part to the middle. Similarly, brush the extra dry powder on the dough as much as possible, wrap it with plastic wrap, and refrigerate for 30 minutes;

Step 12: after refrigeration, remove the dough. Sprinkle some dry powder on the chopping board and gently press the cake from the middle to both ends with a rolling pin. Don't use a lot of strength here, just apply it evenly. If you feel sticky, you can put some dry powder on the rolling pin first;

Step 13: press gently with a rolling pin in both horizontal and vertical directions;

Step 14: roll it into a large piece;

Step 15: repeat steps 10-11, fold again, wrap the plastic wrap and refrigerate for 30 minutes. The three fold process was repeated 3 ~ 4 times;

Step 16: after the last cold storage, roll the dough into a thin one with a thickness of about 0.3 ~ 0.4cm;

Step 17: preheat the oven 200 degrees. Then, with a roller knife, cut the dough into the size you like and put it on the baking tray with baking paper;

Step 18: after preheating, put the baking tray into the oven, middle layer, up and down the fire, 200 degrees, bake for about 8 minutes. Then reduce the temperature to 180 degrees and continue to bake for 8 ~ 10 minutes until the pastry is crisp and colored;

Step 19: after baking, take out the pastry, put it on the kitchen paper while it is hot, and let the kitchen paper absorb the grease exuded during baking;

Step 20: when it's completely cool, cut it into small pieces according to your liking;

Step 21: take a look at the effect of crispness. It's OK~

Step 22: let's start making stuffing. Prepare the materials for filling (b);

Step 23: I only used some pitayas casually because I prepared fruit dishes in the morning. Peel pitaya, dice (slightly smaller) and set aside;

Step 24: then make custard cream sauce. Take the yolk of an egg, add the sugar and salt, beat until the sugar is melted, mix them well. There is no need to send (in fact, you can also use whole eggs, but if you only use yolk, the color will be golden and the taste will be more fragrant);

Step 25: add corn starch and stir until there are no powdery particles;

Step 26: add rum and continue to mix well;

Step 27: put the milk in the microwave oven and heat it at high heat for 1 minute (or almost boiling), then pour it into the egg yolk slurry slowly while it is hot, and stir it quickly with an egg beater while pouring, so as to prevent the egg yolk from being scalded;

Step 28: after adding all the milk, continue to stir until the liquid is slightly warm. There will be many bubbles on the surface.

Step 29: make a pot of clean water, boil it, turn the heat down, heat the egg and milk slurry, and keep stirring until it is thick and has lines;

Step 30: take out the egg beater, add 5g butter, keep stirring under cold water until the butter is completely dissolved, and mix well with the egg and milk paste;

Step 31: keep stirring in cold water until the temperature of the batter drops to room temperature, showing a very smooth and glossy state. Kastar sauce is ready;

Step 32: put the prepared kastar sauce into a container, cover it with a cover or plastic film, and refrigerate for later use;

Step 33: pour 120g light cream into the egg bowl and add homemade vanilla essence;

Step 34: send the cream to 6 to 7, that is, the cream becomes thick and the texture appears;

Step 35: add rose cranberry sauce and continue to beat;

Step 36: stir until the mixture is even and the cream will not flow or flow slowly (about 8 times);

Step 37: take part of the whipped cream and mix it with the custard sauce ；

Step 38: mix the remaining cream with kastar sauce, and the filling is ready;

Step 39: put the custard cream stuffing into the flower mounting bag;

Step 40: start assembling Napoleon Melaleuca pastry. First, squeeze a little cream on the bottom of the plate;

Step 41: put on a piece of pastry and press it gently with your hand. This mainly plays a fixed role, which can prevent the pastry from sliding in the plate;

Step 42: squeeze custard cream on the pastry;

Step 43: add some diced fruit, and then squeeze some custard cream;

Step 44: put on another piece of pastry and press it gently with your hand;

Step 45: repeat the action of milking oil, putting fruit, milking oil and pastry to make a 3-layer pastry tower. Finally, squeeze some cream on the top, sprinkle with crushed rose petals, and refrigerate for about 30 minutes.

Materials required:

High gluten flour: 62g

Low gluten flour: 62g

Water: 65g

Sugar powder: 3G

Fine salt: 2.5G

Salt free butter: 12g

Egg yolk: 1

Fine granulated sugar: 8 ~ 10g

Rum: a little

Corn starch: 5g

Whole milk: 100g

Homemade rose cranberry sauce: 2 tablespoons

Light cream: 120g

Note: 1. When making Melaleuca pastry, the key point is to ensure that the softness and hardness of the oil and butter are consistent, otherwise it is easy to leak oil or break the skin; 2. You can use ready-made flake butter to wrap the butter, or you can flatten the block butter yourself. If you want to flatten yourself, you should pay attention to the thickness of each place as much as possible, and there should be no gap in the middle; 3. When folding the pastry, you can sprinkle dry powder on the cutting board and pastry to prevent sticking, but every time you fold, you must sweep away the dry powder completely; 4. The folding method can be three fold or four fold. Adjust according to your preference. Then the number of folds is usually 3-4. Although in theory, the more times the better, but in practice, the more times the folding, the more likely to cause oil leakage, delamination is not obvious or even failure; 5

Chinese PinYin : She Die Xing Fu Mei Xiang Na Po Lun Qian Ceng Su