Napoleon

Recipe Recommendations

• low-gluten flour 220g
• high-gluten flour 30g
• butter 40g
• qingshui 110g
• white sugar 5g
• salt 2g
• eggs of 4
• sugar 20g
• corn oil 50g
• milk 50g
• white vinegar few drops
• cream cheese 150g

• sweetening
• baking
• several hours
• ordinary

Steps for Napoleon

1

Flour, sugar, salt, evenly mixed

2

40 grams of butter softened and added to the flour with a hand-wringing, fine sand

3

The water was added in parts, the tatters were emptied and the film was placed in the fridge for half an hour。

4

Slice 180 grams of butter in small slices and put it in the bag. And press the butter with a cane. At this point, the butter will be slightly softened and put in a freezer until it becomes hard again。

5

Quick, nice noodles out of the tablets with a layer of powder. Put the noodles on the board, grow the squares, as thin as possible。

6

Take out the frozen butter tablets, tore them off and put them on the face. They're three times the length of butter and a little wider than butter

7

Turn one end of the face in the middle, put it on the butter, and the other side wraps it in the face

8

Press one end of the face, slowly and gently, with your hands on the other side, and drain out the air inside, and press the other side of the face

9

Put the butter on the pasta and grow the square。

10

On the left, on the left, on the left, and on the left, to the middle

11

And then the first round, the fourth round

12

Put a filament on the folded bag and put it in the freezer for about 30 minutes

13

Quick, nice, nice, nice, nice, nice。

14

Turn between ends

15

And a second discount

16

Repeat the above steps and make a further 40 per cent discount, or a total of three。

17

TAKE HALF OF IT. SPLIT IT THREE MORE TIMES. EACH PLATE IS ABOUT 12*16CM WIDE, WITH A RECTANGULAR FACE OF ABOUT 0.2CM THICK (THIS ONE IS A LITTLE UNSOPHISTICATED); IT'S PUT IN A GRILL, WITH A FORK ON THE SKIN AND A HOLE IN IT FOR MORE THAN 20 MINUTES

18

The oven is 220 degrees of fire, the stilled soothing is placed in a pre-heated oven for about eight minutes, until the soothing layer is fully condensed, then the temperature is reduced to 180 degrees, and it continues to bake for 10-15 minutes, until the whole soothing is turned to yellow, the furnace is released and cooled. Three soothsays three. Because I'm a little irregular, so I fixed the corner. Don't throw away the patch. It'll work

19

Start making cakes, detached proteins, protein basins, no water, no oil

20

Add sugar to the yolk

21

Add corn oil evenly

22

Add milk evenly

23

Scan low-banded flour, evenly mixed, and yellow paste ready. The oven's preheating. Fire 140 degrees. Fire 120 degrees

24

A few drops of white vinegar in the protein and three drops of sugar

25

I've got a good shot

26

Take a third of the protein and mix it evenly in the yolk paste

27

The mixed yolk paste fell back into the remaining protein basin, evenly mixed。

28

Falling into the mold, blowing out the bubble, sending it into the preheated oven. 60 minutes. I used an eight-inch square cake model

29

Take out the cooling

30

The cooled cake slices split from the middle

31

It's as big as a soothsay

32

Butter, cream cheese soften early. It's a little bit of butter。

33

Add cream cheese and sugar

34

It'll just be smooth

35

Take a sock and put on a cheese cream

36

A piece of cake, a piece of cheese cream and a piece of soccer. The sequence is soothing, cheese cream, cake cream, cheese cream, cheese cream, cheese cream

37

And then you put cheese cream on the soothing, and you squeeze the crumbs that were cut off. Scattered on it for decoration

38

Put the finished Napoleonic soak in the fridge, freeze it for an hour, take it out, cut it with a knife into a piece equal in size。

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