Napoleon's cake
By VicentaLakin
Recipe Recommendations
- butter 40 grams
- low-gluten flour 168 grams
- high-gluten flour 84 grams
- salt 4 grams
- cold water 120 grams
- egg yolk of 2
- low powder 50 grams
- milk 250 grams
- sugar 50 grams
- fruit appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Napoleon's cake
1
Material preparation。
2
We're going to mix high powder and low powder。
3
When the small room of butter is softened, the flour is added and mixed with hand scratches。
4
Scratch corn。
5
Melt salt in cold water, pour it into flour, and form flour。
6
A cross was cut on the face of the dough and the film was frozen in the fridge for more than an hour。
7
The butter will be placed in a fresh bag, which will grow in shape with a crutches, and will be frozen in the fridge for half an hour。
8
It took an hour of refrigerated noodles and had a larger rectangle than butter。
9
We'll put butter in the middle of the skin。
10
Close your face。
11
Growing squares with a crutches。
12
Turn the bottom threes up。
13
A third of the upper end is to be rolled over, the rolled face is to be covered with a shampoo, and the freezer is to be refrigerated for more than half an hour。
14
Take out the loose, soft, soft face, and then turn the short end into a light growth square. And roll up both ends like the middle, like folding covers. It takes half an hour to finish. Repeated folding three times。
15
It'll grow up to fold up the squares, cut off the rough edges around it, and it's done。
16
185 degrees preheat, 20-25 minutes in the middle, depending on the temperature of the oven
17
Take out the soccer, cut to a flat six when it's cold。
18
Make carthada sauce。
19
Egg yolk and sugar。
20
Add milk evenly。
21
Add flour evenly mixed。
22
Start a little fire and slowly boil it into a slurry state.
23
Get the fruit ready。
24
Take a roasted souffle and put it on the plate。
25
Squeeze on the cartha sauce。
26
Put the fruit on。
27
Cover up a piece of soccer。
28
Put another piece of fruit。
29
再盖一片酥皮，Put the fruit on。
30
The product appreciates it。
31
The product appreciates it。
32
The product appreciates it。
33
The product appreciates it。