The bean-milk-tape cake
By VicentaLakin
Napoleon's been my favorite dessert, and the soothing taste is full of butter pie, and the taste is not so good. This time, I made the soybeans Napoleon, which I had for a long time, because the production process was extremely cumbersome and had been delayed. But every time I think of that sweet smell, I can't stop the musk growing in my mouth. That's why I finally brought it to the table yesterday, and I'm so glad to hear it from the old man and the baby
Recipe Recommendations
- low-gluten flour 170g
- high-gluten flour 80g
- qingshui 115g
- butter
- salt 3.5G
- Qi Feng cake slices 1 blockbuster
- cream cheese 150g
- soybean milk 300g
- soybean powder appropriate amount
- powdered sugar 40g
- light cream 100g
- egg yolk of 3
- sweetening
- baking
- several hours
- ordinary
Steps for The bean-milk-tape cake
1
Combination of high- and low-band powder, evenly mixed。
2
Add room temperature softened butter。
3
Add salt。
4
Scratch it with your hands。
5
They then scratched into groups, covered in film, and put it in a freezer for half an hour。
6
the butter that is wrapped in does not require room temperature softening. the butter is loaded into a fresh bag, and the face cane is sewn into a 5 mm sheet. then freeze。
7
after the freezer, the face was removed, with a cane, into a long square of 4-5 mm thick, almost twice the size of butter。
8
Put frozen butter in the middle of the face。
9
Turn both sides of the face in the middle, then seal it tight and keep an eye on the surroundings。
10
And then you grow squares with a scepter。
11
Both sides turn back to the middle。
12
Then they fold like folding covers. This folding process is repeated three times and every time it is folded, it is placed in a freezer for half an hour。
13
after the third fold, it was taken out, with a stick of face, into 3 mm thick。
14
Cut to the rough side。
15
Put the noodles in a baker with oilpaper and put thousands of holes in it so that the drums don't bake. Warm oven preheat, mid-level, 185 degrees, 25 minutes. If the surface is too dark, the tin paper is covered。
16
Here's the soy sauce。
17
Then they sift in low powder and mix it evenly。
18
The soy milk fell into the yolk paste, evenly mixed。
19
The soy milk is poured into the incubated pot, the little fire is heated and the mixing is not continuous。
20
I know the soy sauce is sticky, scratched with a razor, it doesn't fit. Get out, cool。
21
Cream cheese is used as an electric omelet to stir up and slide。
22
Cooled bean paste is poured into cheese and continues to stir up into integration。
23
Make it look like it's on the map so the soy sauce is ready。
24
Load in the bouquet, freeze。
25
add 25 g sugar powder to the light cream, and pass out。
26
Cooled lasagna and twilight cakes cut into a rectangular shape of equal size。
27
It's a light cream in a bag of flowers, and it's a little round mouth, as big as a bag of soy cream. Take a piece of lasagna and squeeze it with cream。
28
Squeeze one more bean cream。
29
Spray the soybeans. Soybeans powder: wash, dry, put in the oven 170 degrees, eight minutes. Then cool it down and use the mill to make soybeans。
30
Put another piece of cake on it。
31
Squeeze cream, soy sauce, soy powder。
32
Then you put a piece of soufflé, then you squeeze the cream and soy sauce, and you put soybeans on it。The bean-milk-tape cake Make Tips
If the soy sauce is not fully used at once, it can be made into a soy milk box because the soybean products are perishable, especially in the summer, and must be frozen and quickly exhausted. When you bake, you have to put a hole in it, or when you bake, you'll have a drum bag. When you're making soy sauce, you use a little fire and you mix it all the way, otherwise it's easy to block and affect your taste。