Napoleon's cream roll
By VicentaLakin
Love Napoleon, don't miss this cream roll
Recipe Recommendations
- eggs of 5
- white granulated sugar 55 grams
- low powder 65
- milk 55 grams
- corn oil 50 grams
- Dorino Napoleon cake 4 pieces
- light cream 200 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Napoleon's cream roll
1
1. MILK AND CORN OIL ARE PLACED IN CONTAINERS, WITH FULL AND BALANCED EMULSION, AND LOW-POWDER Z IS SIFTED AND SMOOTHED。
2
Add yolk evenly。
3
The proteins were mixed three times with white sugar to wet hair bubbles。
4
Take a part of the protein and add it to the yolk paste and mix it evenly。
5
And then all the yolk paste is poured back into the protein, and then it's evenly plattered, and it's thrown into the grill with the oilpaper, with a light concussion and a bubble。
6
When the stove is out, three to five minutes of silence, the oil paper is torn off and the edge is to be removed。
7
Napoleon's soufflé is a fast-frozen product that is removed in advance and baked for eight minutes as required. Creamed cream with white sugar, painted on a piece of cake, placed a layer of Napoleonic soak in the middle, put a layer of cream on Napoleonic souffle and folded a layer of Napoleonic souffle。
8
Put cream on the stacked Napoleon。
9
Scrambled down with light milk, sealed with oil paper and placed in a freezer。
10
Just cut it down before eating。