Napoleon crisp
Just started baking,"from scratch to learn baking" this book gave me a lot of help.
Recipe Recommendations
- high-gluten flour 250 grams
- egg yolk of 3
- whole egg liquid a little
- salt 1 grams
- white sugar 50 grams
- water 120 grams
- milk 250 grams
- almond slices 30 grams
- butter 40 grams
- corn starch 20 grams
- cocoa powder a little
- powdered sugar a little
- sweetening
- baking
- several hours
- ordinary
Steps for Napoleon crisp
1
Cut 40 grams of butter into dices.
2
Mix butter with 250 grams of flour, rub by hand until there are no butter particles, then add 5 grams of sugar and 1 gram of salt, add 120 grams of water, knead into a dough, wrap the dough with plastic wrap, and soak at room temperature for 20 minutes.
3
Put a thin layer of powder on the chopping board, and use a rolling pin to shape 180 grams of butter into a rectangular sheet 1.5 cm thick. Roll out the dough into a rectangle, the width should be the same as the width of the shaped butter and three times the length of the butter.
4
Place the butter in the middle, wrap one side of the dough sheet in the butter, fold the dough sheet on the other side, and then pinch the upper and lower ends to death.
5
Roll out the dough sheet until it is 1.5 cm thick, then fold it in four like a quilt, wrap it in plastic wrap and place it in the refrigerator for 15 minutes. Repeat step 4 twice more... Refrigerate twice for 20 minutes. The layer of meringue dough is ready and placed in the refrigerator to refrigerate.
6
Mix 50 grams of white sugar and 3 egg yolks, beat and melt the sugar with an egg beater, and the color of the egg liquid turns white.
7
Then add 20 grams of corn starch and mix to form egg yolk liquid.
8
Cut the vanilla stick lengthwise with a knife and scrape out the vanilla seeds.
9
Pour into a 250-gram milk pot, add the vanilla stick into the pot, and immediately turn off the heat after bringing to a low heat.
10
Allow to cool, slowly pour in the egg yolk liquid and stir well. Pour the evenly stirred egg yolk liquid back into the pan, heat on low heat, stir continuously for 2-3 minutes while heating, then turn off the heat until it is as thick as paste, add the yellow peaches cut into small pieces (replace them with strawberries) and stir to form mayonnaise, set aside.
11
Roll out the thousand-layer meringue dough taken out of the refrigerator into a 0.3-cm rectangular dough sheet, cut off the uneven edges, use a fork to evenly make small holes on the surface of the dough sheet, place it in the refrigerator to freeze for 20 minutes, and brush the dough surface before baking. Brush egg liquid. Preheat the oven to 200 degrees, place the middle and upper layers, and bake for 10-15 minutes. The surface is golden brown.
12
Allow the meringue to cool, cut it into rectangles of 12 cm *20 cm, and lay mayonnaise filling on each layer for a total of three layers.
13
Spread the remaining mayonnaise filling around the perimeter and dip in 30 grams of roasted almond slices. Decorate the surface with cocoa powder and powdered sugar.