Napoleon
By VicentaLakin
Recipe Recommendations
- Wrap in cream 200g
- low-gluten flour 125g
- high-gluten flour 125g
- cream 20g
- cold water 120ML
- salt 1/4 teaspoon
- milk 200ml
- egg yolk 45G
- vanilla sugar 50g
- vanilla pods
- powdered sugar appropriate amount
- light cream appropriate amount
- strawberry appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Napoleon
1
Low powder, high powder mixed through screening, cooled with cream, salt, light mix. Add cold water and mix it with a fork and rub it in a soft circle like earlids. Crossing the face with a knife, about half the depth of the face, covering the film, freezing it for an hour。2
The cream is wrapped on and off with a clean, large film, and the ice sheet is slammed into a large square. Put it in the freezer。3
And take out frozen noodles, and cast some high-strength powder on the surface of the table, and spill them. Put the four angles down and turn them into two times the size of cream. The skin is put in the middle of the cream tablet, and the four corners are folded to the middle, the air is thrown out and all the cracks are crushed. When you're done with the shapes, you put light pressure on the skin with a cane. Turning over and crushing the other two sides into flat large skins with bubbles punctured in time. Light-growing squares, folding, out of bubbles. And then it's pressured into squares, bubbles, stubble-growing squares, and it's folded. When it's folded, the freezer is set for an hour。
4
The size of the square is to be determined, a hole is to be filled with a fork and a 15-minute freezer is to be set. The oven preheats 200 degrees。
5
When the skin is still in place, 200 degrees, mid-level, 25 minutes up and down. After roasting, take out the controlled oil and cool it。
6
Egg yolk and sugar turn white in the basin with an eggbeater like a rubbing mole, sift in low-coated powder, and they are heavily mixed. The milk pan and the excavated vanilla are added to the milk pan, boiled and cooled, carefully added to the yolk paste, and mixed to the full mixture. The mixture is filtered back into the pot and the middle fire is heated to the beginning of thickness. Light the fire and heat it with a rubber razor and a thick butter sauce. All thicker before leaving the fire is fully mixed with a mixer and observed concentration. Until the whole thing becomes a very smooth and smooth state. Quick pouring into the cooking basin, with a fresh membrane covered and cold-water cooling backup。
7
The cold soothing is separated, as required, with a casta butter in the middle, a sheet of soak, and a layer of soy。
8
Cream cream hair, strawberries divided into eight. Each piece is packed with a sifter of sugar powder, some cream and a piece of strawberries。Napoleon Make Tips
I was in a rush and too lazy to stack that many layers... The pastry puffed up insanely while baking, so I had to split one into a few layers to use. I'll look into the technique later when I have time... Vanilla sugar is a flavored sugar obtained by cutting the pod into segments and mixing it with fine sugar. The custard cream is very rich, aromatic, and smooth, and very easy to make. Whisk quickly and vigorously, and do not overheat it, or the cream will curdle.