Chinese Food
Strawberry Napoleonic pastry
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Napoleon. French classic dessert. Also known as crispy. Strawberries Napoleon layer upon layer, golden crispy crust. With sweet and soft custard sauce. Against the huge strawberries. Sprinkled with snow-white icing. Just description. Leave saliva. Recipe by @ hand baked rice
Cooking ingredients
Cooking Steps
Step1:First, make a thousand layers of pastry. Pour the ingredients (except butter) of the thousand layer pastry into the egg beating basin one by one. Knead into a soft dough. No need to knead the gluten.
Step2:Cover the dough with plastic wrap. Put it in the refrigerator and relax for 30 minutes (adjust the amount of water according to the water absorption of flour. Soften the dough as much as possible
Step3:Prepare butter for wrapping. Use the butter just taken out of the refrigerator. Do not let it soften. Cut the butter into small pieces. Splice them on the oilpaper.
Step4:Take out the loose dough. Sprinkle some flour on the silica gel pad to prevent sticking. Roll out the dough. Roll from the middle to the four corners to form a square with thick middle and thin four sides.
Step5:Cover the oil paper. Tap lightly with a rolling pin. Make the butter a little thinner. Make it a big slice. Put it together with oil paper into the refrigerator for cold storage.
Step6:Spread the butter in the middle of the dough. Tear off the oil paper.
Step7:Fold the four corners of the dough in the middle. So the butter is completely wrapped in the dough.
Step8:Sprinkle powder on the silicone pad to prevent sticking. Roll out the dough covered with butter on the silicone pad to form a rectangle.
Step9:Fold the short sides of the rectangle into the middle.
Step10:Fold it in half again. It's like folding a quilt. This completes a four fold. We have to make a total of three four fold.
Step11:When finished, wrap the dough with plastic wrap. Put it in the refrigerator for 20 minutes first. Give the dough sufficient relaxation time.
Step12:Sprinkle flour on the silica gel pad. Put the loose dough on the silica gel pad. Roll it out again to be a rectangle.
Step13:Fold it up again.
Step14:After four fold, the dough is frozen again for 20 minutes. Take it out.
Step15:For the last four fold. And freeze again for 20 minutes.
Step16:Roll out the frozen dough again to make it 0.3cm thick. Cut off the irregular corners of the patch to make it a regular rectangle. Spread it on the oilpaper. Make some holes evenly on the surface of the dough with a fork. Cover with plastic wrap. Refrigerate for at least 30 minutes.
Step17:Together with the oil paper and the baking tray, put them into the preheated oven with the temperature of 180 degrees. Bake for about 25 minutes in the middle layer until the surface turns golde
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Cooking tips:1. Natural butter must be used for thousand layers of pastry. Margarine and shortening are not allowed. When baking a thousand layers of pastry, sprinkle some sugar on the surface. It will be sweeter when baking. 2. Be very careful when making the thousand layer pastry. Avoid the butter that is wrapped in becoming too soft. Otherwise, it is easy to leak oil. So it's hard to make a thousand layers of pastry when it's hot. That's why we put them in the refrigerator every step of the way. When the weather is cold, we should consider how to make the butter not so hard, so as to avoid being lumpy in the dough and not easily rolling with the dough. 3. Don't store Napoleon crispy for too long after it's made. It's the most delicious when you eat it now. 4. The baking temperature and time are only for reference. Please adjust them according to the actual situation. There are skills in making delicious dishes.
