Chinese Food
Napoleon crispy (Walnut version)
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A combination of Western pastry. I prefer the early ancient cake. The color is beautiful and the shape is regular. It's not easy to break. It's more suitable for making cake combination. Of course, it can also be made with Qifeng cake. Italian cream is the classic cream of Italian cake. It's generally used for mounting flowers. It's not sweet and greasy. It's delicate and delicate. It's matched with the strong smell of nuts of walnuts. Napoleon's delicious is its The pastry and other desserts match. I remember that I haven't really eaten the most authentic Napoleonic pastry yet. I have the feeling of crispness, delicacy and smoothness. The reason why I match walnuts with myself is that I have my own perception of the food. I always think that the combination of Italian cream and walnuts should be able to stir the taste buds' nerves at the touch of a touch. The walnut with slight bitterness and crispness matches the delicacy and smoothness of Italian cream. The aftertaste is transparent This is my understanding of Italian desserts. I am not far away from it. I never walk personally on the scene of a plane under the plane tree in Paris, France. I am holding a book with the street.
Cooking ingredients
Cooking Steps
Step1:Make the ancient morning cake first - heat the corn oil for a while or microwave it for a minut
Step2:Put the flour in. Stir without particle
Step3:Separate the egg yolk. Put the yolk in the pan and stir. Then add the milk and stir
Step4:Add white sugar into the protein in three times. Beat until it is wet foamin
Step5:First add half of the yolk paste to the egg white and stir. Remember to cut it. Then add the other half of the egg white and stir
Step6:Shake in a baking tray. Bake in a water bath at 150 ℃ for 60 minute
Step7:Italian cream making. Add sugar, lemon juice and salt into the protein. Take another basin and add water and wait until it reaches 60 degrees. Touch the pot with your hand and it is hot but not boiling. Mix the basin of the protein with water. Stir slowly until the sugar melts. Then stir quickly until the protein cream is lifted and a small hook appears
Step8:Butter softens at room temperature. Stir with a small amount of protein crea
Step9:Mix the butter in several times to avoid oil-water separatio
Step10:It's not too greasy. It's buttery. It's a little hard when it's taken out from the refrigerator. It's softened at room temperature. It's a perfect match with the pastry in Napoleon's pastry. It can also be used for mounting flowers. I like it better than animal cream. The characteristics of Italian pastry are in the heart. Every kind of food needs to be carefully processed. Even a milk Oil cream. It's done without whipping crea
Step11:Here is the production of snowflake and frosted walnut. Take out the walnu
Step12:Grind with a rolling pin. Try to be smalle
Step13:Heat the sugar in the water. Stir fry the walnuts when there are small bubbles. Until there is a thin layer of snow sugar frost on the surface. Stir and dry
Step14:Finished produc
Step15:Cut the pastry. Put it in the oven and bake the layers
Step16:Cut off the edge of the old cake. Make it nea
Step17:Break two with a knif
Step18:With crea
Step19:Then sprinkle with walnut sugar. Put on the baked pastry. Then put on a layer of ancient morning cake. Press a little. Then squeeze on a layer of cream cream. Finally put on a layer of pastry
Step20:Put it in the refrigerator for 1 hour. It's convenient for the cream to solidify. It's good to cut. It's not very easy to cut. The crust is too crisp. The walnut is too hard. The cake is soft. So when you cut it, you should cut it simply. Use a saw blade to cut it. When you pull it, you pull it. When you cut it, you cut it. It's hard to describe. This step only tests the technique
Step21:
Step22:
Cooking tips:There are skills in making delicious dishes.
