Cooking Steps

1. 

   Step1:Put the wrapping butter into the fresh-keeping film and beat it into 3-1 34mm thick butter slices and put them into the refrigerator for us

2. 

   Step2:High powder and low powder are mixed and screened A. water, black vinegar and salt are mixed and stirred to no particle

3. 

   Step3:Ab knead into dough and add softened butter. Do not knead until smooth. Put it into the refrigerator and wake up for 35 hours

4. 

   Step4:C. roll the dough into twice the size of a piece of butter for wrapping. According to the specific process of opening and shortening, you can find a lot of dough on the bean petals. Put the dough into the refrigerator and wake up for more than 2 hours

5. 

   Step5:C roll into 34mm thick dough and cut it into 30 * 30cm blocks. Tie in the pores and sprinkle a layer of sugar. Bake at 190 ° for 25 minutes.

6. 

   Step6:C. when it is out of the oven, turn it over quickly and sprinkle a layer of sugar on it. Put it back in the oven at 190 ° and bake for about 10 minutes. Until the sugar turns into caramel, bake three pieces

7. 

   Step7:Casserole making - milk with a little sugar and vanilla pods to boil

8. 

   Step8:Mix the yolk with residual sugar until it is granulated. Add corn starch. Mix with low powder until smooth

9. 

   Step9:B slowly add 1 / 3a, stir evenly, then add all a (pick out vanilla clip), stir evenly

10. 

    Step10:C small fire, boil and stir. When it's thick and bubbling, turn off the fire. Cover and cool it to room temperature and put it in the refrigerator

11. 

    Step11:Mix Napoleonic Cassida sauce 450g and 60g to make 80% cream. Mix 150g cream and maple sugar. Mix according to the combination of crust + Cassida sauce + crust + Cassida sauce + fruit granules + cream + crus

12. 

    Step12:Decorate with extra pastry, crush and sprinkle with sugar powde