Chinese Food
Napoleon crispy
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When I was in college, Napoleon Cake in the school supermarket used to be one of my favorite snacks. What's more, the love lasted for a long time. Later, there were more and more opportunities to contact with all kinds of desserts. I also had not eaten Napoleonic pastry for a long time. Later, I found that many people, like me, used to like this kind of special dessert. So, the feeling of nostalgia for it came out. It was out of control. Napoleonic pastry was originally a French dessert, but now it appears frequently in Chinese pastry shops. Naturally, Napoleonic pastry sold here also has a strong Chinese feeling - crisp pastry + thick cream + delicate cake. It seems that Napoleonic pastry has become the most intuitive impression in people's mind. Today, in my blog, it's such a Napoleonic pastry. It consists of a thousand layers of pastry, cream cream and Qifeng cake. Although. The formation of Napoleon
Cooking ingredients
Cooking Steps
Step1:First of all, according to the production method of the thousand layer pastry (click here to enter), make the thousand layer pastry (half that is, halve all the materials or divide them into half for use). Divide half a thousand layers of pastry into three equal parts and roll them into three rectangular patches with a length of about 12 * 16cm and a thickness of about 0.2cm.
Step2:Put the milled pastry into the baking tray. Fill the holes with a fork on the pastry surface. Let stand for more than 20 minutes.
Step3:Put the pastry in a preheated oven of 220 ° C. bake for about 8 minutes until the layers of the pastry are fully extended. Then reduce the temperature to 180 ° C. bake for 1015 minutes until the whole pastry turns golden yellow. Put it out of the oven and cool it. Three pieces of pastry should be baked in three times.
Step4:Put the raisins in the bowl. Pour in the rum without raisins. Soak for half an hour. Then drain the water. According to the steps of the meat cake roll (click here to enter). Make the Qifeng cake batter. After the batter is done, pour in the raisins. Mix slightly.
Step5:Pour the batter into the baking tray paved with baking paper. Smooth it. Put the baking tray into the preheated 180 degree oven. Bake for 1520 minutes until the surface is golden.
Step6:After the cake is baked and cooled, use a knife to cut it into two pieces of the same size as the thousand layers of pastry.
Step7:Spread a piece of baked pastry on the bottom. Spread a layer of cream evenly (click here for the production method). Then cover a piece of cake.
Step8:Put another layer of cream on the cake.
Step9:Spread a second slice of pastry. Cream it. Spread a second slice of cake. Cream it.
Step10:Spread the last thousand layers of pastry. Napoleon's Pastry will take shape. Put the whole Napoleonic pastry into the refrigerator. Refrigerate for 1 hour. After the cream hardens, take it out. Use it to cut into small pieces of equal size.
Cooking tips:1. Napoleonic pastry is not complicated. Its biggest feature is combination. It is nothing more than a combination of three kinds of things we have already introduced in our blog (thousand layers of pastry, Qifeng cake, cream cream). But the production of Napoleonic pastry can't be said to be easy. Only by mastering the size and thickness of the pastry and the thickness and size of the cake, can we make Napoleonic pastry with beautiful appearance. 2. When baking a thousand layers of pastry, because the whole pastry is relatively large, it should be roasted to the middle and the outside as crisp. It is recommended to bake it at 220 ℃ for about 8 minutes until the layers are fully expanded, and then reduce the temperature to 180 ℃. When baking to the golden yellow of the pastry, it can ensure that the inside and outside of the pastry are as crisp and layered. 3. After Napoleon pastry is made, if the surface of the pastry is uneven and not beautiful enough, you can sprinkle a layer of sugar powder on the surface as decoration. There are skills in making delicious dishes.
