Cooking Steps

1. 

   Step1:Mix low powder, high powder, sugar, salt and water. Add the melted butter and knead into the dough. Don't eat meat for a long time. Just mix well. Then put it aside (wrapped). Because it's cold. There's no need to put the refrigerator.

2. 

   Step2:Roll 80g of butter into thin slices. It's not necessary to put it in the refrigerator because it's cold.

3. 

   Step3:Then roll the dough into a rectangle and place the butter in the center.

4. 

   Step4:The dough will cover the whole butter diagonally along the butter edge.

5. 

   Step5:The wrapped dough is rolled into a rectangle as long as possible. Before rolling, use a rolling pin to slightly knock the dough down so that it can roll better. After that, each rolling operation will be the same. It will not be mentioned again. Roll them out and fold them in the middle. It's like folding a quilt.

6. 

   Step6:Repeat for the folded dough again. If you decide to be too wet, sprinkle a little low powder. If it's hot, please refrigerate for 20 minutes after folding. Because it's cold now. Cold storage is saved.

7. 

   Step7:It's good to fold the quilt three times. Finally, roll it into a rectangle of about 4mm. Try to roll it out as regular as possible. After rolling it out, adjust the four edges to be flat. If it's really not possible, you can only cut off the irregular edges and trim them. I did a good roll of the thousand layer pastry this time. I didn't use butter to squeeze out the middle. The last rectangle shape was also very good without trimming. So it's better to make the pastry in cold weather than in hot weather. Cut into four equal parts.

8. 

   Step8:Then poke a hole in each dough with a fork. Put it in an oven that is preheated 200 degrees. Bake at 200 ℃ for 15 minutes and 160 ℃ for 10 minutes. Temperature and time can't be too dependent. It's better to adjust according to your oven temper.

9. 

   Step9:Prepare casda sauce when baking. Mix the yolk and sugar well.

10. 

    Step10:Add the milk and stir, then add the low powder and stir evenly.

11. 

    Step11:Cook on the stove until it thickens. Stir while cooking.

12. 

    Step12:Put it in a flower mounting bag.

13. 

    Step13:You can make Napoleon by squeezing the Cassida sauce on each layer of pastry. My best baked pastry is divided into three parts when it's hot. Such a pastry is just combined into a Napoleon. When cutting, use a serrated knife. Start quickly. After the combination, sprinkle some icing on Napoleon's surface for embellishment and then you can eat it.