Step1:Sift high gluten flour and low gluten flour and mix with salt and cold water. Knead until smooth.
Step2:Flatten the dough by hand. Make a cross on the surface. About half the depth of the dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step3:Cut the butter into small pieces, wrap it in plastic wrap and refrigerate it. The temperature of the butter refrigerated is about the same as that of the dough.
Step4:Roll the refrigerated dough from the cross cut to the surrounding area. Roll the dough 23 times as much as butter. Put the butter in the middle of the dough. If the shape of the butter is not suitable, make a little finishing.
Step5:Fold up the dough on both sides. Cover the butter. Squeeze the sides tightly and wrap the butter.
Step6:Beat the dough with a rolling pin. Roll it flat in the middle, top and bottom. Roll the dough into a rectangle.
Step7:Fold the dough on both sides to the middle, fold it in half, and fold it in half. Wrap it with plastic wrap and put it in the refrigerator for 1 hour. And repeat the above four fold step twice. Complete three times and four fold in total.
Step8:The dough is arranged or sliced as needed. This time, it is cut into squares and put in the refrigerator for freezing.
Step9:Made by Napoleon - prepare the fruit - cut the kiwi fruit into thin skin. Cut some strawberries into small pieces. Drain all the fruits for use.
Step10:Cossco6001 oven. Heat up and down for 220 ℃ and preheat well. Put 6 pieces of French pastry in the baking tray, put them in the middle layer and bake for 5 minutes. Then turn up and down for 170 ℃ and bake for 10 minutes.
Step11:The French pastry has a clear golden layer after baking.
Step12:The French pastry has a clear golden layer after baking.
Step13:Cream in sugar until fluffy and textured. Add cheese and milk and beat well.
Step14:The baked Napoleonic pastry should be cooled and then filled with cream. Put kiwi fruit, blueberries and strawberries. Then put Napoleonic pastry. Then fill with cream or sprinkle with sugar powder.
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
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Step19:Taobao sweep. Learn about this oven.
Cooking tips:1. The material proportion of pastry is 22% of low gluten flour, 22% of high gluten flour, 1% of salt, 22% of cold water and 33% of butter. 2. In order to make a sense of hierarchy, we must pay attention to the temperature and method of making. The best way to make a crisp is to keep the room temperature below 20 degrees. A cold rolling pin and a cold making table are the factors to improve the success rate. 3. French pastry can not only use low gluten flour or high gluten flour. It can use medium gluten flour. When rolling out the dough, you can sprinkle some hand powder. Before folding, you should use a brush to clean the hand powder. 4. The dough can be folded in 3 or 4 folds. The dough can be made with clear layers. 5. When making Napoleon, if the frozen crust needs to be thawed on the baking plate in advance until it is softened, you can also buy the French crust or use the flying cake instead of the French crust. 6. Like the tall Napoleonic pastry. You can put more layers of pastry. 7. The baking temperature and time are for reference only. Please press the oven performance