Cooking Steps

1. 

   Step1:French pastry materials, except butter, are put in and kneaded into doug

2. 

   Step2:Cut a cross in the middle of the dough (cut into half the depth of the dough) and refrigerate for 1 hou

3. 

   Step3:Butter is arranged in square shape and refrigerated at the same temperature as dough. 1 hou

4. 

   Step4:Take out the dough from the refrigerator and roll it out from the cross mouth. Arrange the shape of the long strip (which can cover the butter

5. 

   Step5:Put the butter on the surface. Cover both sides. Especially, make sure that the butter is not leaking out

6. 

   Step6:Roll the finished butter dough from the middle, left and right sides into a square shap

7. 

   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.

8. 

   Step8:The dough should be sorted or sliced according to the needs. This time, it should be cut into squares according to the habit and put in the refrigerator for freezing. (take out and bake when using

9. 

   Step9:Fruit Napoleonic pastry baking. Preheat for 5 minutes at 220 degrees. Bake for 10 minutes at 170 degrees. Coo

10. 

    Step10:Whipped cream framed bag for us

11. 

    Step11:Cream and sprinkle with fruit. Cover the other half with crea

12. 

    Step12:Cream fruit on top anticlockwise. Here we g