Chinese Food
A thousand layers of romance: Napoleon Cake in Russia
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Some food is used to satisfy the stomach. It's a must. For example, plain tea and light rice - although it's plain, it's indispensable. It's not tiresome to eat for a long time; some food is used to tease the taste buds. It will bring unexpected surprises. It's like a little romance in a plain life. But at the same time, a little taste of this kind of food is enough. Now let's get to the point. This Russian thousand layer cake. It's called Napoleon of Russia. It's also called tiramisu of Russia. In fact, it has nothing to do with tiramisu. It's more appropriate to call Napoleon. Napoleon Cake has nothing to do with the French emperor Napoleon. One of the reasons is that its English name is Napoleon. In fact, it's a misrepresentation of napolitain. It refers to a kind of pastry name from Naples in Italy. The French name is Millefeuille. It's just written as Napoleon. Napoleonic cake is expensive. It's not only used
Cooking ingredients
Cooking Steps
Step1:1. Add ice water, lemon juice and salt to the eggs and beat until they are well blended. Refrigerate. Sift the low gluten flour onto the table. Put the butter in the middle. Use the scraper to cut and mix. The mixing method is to use the scraper to cover the butter from the bottom until it is cut and mixed to the size of millet particles. Dig a nest in the middle. Pour in the frozen egg water.
Step2:2. Still use the method of fold and mix. Use the scraper to lift the bottom and fold and press it towards the middle. Repeat this action. Never knead the face. It will affect the effect of layer crisp. Fold and mix into a ball. Do not need to be completely smooth and even. You can also see small butter particles with a fusion degree of 75-80%. Wrap the plastic film tightly and put it in the refrigerator for more than 3 hours. I have to go to work. I can only do it after work in the afternoon. So I kept it cold all night. I did it the next day.
Step3:3. Take out the frozen dough from the refrigerator. At this time, the dough is very hard. Divide the ingredients first. If it is 8 inches, divide it into 6 ingredients. I make 2 6 inches, so I divide 12 ingredients. After dispensing, press the dosage into a round ball with dry powder on both hands. Remember to press it. Do not rub it. Sprinkle dry flour on the table and the dough. Roll it into a round thin sheet. It is larger than the bottom of the cake mold. Cut off the extra part.
Step4:4. Scoop up the pancakes and lay them on the baking tray lined with tarpaulin or oilpaper. Cut the leftover materials and press them into pieces and put them aside. Use a fork to tie up the holes so as not to crisp up in the middle and form a drum. Put it into the middle layer of the preheated oven with the temperature of 180 ℃. Bake for about 15 minutes. Observe that the surface is burnt yellow, and then it can be put out of the oven. Cool it on the air line.
Step5:5. Now let's make the sandwiched sauce. Mix egg yolk, sugar and vanilla essence. Add milk a and stir well. Sift in low gluten flour. Stir until there is no dry powder.
Step6:6. Milk B is boiled. When boiling, it must be stirred constantly to avoid the paste bottom. Then slowly pour the milk into the egg yolk paste just stirred. Stir while pouring to avoid scalding the egg yolk. Finally, add white chocolate and butter. Heat on a small fire and stir constantly to prevent the paste from bottoming. Until the chocolate and butter melt completely. At the same time, it is found that the liquid will become more and more viscous. Turn off the fire when it is paste like. Put it aside and cool.
Step7:7. Soak the gilding tablet in ice water and grate off the water. Heat it to mel
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Cooking tips:1. This is the quantity of an 8-inch or two 6-inch cakes. 2. Use the method of repeatedly folding and pressing to mix the pastry. Never knead the pastry in order to avoid the gluten. When the mixture of flour, butter and water egg liquid reaches 75-80%, it can stop. This is the key to the pastry's crisp and layering. 3. Press the dough into a round ball. Do not rub. 4. When making cheese sauce, pour the milk into the mayonnaise paste slowly, so as not to heat the mayonnaise into floccules. 5. When molding, the sauce is not very thick. Cover the pastry. After putting all the pastry, you can press it to make it more compact. 6. After making, refrigerate for more than 48 hours to make the moisture in mousse fully permeate the pastry. The taste is the best. There are skills in making delicious dishes.
