Napoleon crispy recipe-Chinese Food-best chinese food recipes-cooking food

Step6:Carefully pour the heated milk into the yolk bowl. Be careful not to pour too much at a time. Do not pour it all at once. This way, the milk is easy to agglomerate. The best way is to pour a little milk and stir for a few seconds. Then pour a little milk and stir again. Each time, wait until the mixture is even before adding milk

Step7:Filter the mixed milk solution and pour it back into the milk pot (pay attention to the fact that the milk pot should be cleaned and the wall of the pot should be moistened with clear water first to avoid the coking of the egg paste during the heating process)

Step8:Heat with medium fire, heat at the same time, and stir with a stirrer quickly at the same time to avoid caking

Step9:When the batter is a little thick at the beginning, turn down the heat. Use a rubber scraper to scrape the cream stuck on the wall and bottom of the pot and stir it quickly in circles

Step10:When it becomes thicker, reduce the fire again, speed up the mixing speed, and heat for about 1 minute. When the batter becomes a little dry, turn off the fire

Step11:Quickly put the milk pot into the ice water. At the same time, do not stop. Continue to stir and make it cool quickly. To increase the flavor, add a small amount of liqueur, cream flavor or vanilla flavor at this time. Do not or do not add

Step12:Mix until it is cooled and put it into a mounting bag for standby.

Step13:A piece of thousand layer pastry. If it's frozen pastry, please take it out before making cream sauce and thaw it at room temperature until it's softened. If it won't make thousand layer pastry, it can be replaced by the commercial flying cake skin. It's suggested that two pieces of flying cake skin can be used to defrost and then overlap to open. The layer will be better

Step14:Sprinkle a small amount of dry starch on the cutting board. Roll out the thousand layers of pastr

Step15:Cut off the extra corners. Square them. Put them on the baking tray with baking paper. Pierce holes with fork or needle. Refrigerate for 15 minutes

Step16:When refrigerated, preheat the oven to 200 degrees. Then take out the pan and put it in the middle of the oven. Heat up and down. Bake for 810 minutes

Step17:Take out the roasted pie. Pay attention not to cut off the power of the oven at this time

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Cooking tips:The unused carrinda sauce can be put into a clean, oil-free glass container. It can be sealed and then put into the refrigerator for refrigeration. But it is better to use it in three days. Otherwise, it is easy to deteriorate and delicious.