[fruit Napoleon] - produced by couss co960a hot air circulation oven recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Add the dough materials other than butter into the mixing barrel of cm1500 chef. Turn on the 1st gear and knead into dough. Turn to the 3rd gear.

Step3:When the dough surface is smooth, add the softened butter and continue to knead with the third gear.

Step4:When the dough reaches the expansion stage, it can produce thin film and then stop.

Step5:Flatten the dough. Cover with plastic wrap and refrigerate for 1 hour.

Step6:Square the sliced butter as much as possible. Put the fresh-keeping film on the top and bottom. Use the walking hammer (stainless steel rolling pin) to knock it out alternately. Roll it into a square with a side length of about 19cm. Put it in the refrigerator for standby.

Step7:Take out the frozen dough and butter at the same time. Roll the dough into a square twice larger than the butter. The side length is about 26cm.

Step8:Place the butter at an angle of 90 degrees in the middle of the dough. Fold the four corners of the dough around the butter and pinch the joints.

Step9:Roll the dough into a rectangle about 3 times the length (about 20 * 60cm) alternately from the front to the bac

Step10:Fold left and right by 1 / 4. Fold in half again. Fold in 4 at a time (you can relax in the refrigerator for 30 minutes

Step11:Roll the dough out again in the direction of extension. Fold it 1 / 3 on the left side. Fold it on the right side. Finish 3 folds at a time. Refrigerate the dough for 1 hour.

Step12:Then roll out the dough and fold it three times. After a 4 fold. Twice 3 fold dough wrapped into the refrigerator refrigerated for 1 hour.

Step13:Take out the refrigerated dough and roll it into a rectangle about 4mm thick. Cut off both sides.

Step14:Cut the dough into the required rectangles

Step15:Place in a baking tray and place in a warm place for 30 minutes.

Step16:Sweep a layer of yolk on the surface of the wake-up face.

Step17:Cossco960a hot air circulation oven. Preheat 200 degrees in advance. Put the baking tray in the bottom layer. Bake for 2025 minutes until the surface is scorched yellow.

Step18:It's burnt yellow. It's very fragrant.

Step19:To make stuffing, put cream in sugar until fluffy and lined. Wash and cut the fruit.

Step20:Squeeze a layer of cream filling on the cooled pastry. Cover another pastry and squeeze another layer of cream. Finally, arrange the fruit.

Step21:Write production step

Step22:Write production step

Cooking tips:1. After kneading the dough, the cold storage time can be adjusted according to the situation. For example, when the dough is kneaded to the full stage, it has good ductility and can be refrigerated for half an hour. 2. The hardness of the wrapped butter should be similar to that of the dough to avoid oil break; keep the wrapped butter in a low temperature state during the production process. If the butter feels soft, stop the operation and refrigerate it before operation. To avoid oil leakage during rolling. 3. Rolling pin is easy to operate with walking hammer. Light wooden rolling pin is easy to roll unevenly. 4. After folding, the rolling action should be gentle, so that the butter can be evenly distributed, and the front and back sides should be alternately rolled. 5. The temperature should not be too high at the end of fermentation. The best temperature is about 2528 ℃ to avoid butter melting. Co960a has good sealing property. It can be fermented directly after adding warm water. The effect is very good. 6. The baking temperature and time are for reference only. Please adjust it according to the actual situation. 7. Burnt and fragrant pastry. Easy to match