Chinese Food
Napoleon puff of marshmallow
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Napoleonic pastry is also called thousand layers pastry. Literally, it means a thousand layers of pastry. The interlayer between the pastry is rich. There are not only fresh cream, various fruits, but also the traditional cheese sauce. The taste is crisp and sweet. Napoleon has nothing to do with Napoleon. It's said that its English name is Napoleon, which refers to a kind of pastry name from Naples in Italy. It's just written as Napoleon. I use the traditional cheese sauce for filling. With caramel like fluff marshmallow, I omit the fine sugar. The taste is richer and convenient to use. The sweet smell of milk and caramel makes the crust more mellow and worth aftertaste. You can also use whipped cream with sugar or fruit as you like. It's hot this season. It's only suitable for air conditioning room. Don't be afraid of trouble. When you try it for the first time, you will find that it's not hard to open it. Just be patient. Today's order is 2
Cooking ingredients
Cooking Steps
Step1:Prepare the material. Sift the flour.
Step2:Add fluff marshmallow to the yolk. Whisk quickly by hand until slightly white.
Step3:Add sifted low flour and cornmeal.
Step4:Stir evenly. No particles.
Step5:Heat 200 grams of milk in a small heat until it boils. If you use sugar, you can add it to the milk
Step6:Slowly pour in the yolk paste from a high place. While pouring, use hand to pump and stir constantly to prevent caking.
Step7:Pour the mixed liquid back into the milk pot. If there are particles, they need to be sieved. Put the milk pot on a small fire. Keep stirring by hand during the heating process.
Step8:When the batter begins to thicken and has obvious lines, leave the fire. Use the residual heat to continue mixing. Stir until you lift the hand pump. The yolk batter can fall down in the shape of silk. The lines will not disappear. At this time, put the milk pot in cold water to cool down. Add vanilla essence. Stir until smooth and delicate.
Step9:The sauce is ready. Pour it into the container. Cover with the plastic wrap. The plastic wrap should be close to casda. No space should be left in the middle, so as to avoid water vapor dripping and affect the taste. Put it in the refrigerator for cold storage. If you add 100g whipped cream, you can also make Hokkaido Qifeng and puff stuffing.
Step10:The ingredients for the dough. Use regular butter. It is better to use flake butter for wrapping. It is more flexible. It is not easy to leak oil when rolling. No flake butter can be made with ordinary butter. It is better not to use fermented butter. The melting point is relatively low. It is not suitable for operation.
Step11:Melt the butter and pour it into the flour. Add water and salt. Stir with a scraper.
Step12:After roughly forming a ball, use your hands to form a ball. Refrigerate and relax for 30 minutes.
Step13:Wrap the wrap with butter and oil paper. Tap with a rolling pin and roll it into a square. Refrigerate it for a while. Until there is a slight dent in the pressed butter. If it's too hard, it's easy to crack.
Step14:Take out the loose dough. Roll it out to twice the size of the butter. Pull the corners neatly.
Step15:Take out the butter and place it on the dough as shown in the figure.
Step16:Fold the four corners to the middle. Pinch the closing part. The fold and overlap of the dough shall be compacted, and no air shall be left in the middle of the butter.
Step17:Sprinkle a little dry powder on the operation platform. Roll the long strip shape.
Step18:Brush away the exces
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Cooking tips:1. Napoleonic crispy layers of crispy crust and cheese sauce match people can not stop. (thousands of layers of pastry should be sealed and preserved before eating. ）It can't be stored for too long after it's done. Only when it's done and eaten now can you feel its crispy perfection. 2. A really delicious thousand layer crust. It must be made of natural butter. Although there are many ready-made pastry on the market, they are mostly margarine and shortening. They can be made of the best materials. 3. Make a thousand layers of pastry. Be very careful. Avoid the butter from becoming too soft. Otherwise, it is easy to leak oil. So it's hard to make a thousand layers of pastry when it's hot. That's why every step of the way is refrigerated. But in winter, when the room temperature is only a few degrees Celsius, we should consider how to make the butter not too hard, so as to avoid being lumpy in the dough and not easy to roll with the dough. There are skills in making delicious dishes.
