Chinese Food
Orange, Napoleon, French blue belt
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Classic works from French blue belt Culinary Institute. The traditional and authentic crispy crust with vanilla Ganache makes people unable to extricate themselves
Cooking ingredients
Cooking Steps
Step1:Sift flour + water (in stages) + salt + butter + white vinegar powder. Add them in sequence. Knead / mix the flou
Step2:After mixing, it will be agglomerated, covered with fresh-keeping film and refrigerated for 30mins
Step3:Next, it's cool to hang and explode the sky to exercise one part of the body. Refrigerate and take out the butter slices. Use a rolling pin to knock them out. Use force to knock them out to make them thinner and softe
Step4:Roll the dough into a rectangle as shown in the figure. Place the flake butter in the middle of the top and bottom of the dough. Fold the top and bottom of the dough and wrap it up and seal it. Use a rolling pin to evenly knock the butter dough (in order to make it loose, more even and integrate with the face); after knocking, use a rolling pin to roll the dough up and down. Only up and down. Pay attention to the uniformity of the length; then fold the dough up and down in the middle again. Roll the face up and down
Step5:Then fold the dough down to 2 / 3, up to 1 / 3. Roll the dough up and down (repeat 810 times for this step). PS - sprinkle a small amount of flour on the surface of each folded dough. The final thickness of the dough is 4mm. The length and width are based on the size of the oven in your home. After the above steps are completed, refrigerate for 30mins
Step6:Take out the refrigerated pasta. Make holes on the surface of the pasta evenly with a Western fork or a punch hob.
Step7:Then put it into the preheated oven. Press on a baking pan. 180 degrees. 20mins
Step8:Then take it out. Sift and sprinkle the icing evenly on the surface of the pastry. The color of the baked pastry is bright. Put it into the oven for 250 ℃. 35mins. Please keep your eyes on this step. It's easy to focus. Good luck.
Step9:The finished pastry is placed on the grill to cool down and wait for the standby ~ thousand layers of pastry to be finished. Take it out and cut off the four sides. The cutting and shape size of the middle finished part are determined by yourself. Remember to use a serrated knife. Otherwise, you will hear the sound of heartbreak.
Step10:Orange mousse cream filling - milk is poured into the milk pot. Peel the fresh orange and put it into the pot (not white) and mix well.
Step11:Stir evenly. Heat. Stir evenly during the heating process. Turn off the fire after boiling and cover with fresh-keeping film. After standing for 10mins, filter for standby.
Step12:Start to make casserole, sugar, egg yolk and corn starch, mix well. Mix the gelatine powder and water, mix well.
Step13:The cattle that will take the next ste
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Cooking tips:1. Please strictly follow the rolling method of the pastry. This is reasonable; 2. This formula is for 8 people; 3. Vanilla Ganache and orange cream filling can be made into more refrigerators if they like. It's good to take them out when you need to use them; 4. You can make more pastry after you are proficient in operation and freeze them after punching. Each pastry is wrapped with a layer of oil paper. Next time, you need to take them out and bake them directly; 5. Orange flavor card Shida cream filling and vanilla ganache. If it's troublesome to make, you can directly send light cream instead. The flavor is also good ang. Add some fruit growl on the surface. There are skills in making delicious dishes.
