Chinese Food
Hazelnut Napoleon (4 flavors included)
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Pastry has always been my preference. I used to run in every shop with an electric car in order to eat Napoleon. I just wanted to buy a piece of pastry for a few days. Later, I knew that most of the products sold outside were made of shortening, which hurt my body. Maybe I'm old and I'm worth my money. I've been enduring it. I learned a little skill today. I used butter to roll myself. I ate it. I had fun for a long time. It turns out that butter crispy is this flavor. This taste. It's even better for me ❤。 -
Cooking ingredients
Cooking Steps
Step1:The pastry material is ready. Full manual operation is about to star
Step2:Dig a hole in the flour with low gluten. Pour water and egg liquid into it. Slowly start from the middle Taohu
Step3:Go to the Jianghu to make dough. Then wrap the softened butter in it. Continue to knea
Step4:Until the film is put ou
Step5:After rounding, wrap it in a fresh-keeping bag and let it relax at room temperatur
Step6:When the dough is loose, let's wrap the butter in a baking paper or a fresh-keeping bag. Use a rolling pin to slowly roll the softened butter flat (as shown in the picture). Then put it into the refrigerator for cold storage and shaping
Step7:Now it's time to wake up the dough we just started to knead. Sprinkle some hand powder on the table top. Roll out the dough. It's twice the width of the butter slice. The width is the length of the butter slice (as shown in the picture). Then wrap it into the butter slice. Fold it up and down first
Step8:After folding up and down, the middle seam shall be closed, and then the two sides shall be closed and wrapped as shown in the figur
Step9:First, use a rolling pin to compact the dough wrapped with butter chips on the surface to avoid the sliding of the butter chips. Then roll them out. First, complete 2 3 folds (as shown in the figure)
Step10:Fold one into 3 folds, press it down with a rolling pin, then roll it open, fold another into 3 folds, as shown in the figure, and wrap it in a fresh-keeping bag. Refrigerate for about 15 minutes
Step11:This time, we need to make another 3-fold and another 4-fold. The same way. Press down the rolling pin, roll open and fold. The 4-fold method is as shown in the figure
Step12:State after 4 fold (as shown in the figure). Then refrigerate for 15 minutes, and open. The size is equal to the size of the baking tray
Step13:Cut the sides. You can see the layers of the skin belo
Step14:Put the dough in the baking pan. Make holes. For exhaus
Step15:Heat the oven up and down for about 220 °. 15 minutes. Take it out. Press it down with the baking tray. Exhaust the hot air. The pastry will be pressed down. It will be smoother. Then heat the oven up and down for about 170 °. 25 minutes
Step16:Redrying state after pressing as shown in the figur
Step17:Shape, cut, sprinkle sugar. Heat up and down the oven for 200 °. Look at the state (sugar needs to be melted. The skin can't be burnt). This batch of baking took about 10 minutes (for reference). Cool down, cut and wait for use. Napoleon's pastry is all finished here.
Step18:Casda sauce method (the base sauce in this group of Napoleon) 2 yolks A kind of Sugar 60
Step19:Whisk until the yolk is whit
Step20:Sift in the low gluten flour. Egg jerk
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Cooking tips:There are skills in making delicious dishes.
