Depp Oven Recipe-napoleon Melaleuca Crisp
1.
Depp Oven Recipe-Ingredients for Napoleon Melaleuca Pastry Part
2.
Pour high-gluten flour, low-gluten flour and fine sugar into the mixing tank and mix well at a slow speed;
3.
Add eggs and milk, stir until there is no dry powder, add butter and salt
4.
Stir quickly until the dough expands, take it out, knead it, and relax it for 5 minutes;
5.
Arrange the dough and flaky butter into a size of 1:2
6.
Wrap the dough with flaky butter, roll it out to a ratio of length to width of 1:4, and fold it in quarters;
7.
Relax for 10 minutes, then roll out the ratio 2:3, fold in three times twice
8.
Roll out the folded dough into a thin sheet with a thickness of 0.6cm, divide it into two, punch with a hole punch, and spread it in a baking tray;
9.
Put it in a Depu oven, bake at 170 degrees, and bake for 30 minutes;
10.
Take it out and let it cool for later use;
11.
Depp Oven Recipe-Ingredients for Napoleon Melaleuca Cake Body Part
12.
Place the eggs and fine sugar in the mixing tank, stir at medium speed until the fine sugar is completely melted, change to fast
13.
Beat until the color is milky white, sift in low-gluten flour, cocoa powder and baking powder, and stir slowly;
14.
Pour milk and salad oil in sequence and mix well;
15.
Finally, put the walnuts and raisins in;
16.
Pour into the baking tray, fast heat to 185 degrees, and bake for 30 minutes;
17.
Depp Oven Recipe-Ingredients for Napoleon Melaleuca Cream Custard Filling
18.
Soften the butter and beat with powdered sugar
19.
Soften the butter and beat with powdered sugar
20.
Cut the cake and puff pastry into pieces about 12cm in size
21.
Stagger the arrangement, put a layer of soy sauce in the middle,
22.
Refrigerate for 20min, take out, sieve powdered sugar for decoration
23.
The crispy and delicious Napoleon cake is ready
Tips:
Napoleon's melaleuca is made in three parts:
A) Noodle part: 420g high-gluten flour, 180g low-gluten flour, 30g fine sugar, 50g eggs, 36g butter, 3g salt, 330g milk, 250g flaky butter
B) Cake body: 500g of eggs, 250g of fine sugar, 270g of low-gluten flour, 4g of soaking powder, 15g of cocoa powder, 60g of milk, 80g of salad oil, walnuts and raisins
C) Butter custard filling: 210g powdered sugar, 500g butter, 50g condensed milk
