# Fourth Baking Contest and is Love to Eat Festival# Napoleon Melaleuca Cake
1.
Pour high-gluten flour, low-gluten flour and fine sugar into the mixing tank and mix well at a slow speed;
2.
Add eggs and milk, stir until there is no dry powder, add butter and salt;
3.
Stir quickly until the dough expands, take it out, knead it, and relax it for 5 minutes;
4.
Arrange the dough and flaky butter into a size of 1:2
5.
Wrap the dough with flaky butter, roll it out to a ratio of length to width of 1:4, and fold it in quarters;
6.
Relax for 10 minutes, then roll out the ratio 2:3, fold in three times twice
7.
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;
8.
Put it in the Depu oven, bake at 170 degrees, and bake for 30 minutes; take it out and let it cool for later use;
9.
Place the eggs and fine sugar in the mixing tank, stir at medium speed until the fine sugar is completely melted, change to fast
10.
Beat until the color is milky white, sift in low-gluten flour, cocoa powder and baking powder, and stir slowly;
11.
Pour milk and salad oil in sequence, mix well; finally put the walnuts and raisins in;
12.
Pour into the baking tray, fast heat to 185 degrees, and bake for 30 minutes;
13.
Soften the butter and beat with powdered sugar
14.
Mix well and add condensed milk at the end;
15.
Cut the cake and puff pastry into pieces about 12cm in size,
16.
Stagger the arrangement, put a layer of soy sauce in the middle,
17.
Refrigerate for 20min, take out, sieve powdered sugar for decoration
18.
Then, the crispy and delicious Napoleon cake is ready
Tips:
After the cake and pastry are sandwiched, they must be compacted on the surface before being cut into pieces.
