Fruit Napoleon

Fruit Napoleon

1. Mix low powder and high powder together and add salt. Add butter, lemon juice and water.

2. Knead it into a flocculent shape with your hands. If it feels dry, add a small amount of water. Knead into a ball, do not need the dough to be smooth, cut cross openings in the dough.

3. Wrap the dough with plastic wrap and put it in the refrigerator for more than 40 minutes and 4 hours.

4. Press the wrapped butter into flakes and put it in the refrigerator to shape.

5. Take out the refrigerated dough, press the four corners to the outside according to the cross position, and roll it out in four directions with a rolling pin, with a slight bulge in the middle.

6. Place the butter slice on the dough and fold the four sides inward to wrap the butter slice.

7. Wrap the butter and roll it out. Fold one-quarter from the left to the right, and three-quarters from the right to the left. After folding, fold it in half along the center. Wrap the plastic wrap and put it in the refrigerator for 15 minutes (forget to take this step) The picture is now, replace it with the one made before).

8. After taking it out, roll it out again and divide it into three equal parts, one third from the left to the right, and one third from the right to the left to cover the previous part. Complete a three-fold fold, wrap in plastic wrap and put it in the refrigerator for 15 minutes.

9. After completing a four-fold fold again, roll it out to a thickness of 3.4 mm. Cut into small pieces.

10. Bake in the oven at 200 degrees for 15 to 18 minutes. The specific temperature is adjusted according to the temperament of the oven.

11. Add marshmallows to the whipped cream and send it directly. The marshmallows have a certain degree of fluffiness, and the vanilla flavor can well adjust the flavor of the whipped cream.

12. The whipped cream is put into a piping bag.

13. Squeeze the whipped cream on the meringue and put the fruit you like.

14. 14. Cover with another layer of meringue.

Tips:

1. The amount of marshmallow can be adjusted according to your taste preferences
2. The order of the whole process of pastry is 4 fold, 3 fold, 4 fold
3. According to the amount of roasting, the extra frozen storage