Napoleon Cake
1.
First mix 165 grams of low-gluten flour and 80 grams of high-gluten flour, and then break 25 grams of softened butter into small pieces and put it in the flour.
2.
Then mix the flour and butter with your hands.
3.
Stir 4 grams of salt with 120 grams of cold water and pour it into the flour.
4.
Make the dough by hand.
5.
Cut a cross knife on the dough, wrap the dough in plastic wrap, and refrigerate for 1 hour for later use.
6.
Wrap 130 grams of softened butter in plastic wrap, roll it into a rectangle with a thickness of about 0.3 cm, and put it in the refrigerator for 30 minutes.
7.
Take out the refrigerated dough, sprinkle an appropriate amount of high-gluten flour on the chopping board to prevent stickiness, and roll the dough into a square, about twice the size of a butter slice.
8.
Then put the frozen butter slices on the dough.
9.
Fold the four sides of the dough to the center and pinch the seams tightly so that no butter leaks.
10.
Sprinkle an appropriate amount of high flour on the chopping board, and then roll the wrapped dough into a rectangle with a thickness of about 0.4 cm.
11.
Then fold the ends of the dough toward the center.
12.
Fold the dough in half.
13.
Wrap it with plastic wrap, put it in the refrigerator for 30 minutes, take it out after refrigeration, repeat steps 10-13 three times, refrigerate and relax in between each time before proceeding to the next operation.
14.
Roll out the folded quilt into a square, about 28cm*28cm, and cut out the irregularities on the four sides.
15.
Then put the cut noodles into the baking tray, the size after cut is about 25cm*25cm, poke small holes on the surface with a fork to prevent bulging during baking.
16.
Put it into the preheated oven for coaxing.
17.
The upper and lower tubes of the oven, the middle of the oven, 40 minutes.
18.
Come out of the oven immediately after baking.
19.
While hot, cut into 6 pieces of the same size for later use.
20.
Casda stuffing for making stuffing.
Mix 2 egg yolks with 50 grams of sugar.
21.
Stir until the sugar melts.
22.
Pour in 250 grams of milk and stir well.
23.
Sift in 30 grams of low-gluten flour and stir until smooth and non-grainy.
24.
Slowly heat to a viscous paste and remove from the heat. Keep stirring during heating to avoid muddy bottom.
25.
After cooling, put it into a piping bag.
26.
Take a piece of pastry and squeeze the custard sauce on the surface.
27.
Put fruit on it.
28.
Put another piece of meringue, squeeze the custard sauce, put the fruit, and so on, stack 3 pieces of meringue together. Finally, decorate with your favorite fruit.
Tips:
The most important thing in the process of making meringues is to be patient. Every time you fold the rolled dough, put it in the refrigerator for relaxation. I would rather loosen it for a longer time than a short one, so that the dough has enough stretchability. Otherwise, it will be easy. Broken skin. If it really breaks by accident, use some dry powder to make up the broken skin. Don't make meringue under the condition of too high temperature. High temperature will make the butter melt quickly, and it will be easy to leak during the rolling process, which is more troublesome.
