Napoleon Cake
1.
Mix and knead other ingredients except butter in the main ingredient. (High and low powder mixed in advance and sieved)
2.
Use a knife to cut deep crosses on the dough, then wrap it in plastic wrap and put it in the refrigerator for half an hour.
3.
Take out the refrigerated dough and push it around with the palm of your hand.
4.
Use a rolling pin to roll out from the middle to the sides, making the middle a little thicker. Then put the butter in the middle, wrap the butter around the dough, and seal the edges tightly.
5.
Sprinkle a little hand powder and tap lightly with a rolling pin,
6.
Then roll it into a thin and even dough sheet,
7.
Like folding a quilt, complete a four-fold fold. (First fold the two sides in the middle, then fold in half) Then wrap it with plastic wrap and put it in the refrigerator for 15 minutes. Then repeat steps 5~7 twice.
8.
Finally, roll the dough into a three-millimeter-thick slice, trim the edges around, and then use a fork to evenly fork the holes.
9.
Preheat the oven to 200 degrees, the middle layer, about 20 minutes, bake until the pie crust is golden.
10.
Cut into four equal pieces on average. The baked pie crust is golden inside and out, with distinct layers.
11.
Put the milk, sugar and the cut vanilla bean pods into a small pot and stir until the sugar melts, then boil on low heat.
12.
When boiling the milk, beat the egg yolk and whole egg well, then pour the sugar and starch into the egg liquid and mix well.
13.
Pour the cooked new year milk into the egg mixture and stir while pouring. Then simmer on low heat until thick, turn off the heat and add butter, and stir gently.
14.
Cover with plastic wrap and let cool for later use.
15.
When using it, use a whisk to beat the filling evenly and then squeeze it onto the pie crust. Finally, just make the decoration you like.
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