Napoleon Cake
1.
Sift high-gluten flour and low-gluten flour, add salt and cold water, knead until smooth
2.
Add 30 grams of softened butter
3.
Knead the butter and dough, put it in the refrigerator
4.
Cut 150 grams of butter into small pieces, arrange them into rectangles, wrap them in plastic wrap, and put them in the refrigerator. The temperature of the butter after refrigeration is similar to that of the dough
5.
Roll out the dough from the refrigerator from the direction of the cross cut out, and roll the dough to 2-3 times the size of the butter.
6.
Put the butter in the middle of the dough. If the shape of the butter is not suitable, tidy it up a bit.
7.
The dough on both sides should be covered with butter, and the dough should be covered with butter.
8.
Beat the dough with a rolling pin, flatten the middle, upper and lower parts, roll the dough into a rectangle, fold the dough on both sides in the middle, wrap it in plastic wrap and put it in the refrigerator and let it stand for 1 hour
9.
Repeat the above steps 2 times, which means 3 times and 4 folds.
10.
Take out one-third of the dough, roll it into thin slices, and use a fork to pin holes on the surface of the puff pastry dough to prevent deformation during baking
11.
Preheat the Midea electric oven at 180 degrees, put the puff pastry into the oven at 180 degrees and bake for 20 minutes
12.
The puff pastry is baked in the Midea electric oven
13.
Let the baked pastry cool before cutting into strips
14.
Baked puff pastry, crispy layers
15.
Prepare the cake body: separate the egg yolk and egg white, and sieve the low-gluten flour twice for later use
16.
Whisk the egg whites with a whisk, add 50 grams of fine sugar in 3 times, and beat the egg whites until they become sharp corners, which is the meringue
17.
Add 10 g of caster sugar to the egg yolks and beat until frothy
18.
Beat the egg yolk and sugar along the bottom of the container until foamy
19.
Add milk and corn oil and mix well
20.
Sift in low-gluten flour and mix well to form egg yolk paste
21.
Add the meringue to the egg yolk batter in 3 times and mix well to form a cake batter
22.
Pour the cake batter into a 28*28cm square baking pan, smooth the surface and shake out large bubbles
23.
Preheat the Midea electric oven at 160 degrees, put the cake body into the middle layer of the Midea electric oven, and bake at 160 degrees for 20 minutes
24.
Cake baking in the oven
25.
Leave the baking tray immediately after the oven is out, put it on the wire rack for a while, then tear off the baking paper, cover the torn oil paper back on the cake body, and let it cool
26.
When cooling the cake, put the animal whipped cream in the container and add 20 grams of sugar to beat
27.
Whip the animal whipped cream until there are lines
28.
Cut the baked pastry into rectangles, spread the whipped animal whipped cream, and put in the mango cubes
29.
Put a piece of cake on top of the meringue, then spread light cream, spread the mango chunks, and cover with the meringue
30.
Spread whipped cream on the surface and the surroundings, paste the crumbled puff pastry, and decorate with mango cube
Tips:
1 The prepared pastry dough is sorted or sliced as needed. I personally cut it into squares and store it in the refrigerator. The baking part in the picture used only one-third of the dough this time.
2 During the baking process, adjust the time and temperature according to the performance of the oven
3 Decoration can be used to place fruits according to personal preference
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
