Napoleon Crisp

Napoleon Crisp

1. Prepare 15 grams of butter and 2 grams of table salt.

2. Pour low-gluten flour into the container.

3. Pour in salt and melted butter and stir to form dough.

4. Knead into a dough, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes.

5. Take the butter for wrapping from the refrigerator and cut into slices.

6. Cover with plastic wrap, beat it into thin slices with a rolling pin, and put it in the refrigerator together with the plastic wrap.

7. Take out the loose dough, sprinkle some dry flour on the kneading pad, roll out the dough, and roll it out into a square with a thick middle and thin sides.

8. Remove the butter from the refrigerator and place it in the center.

9. Cover the upper side first.

10. Wrap the other side

11. Wrap it all up. Roll into a rectangle.

12. Fold the two sides toward the middle, like a quilt. After folding, put it in the refrigerator and keep refrigerating for 20 minutes.

13. Sprinkle dry flour on the chopping board, take out the refrigerated noodles, and continue rolling into a rectangular shape.

14. Stack it up again.

15. After the 40% discount, keep the dough in the refrigerator

16. Make the last 40% discount. Keep refrigerating.

17. Take out the refrigerated dough and use a rolling pin to carefully roll it into a dough of about 0.3 cm.

18. Spread it on greased paper and put it directly on the baking tray. Make small holes on the top, cover with plastic wrap, and relax for 30 minutes.

19. Midea oven upper and lower tubes preheated at 200 degrees

20. Put the baking tray in the preheated oven, and bake it for about 25 minutes on the upper and lower heat of 200.

21. The surface is golden yellow

22. Cut off the corners, and cut the baked puff pastry into equal strips

23. Then make the custard sauce. Add white sugar, cornstarch, low flour and 1 tablespoon of milk to the egg yolk.

24. Stir thoroughly with egg rolls.

25. Pour the remaining milk into the pot and bring it to a boil.

26. Pour the boiled milk slowly into the egg yolk paste, stirring constantly with an egg roll.

27. Strain the stirred egg batter and continue to pour it back into the pot.

28. Heat it on a low heat and stir continuously with a rubber spatula until it thickens and turns into a silky custard sauce. Turn off the heat and put it in the refrigerator.

29. The refrigerated custard sauce is placed in a piping bag.

30. Wash the strawberries.

31. Take out a slice of puff pastry and squeeze it with custard paste

32. After putting the strawberries, squeeze another layer of custard sauce and cover with a slice of puff pastry.

33. Finally, decorate with strawberries, and the delicious Napoleon pastry is ready.

Tips:

1. The weather is too hot, you must pay attention to it, it is best to operate the air conditioner.
2. Avoid being wrapped in butter to become too soft, and keep it in the refrigerator at every step. If the butter is too soft, it will easily break.
3. The most delicious cooked and eaten.