Soy Milk Napoleon Cake

Soy Milk Napoleon Cake

1. Mix the high-gluten flour and low-gluten flour and mix well.

2. Add butter that has softened at room temperature.

3. Add salt again.

4. Knead it into bread crumbs with both hands.

5. Then lightly grab into a ball, wrap it with plastic wrap, and put it in the refrigerator for half an hour.

6. The butter used for wrapping does not need to be softened at room temperature. Put the butter in a fresh-keeping bag and roll it into a 5mm thick sheet with a rolling pin. Then refrigerate.

7. Take out the refrigerated dough and use a rolling pin to roll it into a 4-5mm thick rectangular dough sheet, which is almost twice the size of butter.

8. Place the frozen butter slice in the center of the dough slice.

9. Fold the two sides of the dough to the middle, and then pinch the seal tightly, paying attention to pinch tightly all around.

10. Then roll it into a rectangle with a rolling pin.

11. Fold the sides toward the middle again.

12. Then fold it in half, just like folding a quilt. This process of folding the quilt should be repeated 3 times, and after each folding, put it in the refrigerator for half an hour.

13. After the third quilt is folded, take it out and use a rolling pin to roll it into a 3mm thick dough sheet.

14. Cut off the uneven edges.

15. Put the dough into a baking tray lined with greased paper, and insert numerous holes with a fork to avoid bulging during baking. Preheat the oven, middle level, 185 degrees, 25 minutes. If the color on the surface is too dark, cover it with tin foil.

16. Next, make soymilk sauce. Mix the egg yolk and powdered sugar, and beat evenly.

17. Then sift into the low powder and mix well.

18. Pour the soy milk into the egg yolk paste and mix well.

19. Pour the egg yolk and soy milk into a non-stick pan, heat it on a low heat, and keep stirring.

20. Use a spatula to scrape the soy milk until the soy milk becomes sticky. Take it out and let it cool.

21. The cream cheese is whipped with an electric whisk until the volume is enlarged and smooth.

22. Pour the cooled soy milk paste into the cheese and continue beating until combined.

23. As shown in the picture, the soy milk sauce is ready.

24. Put it in a piping bag and refrigerate.

25. Add 25g of powdered sugar to the whipped cream and beat.

26. Cut the cooled puff pastry and chiffon cake slices into rectangular shapes of the same size.

27. Put the whipped cream into the piping bag, and cut a small round opening that is as large as the hole in the piping bag for soymilk sauce. Take a piece of puff pastry and squeeze a layer of cream.

28. Squeeze a layer of soy milk paste.

29. Sprinkle with soy flour.
How to make soybean flour: Wash the soybeans, dry them, and put them in the oven at 170 degrees for 8 minutes. Then cool, use a grinder to make soy flour.

30. Cover with a slice of cake.

31. Then squeeze the cream, soy milk sauce, and sprinkle with soy flour.

32. Then put a piece of meringue, squeeze the cream and soy milk paste, and sprinkle with soy flour.

Tips:

If the soymilk sauce cannot be used up at one time, it can be made into a soymilk box, because soy products are easy to deteriorate, especially in summer, it must be refrigerated and used up quickly.
When the puff pastry is baked, it must be inserted into the hole, otherwise it will bulge when it is baked.
When making the soymilk sauce, use a low heat and keep stirring the whole process, otherwise it will clump easily and affect the taste.