How to make Napoleon puff pastry

With the continuous improvement of life, our requirements for food are getting higher and higher. We not only want to eat nutritiously, but also want to eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a recipe of Napoleon pastry. Come and learn it quickly!

1.Cut 40g butter into small cubes.

2. Mix the butter with 250 grams of flour, rub with your hands until there are no butter particles, then add 5 grams of white sugar and 1 gram of salt, add 120 grams of water, knead into dough, wrap the dough with plastic wrap, and sugar at room temperature for 20 minutes.

3. Put a thin layer of flour on the chopping board and use a rolling pin to shape 180 grams of butter into rectangular slices with a thickness of 1.5 cm. Roll the sugared dough into a rectangle. Its width should be the same as the width of the shaped butter and its length should be three times that of the butter.

4. Put the butter in the middle, wrap the dough on one side with the butter, fold the dough on the other side over, and then pinch the upper and lower ends together.

5. Roll the dough into a 1.5 cm thick sheet, then fold it into four pieces like a quilt, wrap it in plastic wrap and refrigerate for 15 minutes. Repeat step 4 two more times. . Refrigerate twice for 20 minutes. . The puff pastry dough is ready and placed in the refrigerator. .

6. Mix 50 grams of white sugar and 3 egg yolks, use a whisk to melt the sugar and turn the egg liquid white.

7. Then add 20 grams of corn starch and mix to form egg yolk liquid.

8. Split the vanilla stick lengthwise with a knife and scrape out the vanilla seeds.

9. Pour 250 grams of milk into the pot, add the vanilla stick into the pot, bring to a boil over low heat and turn off the heat immediately.

10. Let cool, then slowly pour in the egg yolk liquid and stir evenly. Pour the evenly stirred egg yolk liquid back into the pot, heat on low heat, stirring constantly while heating for 2-3 minutes. Turn off the heat when it becomes as thick as a paste. Add chopped yellow peaches (use strawberries instead) and stir to form mayonnaise, set aside.

11. Roll the puff pastry dough out of the refrigerator into a 0.3 cm rectangular sheet, cut off the uneven edges, poke small holes evenly on the surface of the dough with a fork, put it in the refrigerator and freeze it for 20 minutes. Brush the surface of the dough with egg liquid before baking. Preheat the oven to 200 degrees, place the cake on the upper-middle rack, and bake for 10-15 minutes until golden brown.

12. Let the puff pastry cool, cut into 12 cm Napoleon puff pastry and 20 cm rectangles, and spread mayonnaise filling on each layer, for a total of three layers.

13. Spread the remaining mayonnaise filling all around and sprinkle with 30 grams of toasted almond slices. Decorate the surface with cocoa powder and icing sugar.

Today’s introduction to Napoleon pastry ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.