How to make almond Napoleon

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make almond Napoleon shortbread.

1. Mix 8g yeast and 60ml warm water (water temperature is about 30 degrees)

2.1 Pour the egg liquid and yeast water into the flour and make dough

3.2 Beat the eggs and add 20g sugar, 5g salt and 60ml water and stir until the sugar dissolves.

4.121 Let the dough relax at room temperature for 30 minutes, wrap it with plastic wrap and refrigerate for 1-3 hours

5.212 Move the dough to the chopping board and add 50g butter and knead until the dough is smooth

6.1 Take the dough out of the refrigerator and return it to room temperature for 15 minutes. Use a rolling pin to roll the dough into a rectangle (the width is the same as the butter and the length is 3 times that).

7.2 Sprinkle some flour on the chopping board to prevent sticking, use a rolling pin to beat the butter and wrap it in 200g to form a 1cm thick rectangular sheet. The softness and hardness of the butter after rolling should be basically the same as the hardness of the dough. If the butter is too soft after beating, put it in the refrigerator for later use.

8. Put the shaped butter in the middle of the dough, wrap the butter with the dough on both sides, and then pinch the upper and lower ends tightly.

9. Roll the dough into a thickness of 1.5 cm and fold it into 4 pieces. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

10. Take the dough out of the refrigerator and roll it into a 1cm thick rectangle. Fold the dough into three pieces and put it in the refrigerator to relax for 20 minutes. Repeat this process once more.

11. Roll the puff pastry into 0.3cm flat cakes and cut into 10cm almond Napoleon biscuits 20cm long rectangles. Poke small holes on the surface with a fork and brush with a little egg wash. Bake in the oven at 200 degrees for 10-15 minutes until the surface is golden brown.

12. Fry the almond slices over low heat until golden and crispy

13. Egg yolk paste: Mix sugar and egg yolk evenly until the color turns white, then add 10g corn starch and stir evenly

14. Heat the milk over low heat and add 1/2 teaspoon of vanilla liquid

15. Then add the egg yolk paste and stir continuously until thick, turn off the heat and let it cool for later use

16. Take the cooled puff pastry and spread mayonnaise, blueberries and raspberries on the surface, stick the fried almond slices around, and decorate the surface with cocoa powder and powdered sugar.

For some people, making almond Napoleon may be simple, but only if you put your heart into it, can you really do it well.