Napoleonic school

Napoleonic approach:

Raw materials for Napoleon Pie:

Two pieces of dough,

800 grams of egg white,

Broken walnuts 500g,

100g dry starch,

50g high gluten flour,

Take off light condensed milk in proper amount. 700 grams of sugar.

The production steps of Napoleon school are as follows:

① Roll out the dough and put it in the baking pan. Poke a hole in the dough with a fork to make it ventilate. Put it in the microwave oven and bake it for 20 minutes over low to medium heat. Let it cool.

② Mix egg white and sugar to make a paste.

③ Pour dry starch, high gluten flour and chopped walnut into egg white and stir well.

④ Pour the uncooked ingredients into the baking pan, put them in the microwave oven and bake for about 15 minutes over medium heat.

⑤ After cooling, divide into three equal parts, coat two layers with buttermilk, put another layer on top, sprinkle with sugar powder.

Napoleonic school

Napoleon pie, food name, flour and eggs as raw materials, a nutritious pasta.

raw material

Two pieces of dough,

800 grams of egg white,

Broken walnuts 500g,

100g dry starch,

50g high gluten flour,

Take off light condensed milk in proper amount. 700 grams of sugar.

specific working means

① Roll out the dough and put it in the baking pan. Poke a hole in the dough with a fork to make it ventilate. Put it in the microwave oven and bake it for 20 minutes over low to medium heat. Let it cool.

② Mix egg white and sugar to make a paste.

③ Pour dry starch, high gluten flour and chopped walnut into egg white and stir well.

④ Pour the uncooked ingredients into the baking pan, put them in the microwave oven and bake for about 15 minutes over medium heat.

⑤ After cooling, divide into three equal parts, coat two layers with buttermilk, put another layer on top, sprinkle with sugar powder.

Other practices

Material Science:

a. Melaleuca pastry 200g

b. Vanilla custard 200g

c. Surface with egg 20 g, sugar 20 G

Method:

1. Brush a thin layer of water on the bottom of the baking plate, roll the thousand layer pastry dough into a thickness of 0.4cm, put it into the baking plate, evenly prick some pores on the surface, and brush a layer of egg liquid.

2. Preheat the oven for 200 degrees, put the baking tray into the middle and upper layer of the oven, and bake for about 10 minutes until the surface of the pastry is golden.

3. Take out the baking tray, sprinkle a layer of powdered sugar on the surface of the pastry, and then bake in the oven for about 3-5 minutes until the surface becomes a deeper caramel color.

4. Take out the pastry and cut it into 3 pieces. Squeeze vanilla custard into two of them and cover the last one.

Tips:

***Brush some water on the bottom of the baking tray to prevent the pastry from retracting during baking.

***If you like the light color of the baking effect, you can not sprinkle sugar powder for the second time.

***When cutting pastry, sharp knife should be used, cutting speed should be fast, otherwise a lot of debris will be scattered.

Longitude: 104.06573486

Latitude: 30.65946198