Lately I've been thinking about what the perfect Napoleon is. The traditional skin wrapped oil folding puff pastry is also called mille-feuille puff pastry, but it is also only crispy because of the mille-feuille. Until I found this magical recipe, I was able to make a multi-dimensional split-layer puff pastry that could be both crispy and crispy. How magical, let's feel it.
【Material】
Crust part:
Medium gluten flour... 375 g
butter...... 300 g
Egg...... 1 pcs
salt...... 2.5 g (0.5tsp)
lemon juice...... 7 g (3/4tbsp)
water...... 110ml
Custard Sauce Section:
Egg yolk... 2 (add 20g caster sugar)
cornstarch...... 15 g
vanilla extract...... A few drops
Milk...... 200g
Light cream... 200 g (add 20 g sugar)
【Steps】
Half a yellow lemon squeeze out the juice and set aside. Add 0.5tsp of salt and 3/4tbsp of lemon juice to an egg and whisk well. Add cool water and mix, refrigerate and set aside.
The flour is spread on the table, and the frozen butter is dipped directly into some flour and scraped on a planer. This way the butter mixes evenly with the flour and doesn't melt too quickly. Gently mix the flour and butter evenly (be careful not to knead, always gentle), dig a pit in the middle of the dough, pour in the previously prepared egg yolk liquid, and quickly mix the flour and liquid. (This step is difficult, you can put it in a bowl, slowly add water, and slowly stir well with chopsticks).
Because the hand temperature in the summer is too high, can not continue to contact the dough, you can use the scraper to shovel up, in a folding way to press the dough tightly, up and down left and right directions folded, gently flattened, almost into a rectangular shape, the side of the flat shape, wrapped with plastic wrap and refrigerated for at least 2 hours. If you don't eat it for a while, you can also put it in the refrigerator and freeze it, so you can keep it for a long time.
Divide 2 egg yolks (because the last cassta sauce will not boil, I use raw eggs, sterile is more assured) Add caster sugar, whisk into a slightly lighter color, add corn starch and mix well. After boiling the milk, slowly pour into the egg starch mixture. Pour it slowly at first to prevent the eggs from being boiled.
Pour all the liquid back into the pot, heat slowly over medium-low heat, and pay attention to stirring constantly to prevent sticking to the bottom. Remove from the heat as soon as you see the liquid thicken, quickly place it in a new bowl and add a few drops of vanilla extract. (Vanilla essence can be added better in the previous liquid state, and can also be remedied at this step if you forget to add it.) Then cover the surface of the sauce with plastic wrap and refrigerate to cool it down. If left unattended, a hard film will be created on the surface of the sauce.
Take out the dough, cut into the right size, use one of the pieces first, and continue refrigerating without using it. Roll out into a 2mm piece of dough, cut off the uneven parts around, put it in a baking dish, and prick some holes with a knife or fork to prevent the dough from bulging when baking. Bake in a preheated oven at 200°C for about 20 minutes. Only one slice can be baked at a time, and if 3 slices are needed, bake in 3 divided doses. After baking, set aside to cool down.
Light cream with sugar, whisk to about 9 dispenses, put in the previously made kasta sauce, continue to whip or stir well, no grainy, smooth on it. (If the light cream is beaten soft, the overall sauce will also be soft.) If you hit harder, it is not easy to collapse. ）
If the baked pastry is of different shapes and sizes, cut into 3 slices of the same size with a knife and layer them with custard sauce in turn. Crush some small scraps and paste them as decorative pieces around the whole cake.
The creamy part of the custard sauce is relatively refreshing and does not taste as greasy as cream cream.
Strive to eat in 5 hours, and after a long time, the puff pastry is not crispy and it is not delicious.
- tips-
1, butter must be frozen, do not melt, because the back of the hand temperature is easy to melt the butter, the dough can not be layered.
2, the egg water liquid must be refrigerated to cool down, but also to prevent the hand temperature from being too high.
3, when mixing the dough do not knead hard, gently shape, to ensure the level of crisp. Kneading too much will turn into butter biscuits, not crispy can not be layered, become more brittle.
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