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Napoleon's mille-feuille crisp, which tastes very crisp, has a crisp sound when you bite down, and with the sweet freshness of the fruit, it seems that a romantic round dance song is staged between the lips and teeth... Such desserts are so tempting, who can resist?
Kaoker Teacher @ Anne Teacher
Puff pastry making
Step 1: Add salt to water to melt. High flour and low flour are sifted and mixed with butter softened at room temperature, into crispy grains, add salt water, knead into dough, and knead repeatedly on the board until the surface of the dough is smooth. Cut a cross opening in the dough with a knife, the depth of the opening is about one-third of the overall thickness of the dough, keep the opening, wrap it in plastic wrap, and refrigerate it for an hour.
Regarding the final state of the dough, the surface of the dough on the left of the picture below shows a rough state, which shows that the flour and water are not completely integrated together, and it is necessary to continue to knead the dough, but instead of kneading the dough out of the ribs like dumplings and rolling noodles, the kneaded dough will retract and will be particularly difficult to roll. Knead until the surface is smooth like the dough on the right before proceeding to the next step.
Kaoker Tips:
Laminated butter refers to the butter wrapped in the middle, you can buy butter specially for opening the pastry, ordinary butter can also be, depending on your preferences. Specialized laminated butter will have less moisture content than ordinary butter, and the ductility will be better.
Step 2: Refrigerate the dough for about 40 minutes before beating the butter. Beat the laminated butter from a block into a 15 x 15 cm square sheet.
Step 3: Wrap the butter in plastic wrap and vigorously tap it with a rolling pin to make it soft and thin as a whole. After rolling out the butter flakes, put them in the refrigerator for 15 to 20 minutes, it is best to stick the butter into the refrigerator wall to make it evenly low.
Take out the refrigerated dough with the butter. Measure the temperature of the dough and butter with infrared rays. The temperature of the dough should be 4 to 6 degrees, and the temperature of the butter should be 11 to 15 degrees. The room temperature for the puff pastry is most suitable around 20 degrees.
Press the refrigerated dough with your fingers, and the depth of the pressure remains the same. When refrigerating the dough, in order to make the dough less ribish, the dough does not retract so that it is easier to open the pastry.
Step 4: Roll out the dough to a size suitable for wrapping butter, reaching the four corners of the dough just enough to wrap the butter.
Step 5, after wrapping the butter in it, roll out the dough from top to bottom, roll out to three times the length of the width, fold down the top third, and fold the bottom third up, completing a fold.
The whole process is completed six times to open the puff pastry. The second puff pastry rotates the dough as a whole by ninety degrees, and each subsequent rotation is in the same direction. Similarly, when the length is three times the width, the second fold is completed.
After the second opening, it should be wrapped in plastic wrap and refrigerated for half an hour to an hour.
After refrigeration, take it out to continue folding, complete the third and fourth folding and then wrap it, put it in the refrigerator for half an hour and then take it out to continue folding the fifth and sixth times, and then put it in the refrigerator. In this way, the process of opening the pastry is completed.
Step 6: After rolling out the puff pastry to a size of 26*30, you need to use a knife to cut off the width of 1 cm around the area, so that the layers of the puff pastry are exposed, and it is easier to open the puff pastry when baking. Before baking, cut the puff pastry into small pieces and insert holes in the puff pastry with a fork.
Step 7: Place the puff pastry on the oil sheet and place it in a baking dish. Bake in a preheated oven at 190 degrees for 10 to 15 minutes.
In order to prevent the puff pastry from growing particularly high, open the oven door, take a baking sheet on the puff pastry and press down hard to drain the air from the puff pastry, and then lower the overall height back. Bake with the top baking tray for another thirty minutes or so, until the whole thing has turned brown, take the top baking tray out, and continue baking for another five minutes or so, and the puff pastry is fully ripe.
Step 1: Mix the yolks with sugar and beat well with the egg whip. Then add the low powder and mix well.
Step 2: Place the milk, sugar and vanilla pods in a small pot and heat to a boil. Pour the boiling milk in half into the egg yolk batter and stir the batter with an egg pump as you pour.
Step 3: Bring the remaining milk to a boil, pour the stirred batter back into the pan, and stir while pouring until the batter as a whole is viscous and out of the heat. Add the butter to the sauce while hot and stir well.
When assembling, the fruit you want to put is placed around the mille-feuille puff pastry, and the cold custard sauce is sandwiched in the middle, and stacked layer by layer, a total of three layers of puff pastry are placed, and finally a layer of powdered sugar can be sprinkled on the surface.
The traditional mille-feuille method of flour wrapping oil is to have a dough, a butter, wrap the butter in the dough, and then fold it six times, and then fold a layer of butter and a layer of flour, so that the mille-feuille puff pastry is formed. It is characterized by a chewy taste, and the method of eating is to pour the mille-feuille pastry down and cut it from top to bottom with a fork so that its sauce does not flow from the side.
The oil-wrapped flour method of reversing the mille-feuille puff pastry is to combine butter and part of the flour to make a puff pastry, and the other flour is kneaded into a dough, wrapped in puff pastry and folded six times, characterized by more layers of mille-feuille ghee, so it tastes more crispy. The method of eating can be peeled off layer by layer, dipped in sauce, the taste is also good, you can also put the mille-feuille pastry upside down and cut it with a knife.
The quick method of direct mixing is to put butter and flour together, and it is also done by folding, and the requirements for the softness and hardness of butter are not high. The characteristic is that it is not as crispy as traditional and reversed, and the layers are not obvious.
The black thread represents the dough and the red line represents the butter. The first fold is that the whole puff pastry has only three layers, two folds become nine layers, and after six folds, it is 1,495 layers. This is a change in the whole before the puff pastry is fed into the oven. The illustration on the right shows the change process after entering the oven.
The most important thing in the whole process of shortening is that the softness and hardness of the dough and butter must be consistent and evenly distributed into more than a thousand layers. In this way, the mille-feuille crisp can be clearly layered.
q: Can I use salted butter?
a: Because there is salt in the ingredients, it may be too salty if you use salted butter again.
q: How wide are the strips cut into to bake?
a: Depends on how wide you want to make the strip in the final shape. If you want to be 5cm wide in the end, cut it into 6~7cm.
q: What should I do if the rolling is too thin?
a: The overall length of the roll can be controlled at about 40cm, do not roll too long. If you calculate the width according to three times the length, it will not be particularly thin.
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