Napoleon Casta Sauce
Published Jun 5, 2020 at 02:14am ET
Food Material List
- 1 Crisp: Ordinary Rice Flour 200g
- 2 cream 22G
- 3 Egg 20g
- 4 Berry sugar 10g
- 5 salt 2G
- 6 water 100g
- 7 Wrap in butter 140g
- 1 Mix and knead the dough into a smooth dough and put it in the refrigerator for refrigeration.
- 2 Cut the butter into pieces to form a rectangle for refrigeration.
- 3 Roll out the dough into a rectangle, twice the size of butter, and place the butter in the middle.
- 4 Wrap the face with butter and close the mouth tightly.
- 5 Roll out the dough and grow into strips.
- 6 Refrigerate for 30 minutes at 3 folds per time.
- 7 Re-open growth;
- 8 Repeat 2 times and fold 3 times into the refrigerator for 20 minutes.
- 9 Finally, it was rolled 5 mm thick, and the extra corners were removed, and then the small holes were poked on the face embryo.
- 10 The oven is preheated to 190 degrees, 160 degrees and the middle layer to 30 minutes.
- 11 Making cassette sauce:
1, adding white sugar into the yolk;
2, beating the yolk with an egg beater until the yolk is slightly white;
3, sifting the low gluten powder and adding the yolk to mix well;
4, pouring the milk into the pot to boil;
5, pouring the milk into the yolk twice and mixing well;
6, sifting the liquid into the yolk. In the pot,
7, change the small heat to mix slowly after the big fire is boiled;
8, mix until the sticky hand can draw the lines and turn off the fire;
9, paste the fresh-keeping film on the surface of the prepared cassette sauce after cooling.
- 12 Finally, cut the crisp skin into three equal parts, then squeeze the Casta sauce in the middle and put the blueberries as decoration.
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Healthcare food category
Extremely cold, Cosmetology, Appetizer