拿破仑 Napoleon

拿破仑 Napoleon

材料 面包粉30克，蛋糕粉150克，黄油15克，盐3克，水80克，起酥油100克。

制作方法

1 混合面包粉、蛋糕粉、黄油、盐和水，打成面团。

2 用压面机把面团压成长方形面皮。

3 在面皮中包入起酥油，再压成0.5厘米厚的面皮。

4 改刀切块，冷冻8小时。

5 将解冻的酥皮在230℃的烤箱中烤10分钟，取出冷却。

6 酥皮中加入吉士酱，装盘，搭配新鲜水果即可。

Ingredients

Bread flour 30g

Cake flour 150g

Butter 15g

Salt 3g

Water 80g

Shortening 100g

Procedures

1 Mix the bread flour, cake flour, butter, salt and water into the dough.

2 Press the dough with noodle pressing machine to be the thin and squared.

3 Put the shortening in the bread, and then pressed into crust of 0.5cm.

4 Cut into pieces and freeze for 8 hours.

5 Put the unfrozen crisp surface into 230℃ oven to bake for 10 minutes, and then remove to cool.

6 Add cheese sauce on the crisp surface and serve with fresh fruit.

霍 宁

Huo Ning

从业20年，擅长法式甜品、面包以及糖艺。

Working for 20 years and skilled in French dessert, bread and sugar cooking.